Cream  of  Potato






1 onion, chopped

1/2 cup chopped celery

1/4 cup chopped carrots

2 cloves garlic, minced

2 tablespoons chopped fresh parsley

1/4 cup and 1 tablespoon butter

2 tablespoons flour

1 1/2 cups chicken broth

1 1/2 cups whole milk

3 potatoes, cut into 1/4 inch slices

2 teaspoons Worcestershire sauce

1 1/2 teaspoons mustard powder

3/4 teaspoon celery seed

1/2 teaspoon dried thyme

1/2 teaspoon seasoning salt

2 tablespoons dry white wine

1/4 teaspoon ground cayenne

1/4 teaspoon chicken bouillon powder





In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter

until soft but not browned.


Sprinkle in flour and cook, stirring for 2 minutes.


Add broth slowly, stirring as you add.


Add milk, potatoes, Worcestershire sauce, dry mustard,celery seed, thyme, seasoning salt,

dry white wine, cayenne pepper and chicken granules.


Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through,

approximately 25 minutes.


While cooking break up the potatoes with the back of a spoon or if you want a

smoother consistency use a hand mixer to cream the potatoes.



Serves 4






Ham  and  Potato  Soup






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

1 teaspoon ground white or black pepper

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk




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.


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.


Stir the milk mixture into the stockpot, and cook soup until heated through.


Serve immediately


Serves 8






New  England  Clam  Chowder






4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 (10 ounce) cans minced clams




Place diced bacon in large stock pot over medium-high heat.

Cook until almost crisp; add onions, and cook 5 minutes.


Stir in water and potatoes, and season with salt and pepper.


Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.


Pour in half-and-half, and add butter.


Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup.


Cook for about 5 minutes, or until heated through.


NOTE:  Do not allow to boil.



Serves 8






Cream  of  Asparagus  Soup






2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups milk

3/4 pound fresh asparagus

1 medium carrot

1/4 teaspoon chicken bouillon powder

boiling water

salt and pepper to taste




Make the white sauce:


Melt butter in a saucepan over low heat.

Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper.

Stir until smooth.


Add milk; cook, stirring constantly, until mixture thickens and begins to bubble.
Set aside.



Prepare the vegetables:


Wash asparagus and cut in 1/2-inch pieces.


Wash carrot and remove skin.   Slice in 1/4-inch slices.


Cook asparagus and carrots in a small amount of boiling water until tender, about 5 minutes.

Drain, reserving the cooking liquid.


Set aside a few of the asparagus tips or pieces aside for garnish, if desired.


Mash or blend remaining asparagus and carrots; set aside.


Add enough boiling water to cooking liquid to make 1 cup.

Add chicken bouillon powder and bring to a boil.

Add white sauce and pureed asparagus.


Heat thoroughly; season to taste with salt and pepper.


Add whole asparagus pieces and serve



Serves 4







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