Potato Leek Soup

Lisa Stephenson

2 pounds leeks, cleaned and dark green sections  removed 6 tablespoons unsalted butter Heavy pinch kosher salt, plus additional for  seasoning 4 pounds Yukon gold potatoes, peeled and diced  small 2 qt. chicken broth 2 cups heavy cream (I use milk) 2 cups buttermilk 1/2 teaspoon white pepper 1 tablespoon snipped chives Directions: Chop the leeks into small pieces. In a 6 quart saucepan over medium heat, melt the  butter. Add the leeks and a heavy pinch of salt and  sweat for 5 minutes. Decrease the heat to medium-low and cook until the  leeks are tender, approximately 25 minutes, stirring  occasionally. Add the potatoes and the broth, increase the heat  to medium-high, and bring to a boil. Reduce the  heat to low, cover and gently simmer until the  potatoes are soft, approximately 45 minutes. Turn the heat off and puree the mixture with an  immersion blender until smooth. Stir in the heavy  cream, buttermilk and white pepper. Taste and  adjust seasoning if desired. Sprinkle with chives  and serve immediately, or chill and serve cold.

Chicken Cordon Bleu Soup

LDS Living Soup Competition: 2nd Runner Up

Serves approx. 4. Makes approx. 3 quarts of soup. This recipe can be doubled easily.  Ingredients: 2 tablespoons butter 2-3 garlic cloves, chopped 1/2 chopped onion 1/4 cup flour 2 1/2 cups milk (I used skim and it was fine!) 14 oz chicken broth  Salt and pepper to taste  4 medium baking potatoes, baked 1 cup shredded Swiss cheese 1 cup shredded chicken, cooked (I think a rotisserie would be fabulous) 1 cup diced cooked ham Directions: Wash and dry your potatoes. Pierce the skin with a fork and microwave for 5 minutes. Rotate them and cook for another 5 minutes or until done.  In the meantime: In a large stock pot, melt the butter. Add the garlic and onion and let cook until browned, stirring frequently. Do not let the garlic burn, or it will get bitter!  Add the flour to the pan and whisk together. Let the mixture cook for 1 minute. Slowly add milk a little at a time while whisking constantly. The only lumps you want are the onions. Add the chicken broth and whisk well. Bring soup to a simmer and heat until thickened, about 5 minutes While your soup is thickening, cut the potatoes in half length-wise and either scoop the flesh out or peel the skin off. Cut or mash into small pieces. Get your chicken and ham ready and shred your cheese.  Turn the heat to medium-low and add the potatoes. Sprinkle the soup with salt and pepper. Remember that potatoes absorb salt, so you might want to add a little more than you think you need. Taste as you go. Add the Swiss cheese, chicken, and ham. Warm through and serve hot.  To eat leftovers, you might have to add some more milk or chicken broth to reheat.

Potato Soup

Good soup! My family liked it & had seconds, and I didn't even add the bacon and cheese! Rebecca Child

12 potatoes, peeled and chopped 1 onion, chopped 1/2 pound bacon, cut into small pieces 2 1/2 cups milk 1 (15.25 oz) can whole kernel corn (optional) 1 1/2 cups dry potato flakes 2 cups shredded sharp Cheddar cheese 2 tablespoons butter salt and pepper to taste Directions: In a 3 quart sauce pan, combine potatoes, onion, bacon, and enough water to cover ingredients. Place lid on pot, and cook until potatoes are tender. Stir occasionally to prevent sticking. Stir in milk and butter. Stir in instant potatoes to the thickness you desire. Add cheese, and stir until it melts. If desired, mix in corn. Season with salt and pepper to taste. Simmer over low heat for 10 to 20 minutes and serve.

Cheesy Ham and Potato Soup

Jill Dorrough

3 cups peeled and cubed potatoes  1/2 cup chopped celery  1/2 cup chopped onion  1 cube chicken bouillon  1 cup water  1 teaspoon dried parsley  1/2 teaspoon salt  1 pinch ground black pepper  2 teaspoons all-purpose flour  1 1/2 cups milk  1/2 pound velveeta 1 cup chopped ham In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.  In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes slightly thickened.  Stir in velveeta and ham; simmer until cheese is melted.

Spicy Potato Soup

Jill Dorrough

1/2 lb pork sausage 2 1/2 cups potato cubes 1/2 cup chopped carrots 1/2 c chopped celery 1 c water 1/4 c chopped onions 4 cups milk 1 bay leaf 1/4 tsp ground thyme 2 cloves 1 tsp salt 1/4 tsp nutmeg 1/3 c flour parmesan cheese Directions: Shape sausage into tiny balls. Cook sausages in skillet until well-browned. Place potatoes, carrots, celery and water into 3 qt saucepan. Cover and bring to a boil. Turn to simmer and cook for 5 minutes. Add onions and continue cooking for 5 more minutes. Add sausages. Combine 1 c of milk, 1/3 c flour and fat left from cooking sausages in the skillet until no lumps remain ( you can do this in a blender or with a stick blender to save any worries about lumps). Add bay leaf, thyme, cloves and cook in skillet until thick. Add to vegetables and stir. Add nutmeg, rest of milk and salt and pepper and the rest of the milk. Heat through and serve each bowl sprinkled with parmesan cheese.