Potato Recipes

Issued by the Potato Marketing Board, 3d

Soups

There are perhaps as many ways of making potato soups as there are cooks making soups!
Good potato soup should contain some of the potato water as liquid. Other vegetables, broths, etc., may be added. It is important to have the soup well seasoned and attractively served in heated plates.

Cream of Potato Soup

  • 8 ozs mashed, boiled or steamed potatoes
  • 1 pint potato water
  • 1½ pints milk
  • I½ ozs butter
  • 1 oz flour
  • 1 small onion, chopped very finely
  • 1 teaspoon parsley, chopped very finely
  • Salt and pepper to taste

The potatoes should be put in the potato water with the onion and parsley and cooked slowly in a covered saucepan for 20 minutes to 30 minutes. Melt butter in a saucepan. Stir in flour off the heat and when smooth stir in milk by degrees. Return to heat and stir until it thickens. Add the potato broth. Season to taste with salt and pepper. Add finely chopped parsley and serve immediately in hot soup plates.

Potato and Cheese Soup

  • 1½ lb potatoes
  • 1 quart water
  • 2 ozs grated cheese dry old Cheddar or Parmesan
  • ½ pint milk
  • 1 small onion
  • 1 carrot
  • 1 oz butter
  • Seasoning

Cut the potatoes and other vegetables into small pieces. Melt the butter in a large saucepan and in this fry the onion and carrot for a minute or two, but do not let them colour. Add the potatoes, seasoning and the water. Bring to the boil and then allow to simmer with a lid on until the vegetables are soft. As these are in small pieces, this will not take very long. Whisk up the soup till smooth or put through a wire sieve. Add the milk and, if necessary, some more water. Heat up the soup but do not reboil. Pour into a hot tureen and sprinkle the grated cheese on top.

Potato and Vegetable Soup

  • 3 medium potatoes
  • 1 tablespoon minced onion
  • 1 oz butter
  • ½ oz flour
  • ½ pint potato stock, water or broth
  • 1 pint milk
  • ½ pint vegetable stock or broth
  • ½ pint sieved or diced tomatoes or ½ pint of any previously cooked vegetable, e.g. carrots, turnips, peas, spinach, etc.

Boil the potatoes in the usual manner. Drain. Reserve the potato water, and to it add the sieved potatoes, onions, other vegetables and vegetable stock. Simmer slowly in a covered pan for 20 minutes to 30 minutes.
Melt the butter in a saucepan, stir in flour off the heat, and when smooth stir in the milk by degrees. Return to the heat and stir until it thickens. Then combine this milk sauce with the first mixture. Any sieved vegetable or combination of vegetables may be used. In place of vegetable stock an equivalent amount of potato stock may be used.

Potato and Watercress Soup

  • 1 lb potatoes
  • 1 pint stock from the potatoes
  • 1 pint milk (less milk and more stock mat be used)
  • 1 oz butter
  • 1 oz flour
  • salt and pepper
  • 1 large bunch watercress, finely chopped

Put potatoes on to boil in the usual manner. When about half cooked, add the watercress. When the potatoes are cooked, drain and keep the stock. Pass potatoes and cress through a sieve. Melt the butter in a saucepan. Stir in the flour off the heat and when smooth stir in the stock and milk by degrees. Return to the heat and stir until it thickens. Season well, then add the sieved potatoes and cress. A small amount of cream (½ gill) and 1 teaspoonful lemon juice or 1 teaspoonful weak vinegar may be added, just before serving. Potato and spinach soup may be made in the same way.

Potato and Leek Soup (Potage Parmentier)

  • 6 small potatoes
  • 3 to 6 leeks
  • 1½-2 pints stock from meat or vegetables
  • 1 egg
  • ½ pint milk
  • Salt, pepper and very small amount of mace, or nutmeg, if desired

Potato and Vegetable Bouillon

  • 4 large potatoes
  • 3 medium carrots
  • ½ small turnip
  • 3 leeks
  • ½ oz dried white beans
  • ½ oz split peas
  • ½ oz lentils
  • Salt and pepper
  • 2 quarts water

Cut the leeks in very thin slices and fry in a saucepan in butter until lightly browned. Add the potatoes, chopped finely, cook for a few minutes and season well with salt and pepper. Add the stock and allow to simmer gently, covered, for about one hour. Then bind with the egg well beaten with the milk. Taste and season again if necessary.

Soak the dried vegetables for three or four hours. Cut the potatoes, turnips, carrots and leeks into small pieces. Add the water and simmer slowly for about 2 hours. Keep the water up to two quarts. Season at the beginning of the cooking period. Strain but do not press the vegetables through. Serve bouillon immediately in a hot soup plate.

Potato Croútons

  • 1 cup mashed potatoes
  • Salt and pepper
  • A few grains ground nutmeg
  • A little egg

Mix ingredients together with just enough egg to bind the mixture. Roll out this mixture on a floured board. Sprinkle with finely grated breadcrumbs. Then cut into small cubes and fry in deep fat. When golden brown, drain on soft paper. Serve with any potato soup.

Another method for croútons is to cut some potatoes into small cubes and fry as for chips.