Savory Potato Broth Recipes

Steps:

• Place potatoes in a bowl of cold water and set aside.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
• Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
• Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.

Steps:

• Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
• In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
• Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
• Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

Steps:

• Pour the oil into the pot, and set over medium-high heat. Let the oil get quite hot, but not smoking.
• Dump in the potatoes, sprinkle on 1 teaspoon of the salt, and toss them in the oil until well coated. Cook them for 6 minutes or more, until lightly crusted and caramelized without taking on any color. Lower the heat to prevent burning and alternately stir the potatoes.
• When the potatoes are leaving a crust on the pan bottom (about 3 to 5 minutes), toss in the celery and carrots. Stir up everything well, scraping up any potato crust, raise the heat a bit, and cook for 2 or 3 minutes, until all the vegetables are hot and steaming. Push them aside to clear the pan bottom in the center, and drop in the tomato paste. Toast it in the hot spot for a minute or two, stirring, then work the paste into the vegetables.
• Pour the gallon of hot water into the pan, drop in the bay leaves and pieces of cheese rind, grind in 1/4 teaspoon or more of black pepper, add the remaining teaspoon of salt, and stir well. Cover the pot and bring the broth to a boil, adjusting the heat to keep a steady but not violent bubbling, and let cook for an hour, covered. Stir occasionally.
• Uncover the pot and cook the broth for another hour or so, still at a low bubbling boil, until it has reduced to 4 quarts. (If you're in a hurry, raise the heat and concentrate the broth quickly; stir now and then to prevent burning.)
• Remove the bay leaves but leave the cheese rind, whole or chopped up, for those who like it.
• You can use the broth right away, or any part of it, for the finished soups that follow. Or let it cool and pack it in measured containers. Keep it refrigerated for 3 or 4 days, or frozen, in filled and tightly sealed containers, for 4 to 6 months.

Steps:

• Peel potatoes and cube into large chunks.
• Pour chicken broth over potatoes. If not completely covered, then add water until all potatoes are submerged.
• Boil on medium heat until tender, about 30-40 minutes.
• If you need to speed up the process, can boil covered for the last 10 minutes.
• Drain.
• Return potatoes to pot with flame off and let sit for a minute or two so any remaining water on potatoes can evaporate.
• Can enjoy as is, or pour olive oil over potatoes to make more moist.
• Enjoy!

Steps:

• Remove skin and fat from the chicken thighs.
• Place on the bottom of a slow cooker/crock pot.
• Sprinkle the salt, pepper, thyme leaves, celery seeds and poultry seasoning over the chicken pieces.
• Mix together until chicken pieces are coated with the seasonings.
• Pour in the canned chicken broth and beer and stir well.
• Cook on high for 3 or 4 hours or until chicken is tender and falling off the bones.
• Allow to cool before deboning the thighs and store in a container in the refrigerator until ready to use.
• Pour the broth into a glass jar and store in refrigerator until ready to use.

Steps:

• In a skillet, saute onions in butter and water until tender, stirring occasionally. Break bread into small pieces; place in a large bowl. Add potatoes, broth, savory, salt, pepper and onion mixture; mix well. Place in greased 2-qt. baking dish. Cover and bake at 325° for 1 hour or until lightly browned.