[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: Potato soup
Newsgroups: rec.food.cooking

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

From: Mr.ME 
Date: Wed, 10 Mar 2004 16:59:18 GMT
--------
Looking for a good creamy potato and cheddar soup recipe
for about 4-6 people any help would be appreciated.

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

Subject: Re: Potato soup
Newsgroups: rec.food.cooking
From: Jill McQuown 
Date: Wed, 10 Mar 2004 12:30:28 -0600
--------
Baked Potato Soup
by Sherry Haupt

2/3 c. butter
2/3 c. all purpose flour
7 c. milk
4 large potatoes, baked, peeled and cubed
4 green onions, chopped
12 slices bacon
1-1/2 c. shredded cheddar cheese
1 c. sour cream
salt to taste
black pepper to taste

Cook the bacon until browned; drain and crumble.  Set aside.  In a large
pot, melt the butter over medium heat; whisk in flour until smooth.
Gradually stir in milk, whisking constantly until you have a thin smooth
white sauce.  Stir in potatoes and green onions.  Bring mixture slowly to
the boil, stirring frequently.  Reduce the heat and simmer on low, about 10
minutes.  Stir in bacon, cheese, sour cream.  Cook, stirring, until cheese
is melted and soup is thick and creamy.  Season with salt & pepper to taste.

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

From: zxcvbob 
Date: Wed, 10 Mar 2004 12:42:21 -0600
--------
Jill wrote:
> Cook the bacon until browned; drain and crumble.  Set aside.  In a large
> pot, melt the butter over medium heat; whisk in flour until smooth.
> Gradually stir in milk, whisking constantly until you have a thin smooth
> white sauce.  Stir in potatoes and green onions.  Bring mixture slowly to
> the boil, stirring frequently.  Reduce the heat and simmer on low, about 10
> minutes.  Stir in bacon, cheese, sour cream.  Cook, stirring, until cheese
> is melted and soup is thick and creamy.  Season with salt & pepper to taste.

Looks good.  I think I'd saute' the onions briefly in a little butter in 
the drained, unwashed bacon-frying pan.  Then deglaze it [a little water 
or chicken stock] and pour into the stockpot.

-Bob

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

From: Jill McQuown 
Date: Wed, 10 Mar 2004 12:47:24 -0600
--------
zxcvbob wrote:
> Looks good.  I think I'd saute' the onions briefly in a little butter in
> the drained, unwashed bacon-frying pan.  Then deglaze it [a little water
> or chicken stock] and pour into the stockpot.

Ah yes, I didn't mention I do saute the green onions, but with all that
lovely bacon fat, why use butter? ;-)  And I do add water or stock if the
soup gets too thick, too quickly.

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

From: Dennis G. 
Date: Wed, 10 Mar 2004 22:55:20 GMT
--------
Mr.ME wrote:
> Looking for a good creamy potato and cheddar soup recipe
> for about 4-6 people any help would be appreciated.

Here is mine and it works for cauliflower or celery as well. (In fact, I nearly
always make celery soup from the trimmed leaves and bits when i cut up celery
into sticks or pieces.)

In a suitable size pot, 
Peel and boil one medium potato per serving. I use burbanks as a rule.

When a little more than half-hard (10 min of boiling) drain liquid to a separate
container leaving potatoes in sieve.

Return pot to stove and add butter sufficient for light roux. Add a chopped
onion and garlic to taste. Cook till onions clear. 

Remove pot from heat and stir in flour till  thick. At this point I re-introduce
water from the boiling into the pot and stir to mix thouroghly, adding to
packets of chicken bouillion. I think chicken stock would do in place of the
potato water but you would need to add salt.

Add whole milk equal to the liquid added above, return pot to heat and stir.

Return potatoes to liquid while stirring. These may be chopped before being
returned or added as boiled and mashed in the soup mix with a hand mixer.
Stir mix to near boiling to thicken.

Serve with shredded cheese placed on the surface of the soup. Garnish with any
preferred dry of fresh herb- sweet basil is nice.

Soup can be made long in advance and re-heated to serve when needed. It freezes
well.

When the kids were children, this potato soup (sans cheese) was their favorite
meal replacement if they were down with colds or flu. Mum and I , too.

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

From: Mr.ME 
Date: Thu, 11 Mar 2004 00:02:05 GMT
--------
Dennis G. wrote:
> Here is mine and it works for cauliflower or celery as well........... 

Well thank-you both for such a quick response- both sound good and i'll
have to try them both-guess we'll be having soup tomorrow-lol 

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

From: Glenn Jacobs 
Date: Thu, 11 Mar 2004 15:11:38 -0700
--------
Mr.ME wrote:
> Looking for a good creamy potato and cheddar soup recipe
> for about 4-6 people any help would be appreciated.

6 Pounds White potatoes, cubed but not pealed
1/2 pound onions (or more)
6 or so cloves of garlic put through a garlic press or minced
1/2 pound butter
1 Cup heavy cream
1 Cup Milk (More or less) used to thin to desired consistency
Salt & Pepper

Put Potatoes, onion and Garlic in Pot, add water to just cover.  Bring to a
boil and reduce to a simmer, cook down to a thick consistency.  This will
take 3 or more hours at sea level more at higher altitude.  Add butter and
Cream, then enough milk for desired consistency  Add salt and pepper and
simmer for a few more minutes.

You may need to cut the amount in about half for you six people.  It will
keep in the frig for a week to 10 days, so I usually make allot.

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

From: koko
Date: Sun, 20 Jan 2008 14:46:10 -0800
--------
It's so danged cold I had to make some stick to the ribs potato soup. 
I usually make potato cheese soup but today, just potato. 

I used onion, leeks, garlic, potatoes, chicken broth and a little
fresh thyme sprinkled in toward the end. 
This is the first time I used thyme in potato soup. I'd never thought
of it before and I was a little skeptical when the thought came to
mind, but I tried it anyway and it is really good. 
http://i29.tinypic.com/258b383.jpg

Sauté the onion and leek. Right before they are translucent add the
garlic and sauté a few more minutes. 
http://i25.tinypic.com/2lpfsi.jpg

Add the potatoes and combine well with the onion mixture. 
http://i29.tinypic.com/2dvifbo.jpg

Add chicken broth and simmer.
http://i25.tinypic.com/hs7qdx.jpg

So, I got this nifty little spoon holder that clips onto the side of
the pot. I've been meaning to try one for the longest time. I really
like it but, what to do when the lid goes on the pot?
I think I'm pretty clever in solving that. I clipped it onto the side
of my utensil caddy and the spoon hangs over the sink so any drips
land in the sink. Pretty cool huh! 
http://i30.tinypic.com/dpv0gh.jpg

When the potatoes become soft, smush a little with a potato masher and
it's soup. 
http://i27.tinypic.com/i4hlw1.jpg

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

From: Dee.Dee 
Date: Sun, 20 Jan 2008 18:21:43 -0500
--------
koko wrote:
> It's so danged cold I had to make some stick to the ribs potato soup.
> I usually make potato cheese soup but today, just potato.

Thanks for the nice pics and hints.

As for thyme, a year or so ago, I didn't like it at all.  I started using 
dried thyme only because I saw so many use it on foodnetwork. Now I love it.
Yesterday when I made a little minetrone, after I added the dried herbs: 
basil, rosemary and marjoram, I then added a touch of thyme -- tasted very 
good and DH liked it too.

I add it to potato soup; I think it makes it even tastier, too.

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

From: jay 
Date: Sun, 20 Jan 2008 20:21:45 -0600
--------
koko wrote:


Looks really good.. and especially for a cold day!

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

From: Terry 
Date: Sun, 20 Jan 2008 20:45:41 -0800 (PST)
--------
koko wrote:
> It's so danged cold I had to make some stick to the ribs potato soup.
> I usually make potato cheese soup but today, just potato.
>
> I used onion, leeks, garlic, potatoes, chicken broth and a little
> fresh thyme sprinkled in toward the end.
> This is the first time I used thyme in potato soup. I'd never thought

You forgot ham.  :)

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

From: Dee.Dee 
Date: Mon, 21 Jan 2008 07:43:13 -0500
--------
Terry wrote:
> You forgot ham.  :)

Not to say you are right or wrong.  On the farm, where pork is what we ate 
generally every meal, in winter potato soup was ham free,  made on Saturdays 
and served with oatmeal cookies for dessert.  You could count on it.

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

From: John Kane 
Date: Mon, 21 Jan 2008 07:16:35 -0800 (PST)
--------
Terry wrote:
> You forgot ham.  :)

No, not in potato soup.  Maybe a bit of crumbled bacon but no, no ,
not ham!!!

John Kane, Kingston ON Canada


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]