Martys Organic Potato Soup Recipes

Steps:

• Dice onion, set aside.
• Dice potatoes, carrots, and celery and place in a stock pot with broth. Bring to a boil and boil at medium heat for 10-15 minutes or until potatoes are tender.
• Halfway through the cooking time for the potatoes, carrots, and celery, begin to saute the onion by heating the butter in a saute pan; add the onion and saute until translucent, then add the flour to the cooking onions to make a paste. Gradually add the milk to the paste, stirring constantly. When the milk and onion mixture becomes thickened, remove from heat.
• Remove the potato mixture from heat and add the milk mixture, stirring to blend. Add seasonings, infuse with LOVE, and serve.
• This soup freezes very well! Makes 7-8 cups of soup, serving size 1 to 1½ cups. Enjoy.

Steps:

• get a round pan and put on med high heat.
• get the can of tomato sauce and water and put into the hot pan let boil for a few minutes
• than with the potatoes cut into fries( leave the skin on thats the best part).
• few add a time drop the potatoes into the soup when all in then stir
• add the salt, oregano, chicken bouillon, and tabasco mix well.
• let cook about 30-40 minutes or till potatoes are soft but not to soft.
• serve.

Steps:

• 1. Wash potatoes well and cut into 1-inch cubes
• 2. Bring water to a boil in a large saucepan.Add potatoes and cook until tender. Drain,reserving liquid. Set aside potatoes.Measure 1 cup cooking liquid,adding water if necessary;set aside
• 3. Peel and finely chop onion.Melt butter in saucepan over medium heat. Add onion to saucepan;cook,stirring frequently,until onion is translucent and tender,but not brown.
• 4. Add flour to saucepan; with pepper flakes and black pepper to taste.Cook 3-4 minutes.
• 5. Gradually add potatoes,reserved 1 cup cooking liquid,milk and sugar to onion mixture in saucepan;add cheese and ham. Simmer over low heat 30 minutes,stirring frequently.
• 6. Store leftovers,covered in refrigerator. This recipe is a hearty,warm,filling soup that kids really enjoy : )

Steps:

• In a large dutch oven, melt the butter over medium-low heat.
• Add the onions and 1 teaspoons salt. Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.
• Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt. Saute over medium heat about five minutes.
• Add water and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.
• Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt if needed. Serve topped with minced fennel fronds.