Soups: potatoe soup

Subject: potatoe soup
Newsgroups: rec.food.cooking
From: rckjr1971 at aol.com (Rckjr1971)
Date: 07 Sep 2001 17:41:23 GMT
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I am looking for a simple recipe for potatoe soup. Nothing with mashed pot but with cubes. Simple and tasty. Bob
From: stan at temple.edu
Date: 7 Sep 2001 17:52:41 GMT
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Rckjr1971 wrote:
> I am looking for a simple recipe for potatoe soup. Nothing with mashed pot
> but with cubes. Simple and tasty. Bob

Several recipes for potato soup have been posted in this newsgroup recently. Go to https://groups.google.com/ and do a search for "potato soup" in this newsgroup in order to find them.
From: J. Helman (jhelman at blazenet.net)
Date: Fri, 07 Sep 2001 13:55:30 -0400
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Rckjr1971 wrote:
> I am looking for a simple recipe for potatoe soup. Nothing with mashed pot
> but with cubes. Simple and tasty. Bob

Dear Mr. Quayle,

Try this one: https://www.recipesource.com/soups/soups/15/rec1579.html
From: LeberKnodel (Leberknodel at nyc.rr.com)
Date: Fri, 07 Sep 2001 21:03:03 GMT
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POTATO SOUP

2 medium onion, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. butter or margarine
4 large potatoes(don't use Russet or Idahos), peeled and cut into small even sized cubes (Note: to keep them from turning brown while you may be working with the other ingredients, put the potatoes into a bowl of cold water)
4 cups water
5 chicken bouillion cubes
2 cups milk
1/4 tsp. black pepper
1/4 tsp. salt

HOW TO MAKE IT:

1) put the butter or margarine into a large pot and turn the heat onto medium. Add the chopped onions and garlic and cook for about 10 minutes or until the onions are almost "see-through". Don't let them brown.

2) Add the potatoes(drain them first if you had them soaking in water), water and bouillion cubes. Bring to a boil, then COVER and cook on "low" for about 20 minutes or until the potatoes are soft.

3) Remove the pot from the heat, Using a soup ladle, put about 1/2 of the potatoes and liquid into a blender or food processor. Process until smooth. Pour this back into the pot with the other half.

4) Add the milk, salt and pepper and also some thin sliced hot dogs, kielbasy or small ham cubes. Simmer very low, covered for about 15 minutes. Serve
From: rckjr1971 at aol.com (Rckjr1971)
Date: 07 Sep 2001 21:33:29 GMT
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Thanks for the recipe. (I hope I spelled that right) I will try this one for sure. Bob
From: sandynne at aol.com (Sandy n ne)
Date: 09 Sep 2001 07:32:30 GMT
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Potato Soup is one of my favorite comfort foods. My moms recipe for potato soup should more accurately be called Meat and Potato Soup. It was one way she could stretch a pound of hamburger and pound of potatos to feed five kids. Still, it is tasty, or at least I always thought so. Here it is.

5-6 potatos, peeled and cubed
1 med-to large onion-chopped
1 pound of hamburger
6 beef bouillon cubes
1 quart of milk
Salt and pepper

Place the cubed potatos and the chopped onion in a pan, and cover with water (about 6 cups of water, should cover the potatoes by about an inch.) Add a little salt and pepper, and the bouillon cubes (can substitute beef soup base for bouillon). Bring to a boil, as it boils, pinch off bits of the hamburger and drop into the boiling pot. Let cook for about 15 min. Skim off the at/foam that comes to the top. Add the milk, and reduce the heat, to simmer. May need to add more salt and pepper to taste.

This is another one of those soups that is even better on the second day, after a night in the refrigerator. However, this soup doesn't freeze well at all, just so you know.

Sandra
From: minnie (cnvaness at worldnet.att.net)
Date: Fri, 07 Sep 2001 22:27:37 GMT
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Roasted Garlic Potato Soup

Recipe By: Better Homes and Gardens
Serving Size: 6
Categories: Soup

6 medium baking potatoes, peeled -- cut into 1" pieces
2 tablespoons olive oil
1/2 teaspoon pepper
6 cloves garlic -- peeled
1 medium onion -- chopped
3 cups chicken broth
1 cup water
1 cup whole milk
salt
4 ounces colby cheese -- thinly sliced

Preheat oven to 425 degrees. Place potatoes in shallow roasting pan. Drizzle with 1 tablespoon of oil. Sprinkle with pepper. Stir to coat.

Bake, uncovered, 25 minutes. Turn potatoes with metal spatula. Toss in garlic cloves. Bake about 20 minutes or until potatoes are browned. In a 3 quart saucepan heat remaining oil. Cook and stir onion over medium-high heat 5 minutes.

Set aside 1 cup roasted potatoes. Add remaining roated potatoes and garlic to onion mixture in saucepan. Stir in broth and water. Bring just to boiling. Reduce heat. Simmer, covered, for 20 minutes or until potatoes are very tender.

Spoon about half of potato mixture into blender container, cover and blend until nearly smooth. Repeat with remaining mixture. Return all to saucepan. Stir in milk. Season to taste with salt. Heat through. Ladle into bowls. top each serving with some of the reserved roasted potatoes and sliced cheese.
From: nancree at aol.com (Nancree)
Date: 08 Sep 2001 17:19:57 GMT
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My simple potato soup:

Peel and cube potatoes. Salt and pepper. Boil til almost done, pour out half of the cooking water and add a can of chicken broth. Add crumbled cooked bacon. Whirl in blender in *small* quantities, because hot liquids tend to boil over while blending.
Taste for seasoning.
From: Sheryl Rosen (catmandy at optonline.net)
Date: Sat, 08 Sep 2001 17:30:59 GMT
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> I am looking for a simple recipe for potatoe soup. Nothing with mashed pot
> but with cubes. Simple and tasty. Bob

ok.

Start with 6 cups of stock. I'd use chicken, but if you want to keep it veggie, use vegetable stock. hold that aside.

In a large dutch oven, saute one medium onion, some leeks or scallions, shallots, if ya got 'em, with a couple ribs of celery--all small dice--in a bit of butter, until translucent.

Add the stock to the pot with the sauteed veggies.

Add in a couple of diced carrots, and 4 nice sized potatoes that have been cubed.

Bring to a boil, and lower to a simmer.

Add some white or black pepper, to taste.

cook until the potatoes are soft, about an hour. Taste and add salt and more pepper, if needed.

Finish with some "Sunny Paris" seasoning. If you don't have that, finish with a sprinkle of dill weed, chives, and parsley.
From: Pat Roehr (pjr at arn.net)
Date: Sun, 09 Sep 2001 01:35:54 GMT
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Simple and good - here goes:

Peel and dice about 3 potatoes. Finely chop one onion and a couple of celery stalks. Boil in salted water until potatoes are done. Drain. (I mash the potatoes slightly at this point, but you don't need to). Add milk, a big chunk of butter, and salt & pepper to taste. Heat to just below boiling; serve.
From: malan6 at qwest.net (Alan)
Date: Sun, 09 Sep 2001 11:51:39 -0500
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Pat Roehr gave this insight:
:Peel and dice about 3 potatoes. Finely chop one onion and a couple of celery
:stalks. Boil in salted water until potatoes are done. Drain. (I mash the
:potatoes slightly at this point, but you don't need to). Add milk, a big
:chunk of butter, and salt & pepper to taste. Heat to just below boiling;
:serve.

I do the same thing, but no celery. Garlic.

Usually I don't even go to the trouble to do the onions.

And the garlic comes out of a tube so it's quick and wonderful

Add enough milk to make the soup whatever thick/thinness you like. Make sure not to boil it, as Pat said.