Potato Soup

Fast Potato Soup

½ lb. Applewood smoked bacon

1 onion, chopped

4 cloves garlic, minced

5 medium potatoes, peeled and chopped

1 pkg. onion soup mix

4 cups water

1 can cream of chicken soup

Cook bacon in Dutch oven.  Remove bacon, leaving drippings in pan. Sauté onions in bacon drippings, scrapping bits off bottom of pan five minutes or until onions are translucent.  Add garlic and cook 1-2 more minutes.  Add potatoes and toss to coat, cooking another couple minutes.  Combine onion soup mix with water and stir into potato mixture.  Cover and simmer medium low for 20 minutes or until potatoes are tender.  Stir in cream of chicken soup.  Pureé half of the mixture and add back into the kettle.  Season with tarragon leaves, celery salt, salt and pepper.  Sprinkle with crumbled bacon and serve with your favorite panini sandwich.

© Crackerberries 2016

Crock Pot Potato Soup

Crock Pot Potato Soup

4 medium potatoes (1½ lbs.)

1 lg. onion, diced

3 cloves garlic, minced

½ tbsp. olive oil

2 cups chicken broth

½ tsp. salt

½ tsp. celery salt

1 can cream of mushroom soup

5 oz. cooked bulk sausage (optional)

Wash, peel, and dice potatoes. Sauté onions and garlic in olive oil over medium heat for five minutes, or just until onions start to brown. Add everything but the mushroom soup to the crock pot. Cook on low for 6 hours. Add mushroom soup and turn heat to high for one hour. Add bulk sausage just before serving.

Yield: 6 one cup servings

© Crackerberries 2015

Sausage Potato Soup

Robyn’s  Sausage Soup

I was talking with my daughter and we reminisced about the “all you could eat” soup from the Olive Garden.  It was some sort of potato and sausage soup.  She sent me a link for Zuppa Tuscana.  I changed it to my own version and gave the name to her.  Thanks, Robyn, it was really good!

2 smoked sausages, sliced (10 oz)

4-5 medium potatoes, peeled and coarsely chopped

1½ cups sliced baby carrots

1 cup mashed potatoes

2 cloves garlic, minced

1 tbsp extra virgin olive oil

2 bay leaves

1-2 medium onions, chopped

24 oz chicken broth

8 oz extra pale ale

2 cups torn mustard greens

1 cup whole milk

Salt and pepper

Heat olive oil in large Dutch oven or soup pot and sauté onions and garlic for 5-10 minutes, until onions start to caramelize. Add sausage and beer and cook over medium heat for 10-15 minutes.  Add potatoes, carrots, bay leaves and chicken broth, cover and simmer for 45 minutes until vegetables are tender. 

Remove bay leaves, add mustard greens and cook 10-15 minutes until greens are wilted.  Add milk, salt and pepper and cook just to heat through.  Serve immediately.

© Crackerberries 2012

Potato Soup

It doesn’t look as good as it tastes, but trust me when I tell you it is some good on a cold wet day.  It just warms up your insides.

2 slices bacon coated with fresh cracked peppercorns

1 large onion, chopped

2 stalks celery, chopped

2 cups shredded green cabbage

3 medium potatoes, peeled and chopped

1 small sweet potato, peeled and diced

1 cup cooked mashed potatoes

2 cups beef broth

1 cup German Riesling wine

1 tsp nutmeg

1 cup dry non fat milk (fill to 1¾ line with water)

Cook bacon in Dutch oven; remove and place bacon on paper towel to drain.  Add onion and celery to bacon grease and cook until opaque.  Add cabbage, potatoes, beef broth, wine and nutmeg; bring to boil.  Reduce heat, cover and simmer for one hour or until potatoes are tender.  Combine dry milk and water and mix well, pour into soup and cook just until well mixed and heated thoroughly.

© Crackerberries 2011