Best Barney Js Polish Potato Soup Recipes

BARNEY J'S POLISH POTATO SOUP

Steps:

• Saute celery and onion in a little butter until slightly tender but not brown.
• Cook potatoes and pinch of sugar in 3 cups of water until tender. (If using bouillon cubes, add before boiling potatoes. Use NO Salt in the water if using the bouillon cubes. Add in the celery and onions.
• Add 1/2 pint of sweet cream (can use milk), bring to simmer. Or use half-and-half.
• Add salt (if needed) and pepper to taste. Paprika for coloring. Sprinkle with parsley.
• You can sneak in a pat of butter before serving.
• Cooking Tips: Add as much milk or cream as necessary to suit your taste.
• Mash or crush potatoes to suit your taste. Or not!
• Don't sub or add dry milk; it gives an off-flavor.

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

POLISH POTATO SALAD

Steps:

• Peel potatoes and cut into large dice. Boil or steam until just cooked. Don't overcook.
• Drain and place in a large bowl. While still hot, drizzle the french dressing over the potatoes and allow them to cool.
• When cool, add the eggs, peas, baked beans, cucumbers, cheese, spring onions and dill. Gently mix through.
• Add the mayonnaise and cream and mix through.
• Add more mayo or cream to taste and to get a creamy consistency.
• Garnish with some extra slices of hard boiled egg and fresh dill if you like.

JOE'S POLISH POTATO SALAD

Steps:

• Wash and cut up the potatoes into 1 inch cubes. In a dutch oven, cook potato pieces in water until just fork tender. Drain potatoes and leave in colander.
• While the potatoes are cooking, cut up the bacon into small cubes, and the sausage links into 1/4 inch slices. After the potatoes are removed, cook the bacon chunks in the dutch oven to render the bacon fat. Add the sausage slices and heat them through. Remove all of the meat and set aside.
• Add the sugar, flour, salt, mustard and celery seed to the hot bacon fat in the dutch oven. Cook and stir over medium heat until the mixture is hot and bubbly. Gradually add the chicken broth and vinegar and bring to a boil. Cook and stir until thickened. Gently stir in the onion, celery, and parsley and cook for two minutes. Stir in the meat and potatoes and continue cooking until heated through.
• Serve and enjoy!