Vegetarian Potato Soup

I've never tried the soup of potatoes before, but it looks good:)

This chowder potato soup breakfast is my signature. I use chicken broth, but there are many decent vegetable stock that you can replace with:

5 medium potatoes cooking
2 medium carrots, Split, and then into thin slices
3 medium onions, diced
3 stalks celery, sliced very thin (to avoid the "strings")
3 cloves fresh garlic, chopped
2 qts. broth
5 tomatoes, peeled, seeded and diced
1 / 2 lb. mushrooms, sliced (optional)
1 tbsp cream, half and half or evaporated milk
freshly ground black pepper
chopped fresh parsley

For 6 v. vegetable broth in a large heavy saucepan and turn on your kitchen counter. Wash the potatoes, peel if desired, then cut into cubes blocked, and placed directly into the pot (this keeps the potatoes from discoloration). Add carrots, onions, celery and garlic. Add additional broth, if necessary, until vegetables. are covered. Cover the pan.

Bring the soup to a boil to a simmer, stirring occasionally. After 20 minutes, stabbing the largest piece of potato that you see with a sharp knife for vegetables. If the slide cube potatoes off the blade easily, remove from heat. If not, continue to simmer, checking every 5 minutes, until it does.

Divide the soup into 2 equal batches and puree them with a blender or mixer immmersion. Mix the two batches together. You should now have a chunky chowder.

Return soup to pan, add tomatoes and mushrooms (if desired) and simmer for 10 minutes.

Before serving, add cream and chopped parsley.

Serve with crusty bread and a green salad, and you have yourself a swell meal!

Yield: 4-6 servings

soup of potatoes is very good if done right. Do not buy at the store but if you are a vegetarian Sticta bc many brands of chicken broth or beef broth in them. Here is a site for you to check:

http://www.cok.net/lit/recipes/soups.php

Obviously, you can sub cubes vegetable broth for chicken broth .....


Potato Soup

5 medium potatoes, peeled and diced
1 small onion, chopped
1 stalk celery, chopped
2 v. teaspoon celery salt
1 tbsp teaspoon seasoned salt
1 tbsp teaspoon dried basil whole
1 / 4 c. teaspoon pepper
2 tablespoons parsley
2 cubes chicken bouillon to taste
4 cups water
4 slices bacon
2 tablespoons all-purpose flour
1 1 / 2 cups milk

Combine first 10 ingredients in a large Dutch oven, bring to boil.
Cover, reduce heat and simmer 20 minutes.

Cook bacon in large skillet until crisp; remove bacon, reserving 3
table fat from skillet. Crumble bacon and set aside.

Add flour to drippings in the skillet and stir until smooth. Cook 2 minutes,
stirring constantly. Gradually add milk, heat the oven cooked through, stirring
constantly until thickened and bubbly. Gradually add milk mixture
mixture of potatoes. Simmer, uncovered, 15 minutes. Sprinkle with bacon soup into bowls ..... yummy! Yield: 2 quarts.
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Potato Soup, Slow Cooker

4 russet or baking potatoes, peeled and cut into small pieces
2 leeks, coarsely bailed (white and light green parts only)
2 onions, coarsely chopped
3 celery ribs, coarsely bailed
4 cubes chicken bouillon
2 (10 ¾ ounces) cream of celery
1 tbsp soup. dried parsley flakes
4 cups water
1 ½ at. kosher salt
2 v. soup. butter
1 (12 oz) evaporated milk
Garnish: chopped chives

1. Place all ingredients except evaporated milk and chives in slow cooker.
.