Soups: Potato Soup!

Subject: Potato Soup!
From: NormalPerson19 at (Kandi)
Date: Wed, 1 May 2002 18:07:52 -0400 (EDT)
Does anyone know how to make Potato Soup????? Ive tried it once but it didnt work.
From: nancree at (Nancree)
Date: 01 May 2002 22:27:08 GMT
I do it this way, sort of by guess and by golly.

Dice potatoes and slice an onion. Brown onion gently in saute pan, with some cut up bacon.Cook potatoes in salted water til tender. Add potatoes to saute pan. saute them gently. Put _small_ portions in the blender or food processer, with some warmed milk. (remember that hot liquids can easily overflow when whirred in blender). Add salt and pepper to taste.
From: hahabogus (not at
Date: Thu, 02 May 2002 01:23:45 GMT
Nancree wrote:
> I do it this way, sort of by guess and by golly.

Try this instead...any sweet onion will do.

Vadalia Onion Chowder

4 slices bacon -chopped bite sized; -not crumbled
2 tbsp olive oil
4 vadialia onions; sliced
2-3 cups mashed potatoes (leftovers); I used 3
4 cloves garlic; minced
2 boxes chicken stock (approx 30 oz)
2 cups corn kernels (I used 2 cans)
2 bay leaf; (optional)
1/4 tsp dried thyme
fresh ground black pepper; LOTS
salt to taste

Fry the bacon crisp. drain well the bacon and reserve. (Used later.)
Heat oil in large pot. low medium to med heat.
Make the onions bite sized, add to pot, cook till tender, about 10 min.
Mince the garlic, add to pot, cook 1 minute or so more.
Add broth, potatoes, corn, bay leaves, thyme. Bring the soup to a boil.
Remove the pot from the heat. Remove the bay leaves. Season with pepper.
Add sour cream.
Note add the sour cream just before serving by the tablespoon per bowl.
This freezes better without the sour cream.
Serve in soup bowls, and sprinkle crumbled bacon on top.
this recipe needs more garlic than called for.
Note: I just stirred the crumbled bacon in with the whole batch.
Don't be shy with the garlic.
I used some turkey Stock in with this (excellent.)
Used 5 or 6 sweet onions
6-7 potatoes served as mashed.
I Didn't have vidalia onions so i used locally grown sweet onions instead.
I added a grated carrot for colour.
I think some brocolli florets might be nice as well

Contributor: Alan Boles
From: silvasurfa (eric.son at
Date: Thu, 2 May 2002 19:55:08 +0930
Nancree wrote:
> Put _small_portions
> in the blender or food processer, with some warmed milk. (remember that hot
> liquids can easily overflow when whirred in blender).

Don't blend or food process potatoes... their texture will be weird, stretchy, almost like mucous.
From: gentle spirit (someone at
Date: Wed, 1 May 2002 15:53:45 -0700

This is how I make potato soup :)

7-8 medium potatoes (cut into small pieces)
1 small white onion ( chopped)
3-4 carrots (sliced thin)
3-4 celery stalks (chopped)
parsley flakes
milk or (half n' half for richness)
salt and pepper (according to your taste)
option: bacon bits

Cook potatoes, onion, carrots, celery, in water till almost done, drain off some of the water used, sprinkle with parsley (as much as you like), add bacon bits, add milk to about desired consistency.

This is a great recipe I created :) give it a try sometime .........

From: Billy (wstoneman at
Date: Wed, 01 May 2002 19:18:25 -0400
Probably the key to any good soup is the roux base. Try is very tasty!

Myrtlewood Baked Potato Soup

Soups, Vegetables

6 bacon slices
1 cup onions, diced
2/3 cup flour
6 cup chicken stock
4 cup potatoes, baked, diced; peel
2 cup heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoon garlic powder
1 salt & pepper to taste
1 1/2 teaspoon Tabasco
1 cup cheddar cheese, grated
1/4 cup scallions, thin slice

Fry bacon until crisp; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden.

Add chicken stock gradually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, salt, Tabasco and black pepper. Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

Contributor: W. H. Stoneman
Yield: 8 servings
From: cobbscove at (Evelyn Chester)
Date: Wed, 1 May 2002 20:15:18 -0400 (EDT)
This is from the Walnut Tree in England so

200g porcini, finely diced
5 medium potatoes
2 cloves garlic
60g butter
1 cup single cream
1-2tbs. finely chopped parsley
freshly grated Parmesan cheese
Salt and pepper

Peel and chop the potatoes, boil them in salted water with garlic. Cook potatoes till they disintegrate. Pass the potatoes, cooking water and garlic through food mill, return to heat.
Add half the butter, salt and pepper. Beat the mixture with balloon whisk; if too thick add water.
A few minutes before serving, add the porcini mushrooms wich have been sauteed in the remaining butter, the cream and parsley. Check seasoning, serve with Parmesan cheese.
The flavor is wonderful.
From: modom (modom at
Date: Thu, 02 May 2002 01:17:09 -0500
Here's one I made up and posted a while back.

4 medium red potatoes, diced
3 poblano chiles, seeded, cored, roasted, and diced
3 shallots, diced
4-5 cloves garlic, minced
Chicken stock (enough of it)
3 tablespoons olive oil (or more)
1 cup half and half (or more)
salt and pepper

In a large pot, sweat the shallots in oil, add the potatoes and cook a few minutes, letting some of them just begin to brown. Add the garlic, being careful not to burn it. Add chicken stock to the pot and bring to a simmer, stirring occasionally. Core the poblanos and roast them on a gas burner till the skins char. Put them in a plastic bag and let them steam while the potatoes cook. After the peppers have cooled, peel off the charred skins and dice. Add them to the soup. Check the potatoes for doneness, and add the half and half. Return to a simmer. Salt and pepper to taste.
From: ndooley at (Nancy Dooley)
Date: 2 May 2002 07:48:44 -0700
Kandi wrote:
> Does anyone know how to make Potato Soup????? Ive tried it once but it
> didnt work.

Hard to know what you mean by "it didn't work." ;-) Anyway, make my Baked Potato Soup instead; it's absolutely fabulous (don't ask about calories):

Baked Potato Soup

4 large 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, crumbled bacon
5 ounces cheddar cheese
grated salt and pepper to taste

Heat oven to 350 degrees and bake the potatoes until fork tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat (or just peel them) and set aside. When milk mixture is very hot, whisk in potato. Add green onion. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in. This is very rich and filling soup; this recipe will make at least 8 servings.
From: ladyvmh at (Vickie)
Date: 05 May 2002 02:15:01 GMT
Nancy Dooley writes:
>Hard to know what you mean by "it didn't work." ;-) Anyway, make
>my Baked Potato Soup instead; it's absolutely fabulous (don't ask
>about calories):

I make a soup that is very similar. Sometimes I leave some of the potato skin on. I also make a baked potato salad that I love. Now yo made me want Potato Soup and I don'd have any potatoes.
From: Dave Smith (adavid.smith at
Date: Thu, 02 May 2002 09:08:06 -0700
> Does anyone know how to make Potato Soup????? Ive tried it once but it
> didnt work.

I have never had much use for a hot potato soup, but Vichyssoises is a cold potato soup with a leek soup base.
From: Mike Reid (clevermick at
Date: Thu, 02 May 2002 20:22:16 +0100
>Does anyone know how to make Potato Soup????? Ive tried it once but it
>didnt work.

Once you have it sorted, think about adding leeks, a classic combination.
From: silohill_inc at (Shirley)
Date: 2 May 2002 13:13:39 -0700
A while back, Sheldon posted a website It has many wonderful soup recipes and the one for Baked Potato Soup is among the best. I don't know how to cut and paste or I would have provided the recipe in this post but if you go to the website you can find it and also spend a while browsing the other treasures that they have.
From: damselicious at (Damsel)
Date: 2 May 2002 20:29:56 -0700
Shirley wrote:
> A while back, Sheldon posted a website It has many
> wonderful soup recipes and the one for Baked Potato Soup is among the
> best.

Baked Potato Soup

This hearty soup, specially requested by a reader, is plenty fattening--but obviously very satisfying and substantial. Serve hot as a meal to 4-6, maybe a salad on the side to cut all the richness. It's great for leftover baked potatoes--in fact, it's practically worth creating those leftover potatoes just to make it.

4 large potatoes
1/2 cup butter
6 cups milk
Concentrated chicken base or bouillon cubes (enough that would make 2 cups of stock) that will go straight into the hot milk without diluting
4 green onions, finely chopped, separating the white and the green
salt and white pepper
1/2 - 1 cup cheddar cheese, grated
6 slices bacon, fried crisp
1/2 cup sour cream, well stirred

Bake well-scrubbed potatoes in a 400 degree oven until fork tender.
Don't wrap in foil--and no microwaving, please, as you want a dry environment for the potato and its skin.

Fry the bacon until very crisp, then drain and reserve until ready to serve the soup. Grate the cheese, mince the green onion, and stir the sour cream--keeping them all separate and on hand, just as you would if you were about to go whole hog on a baked potato.

Heat the milk and butter in a medium saucepan, stirring in the concentrated chicken base or bouillon until dissolved. Stir in the salt and pepper and simmer over low heat.

When the potatoes are done, cut in half lengthwise, scoop out the meat, and put the potato shells back into the oven to crisp. Stir the potato meat into the hot milk mixture--mashing it as you go. Then stir in the white part of the green onion and let simmer.

When ready to serve the soup, heat to a low simmer and stir in the grated cheese. While it's melting, finely chop the crisp potato peels and stir them in. Then stir in the bacon and ladle into individual bowls. Put a dollop of sour cream on top of each serving, give it a swirl, then sprinkle each with a good handful of green onion bits. Serve immediately.
From: Jill McQuown
Date: Fri, 3 May 2002 06:18:10 -0500
> Does anyone know how to make Potato Soup????? Ive tried it once but it
> didnt work.

Ah, one of my favorite subjects! Here are a few recipes for you. The first is adapted from the one my German grandmother used to make:

Grandma Mac's Potato Soup

The soup

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

Bring stock and water to a boil and add onions, potatoes and other seasonings. Boil about 20 minutes until potatoes are tender. Stir in cooked bacon. Stir in rivlets until they are done. Serves 6.

The rivlets

3/4 c. all-purpose flour
1/2 tsp. salt
1 large egg

Combine flour and salt. Mix in egg until mixture resembles coarse crumbs. Add to soup as directed.

*Rivlets are like tiny egg dumplings.

This second one is a real favorite but a bit more time-consuming.

Potato-Leek Soup in Bread Bowls

2 large potatoes, peeled and diced
2 large leeks, thinly sliced
4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. heavy cream
dash grated nutmeg
1 Tbs. dried parsley flakes

In large pot, combine potatoes, leeks, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or until vegetables are tender.

Strain soup into another pan. Place cooked potatoes and leeks in blender or food processor with about 1/4 c. broth and process until smooth. Return to pan. Stir in cream and nutmeg. Spoon into hot prepared bread bowls. Sprinkle with parsley. Serves 4.

The Bread Bowls (not essential, but oh so good!)

4 round loaves of white or sourdough bread, unsliced
2 cloves garlic, peeled and crushed
4 Tbs. olive oil

Cut tops from round loaves about 3/4 inch thick to make "lids". Using a sharp knife, cut around inside of loaf leaving 3/4 inch edge for the "bowl". Hollow out the center. (Save removed bread to make croutons, breadcrumbs, etc.) Rub the inside of the bread bowls and "lids" with garlic and brush with olive oil. Bake lids and bowls on cookie sheet at 350 degrees until slightly toasted. Serve soup in bread bowls.

Then there's this from Gladys DeBoers:

Hearty Potato Soup

6 medium potatoes, peeled and diced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 Tbs. butter or margarine
5-6 Tbs. flour
1 tsp. salt
1/2 tsp. pepper
1-1/2 c. milk

In large kettle, cook potatoes, carrots, celery in water until tender, about 20 minutes. Drain, reserving liquid and set aside. In same kettle, saute onion in butter until soft. Stir in flour, salt & pepper until smooth. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency (you want it creamy).
From: Pat Roehr (texpat at
Date: Fri, 3 May 2002 18:00:34 -0500
> Does anyone know how to make Potato Soup?????

Here's a wonderful recipe from The Garlic Lovers Cookbook, published by the Gilroy Garlic Festival Association, Gilroy, CA. Our family loves this.

Mama's Potato Soup

2 T. oil
4 cloves fresh garlic, minced
1 C. finely chopped onion
3 medium 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. Monterey Jack cheese, cut into small cubes

Heat oil in 3-qt. saucepan and add garlic, onions, tomatoes and green chiles; saute for 3 minutes. Stir in flour and cook for 2 more minutes. Continue stirring as you pour in hot broth. Add potatoes, salt & 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 to 6 servings.

(I serve the soup at table from a tureen, then pass the cubed cheese)