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Post by cajunlady87 on Aug 27, 2016 14:08:22 GMT -7
Okay I'm on a mission. Who knows how to make a mean potato soup? Think you got what it takes, post your recipes.  |
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Post by thywar on Aug 27, 2016 14:53:19 GMT -7
We don't grow mean potatoes.
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Post by geron on Aug 27, 2016 16:05:21 GMT -7
If you mean "mean" to mean "average", That's a proper description of our potato soup.  |
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Post by cajunlady87 on Aug 27, 2016 16:46:24 GMT -7
If you mean "mean" to mean "average", That's a proper description of our potato soup. By the word "mean" I mean good to the last spoonful and looking for more. |
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Post by angelhelp on Aug 27, 2016 16:53:31 GMT -7
After having baked a bunch of spuds and greedily eating the buttered skins, I'd toss the innards into a pot with enough heavy cream to suit my taste (your taste may differ). I'd slow-cook the spuds, stirring often enough to make certain they and the cream don't burn or boil over the edge. Butter to taste, then devour.
I've also made spud soup by shredding raw spuds and cooking the shreds until soft. I've never believed in peeling spuds, but it's an option. Anywho, once the shreds are truly soft, the cream and butter can be added. How you soften the shreds is optional, but they can be boiled, fried, microwaved, etc.
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Post by cowgirlup on Aug 27, 2016 18:18:38 GMT -7
Potato Soup/Baked potato soup 2c diced peeled potatos 1 med onion diced 2 outside stalks of celery diced 2 1/2 c water 1 tsp of Better Than Bouillon 3 tsp butter 3 1/2 tbsp flour 2 c milk salt, pepper and dried parsley to your liking Optional Toppings: Bacon bits, Sour cream, shredded cheddar cheese, sliced green onions Cook potatos, onion and celery in water and bouillon Make a roux with butter and flour. Add milk and seasonings. Cook until smooth and thickened. Add to cooked potatos with parsley. When serving add toppings for baked potato soup. No it is not low cal low fat etc. This is a winter soup and we need our calories to stay warm.  |
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Post by thywar on Aug 27, 2016 19:30:27 GMT -7
Potato Soup/Baked potato soup 2c diced peeled potatos 1 med onion diced 2 outside stalks of celery diced 2 1/2 c water 1 tsp of Better Than Bouillon 3 tsp butter 3 1/2 tbsp flour 2 c milk salt, pepper and dried parsley to your liking Optional Toppings: Bacon bits, Sour cream, shredded cheddar cheese, sliced green onions Cook potatos, onion and celery in water and bouillon Make a roux with butter and flour. Add milk and seasonings. Cook until smooth and thickened. Add to cooked potatos with parsley. When serving add toppings for baked potato soup. No it is not low cal low fat etc. This is a winter soup and we need our calories to stay warm. I believe that might be 'mean' enough. Sounds great. What time is winter? |
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Post by geron on Aug 28, 2016 4:07:28 GMT -7
If you mean "mean" to mean "average", That's a proper description of our potato soup. By the word "mean" I mean good to the last spoonful and looking for more. My FIL (one of a rapidly vanishing breed ) Calls that a "more taste." |
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Post by geron on Aug 28, 2016 6:24:17 GMT -7
Searched my Recipe collection and found these: Title: Potato Chowder Chapter: Soups/Stews Servings: 8 cups diced potatoes 1/3 cup onion, chopped 3 14 1/2 ounce cans chicken broth 1 10 3/4 ounce can condensed cream of chicken soup 1 8 ounce package cream cheese, cubed, soften 1/2 pound bacon, cooked and crumbled Chives DIRECTIONS Combine potatoes, onion, broth, and cream of chicken soup in crock pot. Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese and blend. Top with bacon and chives before serving. ----- Title: Bacon And Potato Chowder Chapter: Soups/Stews Servings: 4 6 slices bacon, very smokey local bacon is better 1 cup onion, chopped 1 garlic clove, minced 3 cups potatoes, diced 3 cups water 3 chicken bouillon cubes (I preferr broth 3 cups) 3 tablespoons flour 1 (354 ml) can evaporated 2% milk Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat. In a large pot, sautee onion and garlic with 2 tbsp bacon drippings. Add potatoes, water, bouillon cubes to pot. Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon. Mix flour with a small amount of evaporated milk, making a paste. Gradually stir in remaining milk. Add to potato mixture. Cook over medium heat until mixture comes to a boil and thickens. Stir often to ensure the soup doesn't burn on the bottom of the pot. Source: www.food.com Here's how I'd alter this recipe: Chop bacon and fry till almost crisp. Add onions and cooked till well caramelized. Add garlic and cook 1-2 min longer till fragrant. Add flour, stir in and cook briefly to eliminate raw flour taste.Add chicken broth and potatoes. Simmer till soup has thickened and potatoes are tinder (about 15 min). Add the evap. milk or substitute heavy cream or cream cheese according to taste. It adds another step but you can precook the potatoes in the chicken broth then add to the rue and cook till thick. Optional: Add shredded Sharp Cheddar cheese with milk/cream and stir in till melted. ----- |
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Post by cajunlady87 on Aug 28, 2016 7:45:22 GMT -7
Wow guys, thanks for the recipes. Now which one do I try first. |
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Post by USCGME2 on Aug 29, 2016 7:34:40 GMT -7
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Post by cajunlady87 on Aug 29, 2016 7:54:15 GMT -7
Thanks for posting. The margin has a recipe for potato soup with cheese and bacon. Nothing tastes better than dishes cooked with cheeses and bacon. |
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Post by ColcordMama on Aug 29, 2016 18:39:00 GMT -7
Make mashed potatoes from scratch, from peeled potatoes, butter, salt and pepper and milk. Add more milk until it's soup consistency. If you can afford cream or half and half, you can use that instead. Sprinkle the top with chopped green onion tops. If you don't have green onions, grate black pepper instead. Add crispy bacon pieces or chives or shredded cheddar cheese or sour cream to suit yourself. Or what the heck, live large and add it all and call it loaded baked potato soup. Good stuff.
When you have leftover mashed potatoes, instead of tossing them into the garbage thin them with milk and make them into soup for lunch the next day. Garnish as above.
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Post by cajunlady87 on Aug 29, 2016 19:01:39 GMT -7
Make mashed potatoes from scratch, from peeled potatoes, butter, salt and pepper and milk. Add more milk until it's soup consistency. If you can afford cream or half and half, you can use that instead. Sprinkle the top with chopped green onion tops. If you don't have green onions, grate black pepper instead. Add crispy bacon pieces or chives or shredded cheddar cheese or sour cream to suit yourself. Or what the heck, live large and add it all and call it loaded baked potato soup. Good stuff. When you have leftover mashed potatoes, instead of tossing them into the garbage thin them with milk and make them into soup for lunch the next day. Garnish as above. Simple recipe with great tips. Thanks! |
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