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Subject: potatoe soup
Newsgroups: rec.food.cooking

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From: rckjr1971[at]aol.com (Rckjr1971)
Date: 07 Sep 2001 17:41:23 GMT
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I am looking for a simple recipe for potatoe soup.   Nothing with mashed pot
but with cubes.   Simple and tasty.   Bob

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From: stan[at]temple.edu
Date: 7 Sep 2001 17:52:41 GMT
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Rckjr1971 wrote:
> I am looking for a simple recipe for potatoe soup.   Nothing with mashed pot
> but with cubes.   Simple and tasty.   Bob

Several recipes for potato soup have been posted in this newsgroup
recently. Go to http://groups.google.com/ and do a search for
"potato soup" in this newsgroup in order to find them.

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From: J. Helman 
Date: Fri, 07 Sep 2001 13:55:30 -0400
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Rckjr1971 wrote:
> I am looking for a simple recipe for potatoe soup.   Nothing with mashed pot
> but with cubes.   Simple and tasty.   Bob

Dear Mr. Quayle,

Try this one:

http://www.recipesource.com/soups/soups/15/rec1579.html

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From: LeberKnodel 
Date: Fri, 07 Sep 2001 21:03:03 GMT
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POTATO SOUP

2 medium onion, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. butter or margarine
4 large potatoes(don't use Russet or Idahos), peeled and cut into small even
sized cubes (Note: to keep them from turning brown while you may be working
with the other ingredients, put the potatoes into a bowl of cold water)
4 cups water
5 chicken bouillion cubes
2 cups milk
1/4 tsp. black pepper
1/4 tsp. salt

HOW TO MAKE IT:

1) put the butter or margarine into a large pot and turn the heat onto
medium. Add the chopped onions and garlic and cook for about 10 minutes or
until the onions are almost "see-through". Don't let them brown.

2) Add the potatoes(drain them first if you had them soaking in water),
water and bouillion cubes. Bring to a boil, then COVER and cook on "low" for
about 20 minutes or until the potatoes are soft.

3) Remove the pot from the heat, Using a soup ladle, put about 1/2 of the
potatoes and liquid into a blender or food processor. Process until smooth.
Pour this back into the pot with the other half.

4) Add the milk, salt and pepper and also some thin sliced hot dogs,
kielbasy or small ham cubes. Simmer very low, covered for about 15 minutes.
Serve

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From: rckjr1971[at]aol.com (Rckjr1971)
Date: 07 Sep 2001 21:33:29 GMT
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Thanks for the recipe.   (I hope I spelled that right)   I will try this one
for sure.  Bob

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From: sandynne[at]aol.com (Sandy n ne)
Date: 09 Sep 2001 07:32:30 GMT
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Potato Soup is one of my favorite comfort foods. My moms recipe for potato soup
should more accurately be called Meat and Potato Soup. It was one way she could
stretch a pound of hamburger and pound of potatos to feed five kids. Still, it
is tasty, or at least I always thought so. Here it is. 

5-6 potatos, peeled and cubed
1 med-to large onion-chopped
1 pound of hamburger
6 beef bouillon cubes 
1 quart of milk
Salt and pepper

Place the cubed potatos and the chopped onion in a pan, and cover with water
(about 6 cups of water, should cover the potatoes by about an inch.) Add a
little salt and pepper, and the bouillon cubes (can substitute beef soup base
for bouillon). Bring to a boil, as it boils, pinch off bits of the hamburger
and drop into the boiling pot. Let cook for about 15 min. Skim off the fat/foam
that comes to the top. Add the milk, and reduce the heat, to simmer. May need
to add more salt and pepper to taste. 
    This is another one of those soups that is even better on the second day,
after a night in the refrigerator. However, this soup doesn't freeze well at
all, just so you know. 

Sandra 

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From: minnie 
Date: Fri, 07 Sep 2001 22:27:37 GMT
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* Exported from MasterCook *

                        Roasted Garlic Potato Soup

Recipe By     :Better Homes and Gardens
Serving Size  : 6     Preparation Time :0:00
Categories    : Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             medium  baking potatoes, peeled -- cut into 1" pieces
  2        tablespoons  olive oil
     1/2      teaspoon  pepper
  6             cloves  garlic -- peeled
  1             medium  onion -- chopped
  3               cups  chicken broth
  1                cup  water
  1                cup  whole milk
                        salt
  4             ounces  colby cheese -- thinly sliced

Preheat oven to 425 degrees. Place potatoes in shallow roasting pan. Drizzle
with 1 tablespoon of oil. Sprinkle with pepper. Stir to coat.
Bake, uncovered, 25 minutes. Turn potatoes with metal spatula. Toss in
garlic cloves. Bake about 20 minutes or until potatoes are browned.
In a 3 quart saucepan heat remaining oil. Cook and stir onion over
medium-high heat 5 minutes.
Set aside 1 cup roasted potatoes. Add remaining roated potatoes and garlic
to onion mixture in saucepan. Stir in broth and water. Bring just to
boiling. Reduce heat. Simmer, covered, for 20 minutes or until potatoes are
very tender.
Spoon about half of potato mixture into blender container, cover and blend
until nearly smooth. Repeat with remaining mixture. Return all to saucepan.
Stir in milk. Season to taste with salt. Heat through. Ladle into bowls. top
each serving with some of the reserved roasted potatoes and sliced cheese.

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From: nancree[at]aol.com (Nancree)
Date: 08 Sep 2001 17:19:57 GMT
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My simple potato soup:

Peel and cube potatoes. Salt and pepper.  Boil til almost done, pour out half
of the cooking water and add a can of chicken broth.  Add crumbled cooked
bacon.  Whirl in blender in *small* quantities, because hot liquids tend to
boil over while blending.
Taste for seasoning.

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From: Sheryl Rosen 
Date: Sat, 08 Sep 2001 17:30:59 GMT
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> I am looking for a simple recipe for potatoe soup.   Nothing with mashed pot
> but with cubes.   Simple and tasty.   Bob

ok.

Start with 6 cups of stock. I'd use chicken, but if you want to keep it 
veggie, use vegetable stock. hold that aside.

In a large dutch oven, saute one medium onion, some leeks or scallions, 
shallots, if ya got 'em, with a couple ribs of celery--all small 
dice--in a bit of butter, until translucent.

Add the stock to the pot with the sauteed veggies.

Add in a couple of diced carrots, and 4 nice sized potatoes that have 
been cubed.

Bring to a boil, and lower to a simmer.

Add some white or black pepper, to taste.

cook until the potatoes are soft, about an hour. Taste and add salt and 
more pepper, if needed.

Finish with some "Sunny Paris" seasoning. If you don't have that, finish 
with a sprinkle of dill weed, chives, and parsley.

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From: Pat Roehr 
Date: Sun, 09 Sep 2001 01:35:54 GMT
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Simple and good - here goes:

Peel and dice about 3 potatoes. Finely chop one onion and a couple of celery
stalks. Boil in salted water until potatoes are done. Drain. (I mash the
potatoes slightly at this point, but you don't need to).  Add milk, a big
chunk of butter, and salt & pepper to taste. Heat to just below boiling;
serve.

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From: malan6[at]qwest.net (Alan)
Date: Sun, 09 Sep 2001 11:51:39 -0500
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Pat Roehr gave this insight:
:Peel and dice about 3 potatoes. Finely chop one onion and a couple of celery
:stalks. Boil in salted water until potatoes are done. Drain. (I mash the
:potatoes slightly at this point, but you don't need to).  Add milk, a big
:chunk of butter, and salt & pepper to taste. Heat to just below boiling;
:serve.

I do the same thing, but no celery.  Garlic.  

Usually I don't even go to the trouble to do the onions.

And the garlic comes out of a tube so it's quick and wonderful

Add enough milk to make the soup whatever thick/thinness you like.
Make sure not to boil it, as Pat said.


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