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Potato Soup recipe needed!
- Thread starter jpshaw
- Start date
Mama Mangia
Super Moderator
Bennigan's Potato Soup
1 ¾ oz ham base
2 quarts chicken stock
8 oz yellow onion, diced
3 oz margarine
2 lb potatoes, cut to bite size
1 ½ tspn black pepper
2 cups milk
3 oz flour
3 oz margarine
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone.
In separate stock pot: melt first margarine measurement; add onion and sauté until transparent. Add potato bite size pieces and pepper.
Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.
Potato Soup
1 Tbsp flour
3 potatoes
4 cups milk
1 onion
2 stalks celery
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
Carrots and Bacon pieces (optional)
Cook potatoes and onions in salted water, until they are soft mashed. Scald milk with the celery, remove celery and add the butter and flour which is creamed together. Then add the prepared potatoes to the milk and season with salt and pepper. Bring to a boil and serve at once.
6 large potatoes, diced, more or less*
2 Tbsp margarine (can use more if preferred)
3 cups water, more or less*
1 medium, chopped, onion*
1/2 - 1 carrot, grated*
1/2 large, finely chopped, bell pepper*
Salt/pepper to taste
After cooking, cool slightly, and add 1 cup (plus/minus) milk
*increase vegetables if cooking a larger amount
This can be cooked on the stove in a large pot (volume increases when thickened), cool down slightly-helps prevent lumps, thicken with flour/water paste (about 3 heaping Tbsp flour to every 2-3 cups of liquid and blend in blender or shake/mix vigorously, and if lumpy, strain out the lumps), add to potato mixture and cook on medium heat (don't scorch the milk) 'til thickens (or use corn starch to thicken, or potato flakes)
add mushrooms or leeks if you want
This is a base soup. You can eat it as is, or customize it by adding bacon, celery, onions, carrots, or whatever you like. Nondairy creamer is my choice, but you can use light cream or canned milk. Do not use red potatoes to make this soup.
Yield: 20 servings
Ingredients:
10 pounds peeled and cubed potatoes
4 cups non-dairy creamer
salt and pepper to taste
1. Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
2. Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
3. Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.
I hope you can use something here -
1 ¾ oz ham base
2 quarts chicken stock
8 oz yellow onion, diced
3 oz margarine
2 lb potatoes, cut to bite size
1 ½ tspn black pepper
2 cups milk
3 oz flour
3 oz margarine
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone.
In separate stock pot: melt first margarine measurement; add onion and sauté until transparent. Add potato bite size pieces and pepper.
Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.
Potato Soup
1 Tbsp flour
3 potatoes
4 cups milk
1 onion
2 stalks celery
1 tsp salt
1/4 tsp pepper
2 Tbsp butter
Carrots and Bacon pieces (optional)
Cook potatoes and onions in salted water, until they are soft mashed. Scald milk with the celery, remove celery and add the butter and flour which is creamed together. Then add the prepared potatoes to the milk and season with salt and pepper. Bring to a boil and serve at once.
6 large potatoes, diced, more or less*
2 Tbsp margarine (can use more if preferred)
3 cups water, more or less*
1 medium, chopped, onion*
1/2 - 1 carrot, grated*
1/2 large, finely chopped, bell pepper*
Salt/pepper to taste
After cooking, cool slightly, and add 1 cup (plus/minus) milk
*increase vegetables if cooking a larger amount
This can be cooked on the stove in a large pot (volume increases when thickened), cool down slightly-helps prevent lumps, thicken with flour/water paste (about 3 heaping Tbsp flour to every 2-3 cups of liquid and blend in blender or shake/mix vigorously, and if lumpy, strain out the lumps), add to potato mixture and cook on medium heat (don't scorch the milk) 'til thickens (or use corn starch to thicken, or potato flakes)
add mushrooms or leeks if you want
This is a base soup. You can eat it as is, or customize it by adding bacon, celery, onions, carrots, or whatever you like. Nondairy creamer is my choice, but you can use light cream or canned milk. Do not use red potatoes to make this soup.
Yield: 20 servings
Ingredients:
10 pounds peeled and cubed potatoes
4 cups non-dairy creamer
salt and pepper to taste
1. Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
2. Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
3. Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.
I hope you can use something here -
Mama Mangia
Super Moderator
you're very welcomed - I was hoping you could use something here.
jpshaw
New member
A little tweeking of Mamas recipes and I came up with this. I really like it. The celery seed is because celery is fairly high in sodium (about 140 a cup, chopped).
1 1/2 - 2 Pds potatoes (diced)
1/8 tsp celery seed
1/2 cup onions, both green and regular, chopped
2 cups chicken broth (I use Herb-Ox)
1 cup Original Coffee Mate
2 Tbs flour
2 Tbs unsalted butter
1/8 tsp black pepper
1/2 tsp salt sub
In 3 Qt saucepan saute the onion in the butter until soft. Add the flour to the onions and stir until it sticks to the bottom. Add everything else but the coffee mate, bring to a boil, cover and simmer 20 minutes until potatoes are tender. Add the Coffee Mate during the last few minutes.
1 1/2 - 2 Pds potatoes (diced)
1/8 tsp celery seed
1/2 cup onions, both green and regular, chopped
2 cups chicken broth (I use Herb-Ox)
1 cup Original Coffee Mate
2 Tbs flour
2 Tbs unsalted butter
1/8 tsp black pepper
1/2 tsp salt sub
In 3 Qt saucepan saute the onion in the butter until soft. Add the flour to the onions and stir until it sticks to the bottom. Add everything else but the coffee mate, bring to a boil, cover and simmer 20 minutes until potatoes are tender. Add the Coffee Mate during the last few minutes.
Last edited:
Mama Mangia
Super Moderator
sounds good and glad to help!
The Ironic Chef
New member
A Quick And Easy Potato Soup
that is also delicious. and versatile.
3 cups of low sodium chicken broth
4 medium sized potatoes, peeled and diced into 3/4" cubes
1 clove of finely minced garlic
1/2 white onion minced fine I will at times use pearl onions.
1 cup of 1% low fat milk or 1 can of evaporated milk
1 Tbls of cornstarch
Salt and Fresh ground pepper to taste
1/2 Cup of NY State Sharp Cheddar Cheese Shredded
Sauté the onion until translucent in about a tbls of olive oil, add the garlic. When you can smell the garlic add the stock and bring to a boil. Add the diced potatoes and simmer for about 15-20 minutes. You want them tender but not falling apart. Add the milk or evaporated milk that has had the cornstarch stirred into it. Stir until soup starts to thicken. Remove from heat. Stir in 1/2 cup of NY State Sharp Cheddar Cheese or a cheese of your choice. Season with Salt and Freshly ground black pepper to taste.
Note, if using Pearl onions, Just add them with the potatoes, Do not Sauté..
Enjoy, IC
that is also delicious. and versatile.
3 cups of low sodium chicken broth
4 medium sized potatoes, peeled and diced into 3/4" cubes
1 clove of finely minced garlic
1/2 white onion minced fine I will at times use pearl onions.
1 cup of 1% low fat milk or 1 can of evaporated milk
1 Tbls of cornstarch
Salt and Fresh ground pepper to taste
1/2 Cup of NY State Sharp Cheddar Cheese Shredded
Sauté the onion until translucent in about a tbls of olive oil, add the garlic. When you can smell the garlic add the stock and bring to a boil. Add the diced potatoes and simmer for about 15-20 minutes. You want them tender but not falling apart. Add the milk or evaporated milk that has had the cornstarch stirred into it. Stir until soup starts to thicken. Remove from heat. Stir in 1/2 cup of NY State Sharp Cheddar Cheese or a cheese of your choice. Season with Salt and Freshly ground black pepper to taste.
Note, if using Pearl onions, Just add them with the potatoes, Do not Sauté..
Enjoy, IC
Cook Chatty Cathy
New member
I love potato soup, so glad you found a way to make it very low sodium LP!
jpshaw
New member
Me too Cathy. I went without it for years. My wife buys French Vanilla Coffee Mate and the label says 30 mg of sodium but that is only for 1 Tbs so that would be 480 mg in 8 oz. I just happened to pick up a bottle of the Original Coffee Mate and the label said (zero). My first thought was "I'm going home and make some potato soup." I may now add basic white bread, corn bread etc. Now if I could only find a substitute for cheese.