Soups: Dinner Tonight (Potato Soup Recipe)
Subject: Dinner Tonight (Potato Soup Recipe)
Newsgroups: rec.food.cooking
From: jjsworldSPAM at BLOCKERzipcon.com (S'mee [AKA Jani])
Date: Wed, 13 Jul 2005 18:39:00 GMT
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We're supposed to go camping tomorrow, so I'm not interested in a big deal dinner tonight -- going for cream of potato soup and bologna sammiches instead:
Cream of Potato Soup
5 C. potato, peeled and diced
1 medium onion, chopped
3 T. butter or margarine
1 C. half and 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 and half & half. Reheat to scalding, remove from heat, add parsley.
DH loves this stuff...
From: serene at serenepages.org (serene)
Date: Wed, 13 Jul 2005 11:48:08 -0700
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A couple of questions:
S'mee [AKA Jani] <jjsworldSPAM at BLOCKERzipcon.com> wrote:
> Cream of Potato Soup
>
> 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 and half
> and half.
And milk?
serene, thinking it would be yummy today
From: jjsworldSPAM at BLOCKERzipcon.com (S'mee [AKA Jani])
Date: Thu, 14 Jul 2005 17:08:22 GMT
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One time on Usenet, serene said:
> And milk?
Yeah, guess I should update my directions. Sorry about that. :-)
From: Jill McQuown
Date: Wed, 13 Jul 2005 14:02:02 -0500
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S'mee [AKA Jani] wrote:
> We're supposed to go camping tomorrow, so I'm not interested
> in a big deal dinner tonight -- going for cream of potato soup
> and bologna sammiches instead:
>
> Cream of Potato Soup
Jani, potato soup is wonderful! I always add 3-4 strips of crisp, crumbled bacon to mine. It just gives it an extra "something" :)
Have fun on your camping trip!
From: jjsworldSPAM at BLOCKERzipcon.com (S'mee [AKA Jani])
Date: Thu, 14 Jul 2005 17:12:07 GMT
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One time on Usenet, Jill McQuown said:
> Jani, potato soup is wonderful! I always add 3-4 strips of crisp, crumbled
> bacon to mine. It just gives it an extra "something" :)
I'm with you, Jill -- I was sorely tempted to make this into chowder using clams and bacon, but Buddy (DS) vetoed the idea. Next time I'm not giving him a choice. ;-)
> Have fun on your camping trip!
Thank you! We're leaving tonight and will return on Saturday. If we cook anything interesting, I'll post about it when we get back. Happy Weekend, everyone...
From: Melba's Jammin' (thisisbogus at macbogus.com)
Date: Wed, 13 Jul 2005 14:57:32 -0500
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S'mee [AKA Jani] wrote:
> 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 and half
> & half. Reheat to scalding, remove from heat, add parsley.
I made something similar on Saturday with three nice leeks from the farmers market. I sliced the leeks, cooked them in some oil and butter for a while, poured in some weak chicken bouillon and blended with the stick blender. Then I put in some peeled new potatoes, chunked and cooked until tender. Did the stick blender thing again, but so there were still some chunks of spud. Added the non-fat half and half and skim milk then. Black pepper. No parsley. Pretty good. No, make that darned good.
From: jjsworldSPAM at BLOCKERzipcon.com (S'mee [AKA Jani])
Date: Thu, 14 Jul 2005 17:13:29 GMT
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One time on Usenet, Melba's Jammin' said:
> I made something similar on Saturday with three nice leeks from the
> farmers market. I sliced the leeks, cooked them in some oil and butter
> for a while, poured in some weak chicken bouillon and blended with the
> stick blender. Then I put in some peeled new potatoes, chunked and
> cooked until tender. Did the stick blender thing again, but so there
> were still some chunks of spud. Added the non-fat half and half and
> skim milk then. Black pepper. No parsley. Pretty good. No, make that
> darned good.
Sounds darn good, but how do they make non-fat half & half? Doesn't seem like you could call it half & half after they take the fat out...
From: Melba's Jammin' (thisisbogus at macbogus.com)
Date: Thu, 14 Jul 2005 20:30:15 -0500
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S'mee [AKA Jani] wrote:
> Sounds darn good, but how do they make non-fat half & half? Doesn't seem
> like you could call it half & half after they take the fat out...
Land O'Lakes. Let me check the carton. Be right back. OK, this'll make you want to run right out for a pint:
Nonfat milk, corn syrup, cream (adds a trivial amount of fat), artificial color (not in Regular Half & Half), sodium citrate, dipotassium phosphate, mono & diglycerides (adds a trivial amount of fat), carrageenan, vitamin A palmitate. Satisfaction Guaranteed.
20 calories in 2 tbsp; no fat, no saturated fat, no trans fat, no cholesterol.