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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potato Soup Recipe

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This recipe for Potato Soup is from Memphis 1st Ward, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Medium Russet Potatoes, peeled and cubed
1¼ tsp. Fennel Seeds
3½ C. Whole Milk
½ C. Sour Cream
1½ tsp. Chives
½ tsp. Salt or to taste
Pepper to taste
¼ tsp. Celery Salt
1 C. Shredded Cheddar Cheese, reserve half for garnish
2½ Tbsp Butter
1 Green Onion Diced, for garnish
5 Strips of Bacon Diced and Fried Crispy-drain, for garnish
Directions:
Directions:
Steam potatoes. While potatoes are steaming, add fennel seeds to milk and scald the milk. (Scalding is heating milk at moderated temperature just until boiling point, but not boiling, and quickly removing from heat. Scalding will keep the mixture from separating.) Let milk cool slightly with fennel seeds in mixture.
Remove potatoes from steamer. Reserve ½ cup cubed potato and place the rest in a food processor (if you have a handheld blender, this makes the recipe easier than the food processor). To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup shredded cheddar cheese. Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 - 2 minutes until smooth. Place mixture into a sauce pan, add butter and reserved potato. Stir frequently and simmer on very low setting for about 15 - 20 minutes. Serve with garnishes

 

 

 

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