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Potato Soup

4 cups cubed peeled potatoes
1/2 cup chopped carrots
1/2 cup finely chopped onion
1/2 cup thinly sliced celery
1/2 tablespoon dried parsley
1 1/2 teaspoons Mrs. Dash 'Original Blend' Seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon dried dill weed
1 1/4 cups water
2 teaspoons chicken bouillon granules
2 tablespoons butter
4 cups milk, divided
3 tablespoons flour
bacon bits ( for garnishing )
shredded cheddar cheese ( for garnishing )

In a large saucepan or Dutch Oven, add the potatoes,
carrots, onion, celery, parsley, Mrs. Dash, salt pepper,
dill, water, chicken bouillon granules, and butter.
Bring to a boil, reduce heat and simmer ( covered ) for 15 minutes.
Add 3 1/2 cups milk; heat until hot.
Blend flour with remaining 1/2 cup milk, stirring till smooth, then stir in soup.
Cook, stirring constantly, until smooth and bubbly.
Garnish each soup bowl, with the bacon bits and cheese.
Serves 6 - 8.

Creamy Potato Soup

1 medium onion, finely chopped
1 celery rib, thinly sliced
1 medium carrot, grated or shredded
1/2 cup butter
2 tablespoons flour
4 cups milk
1-( 10.75 oz. ) can cream of mushroom soup
1/2 cup cubed Velveeta or shredded cheddar cheese
6 large potatoes, peeled, diced and cooked ( about 8 cups )
1 teaspoon seasoned salt
several dashes black pepper

In a Dutch Oven, saute onion, celery and carrot in butter, until tender.
Stir in flour until blended.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes, or until thickened.
Add the canned soup, cheese, potatoes, seasoned salt and pepper; mix well.
Cook and stir until cheese is melted, and soup is heated through.
Serves 10 - 12.

Creamed Potato Soup with Bacon

6 slices bacon, cut in half crosswise
1/2 cup finely chopped onion
1/2 cup thinly sliced celery
salt & pepper
2 large potatoes, peeled and cut into 1/2-inch cubes
1 cup water
1 teaspoon Dijon Mustard
1 1/2 cups light cream or milk
1-( 10.75 oz. ) can cream of chicken soup
dried parsley for garnishing

In a skillet, cook bacon until crisp.
Remove, drain on paper towels, crumble and set aside.
In a large saucepan, add 1 1/2 tablespoons of bacon drippings.
Add the onions, seasoned with salt and pepper, then add celery; cook until tender.
Add water and mustard; stirring until mustard is blended in.
Add potatoes, seasoned with salt and pepper.
Bring to a boil, reduce heat, and simmer ( covered ) for 15 minutes.
In a bowl, add the cream and canned soup; stirring until blended completely.
Add the cream-soup mixture ( along with the bacon ) to the pot of soup.
Heat through, but do not boil. Garnish with parsley.
Makes about 4 servings.
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