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.

"Ken Knecht" wrote in message
...
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.

I've made this and love it. I suppose you could substitute the chicken
stock for veggie stock. e.


Cheese & Potato Soup

2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion
and thyme and sauté until vegetables begin to soften, about 5 minutes.
Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk.
Add potato and bring soup to boil. Reduce heat and simmer soup until potato
is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until
melted and smooth after each addition. Mix in ham. Season soup to taste with
hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

Serves 4.
Bon Appétit
December 1995
Dorothy Davis: Columbus, Ohio

On Aug 30, 10:25 am, 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. [snip]

I like classic vichyssoise, cold potato-leek soup. For hot potato
soup I use the Bear Creek brand dried mix, though usually I add things
to it -- corn, clams, other veggies -- rather than using it plain. No
experience with reheating either, since I try to size what I cook to
what we eat. -aem

"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.

nancy

"Ken Knecht" writes:

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.

Potage Bonne Femme (my spelling) from _From Julia Child's Kitchen_. I
can't find the recipe on the web, I find similar recipes, but the one I
follow cooks the leeks separately in butter. The ones on the web seem to be
a shortened version. Like most of her recipes, this one is excellent.

osmium wrote on Thu, 30 Aug 2007 11:18:15 -0700:

?? 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.

I don't know if Vichysoisse counts but it uses lots of leeks and
is not bad warm tho' better icy cold.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

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

Jill's Potato-Leek Soup in Bread Bowls

2 large white potatoes, peeled and diced
2 large leeks, washed well and thinly sliced. Finely chop thes soft green
parts.
4 c. chicken broth or stock
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. heavy cream (I use half & half most of the time)
dash grated nutmeg
1 Tbs. dried parsley for garnish (optional)

In a large pot, combine the potatoes, leeks, chicken broth and salt & pepper
(to taste, really). Bring to a boil. Reduce heat to low; cover and simmer
15-20 minutes or until the vegetables are tender. Strain the soup into a
large mixing bowl or another pan. Blend the potatoes and leeks with about
1/4 broth until smooth (I use my stick blender for this). Return blended
mixture to pan with remaining liquid. Stir in cream and nutmeg and heat
through. Spoon into prepared bread bowls. Sprinkle with parsley to
garnish. Serves 4

Bread Bowls

4 small round loaves of sourdough bread, unsliced
2-3 cloves garlic, peeled and mashed
4 Tbs. olive oil

Cut the tops from the round loaves about 3/4 inch thick to make 'lids'.Using
a sharp knife, cut around the inside of the loaf leaving a 3/4" shell for
the bowl to hollow out the center. (Saved removed bread to make croutons or
breadcrumbs, etc.) Rub the inside of the bowls and the lids with crushed
garlic and brush with olive oil. Bake on a baking sheet at 350F until
slightly toasted. Serve the soup in the bread bowls. Don't forget, you can
eat the bowl! (Place the "bread bowls" in a deep soup bowl or plate so it
doesn't get all sloppy.)

Jill

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
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. -aem

"Ken Knecht" wrote in message
...
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

Simple potato soup

2 or 3 good size potatoes, diced
a medimu size onion, diced
a couple of tablespoons of dried parsley
a couple of teaspoons of dried celery

Put it all in a pot and add water to just barely cover the potatoes. Cook
until tender. Add enough milk to make the right soupiness.

Another variation

2 or 3 cold leftover baked potatoes, diced
a medium size onion, diced
parsley
celery
a tablespoon or so of oil or bacon grease

Cook the onions in the bacon grease until tender. Add potatoes and let them
get warmed up a bit. Dump in enough milk to make it soup.

Ms P

On Aug 30, 12:25 pm, 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

--
Every silver lining has a cloud.


How about baked potato soup?

(Leave out the bacon, if you want.)

Baked Potato Soup by Nancy Dooley

4 large potatoes
2/3 cup butter
2/3 cup flour
1-1/2 quarts milk
4 green onions, chopped
1 cup sour cream
2 cups crisp cooked, crumbled bacon
5 ounces cheddar cheese, grated
salt and pepper to taste

Heat oven to 350 degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk to the butter flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly. Cut potatoes in half, scoop out the
meat and set aside. When milk mixture is very hot, whisk in potato.
Add green onion. Whisk well, add sour cream and crumbled bacon. Heat
thoroughly. Add cheese a little at a time until all is melted in.
(Green onion and bacon bits can be added at serving, as a garnish on
top.)

Notes: Baking the potatoes (not nuking) gives this soup great
flavor. I don't worry about lumps or chunks of potatoes in the final
product - that makes it better. It freezes well and reheats
beautifully.

N.

Nancy2 said...

How about baked potato soup?

(Leave out the bacon, if you want.)

Baked Potato Soup by Nancy Dooley

4 large potatoes
2/3 cup butter
2/3 cup flour
1-1/2 quarts milk
4 green onions, chopped
1 cup sour cream
2 cups crisp cooked, crumbled bacon
5 ounces cheddar cheese, grated
salt and pepper to taste


Good grief, Nancy!

How about "Death by Baked Potato Soup" by Nancy Dooley?

Andy

Ken Knecht wrote:

Anyone have a potato soup recipe they enjoy?

Consider the classic French potages, such as the famous potage
Parmentier, made with puréed potatoes and leeks; potage Dubarry with the
potatoes and cauliflower; and potage cressonnière, with potatoes and
cress.

Here is a recipe for potage Parmentier, from _Bistro Cooking_ by
Patricia Wells, and a Czech recipe for Bramborová polévka, potato
soup,from Time-Life _Recipes: The Cooking of Vienna's Empire_, compiled
by Joseph Wechsberg.

Victor

Potage Parmentier
Leek and Potato Soup

3 large potatoes (about 1 pound; 500 g), peeled and quartered
2 leeks (about 6 ounces; 180 g), trimmed, well rinsed and cut into
julienne
3/4 cup (18.5 cl) crème fraîche or heavy cream
Salt and freshly ground black pepper
3 tablespoons chopped fresh tarragon or chervil, for garnish

1. Combine the potatoes, leeks, and 1 quart (1 l) of water in a large
saucepan. Bring to a boil over high heat. Season with salt and pepper.
Reduce heat and simmer gently until vegetables are meltingly soft, 35 to
40 minutes.

2. Purée the soup in a blender or food processor or pass through a food
mill. Return to the saucepan. Stir in the crème fraîche and cook over
low heat just until heated through. Adjust the seasoning and serve,
garnished with the fresh herb.
Yield: 6 to 8 servings


Bramborová Polévka
Potato Soup

To serve 4 to 6

2 pounds (about 4 medium-sized) boiling potatoes
6 tablespoons butter
1 cup chopped celery
1/4 cup diced parsnips (1/2-inch dice)
1 cup finely chopped onions
1 cup diced carrots (1/2-inch dice)
2 tablespoons flour
1 quart chicken stock, fresh or canned
1/4 teaspoon marjoram
1/2 teaspoon salt
Freshly ground black pepper
1/2 chopped mushrooms, fresh or dried (dried mushrooms should be soaked
and drained)

Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover,
then peel and dice them into 1/2-inch chunks. Melt the butter in a
heavy 4-quart saucepan or a soup kettle over medium heat. Add the
potatoes, celery, parsnips, onions and carrots. Let the vegetables
cook, uncovered, in the butter, stirring them occasionally, for about 10
minutes, or until they are lightly browned. Sprinkle the flour evenly
over the vegetables, then stir them until they are all well coated.

Add the stock, marjoram, salt, a few grindings of pepper and mushrooms.
Bring the soup to a boil on high heat, stirring almost constantly.
Reduce the heat to very low and partially cover the pot. Simmer for 25
to 30 minutes until the potatoes are tender. Taste for seasoning.

Serve in individual soup bowls or in a heated soup tureen.

Victor Sack said...

Here is a recipe for potage Parmentier, from _Bistro Cooking_ by
Patricia Wells, and a Czech recipe for Bramborov* pol‚vka, potato
soup,from Time-Life _Recipes: The Cooking of Vienna's Empire_, compiled
by Joseph Wechsberg.


I saved the Bramborov recipe.

Thanks,

Andy

"Nancy2" wrote in message
ups.com...
On Aug 30, 12:25 pm, 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

--
Every silver lining has a cloud.


How about baked potato soup?

(Leave out the bacon, if you want.)

Baked Potato Soup by Nancy Dooley

4 large potatoes
2/3 cup butter
2/3 cup flour
1-1/2 quarts milk
4 green onions, chopped
1 cup sour cream
2 cups crisp cooked, crumbled bacon
5 ounces cheddar cheese, grated
salt and pepper to taste

Heat oven to 350 degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk to the butter flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly. Cut potatoes in half, scoop out the
meat and set aside. When milk mixture is very hot, whisk in potato.
Add green onion. Whisk well, add sour cream and crumbled bacon. Heat
thoroughly. Add cheese a little at a time until all is melted in.
(Green onion and bacon bits can be added at serving, as a garnish on
top.)

Notes: Baking the potatoes (not nuking) gives this soup great
flavor. I don't worry about lumps or chunks of potatoes in the final
product - that makes it better. It freezes well and reheats
beautifully.

N.

As with any soup, thickening with flour or other artificial thickeners
produces an inferior taste and texture. Making soup with fresh potatoes you
can put some thin shavings in the pot that will break down and thicken the
soup. With your baked potatoes, you can mash some of it to thicken the
soup. Soup that is thickened with potatoes tastes like potatoes rather than
dough and doesn't have that eerie Jell-O shimmy.

Mitch

On 2007-08-30, 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.

This is my absolute favorite.

Bramborová Polévka (Potato Soup)

Recipe from: The Cooking of Vienna's Empire
Servings: 4 to 6

2 pounds boiling potatoes (about 4 medium-sized)
6 tablespoons butter
1 cup chopped celery
¼ cup diced parsnips (½-inch dice)
1 cup finely chopped onions
1 cup diced carrots (½-inch dice)
2 tablespoons flour
1 quart chicken stock, fresh or canned
¼ teaspoon marjoram
½ teaspoon salt
freshly ground black pepper
½ cup chopped mushrooms, fresh or dried (dried mushrooms should be soaked
and drained)

Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover,
then peel and dice them in ½-inch chunks. Melt butter in a heavy 4-quart
saucepan or a soup kettle over medium heat. Add the potatoes, celery,
parsnips, onions and carrots. Let the vegetables cook, uncovered, in
the butter, stirring them occassionally, for about 10 minutes, or until
they are lightly browned. Sprinkle the flour evenly over the vegetables,
then stir them until they are all well coated with flour.

Add the stock, marjoram, salt, a few grindings of black pepper and
mushrooms. Bring the soup to a boil on high heat, stirring almost
constantly. Reduce the heat to very low and partially cover the pot.
Simmer for 25 to 30 minutes until the potatoes are tender. Taste for
seasoning.

Serve in individual soup bowls or in a heated soup tureen.

--
Clay Irving
: And it goes against the grain of building small tools.
Innocent, Your Honor. Perl users build small tools all day long.
-- Larry Wall in