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History of Halloween

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The Day After Halloween

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Does anyone have a good recipie for potato soup?

Im trying out some new recipies for my moms birthday and she loves potato soup.Anyone got any recipies?

7 Responses to Does anyone have a good recipie for potato soup?

  • sky says:

    1614 people gave this recipe 5 stars …

    Delicious Ham and Potato Soup

    Submitted by: ELLIE11

    Rated: 5 out of 5 by 1614 members

    Prep Time: 20 Minutes
    Cook Time: 25 Minutes
    Ready In: 45 Minutes
    Yields: 8 servings

    "This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."

    INGREDIENTS:
    3 1/2 cups peeled and diced potatoes
    1/3 cup diced celery
    1/3 cup finely chopped onion
    3/4 cup diced cooked ham
    3 1/4 cups water
    2 tablespoons chicken bouillon granules
    1/2 teaspoon salt, or to taste
    1 teaspoon ground white or black pepper, or to taste
    5 tablespoons butter
    5 tablespoons all-purpose flour
    2 cups milk

    DIRECTIONS:
    1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
    2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
    3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

    Russian Mushroom and Potato Soup

    Submitted by: DTERESA

    Rated: 5 out of 5 by 210 members

    Prep Time: 20 Minutes
    Cook Time: 40 Minutes
    Ready In: 1 Hour
    Yields: 12 servings

    "I make this soup every Halloween and is the ‘signal’ to the family that the cool weather has arrived. I’ve been making it for 15 years now and out of all the soups I make, it is still everyone’s favorite. Enjoy!"

    INGREDIENTS:
    5 tablespoons butter, divided
    2 leeks, chopped
    2 large carrots, sliced
    6 cups chicken broth
    2 teaspoons dried dill weed
    2 teaspoons salt
    1/8 teaspoon ground black pepper
    1 bay leaf
    2 pounds potatoes, peeled and diced
    1 pound fresh mushrooms, sliced
    1 cup half-and-half
    1/4 cup all-purpose flour
    fresh dill weed, for garnish (optional)

    DIRECTIONS:
    1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
    2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
    3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

  • luanawheeler@sbcglobal.net says:

    I have some tips when you find the right recipe. I use golden potatoes or red ones. They hold up better than russet. I would use cream and half and half for the milk base. I use a bay leaf for seasoning. If the soup isn’t thick enough, I add mashed potatoes or instant potatoes to thicken it up. You can add ham chunks or cheese or corn etc. Just check the salt as you go. You don’t want it too salty if you use ham. Keep something out for garnish, ham shavings, vegetables, parsley etc. Serve it up for her! enjoy!! http://www.creativedesignunlimited.com

  • jimmy d. says:

    PA Dutch Potato Soup… 2 or 3 med. potatoes, peeled and diced. 1 med. onion, diced. 2 stalks celery, diced. 2 cups chicken broth, 3 Tbsp. butter, 2 Tbsp. flour, 1 tsp. dry thyme, 1 cup 1/2 ‘n 1/2 or lite cream, 2 cups milk, salt and pepper.
    In large soup pot, sautee onion, potatoes and celery in butter until softened, sprinkle in flour, mix well, add broth, blend well, add salt, pepper and dry thyme, cover and simmer 1/2 hour, then add in cream and milk, bring up to temp. and serve with crackers on side. Delish!

  • cin2win says:

    6 potatoes, peeled and cubed
    1 (14.5 ounce) can chicken broth
    2 leeks, chopped
    2 teaspoons margarine
    1 1/2 cups heavy whipping cream
    In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
    In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

  • Ricaldos says:

    Spicy Potato soup

    2 tbsp sunflower or groundnut oil
    knob of butter
    1 large onion
    1 tbsp medium curry powder
    2 large baking potatoes , cut into roughly 1cm cubes
    500ml milk
    1 vegetable stock cube
    1 – 2 tsp mango chutney (optional)
    1 tbsp coriander leaves (optional)

    Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
    Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them

  • Taterbug* says:

    This is a favorite of my hubbies and hes hunky …

    Authentic HungarianPotato Soup(Krumplileves)

    1 small whole stalk of celery, cut in small pieces, about 2 cups
    2 onions, peeled and chopped
    2 Tbls. chopped parsley leaves
    3 Tbls. oil, (I use corn or peanut oil)
    5 medium potatos, peeled and cut in small cubes
    1 mild pepperoni sausage cut into 2 inch chunks (pepperoni is the closest to smoked Hungarian sausage)
    1/4 tsp. black pepper corns
    4 Bay leaves
    2 quarts of water
    3 Tbls. of good white vinegar
    6 raw eggs
    1/2 pint of sour cream
    1 tsp. Salt (celery and the vinegar are naturally salty)
    In soup pot, saute celery and onions in oil until limp.
    Add to soup pot parsley, potatos, pepperoni chunks, pepper corns, Bay leaves and 2 quarts of water.
    Simmer slowly for at least one hour, until potatos are soft.

    Add the 3 Tbls. of vinegar. Taste and if soup does not have enought salt, add to taste. While soup is simmering, break 6 raw eggs, one egg at a time, into the pot. Space them so they will cook to a firm stage, without touching one another. Do not stir soup!

    Serve soup, eggs and chunks of sausage in each soup plate. Put a heaping tablespoon of sour cream in each plate. Serve with good bread. Yum!

  • aprils517 says:

    Peal potatoes enough for say half a 2 quart pan and dice up add water to cook, if you have a ham bone or a small amount of ham that would do great, also chop up a small onion cook all up until tender. drain half of the water than mash some of the potoes in the water. last add a can of cream of mushroom soup. mix well if you still need more liquid add some milk, try to make it a slightly thick soup. I hope help. also don’t forget the salt and pepper. good luck April

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