Soups: Various Potato Soup Recipes
Subject: Various Potato Soup Recipes
Newsgroup: rec.food.cooking
Date: Tue, 25 Mar 1997 13:18:39 -0600
From: Lawrence Witherspoon (lfw at webtv.net)
Subject: Re: Making potato soup
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dice 4 or 5 red potatoes
add one half package lipton onion soup mix to taste
cover with water or broth
simmer till done smash some of the potatoes
add milk or broth
that's it.
Newsgroup: rec.food.cooking
Date: Mon, 14 Apr 1997 12:05:43 -0500
From: czarnijc at ctrvax.vanderbilt.edu (Chuck Czarnik)
Subject: Help with storing potato soup.. Recipe included!
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I've worked out this great recipe for loaded potato soup-- cream of chicken base, boiled potatoes, cheddar cheese, bacon, chives, sour cream, etc. The first day, it tastes great. Day two leftovers taste pretty good, but the smooth texture is gone. If you freeze and thaw the soup, it becomes even more grainy... Is there something I can do to the soup to make it keep better? I'd love to make up a big batch and freeze it for future use, but the texture is unacceptable upon thawing. Any help appreciated!
Here's the recipe if anyone is interested (or if needed to diagnose the problem):
2 cans reduced fat cream chicken soup
2 1/2 - 3 cans skim milk
2 - 3 cups diced boiled potato
6 strips turkey bacon, browned and diced
1/4 cup no fat sour cream
1/4 cup chives
hot sauce
coarse cracked pepper
dried basil
celery flakes
Put it all into a pot and simmer until cheese is melted and soup is smooth. Serves 6 - 8.
This is the low-fat recipe, maybe 10 grams of fat per bowl. The high-fat recipe suffers the same fate upon freezing / thawing.
Newsgroup: rec.food.cooking
Date: Thu, 23 Oct 1997 02:01:35 GMT
From: Starlena at erinet.com
Subject: Re: A little bit Differant Potato Soup
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Hi, I'm sorta new at this, so I hope this helps, I saw a request for Potato Soup. Mine is a little differant than most, I start out with about 8 good size potato's, I peel and dice them in good size chunks, then cook them till their tender, but not mushie! I only put enough water in them to cover the potato's, I then add med chopped onion, 1 can of cream of mushroom soup, 1 can of cream of celery soup, and 1 can of cream of chicken soup I add about 1 cup of milk, or evaporated milk, salt and pepper to taste, and just let it simmer, I make alot of soups, and my kids just love it.. Hope this helps..
Newsgroup: rec.food.cooking
Date: Fri, 24 Oct 1997 17:19:09 +0100
From: Jenna (eden at publishing.demon.co.uk)
Subject: Re: A little bit Differant Potato Soup
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Starlena writes
>Hi, I'm sorta new at this, so I hope this helps, I saw a request for
>Potato Soup. Mine is a little differant than most, I start out with
>about 8 good size potato's, I peel and dice them in good size chunks,
>then cook them till their tender, but not mushie! I only put enough
>water in them to cover the potato's, I then add med chopped onion, 1
>can of cream of mushroom soup, 1 can of cream of celery soup, and 1
>can of cream of chicken soup I add about 1 cup of milk, or evaporated
>milk, salt and pepper to taste, and just let it simmer, I make alot of
>soups, and my kids just love it.. Hope this helps..
I'm glad to see someone else uses canned soup, I do too as a basis for most of mine. Here is my minestrone which is a one pot meal. Feeds a small army and still some left over for the freezer.
4 tablespoons of oil
1 16oz tin of baked beans
2 onions, sliced
2 cloves of garlic, crushed
3 slices of bacon, diced
1 16oz tin of tomoatoes
1/2 cup of cheap red wine
2 carrots peeled and diced
2 potatoes peeled and diced
1/2 small turnip peeled and diced
1-2 sticks of celery, chopped
small piece of cabbage, shredded (avoid dark greens, they are too strong)
1/2 cup of small pasta
1 1/4 tablespoon of chopped parsley
1 teasp chopped fresh marjoram
1/2 teasp chopped fresh thyme
2 chicken stock cubes
salt & pepper
1 3/4 pts water
grated parmesan cheese (secret ingredient)
1 pkt of dried minestrone soup - any brand.
Heat the oil in a large pot. Add onions, garlic and bacon and saute for a few minutes. Add wine then vegetables diced quite small and the rest of ingredients with water cook for 45 mins until vegs are tender. Mix pkt soup with required water and add to pot along with pasta and cook for futher 15-20mins. Season to taste and adding more water if preferred. Serve sprinkled with parmesan cheese and fresh crusty bread.
Date: Sat, 01 Nov 1997 18:12:39 -0800
From: Bill McCranor
Subject: Re: Potato Poblano Soup
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Cathy Wittman wrote:
> Looking for the recipe for the poblano potato soup served at Jaxon's
> in El Paso, TX.
I don't know if this is the same, or where this recipe comes from, but here it is.
Title: Potato Poblano Soup
Categories: Soups, Tex-Mex
Yield: 6 To 8 serv
2 Strips bacon, cut into 1/2-inch wide pieces
1 md Onion, chopped
4 Poblano chiles, roasted, seeded, peeled and diced
2 t Salt
1 t Fresh black pepper
3 Garlic cloves, minced
1 qt Chicken stock
6 md Yukon Gold potatoes or 8-10 small red new potatoes, unpeeled, chopped
1 c Crema, Creme Fraiche or sour cream
1/2 c Grated Anejo cheese (optional)
In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes.
Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.
Yield: 6-8 servings
Newsgroup: rec.food.cooking
Subject: Re: REQUEST - Black Angus Potato soup (copycat)
From: Lisa Smith (Pagemstr at plnet.net)
Date: Sun, 28 Dec 1997 21:35:05 -0600
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Fucowi wrote...
>Someone sent in a great recipe for potato soup titled Black Angus Soup
>(copycat).
>
>I have since lost this recipe. If you have it, can you send it please.
Hi there! This just might be what your looking for ( and by the way I've made this, and it's quite good)
Black Angus Baked Potato Soup
Recipe By: Black Angus Restaurant
Serving Size : 10
Categories : Soups
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked and crumbled
1 1/4 cups cheddar cheese -- shredded and divided
8 ounces sour cream
Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.