Baked Potato Soup
Makes 2 quarts or 6 servings
3 large baking potatoes, baked
1/2 cup finely diced celery
3/4 cup each: finely diced carrots and onion
1/3 cup finely diced green onion
1 t. each: white pepper, cracked black pepper, seasoned salt and minced garlic
4 ounce bacon, diced
2 T. olive oil
2 cup water
2 t. chicken-seasoned stock base
2 2/3 cup whipping cream
12 ounce(3 C.) grated Swiss cheese
1 1/2 ounce (3 T.) butter
1/3 cup all-purpose flour
Peel baked potatoes and cut into 1/2-inch chunks; set aside. In large bowl, mix celery, carrots, onion, green onion, peppers, salt and garlic; set aside. Place bacon in a Dutch oven and cook over medium-high heat until brown.
Reduce heat to medium-low and add oil. When hot, add vegetable mixture; sauté until vegetables are well-done. Add potato chunks and cook until dark brown. Add water, chicken base and cream; stir constantly 5 minutes. Fold in cheese until thoroughly blended.
Heat butter in saucepan over low heat; whisk in flour; cook, stirring, until flour is lightly browned to make a roux. Add roux to soup and stir until thoroughly blended. Reduce heat. Simmer, stirring occasionally, 30 minutes.
Cheesy Beer Soup
1/4 cup and 1 tablespoon butter
2-1/2 onion, slivered
2-1/2 cloves garlic, minced
1/4 cup and 1 tablespoon all-purpose flour
8-3/4 cups milk
3 1/2 pounds processed cheese, cubed (Velveeta)
5 cups beer
1-1/4 cups crumbled cooked bacon
Fry bacon 1st. Add the onion and garlic; cook and stir until tender and fragrant. Melt in the butter. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add beer. Melt the cheese in microwave. Remove soup from heat and add the melted cheese. Gently stir until soup is well blended. From this point on, don't heat soup on top of stove, as it scorches easily once the cheese is added. Reheat in microwave. Oh , I also season with pepper and California Style Garlic Salt with Parsley. Serve with green onions sprinkled on top.
I always made a big pot at a time, so I just guessed at the measurements. May need to thicken with more flour and milk mixed. Serve with French garlic bread, toasted on grill.
Cheddar Cheese Soup
Yields: 8 Servings
2 cup water
1/3 cup each, finely chopped: carrots and celery
1 cup finely chopped green onions
1/2 cup butter
1 medium-size white onion, chopped
1 cup all-purpose flour
4 cups milk
4 cups chicken broth
1 (15 ounces) jar pasteurized process cheese spread (such as Cheez Whiz)
salt and ground black pepper to taste
1/4 teaspoon cayenne pepper
1 tablespoon prepared mustard
Place water in soup pot over high heat. Add carrots, celery and green onions; bring to a boil and boil 5 minutes; set aside but do not drain.
Melt butter in a large stockpot over medium heat and add onion; sauté 1 minute, then add flour, blending well. In a large saucepan, bring milk and broth to a boil. Whisk broth mixture into flour mixture with a wire whisk. Stir in cheese, salt, pepper and cayenne.
Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately.
Cream of Carrot Soup
1 1/2 pounds carrots, peeled and sliced (about 7 or 8 medium to large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons sugar
3 fresh sprigs thyme or 1 teaspoon dried thyme
2 medium potatoes, peeled, coarsely chopped
5 cups chicken stock
1/2 cup whipping cream
1/2 cup Maderia or sweet sherry
Salt and pepper to taste
Dash of cayenne pepper
Cook carrots with butter, sugar, thyme and potatoes in 4-quart pot over medium heat until carrots soften, about 10 minutes. Add stock and bring to simmer. Simmer soup until potatoes can be crushed with spoon, about 15 minutes.
Cool soup slightly. Working in small batches, transfer soup to blender or food processor. Puree until smooth. Return mixture to soup pot and whisk in cream and wine. Add salt and peppers. Return to heat and bring back to simmer. Remove from heat. Makes 6 servings.
Source: Mimma's, 1307 E. Brady St. Milwaukee, WS.
Cream of Mushroom Soup
6 tablespoons (3/4 stick) butter
1 pound sliced mushrooms
3 tablespoons flour
3 cups homemade duck stock (chicken stock may be substituted)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 cup whipping cream
Melt butter in large, heavy pan. Add mushrooms and cook over medium heat about 4 minutes. Remove mixture from heat and blend in flour. Return pan to heat and add stock slowly, stirring constantly. Add salt, pepper, garlic powder and brown sugar. Bring mixture to a boil, reduce heat and simmer about 5 minutes. Remove from heat and stir in