Pams Potato Soup Recipes

PAM'S POTATO AND LEEK SOUP

Steps:

• If you want to use the optional bacon, start by frying the bacon bits in a large stockpot until crisp. Remove bacon bits and reserve. (If there is more than a few tablespoons of bacon grease, drain some off.) Saute the leeks and celery in the bacon grease until soft and translucent. If you prefer to make the soup without bacon, simply saute the vegetables in a combination of butter and oil (about 2 Tbsp each) until soft.
• Add the cubed potatoes, broth and just enough water to cover the potatoes. (Sometimes I add a tiny bit of turmeric, a couple of pinches or so, to the pot to enhance the buttery golden color) Bring to a boil and then turn to medium and cook until potatoes are tender. Partially mash some of the potatoes and set the pot aside to make the roux in the microwave.
• In a small microwaveable bowl, melt the butter and stir in the flour. Microwave for another minute, stirring half way through to cook out the raw taste.
• Add the milk to the stockpot and heat through. Stir in the roux vigorously and bring back to a low boil to thicken. Add the cream and stir. If the soup is too thin, you can either make a little more roux, or add some instant potato flakes or mash the potato chunks a little more to thicken. If too thick, add some more milk or even chicken broth.
• Let the soup simmer on very low temp, stirring occasionally to prevent sticking or burning, for 10 to 15 minutes. Add salt and pepper to taste. Because the bacon and the chicken broth both have salt, you will need to determine how much to add for your preference. I use quite a bit because the potatoes really take up a lot of salt.
• Return the bacon to the stockpot or use it as a garnish on bowls of the soup. You can also garnish with some fresh chopped chives or some green onion tops finely chopped, or the ultimate in decadence, with a little dab of butter that melts in the center of the bowl.

RAMPS AND POTATO SOUP

Steps:

• In a large Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crispy. Remove bacon and reserve for another purpose. Add ramps and potatoes to bacon fat and sauté over medium heat until ramps are tender, about 5 minutes. Sprinkle with flour and stir to mix.
• Stir in chicken broth. Cover and simmer until potatoes are tender, about 15 minutes. Stir in cream and heat until steaming; do not boil. Salt and pepper to taste, and serve.

MOM'S POTATO SOUP

Steps:

• Cook onion and celery in butter til tender, not brown.
• Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
• Peel and chop eggs.
• Put back in with potates.
• Add evaporated milk, salt, pepper.
• Put little bit of butter on top of soup in bowl.

LISA'S FAMOUS POTATO SOUP

Steps:

• In a 4-qt.
• crockpot, stir together the potatoes and onion.
• Add the bacon.
• In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper.
• Add the mixture to the crock.
• Cover and cook the soup on LOW for 8-10 hours or on HIGH for 4-5 hours.
• You can mash the potatoes for a thicker consistency before serving.

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

PARMESAN POTATO SOUP

Steps:

• Pierce potatoes with a fork; bake at 375° for 40-60 minutes until tender. Cool, peel and cube; set aside. , In a large Dutch oven or soup kettle, saute onion in butter until tender. Stir in flour and seasonings until blended. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Add milk and cheese; heat through. Stir in bacon.

DELICIOUS HAM AND POTATO SOUP

Steps:

• Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

PAM'S POACHED FISH SOUP

Steps:

• Melt butter in a 5- to 6-quart pot over medium heat. Add onion, celery, and carrot; saute until tender, about 5 minutes. Pour in chicken broth, tomatoes, wine, and lemon juice. Bring to a boil. Add tilapia, herbs, salt, and pepper. Reduce heat, cover pot partially, and simmer until tilapia starts to flake, about 10 minutes.
• Transfer tilapia to a plate and cover to keep warm. Simmer cooking liquid until slightly thickened, 10 to 15 minutes. Return tilapia to the pot and heat through, 1 to 2 minutes.

PAM'S POTATO SOUP

Steps:

• Chop onion up finely and put in large pan. Add stick of butter and turn the pan on simmer. Let butter slowly melt and the onions are sweetened and softened by the slow basting of butter.
• Peel the potatoes and chop up. I like to vary the size of the cubed potatoes so that some potatoes sort of dissolve while other potatoes stay in chunks. Add potatoes to onion and butter in pan. Add chicken broth and cream of chicken soup. Finish filling the pan to just above the potatoes with water. Salt and pepper the potatoes.
• Cook potatoes on medium heat for about 30 minutes or until potatoes are softened. Add can of carnation milk and the Velveeta Cheese. Stir until Velveeta Cheese is melted.