POTATO SOUP – THREE WAYS

Cream of Potato Soup
1 tablespoon olive oil
2 cups chopped onions
2 pounds white potatoes, peeled and diced
1 gallon chicken broth or water
Salt and black pepper
1/2 cup cream
1/2 cup instant mashed potatoes

In large stock pot sauté onions in olive oil for 2 minutes. Add stock or water, potatoes, salt and pepper to pot and bring to boil. Reduce heat and simmer for 20– 30 minutes until potatoes are fork tender. Stir in cream and instant potatoes, blend until soup thickens and remove from heat.



Loaded Potato Soup


1 tablespoon olive oil
2 cups chopped onions
2 pounds Idaho potatoes, scrubbed and diced
1 gallon chicken broth or water
Salt and black pepper
1/2 cup cream
8 oz shredded Cheddar cheese
6 sliced cooked bacon, crumbled
1/3 cup chopped chives

Follow directions above. Garnish each bowl with shredded cheese, bacon and chopped chives.


Italian Style Potato Soup

1 tablespoon olive oil
1 cup diced onions
2 cloves of garlic, diced or pressed
1/2 teaspoon red pepper flakes
1 1/2 lbs white potatoes, sliced
2 quarts of Ccicken broth
2 quarts of water
Salt and black pepper
1/2 to 1 cup of cream
1 lb Italian Sausage, cooked and sliced or you may use bulk sausage
1/4 bunch of Kale, chopped


Follow directions above but add garlic, red pepper flakes before cooking. Just before serving stir in the cooked sausage and kale.

CORN AND POTATO CHOWDER

1/4 pound bacon, diced
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon minced garlic
4 cups peeled, diced potato
1 cup half and half or light cream
2 cups fresh or frozen corn kernels
2 tablespoons flour
4 cups chicken broth
1 pinch cayenne pepper
Salt and pepper to taste


Cook bacon until crisp, then scoop in out and drain. Place onions and peppers in bacon drippings and cook until soft then add garlic and cook for 1 minute. Sprinkle in the flour and stir to combine. Add potatoes and broth then cover the pot and bring to a boil. Lower the heat and simmer for 10 minutes or until the potatoes are tender. Add corn and simmer 5 minutes longer.

Stir in half and half and season with salt, pepper and cayenne pepper. Sprinkle with the bacon bits. Serves 6 to 8 people.