|James McNair's Potato|
|by James McNair|
James McNair, master of the single-subject cookbook, offers a beautiful new full-color book focused on America's favorite vegetable--the potato.
1 - 10 of 6,050 for potato soup
Peel and quarter ... bowl. Using a potato masher, mash the ... (about 2 minutes). Season to taste with salt and pepper. Garnish with parsley and croutons.
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the ...
In a large Dutch oven or soup pot, melt 2 ... corn may be mashed to thicken the soup. The frozen corn can be substituted with cream-style corn, if desired.
After stewing veal, ... pint milk; stir in the soup just before serving. Note: This can be made without meat by adding more butter and milk. . U. F. SEFFNER
In a 4-quart ... minutes. Because the soup has milk as ... soup for extra texture. For a richer soup, add a small amount of cream. Makes about 4 servings.
Slice four medium ... of flour or potato starch until well blended and stir into soup. Simmer for ... will moisten. Season to taste with salt and pepper.
Boil together potatoes ... Do not allow soup to boil but ... slightly cooked. Cooked corn, creamed corn or peas can also be added to the soup, if desired.
Boil potatoes for ... Cream of Mushroom Soup and beef broth ... bacon. You can add cheese to the whole batch or just sprinkle some on top of each bowl.
This has a ... cream of celery soup with 1 cup ... mixing it from time to time as it's cooking. You know it's ready when the potatoes are tender. . Thomas
The Story: This ... I made chicken soup ahead of time ... was to make Potato Soup, which they ... garnish options on the side. -BScroggins January 2014
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