Now that it is officially fall, bring out the soup kettle.
Dorothy Johnson asked for potato soup recipes, and we have a tempting assortment.
Shirley Walters' recipe is the cream of potato soup served at the Bakery Restaurant in Chicago. Chicken broth forms the flavorful base; just before serving, stir in sour cream. Top with an assortment of garnishes for extra taste and color. Shirley's comment: "Outstanding."
Jalania Seyfert clipped two interesting potato soup recipes from the Milwaukee Journal before she moved here.
The first is the Machine Shed Restaurant's red potato soup and the second is Houlihan's baked potato soup.
Ethel Shipley and Mary Lou Jones sent almost the same golden cream of potato soup recipe. Celery, carrots and onions add plenty of flavor, and cheese, either Velveeta or grated cheese in a bag, gives the soup a golden color.
This must be a popular recipe, because Leda Kerr's is quite similar.
For: Dorothy Johnson of Clearwater.
From: Shirley Walters of Safety Harbor.
Recipe: Cream of potato soup from the Bakery Restaurant in Chicago.
In a large pot, melt margarine and saute potatoes with parsley, onion, bay leaf, salt and pepper over medium heat for 10 minutes, stirring occasionally. Cover and cook over low heat for 15 to 20 minutes. Add the broth and continue cooking.
Mix the light cream with the flour and gradually stir a small amount into the soup. Add the rest and keep stirring while pouring so no lumps form. Simmer soup at least 30 minutes.
Just before serving, stir in sour cream. Sprinkle the top with chopped chives, bacon bits, green onion and grated Cheddar cheese.
From: Jalania Seyfert of Spring Hill.
Recipes: Machine Shed Restaurant's red potato soup and Houlihan's baked potato soup, from the Milwaukee Journal.
In large pot, boil potatoes for 10 minutes; drain and set aside.
In large saucepan, saute bacon, onion and celery on medium heat until celery is tender, about 5 minutes. Drain bacon grease and add vegetable mixture to pot. Add milk, water, chicken base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
Make a roux: Melt butter, add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring, 2 to 3 minutes. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, potatoes and cream. Garnish with cheese, bacon bits and onion. Serve hot. Makes 10 to 12 servings. Houlihan's Baked Potato Soup
11/2 pounds potatoes
1/2 cup butter (1 stick)
2 cups diced onions
1/3 cup all-purpose flour
5 cups water
1/4 cup chicken base
1 cup instant potato flakes
3/4 teaspoon dried basil
Hot pepper sauce to taste
1 cup whipping cream
1 cup milk
Garnishes: Shredded Cheddar cheese and sliced green onions, chopped fresh parsley, salt and white pepper to taste
Bake potatoes at 400 degrees until tender but not mushy. Cool. Remove peel and cut potatoes into half-inch cubes. Set aside.
Melt butter in large saucepan; add onions and saute over low heat for 10 minutes or until onions are transparent. Do not allow to burn. Add flour to onions and butter. Cook, stirring 4 to 5 minutes, until flour is absorbed.
In bowl, combine water, chicken base, potato flakes, basil and hot pepper sauce. Stir until thoroughly mixed, with no lumps. Add to onion mixture, stirring constantly to keep lumps from forming. Increase heat to medium and continue cooking until soup begins to simmer. Add cream and milk, stirring until smooth and lightly thickened. Simmer 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine. Remove from heat and serve at once.
Top with cheese and sliced green onions. Season to taste with salt and white pepper. Sprinkle with chopped parsley. Serves 8.
From: Ethel Shipley of Spring Hill, Mary Lou Jones of South Pasadena and Leda Kerr of Homosassa.
Recipe: Golden cream of potato soup.
Golden Cream of Potato Soup
6 cups cubed peeled potatoes (or red potatoes)
4 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 teaspoons chopped parsley
2 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk, divided
1/4 cup all-purpose flour
3/4 pound processed cheese (Velveeta) (Ethel uses a 12-ounce bag of shredded cheese)
Combine first nine ingredients in a Dutch oven or large kettle and bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes, until vegetables are tender.
Gradually stir 1/4 cup of milk into flour, making a smooth paste. Stir into soup and add remaining milk and the cheese. Cook over medium heat until soup thickens and cheese melts. Serves 6 to 8. Leftover soup can be frozen. Recipe requests
Many years ago, Julie Nickel of St. Petersburg had a recipe for tuna and macaroni loaf. It was served with a delicious sauce. Julie thinks the recipe was on a Campbell's soup can label and hopes you have it in your files. She is particularly eager to have the sauce recipe.
Betty Terrell of Palm Harbor has lost a pie recipe that she clipped from the Times about three years ago. It appeared just before Kentucky Derby time and the pie filling includes corn syrup, bourbon whiskey, eggs, chocolate chips and pecans.
Betty thinks there is no flour used. Betty made the pie many times and would like to be able to bake it again.
Fran Novello of Largo has found a number of pizza recipes prepared with white flour, but she prefers whole wheat flour.
If you have a recipe for whole wheat pizza dough, please send it for Fran.
You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
