Pork and Potatoes Soup
1 lb pork shoulder or loin, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced
6 cups chicken or vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
Optional: 1 teaspoon smoked paprika
Optional Garnish: 2 tablespoons chopped parsley
To make: heat oil in a large pot over medium-high heat. Brown pork cubes on all sides, working in batches if necessary. Remove and set aside. In the same pot, add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute. Return pork to the pot. Add potatoes, broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30–40 minutes, until pork and potatoes are tender. Taste and adjust seasoning. Garnish with parsley if desired.
Beef Stew
2 lbs beef chuck, cut into 1-inch cubes
Salt and pepper
3 tablespoons flour
3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
4 cups beef broth
2 tablespoons tomato paste
4 carrots, peeled and sliced
3 potatoes, peeled and cubed
2 celery stalks, sliced
2 bay leaves
1 tsp dried thyme
1 cup frozen peas
Optional: 1 cup red wine
To make: season beef with salt and pepper, toss with flour. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches; set aside. In the same pot, add onion and cook until soft. Add garlic and cook for 1 minute. Stir in tomato paste, then deglaze with wine (if using). Return beef to pot. Add broth, carrots, potatoes, celery, bay leaves, and thyme. Bring to a boil, then cover and simmer on low for 2 hours, until beef is tender. Stir in peas and cook for 5 more minutes. Remove bay leaves. Adjust seasoning and serve.
Roasted Red Pepper and Tomato Soup
4 red bell peppers, halved and seeded
6 tomatoes, halved
1 onion, quartered
4 cloves garlic, unpeeled
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon smoked paprika
Salt and pepper, to taste
Optional: ½ cup heavy cream or half and half
Garnish: basil
To make: place the peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and roast at 400°F for 30–35 minutes. Peel your garlic and transfer all the veg to a blender. Blend until smooth. Now pour this into a pot, add the broth and paprika. Simmer for 10 minutes before stirring in the cream if using. Finally season with salt and pepper. Garnish with basil.
Brooke’s Cheeseburger Potato Soup by Southern Frugal Momma
1lb ground beef, cooked and drained
1 medium onion, diced
4-6 medium potatoes, peeled, washed and diced
2 carrots, washed, peeled and diced
½ cup celery, chopped
3 cups chicken broth (can use chicken bouillon powder and water)
1 teaspoon parsley
1 teaspoon basil
2 cups milk
2-3 tablespoons butter
1 tablespoon salt
Couple pinches black pepper
16oz Velveeta cheese (or you can use cheddar cheese)
Optional: flour
To make: add to your crockpot everything but the cheese and flour. Cook this on high for three hours. After your three hours are up, add your cheese. You will cook this for 1 ½ hours, stirring occasionally as the cheese melts. If your soup thickens up to the desired consistency you prefer, you can skip the flour otherwise you can add a little flour to help thicken your soup.
Brown Flour Potato Soup by Cooking with Rick
5-6 potatoes washed, peeled and diced
1 teaspoon salt
1 stick of butter
½-1 cup flour
To make: put your diced potatoes and salt into a pot that you add enough water to, too cover your potatoes. Put them on your stovetop and start to cook them until they are tender. While your potatoes cook you will want to melt a half a stick of butter in a frying pan. Once the butter has melted, start sprinkling your flour into the frying pan, you are making a roux. Keep adding flour until all the butter is absorbed. Now stirring it continuously allows your flour to brown to a nice golden brown color over a medium heat as you don’t want to scorch the flour or burn the butter. This will take a while, so be patient. If this gets to dry you can add a few drops of olive oil but generally the butter will be released from the flour to keep it moist. When your potatoes are halfway cooked, you are going to want to add a spoonful of the browned flour to your potatoes. This will splash and sizzle so be careful. Stir this until it dissolves. Continue adding spoonfuls of the browned flour to your potatoes until you get a nice gravy-like consistency, but it will remain runny like soup. This means you may not use all the browned flour. Then cook until your potatoes are done.
Note: my grandma used to make what my sister and I (as kids) called brown potato soup, as well. But her recipe was different. She would just toss the flour into a frying pan with no butter or oil and brown it over low heat (this could take 20 or 30 minutes.) For Grandma the butter came in when she fried the onions; she used one or two tablespoons of butter and something like a quarter cup of diced onions and browned them until they're nice and golden brown. Then it was just a process of putting the onions and flour into your potatoes. Once the potatoes were nicely cooked she used to mash a few of them to help thicken the soup a little bit. And that was it, then we could eat…it was delicious.
💗 Jo
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