Time 1h5m Yield 24 Number Of Ingredients 7 Steps:
In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth. In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.
Time 35m Yield 10 Number Of Ingredients 15 Steps:
Gather the ingredients. Heat a 6- to 8-quart stockpot, add 4 tablespoons of the butter and onions, and cook gently. Do not let the onions brown. Add the peeled and sliced potatoes, milk, and chicken stock . Add 1/4 cup of the chives, celery seeds, and thyme . Cover and cook gently for about an hour. In a small saucepan melt remaining 2 tablespoons butter and whisk in the flour. Let the roux bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the stock with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree together in a food blender . Add the cream and gently reheat, but do not boil. Season with salt and pepper . Serve with remaining 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
Time 1h Yield 7 servings. Number Of Ingredients 13 Steps:
In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside. , In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375° for 10 minutes or until cheeses are bubbly.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water. Bring to a boil, then cover and let cook until the potatoes are completely tender. Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft. Puree the potato mixture in a blender or food processor, then return it to the saucepan. Add the onions to the saucepan, together with their buttery juices. Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.
Time 45m Yield 6 Number Of Ingredients 11 Steps:
Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook’s Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Time 30m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water. Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery. Stir in remaining ingredients, then heat, stirring occasionally, until hot. Garnish with garlic toast, if desired.
