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Subject: Potato Soup
Newsgroups: rec.food.cooking

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From: wfw2[at]aol.com (WFW2)
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I have never made potato soup, but my wife used to make it and it ws
delicious.  The recipe books I looked at give recipes for potato soup that
is done in the blender,.  My wife's soup had slices of potato or chunks of
potato, not riced.  Can you help me?

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From: fmaginni[at]k12.oit.umass.edu (Frank Maginnis (Donahue ES))
Date: Tue, 14 Jan 1997 00:21:19 GMT
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Just take some of the potatoes from the finished product and mash them, then
reintroduce them to the pot. You will have a great broth and pieces of
potato also. Enjoy your soup.

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From: Malin 
Date: Tue, 14 Jan 1997 09:49:23 +0100
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This is a Swedish Potatoe and leek soup that I really love.. Maybe it is
what you are looking for?

Leek and Potatoe soup

Time: approx 40 min

You need:

     4-5 potatoes
     2-3 leeks (big ones)
     1 onion
     1-1 1/2 tsp butter
     4 cups chicken broth
     salt 
     pepper
     (cream) 
     cut parsley

Peel and cut the potatoes and onion into thin slices and fry lightly in
the butter. Add chickenbroth. Let simmer in covered pan until the
potatoes are almost falling apart. Mix the soup with a steel "whisker?".
Add spices to taste. Add some cream (if you like). Cut parsley, dill or
chives into the soap - ready to serve.

Good luck!

Malin Dandenell
(Sweden)

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From:         pas4sons[at]aol.com (PAS4Sons)
Date:         1997/01/15
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Hi, I think I have a recipe for Potato Soup that you might like.  I played
around it the kitchen until I found one my family would like.  They loved
this one, even licked their boys clean.  

POTATO SOUP

3 slices bacon, cut in half
2 stalks celery, chopped
2 med carrots diced
1/2 tsp garlic salt
1 tsp garlic cloved minced
3 med potatoes, peeled and cubed
1 small red onion, chopped
1/8 teaspoon cayenne pepper
1 cup rice, uncooked
3 cups milk, low fat
6 Tbs Flour
2-1/2 cup water
~~Fry bacon until crisp: drain bacon on paper towel.
Take drippings add to bottom of crockpot
Add potatoes, carrots, onions, celery, garlic clove, mix well after each
item is added.
Combine flour with small amount of milk, mix well.
Add balance of milk, mix.
Add water, garlic salt, and pepper.
Mix well.
Add rice.
Cook on high for 3 hours.

This recipe can also be prepared in a dutch oven.

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From: edrich[at]halcyon.com (Ed Rich)
Date: Wed, 15 Jan 1997 14:29:05 GMT
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Potato soup without bacon in it must have come from Elbonia.

Here is the only way to make potato soup and don't listen to anybody
else for Gods sake.
1 quart of diced potatoes
1 big onion, diced
about six strips of bacon, cut into pieces
1 and 1/2 quarts milk
about 1/2 cup celery finely diced
flour- as needed(about 1/3 cup) thinned with milk
salt and pepper

 saute diced onions in a handful of diced bacon pieces. Add some diced
celery if you want. 
Cut potatoes into chunks about the size of a sugar cube and rinse
well.. Add milk and potatoes to the pot with the onion/celery/bacon
mix.  Cook until potatoes are tender.  Thicken slightly with a milk
flour mix.  Salt and pepper to taste.

This best on a cold winters night when the temperature outside is
hovering around zero and the Moose are shivering their ass off.

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From: pas4sons[at]aol.com (Patti Stevenson)
Date: 15 Jan 1997 20:08:15 GMT
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Gee I guess if you love to eat fat.  You would actually put the bacon into
the soup.  Lard....

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From: svogl[at]iastate.edu (Shari)
Date: 16 Jan 1997 14:37:42 GMT
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Here's a potato soup you might like.  Its from the Better Homes and 
Gardens soups and stews book.  It takes a little bit of time to make 
(would go a LOT faster if I had a microwave) but its definately worth 
the effort.

Baked Potato Soup --Makes 6 servings

2 large baking potatoes (8 oz each)
3 Tablespoons thinly sliced green onion
1/3 cup margarine or butter
1/3 cup all-purpose flour
2 teaspoons snipped fresh dill OR 1/4 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk  (I use skim milk)
3/4 cup shredded American cheese (3 oz)
3 Tablespoon thingly sliced green onion (for garnish)
4 slices bacon, crisp-cooked, drained, and crumbled

Scrub potatoes thoroughly with a brush;pat dry.  Prick potatoes with a 
fork.  Bake in a 425 degree oven for 40-60 minutes or till tender.  Let 
cool.  Cut potatoes in half lenghtwise;genly scoop out each potato.  
Discard potato skins.  

In a large saucepan cook 3 tablespoons green onion in margarine or 
butter till tender;  stir in flour, dill, salt and pepper.  Add milk all 
at once.  Cook and stir till thickened and bubbly.  Cook and stir for 1 
minute more.  Add the potato pulp and 1/2 cup of the shredded cheese;  
stir till cheese melts.

Garnish each serving with the remaining shredded cheese, 3 tablespoons 
green onion, and bacon.

324 calories, 12 g protein, 25 g carbohydrate, 20 g fat (7g saturated), 
29 mg cholesterol, 561 mg sodium, 514 mg potassium

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From: Don Kleist 
Date: Fri, 17 Jan 1997 07:11:02 -0600
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Here is a different type of potato soup.  It came from somewhere on the 'net,
but I don't have the original cite.  Most likely it came from Chile Heads or the
Hot Stuff collection.  In any event, the soup is great!  My comments on the
recipe are included in brackets.

Cream of Green Chile Soup

2 Corn Tortillas, Preferably 1 of yellow cornmeal and 1 of blue
1 (12 oz) tub of Bueno Green Chiles - Mild, Hot, or X-Hot
(I used 4 small (4 oz?) cans of whole mild green chiles, which I diced.) 
1/2 stick (4 tablespoons) margarine
(I used much less, about 1 tbs.)
2 cups chopped onion
1 garlic clove peeled and minced
1/2 teaspoon dried oregano, crumbled
2 bay leaves
3 1/2 cups chicken broth, homemade or canned
1 pound (2 medium) baking potatoes, peeled and chunked
1/3 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup whipping cream
(I used about 1 cup of 2% skim milk.)
2 cups (about 8 ounces) grated Monterey Jack cheese or
mozzarella cheese or a combination of both

Cut the tortillas into 1/4 inch wide strips and lease them uncovered at room
temperature until they are dry and crips, about 24 hours, or heat in iron
skillet until dry and hot.

In a 4 quart saucepan over low heat, melt the butter. Add the onions, garlic,
oregano, and bay leaves and cook, covered, stirring once or twice, for 10
minutes. Stir in the chicken broth, potatoes, salt, cumin & black pepper and
bring to a boil. Lower heat and simmer, partially covered, stirring once or
twice, until the potatoes are very tender, about 25 minutes.  (At this point I
pureed the soup with an immersion blender.)

Stir in the chilies and cream and adjust the seasoning if necessary. The soup
can be prepared up to 3 days ahead. Cool it completely and refrigerate, covered.
Rewarm it over low heat, stirring often, until steaming.

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter
the tortilla strips over the cheese. Serve immediately.

Serves 4 to 6

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From: RCC 
Date: Fri, 17 Jan 1997 16:30:08 +0000
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Moosemeat wrote:
> 
> >Gee I guess if you love to eat fat.  You would actually put the bacon into
> >the soup.  Lard....
> >Patti Stevenson
> 
> Flavoring things with bacon is an old culinary tradition and is no worse than
> browning the onions in butter or margerine. BTW I should have added that if
> you have any leftover whole kernel corn it can be tossed in the soup to give
> it more body, however it isn't worth opening a new can of corn for this.

Absolutely. A mirepoix for red meat will always include bacon unless
there is some good reason not to. Amirepoix for vegetables will almost
never have bacon, but Ithink that this is a time where it should.
Potatoes really like fat. Who do you know (with the exception of
dieters) who doesn't put sour cream or butter or margarine on a baked
potato? And mashed potato: butter, butter, butter. And wouldn't the
majority of the world's potatoes end up fried, either as packaged snacks
or chips/french fries/wedges? Potato salad? Sour cream or mayonanise,
thank you. 

As I said, potatoes loooove fat.


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