Barney Js Polish Potato Soup Recipes

BARNEY J'S POLISH POTATO SOUP

Steps:

• Saute celery and onion in a little butter until slightly tender but not brown.
• Cook potatoes and pinch of sugar in 3 cups of water until tender. (If using bouillon cubes, add before boiling potatoes. Use NO Salt in the water if using the bouillon cubes. Add in the celery and onions.
• Add 1/2 pint of sweet cream (can use milk), bring to simmer. Or use half-and-half.
• Add salt (if needed) and pepper to taste. Paprika for coloring. Sprinkle with parsley.
• You can sneak in a pat of butter before serving.
• Cooking Tips: Add as much milk or cream as necessary to suit your taste.
• Mash or crush potatoes to suit your taste. Or not!
• Don't sub or add dry milk; it gives an off-flavor.

PENZEY'S BAKED POTATO SOUP

Steps:

• Preheat oven to 350°F.
• Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes or until soft.
• Cool to room temperature by refrigerating for 1 hour.
• Remove the skins and coarsely chop the potatoes; set aside.
• Finely chop bacon and fry until crispy.
• Drain the bacon on paper towels and set aside.
• Let the milk come to room temperature.
• Place 1 1/2 cups of chopped potatoes into blender.
• Blend or mash with a little water to make potatoes thin, yet smooth and creamy.
• In a large, heavy pot, melt the butter over medium-low heat.
• Add the onions and cook until they are soft and translucent, about 10 minutes.
• In a separate pan, heat the chicken broth to boiling.
• Using a wooden spoon, gradually mix the flour into the onion mixture, slowly add the rest of the chicken broth to the onion mixture.
• Next, add the potato puree. Mix well.
• Lower the heat to simmer and cook for 30 minutes. Stir often.
• If soup is too thick, thin with more milk.
• Add 3/4 of the crisp bacon and mix well.
• Serve garnished with the remaining bacon, cheddar cheese, and chives.