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Subject: "Potato Soup"
Newsgroups: rec.food.cooking

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From: freonids[at]aol.com (FreoniDS)
Date: 05 Jan 2001 17:07:00 GMT
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I am looking for a simple but tasteful recipe for Potato Soup.  Can anyone
help?
Dave

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From: Ellen Smith 
Date: Fri, 05 Jan 2001 09:20:54 -0800
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LOL...make mashed potatoes with whatever additions you like [minced
fresh green onion, garlic, sauteed onion, cheese, sour cream, etc] and
add half and half or whole milk until you have the consistency you like.
I use one of those hand blenders to puree it smooth right in the pan.

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From: moosmeat[at]mindspring.com (moosemeat)
Date: Fri, 05 Jan 2001 17:58:35 GMT
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The preceeding recipe would make great wallpaper paste-forget it and
go with this:

 Large baking potato cut into little cubes about the size of sugar
cubes (small ones) rinse well & get potato starch off.
Cut up several strips of bacon
dice a small onion
fry bacon & onion together
Add potatoes and about a quart of milk
Salt & pepper to taste
Simmer until potatoes are done
If you like a thick soup add flour dissolved in milk to thicken.
After serving wife her bowl of soup go get a small can of minced clams
and add to remaining soup for yourself
Warm, crusty french bread of course.

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From: Ellen Smith 
Date: Fri, 05 Jan 2001 13:19:26 -0800
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moosemeat wrote:
> The preceeding recipe would make great wallpaper paste-forget it and
> go with this:

<-----recipe snipped due to infusion of bacon------>

Don't go with that recipe...it will taste all funky like clam chowder. 

Try some REAL Potato Soup.....

-------------------->
Real Potato Soup
1/2 cup chopped onions
4 T butter
4 med. potatoes, diced 
1 cup water
1 1/2 t salt
1/4 cup flour
1 1/2 t paprika
1cup sour creme
2 1/2 cup milk

Cook onion in butter. Add potatoes, salt, 1 cup water. Cover and
cook 15 min. Blend flour, paprika and sour creme until smooth. Stir
into potatoes.  Add milk, heat till boiling stirring occasionally.
cook 1 min on medium heat. season to taste

------------------->
Vichysoisse Soup Recipe
2 T. olive oil or combination oil and butter 
6 cups chicken stock 
4-5 potatoes, peeled and chopped 
3-4 leeks, chopped, including the greens 
2 cloves garlic, crushed 
1/2 cup white wine 
4 oz brie cheese, rinds removed (optional) 
1/2 tsp. salt 
1/4 tsp. pepper 

Saute the leeks and garlic in the oil and or butter till soft. In
a large stock pot with the chicken stock brought to a boil,
add the leeks and potatoes and boil till the potatoes are
almost soft, (15 minutes). Turn the heat off and add the
brie if you are using it and swirl it around as it melts into a
milky cloud. Add the salt and pepper to taste and the
white wine and serve with crusty bread, warm or let cool
and serve chilled. 

---------------->
Simple Potato Soup

Chop into cubes a couple big taters. Boil until just soft.  Drain.

Saute one big chopped onion (per quart of stock) in a minimal amount
of butter until soft.

Add taters and onion to a quart of chicken stock and simmer for half an
hour.  Add
tabasco if you like.  The soup should be fairly chunky, chock full of
the potatoes and onion.

Ladle into a blender or food processor and as it purees pour in cream,
maybe half a cup to a quart of soup.  Add a good amount of white
pepper.  Salt to taste.

Reheat gently on the stove.  Garnish with fresh parsley.

--------------> Byte Me Moose! Muahahahahaha

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From: Stefanie Freeston 
Date: Sat, 6 Jan 2001 12:28:53 +1300
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>I am looking for a simple but tasteful recipe for Potato Soup.

Hello Dave, the following recipe is from a German cooking group. I haven't
tried it yet, but it sounds pretty good.
Ostfriesische Kartoffelsuppe
(posted by Petra, Martin.Palkies@t-online.de)
1 kg potatoes
2 bouquet garnis*
3 onions
60 g butter
300 g chopped bacon
250 g peeled and de-veined shrimps
1 bunch flat parsley
* bouquet garni in G. usually consists of a piece of carrot, celeriac (sp?),
parsley root and some herbs, just use about 250 g of root vegetables
Peel, wash and dice potatoes and bouquet garnis, cook in salted water to
cover and mash.
Peel and dice onions, and fry in the butter together with the bacon. Add 1/2
lt. water and simmer covered for 15 minutes. Drain water and add the bacon
to the vegetables/soup. If soup is too thick, add some broth.
Add shrimps and sprinkle with the chopped parsley.
Regards Stefanie

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From: Lobo 
Date: Sat, 06 Jan 2001 02:00:58 GMT
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> I am looking for a simple but tasteful recipe for Potato Soup.

1 can Campbells Cream of Potato soup
1+ can milk
1 T. chopped onion, saute or cook in a little water in microwave
dash Tabasco
3-4 slices cheese

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From: aquari[at]aol.comNOJUNK (Aquari)
Date: 06 Jan 2001 02:32:57 GMT
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Potato Soup

Cook diced potatoes in chicken broth.  Mash potatoes til smooth or not, your
choice.  Add milk, salt and pepper, scallions chopped up, real bacon crumbled
up and maybe some cheddar cheese if you like.  Heat til hot enough to suit you
without boiling.  Stir well while heating through.

If I have an upset stomach or some flu bug, I make this but omit the bacon,
scallions and cheese.  It tastes as good as chicken noodle soup or hot and sour
soup  to me when I don't feel well.

Libby from Idaho

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From: moosmeat[at]mindspring.com (moosemeat)
Date: Sat, 06 Jan 2001 02:02:10 GMT
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>I am looking for a simple but tasteful recipe for Potato Soup. 

The key here is simple but tasteful.
Certainly the inclusion of exotics like shrimp , scallions, butter,
cream, floorsweepings etc would enhance the soup but this guy was
asking for  a bare bones recipe thatwouldn't scare him to death in
reading of the execution of the cooking process. I gave him one.
I have been reduced to having to type with one hand and some of you
are placing a real strain on my otherwise good nature.

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From: clay[at]panix2.panix.com (Clay Irving)
Date: 6 Jan 2001 17:19:58 GMT
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This soup is *great*!
                      
                    Bramborova' Pole'vka - Potato Soup

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Czechoslovakian                 Soups


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  Boiling Potatoes
  1              Quart  Chicken Stock
  6        Tablespoons  Butter
     1/4      Teaspoon  Marjoram
  1                Cup  Celery -- chopped
     1/2      Teaspoon  Salt
  1                Cup  Carrots -- finely chopped
                        Pepper -- fresh grind
     1/4             C  Parsnips -- diced (.5 in dice)
     1/2             C  Mushrooms -- chopped
  2               tbsp  Flour
  1                  C  Onions -- finely chopped

Cook potatoes for 6-8 min. in boiling water to cover, then peel, and dice
them into 0.5 in chunks. Melt butter in heavy 4-qt sauce pan. Add potatoes, 
celery, parsnips, onions, and carrots. Cook, uncovered, stirring occasionly 
until lightly browned. Sprinkle with flour, and stir until well coated.
Add stock, marjoram, salt, pepper, and mushrooms. Bring to a boil,
stirring constantly. Reduce heat to very low, and partially cover pot.
Simmer for 25 min. until potatoes are tender. Taste for seasoning...


                   - - - - - - - - - - - - - - - - - - - 

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From: Jill McQuown 
Date: Sat, 6 Jan 2001 10:08:12 -0600
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> I am looking for a simple but tasteful recipe for Potato Soup.

Of course you've gotten tons of recipes.  Here is my grandmother's recipe.
My father's mother was a German lady who was caught up in a Scottish family.
This recipe is from the 1930's; Depression Food.  They didn't have chicken
stock but I use it instead of water.

4-5 medium potatoes, peeled and cubed
1/4 c. finely chopped onion
1/2 tsp. pepper
salt as needed
8 c. water
2 slices bacon, fried (not too crisp)

Her directions were a little vague, but here goes:  Fry the bacon until
crisp in a large pot.  Set aside.  Fry the onions and then add water (I use
chicken stock) and the potatoes.  Simmer the soup on low heat about 1 hour,
adding water as needed until the potatoes are tender.  Season with salt &
pepper and stir in the bacon in the last 20 minutes of cooking.  Now, add
the rivels (egg dumplings). Rivels: 3/4 c. all-purpose flour, 1/2 tsp. salt,
1 large egg

Stir mixture together until it resembles course crumbs.  Drop into boiling
soup.  Simmer about 10 minutes.

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From: stenni[at]bigfoot.nospam.com (Hag & Stenni)
Date: Sat, 06 Jan 2001 19:50:13 GMT
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>I am looking for a simple but tasteful recipe for Potato Soup.

This is my Grandmother Burger's recipie (Germann??), my
moms, and now My potatoe soup recipie...pretty good, pretty
simple, and it takes adjustment to taste w/ grace...The
recipie has been pared down from grandmas as she was feeding
14,  mom fed 8, and Im feeding 4 or 5...definitley one of my
confort foods....lots of luck...hag k

1 c. chopped celery
2 c. chopped onions
3 c. diced potatoes
2 or 3 chicken bullion cubes
water, salt, pepper, milk

put celery and onions in a pot and add water to cover.
Simmer until they are tender (bout 20 min?) then add
potatoes and water to cover then add a 2 cups more. Simmer
untill potatoes are done and beginning to get soft (add
water as necesary). Add a couple of cups of milk to get
desired consistency (thick or thin).  salt and pepper to
taste.

1. Grandma made hers w/ less onions and no chicken bullion,
she changed out the water after simmering the onions and
celery because she said it was to spicey? and she always
mashed some of the potatoes to make a thicker soup. 

2. Mom used more celery and no chicken bullion and kept
the onion water

3. I use 1 c less potatoes..

The tradition was to dish up a bowl and put a pat of butter
on top to melt and a grind of pepper then serve. 

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From: mbooks1111[at]aol.com (Mbooks1111)
Date: 06 Jan 2001 23:05:36 GMT
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the best potato soup i've ever had is the one from the Olive Garden  Does
anyone have a recipe that comes close to this  It has a little bit of hot
sausage in it  and potaotes with the peel on  Also is is not thick and creamy
but just nice milky broth, very thin  Potato soup is a comfort food in my
family  we use bacon, potatoes, onions and milk

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From: Jill McQuown 
Date: Sat, 6 Jan 2001 18:20:42 -0600
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Mbooks1111 wrote:
> the best potato soup i've ever had is the one from the Olive Garden  Does
> anyone have a recipe that comes close to this  It has a little bit of hot
> sausage in it  and potaotes with the peel on  Also is is not thick and creamy
> but just nice milky broth, very thin  Potato soup is a comfort food in my
> family  we use bacon, potatoes, onions and milk

Add some cooked hot sausage and don't add milk or cream.  The potatoes give
it that 'milky' colour you are referring to.

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From: Pat Roehr 
Date: Sun, 7 Jan 2001 15:10:33 -0600
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This is the best potato soup I've even eaten. But you have to forget what
most of us think of when we think potato soup:

Mama's Potato Soup

2 T. oil
4 cloves garlic, minced
1 C. finely chopped onion
3 medium-sized tomatoes, peeled and chopped
1/2 C. chopped green chiles
1 T. flour
2 quarts hot chicken broth
2 1/2 C. peeled raw potatoes, cut into small cubes
2 t. salt (or to taste)
1 t. black pepper
2 medium carrots, peeled and thinly sliced
1 medium zucchini, thinly sliced
2 C. Montery Jack cheese, cut into small cubes

Heat oil in 4-5 quart saucepan and add garlic, onions, tomatoes and green
chiles; saute for 3 minutes. Stir in flou and cook for 2 more minutes.
Continue stirring as you pour in the hot broth. Add potatoes, salt and
pepper. Cover pan and simmer over low heat for 20 minutes. Add carrots and
zucchini and cook for 15 minutes longer, or until potatoes are tender. Just
before serving, add the cubed cheese. Makes 4-6 servings.

This recipe comes from the Garlic Lovers Cookbook, Volume I, from Gilroy,
CA.


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