Country French Potato Soup Recipes

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Steps:

• Heat chicken broth.
• Add salt, pepper, potatoes, onions and leek.
• Cover and simmer until potatoes are tender.
• Remove from heat and using a potato masher, mash potatoes leaving them in pieces.
• Add parsley, cream and butter.
• Enjoy!

Steps:

• Pre-heat oven 450F Cook mushrooms and onions in a skillet until translucent. Put onions, mushrooms and potatoes in a casserole dish, pour chicken broth over and sprinkle with cheese. Bake covered 30 - 35 minutes until fork tender. Serve immediately.

Steps:

• Combine potatoes,carrots,onions,water,bo(· cubes, and salt in a large sauce pan.
• Cover and cook for about 20 mins or till potatoes are tender not mushy.
• Add 1 c milk,heat.
• Mix sour cream,flour,chives, and remaining of milk in a medium bowl.
• Stir mixture into soup base gradually.
• Cook over low heat stirring constantly until thickened.
• You can add ham,bacon,or alittle velveeta cheese for extra flavor.

Steps:

• In a large saucepan, add butter, leeks and onions, and cook.
• (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
• Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
• Add cream, bring to a boil and serve hot.
• Garnish with Cheddar cheese and diced bacon.

Steps:

• 1. Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
• 2. Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.