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Subject: Various Potato Soup Recipes

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Newsgroup: rec.food.cooking
Date: Tue, 25 Mar 1997 13:18:39 -0600
From: Lawrence Witherspoon 
Subject: Re: Making potato soup
--------
dice 4 or 5 red potatoes
add one half package lipton onion
 soup mix to taste
cover with water or broth
simmer till done smash some of the potatoes 
add milk or broth 
that's it.

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Newsgroup: rec.food.cooking
Date: Mon, 14 Apr 1997 12:05:43 -0500
From: czarnijc[at]ctrvax.vanderbilt.edu (Chuck Czarnik)
Subject: Help with storing potato soup.. Recipe included!
--------
   I've worked out this great recipe for loaded potato soup-- cream of
chicken base, boiled potatoes, cheddar cheese, bacon, chives, sour cream,
etc.  The first day, it tastes great.  Day two leftovers taste pretty
good, but the smooth texture is gone.  If you freeze and thaw the soup, it
becomes even more grainy...  Is there something I can do to the soup to
make it keep better?  I'd love to make up a big batch and freeze it for
future use, but the texture is unacceptable upon thawing.  Any help
appreciated!  

Here's the recipe if anyone is interested (or if needed to diagnose the
problem):

2 cans reduced fat cream chicken soup 
2 1/2 - 3 cans skim milk
2 - 3 cups diced boiled potato
6 strips turkey bacon, browned and diced
1/4 cup no fat sour cream
1/4 cup chives
hot sauce
coarse cracked pepper
dried basil
celery flakes

Put it all into a pot and simmer until cheese is melted and soup is
smooth.  Serves 6 - 8.
This is the low-fat recipe, maybe 10 grams of fat per bowl.  The high-fat
recipe suffers the same fate upon freezing / thawing.

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Newsgroup: rec.food.cooking
Date: Thu, 23 Oct 1997 02:01:35 GMT
From: Starlena[at]erinet.com
Subject: Re:  A little bit Differant Potato Soup
--------
Hi, I'm sorta new at this, so I hope this helps, I saw a request for
Potato Soup. Mine is a little differant than most, I start out with
about 8 good size potato's, I peel and dice them in good size chunks,
then cook them till their tender, but not mushie!  I only put enough
water in them to cover the potato's, I then add  med chopped onion, 1
can of cream of mushroom soup, 1 can of cream of celery soup, and 1
can of cream of chicken soup I add about 1 cup of milk, or evaporated
milk, salt and pepper to taste, and just let it simmer, I make alot of
soups, and my kids just love it.. Hope this helps..

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Newsgroup: rec.food.cooking
Date: Fri, 24 Oct 1997 17:19:09 +0100
From: Jenna 
Subject: Re: A little bit Differant Potato Soup
--------
Starlena writes
>Hi, I'm sorta new at this, so I hope this helps, I saw a request for
>Potato Soup. Mine is a little differant than most, I start out with
>about 8 good size potato's, I peel and dice them in good size chunks,
>then cook them till their tender, but not mushie!  I only put enough
>water in them to cover the potato's, I then add  med chopped onion, 1
>can of cream of mushroom soup, 1 can of cream of celery soup, and 1
>can of cream of chicken soup I add about 1 cup of milk, or evaporated
>milk, salt and pepper to taste, and just let it simmer, I make alot of
>soups, and my kids just love it.. Hope this helps..

I'm glad to see someone else uses canned soup, I do too as a basis for
most of mine. Here is my minestrone which is a one pot meal.
Feeds a small army and still some left over for the freezer.

4 tablespoons of oil
1 16oz tin of baked beans
2 onions, sliced
2 cloves of garlic, crushed
3 slices of bacon, diced
1 16oz tin of tomoatoes
1/2 cup of cheap red wine 
2 carrots peeled and diced 
2 potatoes peeled and diced 
1/2 small turnip peeled and diced
1-2 sticks of celery, chopped
small piece of cabbage, shredded 
(avoid dark greens, they are too strong)
1/2 cup of small pasta
1 1/4 tablespoon of chopped parsley
1 teasp chopped fresh marjoram
1/2 teasp chopped fresh thyme
2 chicken stock cubes
salt & pepper
1 3/4 pts water
grated parmesan cheese
(secret ingredient)
1 pkt of dried minestrone soup - any brand.

Heat the oil in a large pot. Add onions, garlic and bacon and saute for
a few minutes. Add wine then vegetables diced quite small and the rest
of ingredients with water cook for 45 mins until vegs are tender.  
Mix pkt soup with required water and add to pot along with pasta and
cook for futher 15-20mins.  Season to taste and adding more water if
preferred. Serve sprinkled with parmesan cheese and fresh crusty bread.

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Date: Sat, 01 Nov 1997 18:12:39 -0800
From: Bill McCranor
Subject: Re: Potato Poblano Soup
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Cathy Wittman wrote:
> Looking for the recipe for the poblano potato soup served at Jaxon's
> in El Paso, TX.

I don't know if this is the same, or where this recipe comes
from, but here it is.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Potato Poblano Soup
 Categories: Soups, Tex-Mex
      Yield: 6 To 8 serv

      2    Strips bacon, cut into
           1/2-inch wide pieces
      1 md Onion, chopped
      4    Poblano chiles, roasted,
           Seeded, peeled and diced
      2 t  Salt
      1 t  Fresh black pepper
      3    Garlic cloves, minced
      1 qt Chicken stock
      6 md Yukon Gold potatoes
           .or 8-10 small red new
           .potatoes, unpeeled, chopped
      1 c  Crema, Creme Fraiche or
           .sour cream
    1/2 c  Grated Anejo cheese
           (optional)

In a heavy Dutch oven or stockpot, fry the bacon over moderate
heat, stirring frequently, until it starts to brown. Toss in the onions,
half of the diced Poblanos, the salt and pepper and cook until
slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in
the garlic and cook briefly just to release the aroma, 1 to 2
minutes. Pour in the chicken stock, add the potatoes and bring to a
boil. Reduce to a simmer and cook 20 minutes.

Puree in a food processor or blender just until smooth, being careful
not to over-process. Over-working will result in a gummy soup. Return
to the pot, stir in the Crema, Creme Fraiche or sour cream and bring
just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle
with grated Anejo, if desired, and serve hot.

Yield: 6-8 servings

 MMMMM

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Newsgroup: rec.food.cooking
Subject: Re: REQUEST - Black Angus Potato soup (copycat)
From: Lisa Smith 
Date: Sun, 28 Dec 1997 21:35:05 -0600
--------
Fucowi wrote...
>Someone sent in a great recipe for potato soup titled Black Angus Soup
>(copycat).
>
>I have since lost this recipe.  If you have it, can  you send it please.

Hi there! This just might be what your looking for ( and by the way I've
made this,
and it's quite good)
Black Angus Baked Potato Soup

Recipe By     : Black Angus Restaurant
Serving Size  : 10   Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         baking potatoes
     2/3  cup           butter or margarine
     2/3  cup           flour
   6      cups          milk
     3/4  tsp           salt
     1/2  tsp           black pepper
     1/2  tsp           white pepper
   4                    green onions -- chopped and divided
  12      slices        bacon -- cooked and crumbled
   1 1/4  cups          cheddar cheese -- shredded and divided
   8      ounces        sour cream

Wash, dry and prick potatoes with fork.  Bake in 400-degree oven for 1
hour or until done.  Let cool.  Cut into half lengthwise and scoop out
pulp; set aside.  Use skins for something else, such as stuffed potato
skins.  Melt butter in heavy saucepan over low heat; add flour, stirring
until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk,
cook over medium heat, stirring constantly until mixture is thickened and
bubbly.  Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon
and 1 cup cheese.  Cook until thoroughly heated.  Stir in sour cream.  Add
extra milk if necessary for desired consistency.  Serve with remaining
green onions, bacon and cheese.


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