"Judy Haffner" > wrote in message
...
>
> Jill wrote:
>
>>Frankly, it sounds to me like you're trying
>> to throw in the kitchen sink. Not
>> something I'd want to eat, even though I
>> do make/eat soups and stews year
>> round. I've never heard of potato soup
>> that includes evaporated milk, clams,
>> mushrooms, a combination of sausage
>> and bacon, etc. Sorry, but I wouldn't try
>> it.
>
> WHAT???! Why knock it, if you haven't even tried it? Maybe you're use to
> soup with two or three ingredients? I never make soup the same way twice
> and never follow a recipe. I just keep adding whatever sounds and looks
> interesting and usually end up with tasty results.
>
Maybe I just don't want clams in my potato soup unless I'm making clam
chowder And that starts with a clam broth.

> Whenever I've made regular potato soup I've always used evaporated milk
> at the end, to make it rich and creamy, and LOTS of bacon.

> What do you
> use...just water and potatoes?

No, I start off with my paternal grandmother's recipe. She was German, so
it's a Pennsylvania dutch recipe. She made during the Depression so yes, it
started with plain water and potatoes. Then she added seasonings and lots
of pepper. And yes, several strips of crisp bacon. When I re-created this
long-lost soup for my father I started with water & potatoes but added
chicken stock. To thicken it she added rivlets (aka rivels). Those are
small cornmeal dumplings dropped in to thicken the soup and add some oomph.
Sorry, but there was never a can of evaporated milk used in this 75 year old
recipe.

> This was a perfect blend of flavors that
> ended up with all of us wanting more.
>
I'm glad you enjoyed it, Judy. It's just not what I'm used to at all. I'm
used to Pennsylvania Dutch style potato soup.

Jill