"aem" wrote

On Aug 30, 11:05 am, "Nancy Young" wrote:
"aem" wrote

I like classic vichyssoise, cold potato-leek soup. For hot potato
soup I use the Bear Creek brand dried mix,

Bear Creek, I'd never heard of it until I saw it rated highly
somewhere ... that means probably Consumer Reports or
America's Test Kitchen. At that time I picked up a package
of cheddar broccoli, and only got around to making it a week
or two ago. I added some cooked bacon to it. I was happy
with the soup. I'll look for the potato soup this time.

I was introduced to it by friends who lived on their sailboat. They
bought big cans of it at Costco and used it as the base for a number
of good things they could make with other things from the pantry.

I'm not sure, but maybe you've mentioned that before. It sounds
familiar.

I
didn't have any for several years because I didn't want such a big
size, then I saw it in packages sized to make 1 quart, so I bought
several and it waits in the cupboard for cooler weather. I don't
claim it's as good as from-scratch by a long shot but it is more than
adequate and convenient as it could be.

I normally make my own soup, too, but I like to have some on
hand for when I just want a hot cup of soup with no fuss. If it's
good, all the better.

nancy

On 30 Aug 2007 17:25:54 GMT, Ken Knecht rummaged
among random neurons and opined:

Anyone have a potato soup recipe they enjoy? I've looked on-line and in
my cookbooks but haven't seen anything that sounds very good. There was a
potato, ham, butter bean, celery soup posted here a week or so ago.
Tasted very good fresh-made but IMHO not good at all reheated, Unusual
for soup.

Prefer vegetarian but if it includes meat so be it.

We love James Beard's version:

@@@@@ Now You're Cooking! Export Format

Leek And Potato Soup

soups and stews

5 leeks
3 tablespoons butter
3 cups potatoes; diced
1 quart chicken broth
2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour

Wash the leeks, split them lengthwise, and cut into thin slices after
removing all sand. Saute in 3 tablespoons butter in a large skillet
for
about 4 mins. Add the potatoes and the broth and bring to a boil. Boil
for
2 mins. Reduce heat and simmer until potatoes are tender. Season to
taste
with salt, cayenne and nutmeg. Strain out the vegetables and puree in
food
processor. Return to the broth. Melt 2 tablespoons butter in a
saucepan
over low heat and stir in the flour. Add 1 1/2 cups of the broth and
bolend
well until the mixture thickens. Return to the kettle and stir until
soup
comes to a boil.

Vichyssoise variation:

Prepare soup as above and allow it to cool. Add 1 1/2 cups heavy
cream and
blend well. Chill in refrigerator. Serve chilled.

- - - - - - - - - - - - - - - - - -

Contributor: James Beard

Yield: 4 servings

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Mitch Scherer" wrote in :

Soup that is thickened with potatoes tastes like potatoes rather than
dough and doesn't have that eerie Jell-O shimmy.


A very nice soup thickened with left over mashed potatoes

@@@@@ Now You're Cooking! Export Format

Vadalia Onion Chowder

Soups/Chowders/Stews

4 slices bacon -chopped bite sized; -not crumbled
2 tbsp olive oil; or use bacon fat
4 vadialia onions; sliced
2-3 cups mashed potatoes (leftovers); I used 3
4 cloves garlic; minced
2 boxes chicken stock (approx 30 oz)
2 cups corn kernels (I used 2 cans)
2 bay leaf; (optional)
1/4 tsp dried thyme
fresh ground black pepper; LOTS
salt to taste
sour cream; see note*

Fry the bacon crisp. drain well the bacon and reserve. (Used later.)
Heat oil in large pot. low medium to med heat.
Make the onions bite sized, add to pot, cook till tender, about 10 min.
Mince the garlic, add to pot, cook 1 minute or so more.
Add broth, potatoes, corn, bay leaves, thyme. Bring the soup to a boil.
Remove the pot from the heat. Remove the bay leaves. Season with
pepper.
Add sour cream.
*Note add the sour cream just before serving by the tablespoon per bowl.
This freezes better without the sour cream.
Serve in soup bowls, and sprinkle crumbled bacon on top.
this recipe needs more garlic than called for.
Note: I just stirred the crumbled bacon in with the whole batch.
Don't be shy with the garlic.
I used some turkey Stock in with this (excellent.)
Used 5 or 6 sweet onions
6-7 potatoes served as mashed.
I Didn't have vidalia onions so i used locally grown sweet onions
instead.
I added a grated carrot for colour.
I think some brocolli florets might be nice as well

Contributor: Alan Boles



** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On 30 Aug 2007 17:25:54 GMT, Ken Knecht wrote:

Anyone have a potato soup recipe they enjoy? I've looked on-line and in
my cookbooks but haven't seen anything that sounds very good. There was a
potato, ham, butter bean, celery soup posted here a week or so ago.
Tasted very good fresh-made but IMHO not good at all reheated, Unusual
for soup.

Prefer vegetarian but if it includes meat so be it.

My wife introduced me to 'our' recipe---originally called "Swiss
Potato Soup", and we have it about once a month. Could be called
"runny lumpy mashed potatoes with onion and cheese" instead.... I
can't give exact amounts but can guesstimate.

Saute about half an onion, diced, in a little butter or bacon fat til
translucent.

Peel and dice 4-6 potatoes. Barely cover with water, bring to a boil,
cook til fork-tender. Drain off most of the water, leaving maybe half
a cup or so of water in the potatoes.

Add a dash of nutmeg, a little parsley, and a half-teaspoon of mustard
powder. Add a cup of milk or so, and mash the potatoes "coarsely" to
your preference. I like about half the potatoes mashed, the wife
prefers most of them mashed with a just a few lumps.

Return to the burner, add additional milk (2-4 cups) to bring to the
thickness you like. We both like it about the consistency of
thousand-island dressing. Stir well and add grated cheddar cheese (or
shudder Velveeta) to taste, a few ounces or so. Heat and stir til
the cheese is melted, add salt (or chicken base) and pepper to taste,
serve immediately.

Add crumbled bacon or diced ham if you like a heartier soup. Serve
with a grilled cashew-butter-jam sandwich on whole wheat and you've
got dinner.

It's ok reheated but doesn't taste *better* the second day.

Best -- Terry

Ken Knecht wrote:
Anyone have a potato soup recipe they enjoy? I've looked on-line and in
my cookbooks but haven't seen anything that sounds very good. There was a
potato, ham, butter bean, celery soup posted here a week or so ago.
Tasted very good fresh-made but IMHO not good at all reheated, Unusual
for soup.

Prefer vegetarian but if it includes meat so be it.

TIA


Here's one I have made a few times and it always gets good reviews. I
think that making this and expecting it to serve 4 is quite generous.
It makes quite a bit and is pretty heavy.


Baked Potato Soup – Larson Family Winery

4 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
1 cup chopped scallions (or green onions)
¾ teaspoon salt
½ teaspoon ground black pepper
12 slices bacon – about 1 lb before cooking
5 ounces shredded sharp cheddar cheese
1 (8 ounce) container sour cream

Bake potatoes 1 hour in a 400 degree F oven. Cut potatoes in half, and
scoop out the inside of the potatoes and set aside. Reserve the skins,
and back in oven until crisp to use as small edible bowls if you wish.
Melt the butter in a large skillet over medium low heat. Stir in the
flour to make a roux. Cook about 1 minute, stirring constantly.
Gradually pour in the milk while stirring until all the milk has been
added. Bring heat to medium and keep stirring until the soup mixture
starts to get thick. Add the potatoes, green onions, salt, ground black
pepper, bacon and cheese. Stir well and continue to heat for about 15
minutes, allowing the flavors to blend. Stirring well, mix in the sour
cream until well blended with the soup. If the soup is too thick, add
milk, chicken broth or water. Serve immediately in the baked potatoes
halves for a little extra fun. Top with extra chopped green onions or
cheddar cheese. Serves 4.


--
Queenie

*** Be the change you wish to see in the world ***

On Fri, 31 Aug 2007 10:01:59 -0500, Terry
wrote:

On 30 Aug 2007 17:25:54 GMT, Ken Knecht wrote:

Anyone have a potato soup recipe they enjoy? I've looked on-line and in
my cookbooks but haven't seen anything that sounds very good. There was a
potato, ham, butter bean, celery soup posted here a week or so ago.
Tasted very good fresh-made but IMHO not good at all reheated, Unusual
for soup.

Prefer vegetarian but if it includes meat so be it.

My wife introduced me to 'our' recipe---originally called "Swiss
Potato Soup", and we have it about once a month. Could be called
"runny lumpy mashed potatoes with onion and cheese" instead.... I
can't give exact amounts but can guesstimate.

Saute about half an onion, diced, in a little butter or bacon fat til
translucent.

Peel and dice 4-6 potatoes. Barely cover with water, bring to a boil,
cook til fork-tender. Drain off most of the water, leaving maybe half
a cup or so of water in the potatoes.

Add a dash of nutmeg, a little parsley, and a half-teaspoon of mustard
powder. Add a cup of milk or so, and mash the potatoes "coarsely" to
your preference. I like about half the potatoes mashed, the wife
prefers most of them mashed with a just a few lumps.

Return to the burner, add additional milk (2-4 cups) to bring to the
thickness you like. We both like it about the consistency of
thousand-island dressing. Stir well and add grated cheddar cheese (or
shudder Velveeta) to taste, a few ounces or so. Heat and stir til
the cheese is melted, add salt (or chicken base) and pepper to taste,
serve immediately.

Add crumbled bacon or diced ham if you like a heartier soup. Serve
with a grilled cashew-butter-jam sandwich on whole wheat and you've
got dinner.

It's ok reheated but doesn't taste *better* the second day.

Here's mine (via Charliam's repost and Google):

POBLANO AND POTATO SOUP

Source: Michael Odom, rfc, 08DEC98

4 medium red potatoes, diced
3 poblano chiles, seeded, cored, roasted, and diced
3 shallots, diced
4-5 cloves garlic, minced
chicken stock (enough of it)
3 tbs. olive oil (or more)
1 cup half-and-half (or more)
salt and pepper

In a large pot, sweat the shallots in the oil. Add the potatoes and
cook a few minutes, letting some of them just begin to brown. Add the
garlic, being careful not to burn it. Add chicken stock to the pot and
bring to a simmer, stirring occasionally.

Core the poblanos and roast them on a gas burner until the skins char.
Put them in a plastic bag and let them steam while the potatoes cook.
After the peppers have cooled, peel off the charred skins and dice.
Add them to the soup. Check the potatoes for doneness, and add the
half-and-half. Return to a simmer. Salt and pepper to taste.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

One time on Usenet, Ken Knecht said:

Anyone have a potato soup recipe they enjoy? I've looked on-line and in
my cookbooks but haven't seen anything that sounds very good. There was a
potato, ham, butter bean, celery soup posted here a week or so ago.
Tasted very good fresh-made but IMHO not good at all reheated, Unusual
for soup.

Prefer vegetarian but if it includes meat so be it.

TIA

This one came from a cookbook that Mom got at 18, so it's been around
for a while. It's great alone or as a base for seafood chowder:

Cream of Potato Soup

5 C. potato, peeled and diced
1 medium onion, chopped
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 1/2 tsp. salt
1 T. chopped parsley

Put potatoes and onions in large kettle or dutch oven and barely
cover with cold water. Add salt, cover tightly and heat to boiling;
reduce heat and simmer for 10 minutes or until potatoes are tender.
Mash lightly, leaving larger chunks as desired. Add butter, milk,
and half & half. Reheat to scalding, remove from heat, add parsley.

Variation:

Creamy Clam Chowder

5 C. potato, peeled and diced
1 medium onion, chopped
4-5 slices thick-cut bacon, diced
1 C. cooked clam meat, minced (OR 2 cans minced clams)
1/4 C. reserved clam liquid
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 tsp. salt
1 T. chopped parsley

In small saucepan, cook bacon until crisp. Drain well, set aside.
If clams are canned, drain and set aside, saving liquid. Put potatoes
and onions in large kettle or dutch oven and barely cover with cold
water. Add salt, cover tightly and heat to boiling; reduce heat and
simmer for 10 minutes or until potatoes are tender. Remove 3/4 C.
of cooking water. Mash potatoes lightly, leaving larger chunks as
desired. Add butter, milk, half & half, and clam liquid. Reheat to
scalding -- do NOT boil! Remove from heat, add parsley.

--
Jani in WA

GUEST wrote:
Anyone have a potato soup recipe they enjoy? I've looked on-line
and in
my cookbooks but haven't seen anything that sounds very good. There
was a
potato, ham, butter bean, celery soup posted here a week or so ago.

Tasted very good fresh-made but IMHO not good at all reheated,
Unusual
for soup.

Prefer vegetarian but if it includes meat so be it.

TIA


--
Every silver lining has a cloud.

Hey, thaks for all of you
,this is the very topic I am interested in . You gave me some good
ida.