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Subject: Potato Soup Recipe Please
Newsgroup: rec.food.cooking

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From: ppppb[at]premier1.net (pat)
Date: Sun, 08 Sep 96 22:30:49 GMT
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I am looking for the best possible tasting potato soup recipe.  I am 
trying to surprise my wife with her favorite soup.  Any variations for taste 
are definately welcome.  Thank you in advance.

Patrick...................... 

============================

From: mike.henley[at]yob.com (Mike Henley) 
Date: 9 Sep 96 12:34:00 GMT
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Here are three very different, interesting and good tasting potato soup
recipes. Try 'em all, they'll go fast. 

*Mike*  - in Houston

MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Potatos Plakey
Categories: Greek, Soups, Vegetables
Yield: 6 servings

1 1/2 lb Potatos cut in 1/2" rounds          1 ds Black Pepper
10    Cloves of Garlic                  1/2 c  Olive oil
5 tb Italian parsley chopped             1 c  Tomatos with juice
(cilantro)                          1 ts Tomato paste or catsup
1 ds Salt                                1 c  Water (as needed)

Cook in pressure cooker.
Cook for 10 minutes at pressure, remove from heat then let pressure
fall by itself.  Cook without lid for an additional 5 minutes, or
until liquid has a light sauce texture (not watery).

FROM - Sandra Aslanidis - Athens, Greece
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Potato Leek Soup
Categories: Soups, Vegetables
Yield: 6 servings

3    Leeks, white part chopped           6 c  Water
- in 1/4" half rounds               2    Vegetable boullion cubes
2 1/2 ts Canola oil                        1/2 ts Tarragon
4    Fist sized potatoes,              1/4 ts Black pepper
- scrubbed and diced           

Heat oil in heavy bottomed pot over medium heat.  Saute leeks in oil
until tender, about 5 minutes.  Dissolve boullion cubes in 3 cups
boiling water.  Add boullion, 3 remaining cups water, and all other
ingredients to pot and bring to boil.  Reduce to simmer and cook until
potatoes are tender, about 20 minutes.  Allow soup to cool some and
then puree it in food processor or blender. **This is an important
step because it gives the soup a creamy texture.**  Reheat and enjoy.

From: Peggy Myers (Peggy_Myers[at]unc.edu)
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Wisconsin Potato Cheese Soup
Categories: Soups, Cheese, Vegetables
Yield: 8 servings

2 tb Butter or margarine             1 1/2 ts Salt
1/3 c  Chopped celery                    1/4 ts Pepper
1/3 c  Chopped onions                      1 ds Paprika
4 c  Diced peeled potatoes               8 oz Shredded cheddar cheese
3 c  Chicken broth                            Croutons
2 c  Milk                                     Fresh chopt parsley (opt)

In a large saucepan, melt butter over medium-high heat.
Saute celery and onion until tender.  Add potatoes and
broth.  Cover and simmer until potatoes are tender,
about 12 minutes.  In batches, puree potato mixture in
a blender (or food processor).  Return to saucepan.
Stir in milk and seasonings.  Add the cheese and heat
only until melted.  Top with croutons and garnish
with parsley if desired.

(Recipe from an issue of "Country" magazine several years ago. It was the
midwest contest winner for Darlene Alexander of Nekoosa, Wisconsin.)
MMMMM 

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From: Julie 
Date: 10 Sep 1996 12:46:15 GMT
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Here's one of our favorites!! 

SWISS POTATO SOUP WITH GRUYERE 
6 slices bacon 
1 cup chopped onion 
1 cup chopped cabbage 
1 large leek, chopped 
3 1/2 cups chopped potato (about 1 pound) 
3 cups chicken broth 
1/4 tsp salt 
1/2 tsp white pepper 
1 cup shredded Gruyere cheese 
1/2 cup half and half 
Cook bacon in large saucepan over medium heat 4 minutes, stir often.  Add
onion, cabbage and leek, cook 5 minutes, stirring occasionally.  Add potato
and next 3 ingredients; bring to a boil.  Cover, reduce heat and simmer for
45 minutes.  Transfer potato mixture in batches to food processor; process
until smooth, stopping once to scrape down sides of bowl.  Return mixture
to pan; add cheese and cook, stirring constantly, until cheese melts; do
not boil.  Stir in half and half.  Makes about 8 cups--recipe can be
doubled. 
 
============================

From: N. Ellestad 
Date: Thu, 12 Sep 1996 11:48:32 -0700
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Here is a very, very good, but very, very simple recipe for Potato Soup,
you must also be an onion lover to enjoy this one.

Take any number of potatoes, and half that number of onions, peel and cut
potatoes, same with onions (you want to cut the onions finely), put in a
deep pan and cover with water, it should be about one finger above
potatoes and onions.  Add a some olive oil, and let boil.  When potatoes
are well done (falling apart), turn off stove, mix until it almost looks
like watery mashed potatoes.  Add milk, until it becomes a creamy soup
consistency, then add salt and peper to taste.
It is a really great soup, people never believe it tastes so good and is
so easy to make.

============================

From: schiele[at]in.net (Squeaks)
Date: Mon, 09 Sep 1996 15:26:06 -0400 (EDT)
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This one is one my family just loves - makes a fairly small batch, so
I always double it:

                     *  Exported from  MasterCook  *

                           Leek and Potato Soup

Recipe By     : James Beard
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups And Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    leeks
   3      tablespoons   butter
   3      cups          potatoes -- diced
   1      quart         chicken broth
   2      teaspoons     salt
     1/4  teaspoon      cayenne
     1/2  teaspoon      nutmeg
   2      tablespoons   butter
   2      tablespoons   flour

Wash the leeks, split them lengthwise, and cut into thin slices after
removing all sand. Saute in 3 tablespoons butter in a large skillet
for about 4 mins. Add the potatoes and the broth and bring to a boil.
Boil for 2 mins. Reduce heat and simmer until potatoes are tender.
Season to taste with salt, cayenne and nutmeg. Strain out the
vegetables and puree in food processor. Return to the broth. Melt 2
tablespoons butter in a saucepan over low heat and stir in the flour.
Add 1 1/2 cups of the broth and bolend well until the mixture
thickens. Return to the kettle and stir until soup comes to a boil.

Vichyssoise variation:

Prepare soup as above and allow it to cool.  Add 1 1/2 cups heavy
cream and blend well. Chill in refrigerator. Serve chilled.

                   - - - - - - - - - - - - - - - - - - 
============================

From: June Meyer 
Date: 9 Sep 1996 19:53:32 GMT
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Hi Pat, check out my Hungarian Potato Soup with sour cream and vinegar. It is 
in the recipe index of my home page.

  http://homepage.interaccess.com/~june4/

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From: dunwoods[at]dreamscape.com (Linda Carr)
Date: 10 Sep 1996 06:53:41 GMT
--------
This recipe was posted here a while back.  My family liked it a lot.

BAKED POTATO SOUP

4 large baked potatoes.
2/3 cup butter
2/3 cup flour
1-1/2 quarts milk
4 green onions, chopped
1 cup sour cream
2 cups crisp-cooked bacon, crumbled
5 oz. cheddar cheese, grated
salt & pepper to taste.

Cut potatoes in half, scoop out the meat and set aside.  Chop half the
potato peels and discard the remainder.  When milk mixture is very hot,
whisk in  potato.  Add green onion and potato peels.  Whisk well, add sour
cream and crumbled bacon.  Heat through.  Add cheese a little at a time
until all is melted in.

============================

From: nancy-dooley[at]uiowa.edu (Nancy Dooley)
Date: Tue, 10 Sep 1996 10:46:16
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>This recipe was posted here a while back.  My family liked it a lot.

>BAKED POTATO SOUP

>4 large baked potatoes.

I believe this is Edward Beatty's - I will never forgive him for posting this, 
as it has become my favorite winter comfort food. ;-)

============================

From: custom[at]acadiacom.net (Emile L. Stieffel)
Date: Mon, 09 Sep 1996 21:47:25 GMT
--------
I have cooked this many times it is best when served the a thick steak
or duck. You can find it here:
http://www.acadiacom.net/custom/Rec_soup/potasoup.html
 I know the quanities are quite large so cut them back or invite some
guests.

Custom Catering's 

Baked Potato Soup
Yield - about 2 gallons

Ingredients
12 LARGE IDAHO POTATOES (8 - 9 lbs)
2 MEDIUM ONIONS
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 QUART SOUR CREAM (Room temperature)
1 CUP BACON GREASE (Strained to remove any browned particles, warmed)
1/2 LB MOZZARELLA CHEESE (Grated)
1 CUP CHARDONNAY (Optional)
1 QUART HEAVY WHIPPING CREAM
10 -1/2 OZ CAN CREAM OF MUSHROOM SOUP
2 TSP GRANULATED GARLIC
2 TSP WHITE PEPPER
1 TSP SALT
1/2 LB BUTTER
Garnish Toppings
1 BUNCH SHALLOTS (Chopped)
1/2 LB SHARP CHEDDAR CHEESE (Grated)
2 CUPS BACON BITS (Crumbled)
1/2 LB FRESH MUSHROOMS (Washed and sliced)

Method
Coat the potatoes in the olive oil then bake them and the onions in a
375F oven for 45 minutes. Remove the potatoes and onions from the oven
and allow to cool. ( About 30 minutes).

Cut the potatoes in half lengthwise; use a Chef’s spoon to scoop the
meat from the potato skins. (Do not puncture the skins, leave about
1/8 of an inch of meat remaining on the skins. These then can be used
for Custom Catering’s Crawfish Pirogues recipe!) Peel the skin and
roots from the onions.

Use a food processor to puree and blend all of the ingredients. The
residual heat from the potatoes and onions will melt the cheese. Add
the soup to a 10 quart stock pot or Dutch oven and over low heat warm
the soup. Serve.

Alternate Method
If bacon grease is unavailable use lard.

Plate Presentation
Serve the soup in a large tureen with warmed soup bowls and the
garnish toppings in separate display bowls.

Chef's Notes: 
The intent of this recipe is a soup that has all of the flavor of a
baked potato that is loaded with all the usual fillings, then allow
the guest to add their own extras.
Most of our recipes are cooked with little salt, you may want to add
more for your personal taste.

Chef Emile L. Stieffel,    custom@acadiacom.net 
Custom Catering, Inc.
4016 Red Cypress Dr., Harvey, LA 70058
http://www.acadiacom.net/custom

============================

From: Barbara Mayo-Wells 
Date: Tue, 10 Sep 1996 09:25:35 -0400
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Really, really easy potato soup -- serves one; vary quantities depending
on how many & how hungry the eaters are.

One bouillon cube (beef, chicken, whatever; I prefer chicken)
One large potato, peeled & cut into chunks
Enough water to cover the potato
(Optional:  half a small onion, cut very fine)

Boil until the potato is tender.  Do NOT drain.  Cool slightly.  Whirl in
blender.  Add grated cheese to taste (sharp cheddar is wonderful).

Soup for one takes about 15 minutes.  Great with green salad, plus fruit
for dessert.

============================

From: Tricia 
Date: Tue, 10 Sep 1996 22:14:50 -0700
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This recipe has been a Christmas tradition in my family for at least 15 
years.

Potato Soup

4 potatoes, peeled, cooked and mashed (cubed and slightly mashed if you 
like chunky soup)
4 strips bacon, cut into small pieces
1 stalk celery finely chopped
1/2 small onion finely chopped
4 cups milk
 
 Brown bacon until nearly crisp.  Add chopped celery and onions. Cook 
over medium-low heat until cooked or tender.  Add to mashed potatoes.  
Stir in milk.  Cook over low heat until milk is hot.  Add salt and pepper 
to taste.

 We usually have grilled cheese sandwiches with the soup for a full meal.
I have made this recipe with skim milk which doesn't change the flavor 
too much.  I like it when half the potatoes are mashed and half are 
cubed.

============================

From: kleist[at]gdls.com (Don Kleist)
Date: Wed, 11 Sep 1996 10:44:47 +0100
--------
Emile L. Stieffel wrote:

> Custom Catering's 
> 
> Baked Potato Soup

> 1 BUNCH SHALLOTS (Chopped)

Chef Emile uses the term shallots to mean what most of the rest of us call
green onions or scallions.  I asked him this once when I tried to follow
another recipe from his home page.  

> Chef Emile L. Stieffel
> http://www.acadiacom.net/custom

BTW - The recipes from his page that I have tried have been very good.

============================

From: custom[at]acadiacom.net (Emile L. Stieffel)
Date: Sun, 15 Sep 1996 18:30:29 GMT
--------
Don Kleist wrote:

>Chef Emile uses the term shallots to mean what most of the rest of us call
>green onions or scallions.  I asked him this once when I tried to follow
>another recipe from his home page.  

> The recipe for Pork Loin Saint Laurent calls for 1/2 bunch of shallots, 
> but the description of what to do with them leads me to believe that you 
> mean scallions (green onions.) I noticed this in a couple of other 
> recipes also. Is this a regional difference? You really got me thinking here.

I called my mom (65 yrs old) and asked her how she cooks "Oyster
Patties" (a dish that uses plenty of shallots) and in her  verbal
description she constantly interchanged the words shallots and green
onions in her description. Go figure!
Frank Davis in he "Seafood Notebook" sometimes uses "green onions" and
sometimes uses "shallots". Go figure!
Justin Wilson, in his cook book "Homegrown Louisiana Cookin" uses the
term "green onions". But in his cooking show he calls them "shallots".
Go figure!
Paul Prudhomme on page 29 of"Louisiana Kitchen" says, "Green onions,
Many people call the scallions, and just as many call them green
onions." with no mention of shallots. Go Figure!

> Also, are "garlic toes" just whole cloves of garlic?  It sounds that way from
> the way they are used.

I've always called a "pod" of garlic the whole complete and clumped
together thing. The "toes" are what ya get when ya break a pod apart
and peel the skin away.
I'm writing a book on New Orleans lexicons and never thought to
include "Shallots",
Garlic "pods" and "toes". I guess I'll hav'ta.

Ok now let's find out from the expert, Mr. Ketola, what do you think? 
I'm asking honestly, I'm not trying to set you up, just offering "the
olive branch" of peace for your thoughts.  From your resume you have a
lot of experience, so what do you think?
Emile
 
============================

From: tellall[at]hooked.net (John E. Ketola)
Date: Mon, 16 Sep 96 15:32:22 GMT
--------
Hi Emile,

Scallions and green onions are the same thing.
They are young onions that have been pulled from the ground before they go
to the " bulb" stage. They look like miniature leeks. Leeks are another kind 
of onion.
There are many varieties in this grouping which are closely related to the 
familiar globe onion.

Still in the onion family are the garlic and the shallot.
They are each a cluster of cloves, toes or more properly bulblets.
The pungent garlic has a paperlike sac holding it together and 
the milder-than-most-onions shallot is held together more like the regular 
onion.
Garlic clusters are called bulbs, heads or pods.

Now I am sure there are tons of other names for each of these plants and 
parts.
If any word or term is in common usage in one area, then it will be correct
and understood in that area. 

If Frank, Justin, you and your mom call green onions - shallots, I'm not gonna 
say you're wrong.
I'll say " I call them green onions".
Go down to your produce market when you're buying veggies for the restaurant
and look for shallots as I described and green onions, then talk to the 
vendor.
They'll have a lot of regional information.

When it comes to potato soup my vote would be for leeks for the base and 
green onions for a garnish or chives.

============================

From: Joel.Ehrlich[at]salata.com (Joel Ehrlich)
Date: 18 Sep 96 09:11:38 
--------
Emile L. Stieffel wrote:
> Ok now let's find out from the expert, Mr. Ketola, what do you think?
> I'm asking honestly, I'm not trying to set you up, just offering "the
> olive branch" of peace for your thoughts.  From your resume you have a
> lot of experience, so what do you think?

EMFBI but this is a fairly well documented area of linguistic confusion.
There is a vegetable named shallot. It is _not_ a green onion. It is not
a scallion. It is somewhat heavier flavored and darker colored than a
scallion (which _is_ a green onion).

They are uncommon (and nearly unknown) in much of the U.S., particularly
the south, and, as the various cuisines of the delta and nearby regions
developed, scallions were commonly used in their place in recipes which
originally called for shallots. Thus developed the linguistic
difference. New recipes developed in the region perpetuated that
difference.

So, for the record, what is known as a shallot in much of the southern
U.S., particularly in creole and cajun regions, is actually a scallion.

Next. A "toe" of garlic is a "clove" of garlic. A "head" of garlic is a
"pod" of garlic is a "garlic".

In the U.S., there are so many cultural threads which have come
together that it is hardly surprising that there are many things which
have numerous names deriving from the many different cultures whose
cuisines have been brought here.

============================

From: Ruth 
Date: Tue, 10 Sep 96 13:09:00 CST
--------
 Here is our favorite:

 Franconian Potato Soup

 2 large carrots
 1 parsnip
 1/2 celeriac
 1 onion
 1 1/2 pounds potatoes
 1 leek
 2 slices bacon
 3 tablespoons  butter
 6 cups beef or chicken broth
 salt to taste
 white pepper to taste
 1/2 teaspoon marjoram
 Fresh chopped parsley for garnish
 1.)  Peel and cut into small cubes the first 4 ingredients.
 2.)  Peel and cut potatoes into 1/2 inch cubes.
 3.)  Cut off green part from leek and discard. Take white part and rinse
      thoroughly, then cut into 1/4 inch rings.
 4.)  Cut bacon into small strips.
 5.)  Melt butter in saucepan and saute the bacon for 2 minutes. Add all the
      cut up veggies and slightly brown them for 3-5 minutes, stirring often
 6.)  Take half of the contents out and puree in food processor or blender.
      ( You might have to use a little broth to do this )
 7.)  Pour the puree back to the rest of the veggies in the pot and add broth
 8.)  Bring to a boil and let simmer for 10 minutes.
 9.)  Add seasonings and cook 10 minutes longer.
10.)  Pour soup into serving bowl and sprinkle with chopped parsley.


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