Sandra Geil's Famous Potato Soup Recipe

 

At popular demand here is the famous soup recipe from Sandra Geil.

There are two versions of the recipe

For Fasting Ingredients (for serving six)

6 medium potatoes - diced or grated (red potatoes are nice) 2 medium onions chopped (I usually use shallots or leeks or a combination) 6 cups stock (2/3 canned vegetable stock/ 1/3 water - rinse cans) 2 or 3 cups mushrooms (I like smallish fresh crimini mushrooms cut in quarters) 1 - 2 tbsp oil parsley (1 tbsp dry, 1 bunch fresh- optional) salt and pepper

* chop the onions and potatoes first Heat the oil with the dried parsley and some pepper. When you smell the parsley add in the onions stirring to coat - let them cook for about two minutes then add the potatoes a little at time while you continue to stir. Let the potatoes cook (keep an eye on them and stir regularly) when the potatoes and onions are soft but not browned add the stock (this is usually five to ten minutes). Let the soup simmer until the stock is more substantial (a bit thick on the back of a spoon) and then 15 to 20 minutes before serving or when transferring to a crock pot to travel add the mushrooms. Serving Suggestion - have fresh parsley chopped (or snipped with scissors) to add in to taste

For Feasting Ingredients (for serving six)

6 medium potatoes - diced or grated (red potatoes are nice) 2 medium onions chopped (I usually use shallots or leeks or a combination) 6 cups stock (2/3 canned chicken stock/ 1/3 water - rinse cans) 2 or 3 cups mushrooms (I like smallish fresh crimini mushrooms cut in quarters) 1 - 2 tbsp butter Parsley (1 tbsp dry, 1 bunch fresh) salt and pepper

* chop the onions and potatoes first Melt the butter with the dried parsley and some pepper. When you smell the parsley add in the onions stirring to coat - let them cook for about two minutes then add the potatoes a little at time while you continue to stir. Let the potatoes cook (keep an eye on them and stir regularly) when the potatoes and onions are soft but not browned add the stock (this is usually five to ten minutes). Let the soup simmer until the stock is more substantial (a bit thick on the back of a spoon) and then 15 to 20 minutes before serving or when transferring to a crock pot to travel add the mushrooms. Serving Suggestion - have fresh parsley chopped (or snipped with scissors) to add in to taste Additional garnishing possibilities - to add to the soup when dishing up: Cream, fried bacon pieces, chopped green onion, shredded cheese

NOTE: The only change for Easter Sunday was the addition of about two cups of dried mushrooms (Crimini and Portabello) when I combined the potatos and the stock.

Kali orexi!

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