Subject: Re: POTATO SOUP
From: rain at (Rain)
Date: Sun, 23 Nov 1997 18:42:00 GMT
>Anyone have this recipe?

Mine isn't really a recipe, just a procedure:

Peel several baking-type potatoes, a clove or two of garlic and a big mild onion or a couple of leeks, and dice 'em all up. Cook with a little rosemary and a light whiff of tarragon in enough stock to cover plus one or two fingers' depth, depending how thick you want the soup. I used to use chicken stock and now use veggie stock. When all is very tender and has cooled enough to handle, blenderize or process soup (or use a potato masher or your fingers if you like it chunkier.) Add any combination of cream, whole milk, powdered milk or unsweetened canned milk that floats your boat; it should be creamy-tasting but needn't be high in fat.

Then season with what you will: salt, pepper, bacon bits, chives, more/other herbs, butter, parmesan, etc., etc.
From: waynew at (owl)
Date: 31 Dec 1997 15:13:44 GMT
This is a good cold weather soup. Fish fillets can be substituted for the mussels for variation.

Categories: Main dish, Potatoes, Soups
Yield: 6 servings

2 c Water
1 c Dry wine
3 Fresh Thyme springs or 1 teaspoon dried, crumbled
1 1/2 lb Mussels, scrubbed, debearded

1/4 c (1/2 stick) butter
4 lg Leeks, chopped (white and Pale greenparts only)
1 lb Russet potatoes, peeled, Coarsely chopped
3/4 c Bottled clam juice

3/4 c Half and half
3 tb Chopped fresh herbs (such as
Chives, parlsey and/or Thyme)

Bring two cups water, white wine and fresh thyme sprigs to boil in large pot. Add mussels, cover and boil until opened, about 4 minutes. Using slotted spoon, transfer mussels to bowl. Discardy any unopened mussels. Strain and reserve cooking liquid. Remove meat from shells and reserve. Discard shells.

Melt butter in heavy large saucepan over medium heat. Add leeks and saute' until just tender, about 4 minutes. Mix in potatoes and reserved mussel cooking liquid. Cover and cook until potatoes are tender, about 35 minutes. Transfer leek-potato mixture to food processor. Add clam juice and puree until smooth. (Can be prepared 1 day ahead. Cover mussels and soup separately and then refrigerate.)

Return soup to heavy large saucepan and bring to simmer. Stir in half and half and reserved mussels. Cook until just heated through. Season to taste with salt and pepper. Mix in chopped herbs and serve.

SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II.
From: nbhansen at (Nicole B. Hansen)
Date: Sun, 4 Jan 1998 21:49:19 GMT
> 1 1/2 lb Mussels, scrubbed, debearded

I have eaten mussels before, but never cooked any myself. What does it
mean to debeard a mussel?

From: Young (qwerty5 at
Date: Sun, 04 Jan 1998 17:16:02 -0500
Nicole B. Hansen wrote:
> I have eaten mussels before, but never cooked any myself. What does it
> mean to debeard a mussel?

pull off the hairy part that mussels come with ... i guess if they're already cleaned, the beard is gone ... it's like a mustache hanging out of the shell ...
From: Paula Smith (hook at
Date: Sun, 4 Jan 1998 15:34:12 +1000
I am a complete fool!!!! I got a recipe for potato soup off this group a couple of months or so ago. I tried it and it was the best I have ever tasted and so simple.

I am hoping the person who posted it reads this and could send it to me again. I know the soup obviously had potato and onion in it but that is all I can remember. Nothing too much more except I guess milk or cream and water etc.

The person who sent it commented at the bottom of the posting something about her husband and kids and that she loved the soup and would eat it any day of the week with I think crusty bread!!

If you are reading this posting please put me out of my misery and send it again - it was A1.

I can't remember where the person was from but it could have been the US - most probably the US.

Thanks in anticipation.
From: Laura (laura at
Date: 4 Jan 1998 15:24:28 GMT
Might have been this - I posted this a few months back and got a lot of mail about how yummy it was...(though of course I already knew that!) Really easy to make. Enjoy, Laura

Hungarian Potato Soup

1/2 cup chopped onions
4T butter
4 medium potatoes, diced
1 1/2t salt
1 1/2t paprika
1c sour cream
2 1/2 cup milk

Cook onion in butter, add potatoes, salt ,1 c water. Cover and cook 15 minutes. Blend flour, paprika and sour cream until smooth. Stir flour mixture into potato mixture in pan. Add milk, heat until boiling, stirring occasionally. cook 1 min, season to taste.

I have no idea if this recipe is authentic Hungarian - I'm Hungarian and we never had potato soup growing up! I usually double the recipe. Does not freeze well (because of the sour cream and milk in the recipe).
From: Art Simon (aasimon at
Date: Sun, 04 Jan 1998 10:34:05 -0600
Laura wrote:
> Hungarian Potato Soup

If this is not authentic, it's close enough to pass. The only ingredient that seems a little out of place is (believe it or not) the paprika! I grew up in a Hungarian household and, except for the paprika, that is the soup we had. Another variant -> use only milk or cream, and sour it upon serving with a couple tablespoons of vinegar. Also, this can be started with bacon and/or bacon crumbles scattered on top of the soup. There is another variant also, sometimes called "peasant potato soup" that adds carrot and, occasionally, tomato. Use of bay leaf is optional.

This is, of course, *cream* of potato. There's another that uses kolbasz and paprika; it is a clear red soup rather than a cream.
From: Schaller_Barb at (Melba's Jammin')
Date: Sun, 04 Jan 1998 09:52:14 -0600
Paula, a Dejanews search would probably turn it up. -Barb
Subject: Poblano and potato soup
From: modom at (Michael Odom)
Date: Tue, 06 Jan 1998 16:58:04 GMT
Donna and the kid spent the weekend with my mother-in-law. I did't. I had my reasons, but it was nice when they got home again. I made them soup:

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.

Donna brought roasted garlic and pine nut bread from the Empire Bakery in Dallas which was just about perfect with the soup. Big yum.
From: gradzyflck at (Myrna Buettner)
Date: Wed, 7 Jan 1998 20:26:17 -0800
Just put some potatoes in a pot, maybe, onions, if you like them, celery, if you like it, even bacon, if you want a really hearty soup. Get hungry, and you'll love it.
(Peel the spuds)
Oh, yeah! Water, too. But, you knew that.
Subject: Potato chowder a la tj
From: TJ (tsingh at
Date: Thu, 08 Jan 1998 20:18:02 +0000
Ahhh, the return of sweet health, and appetite, and strength....after a few days of tummy turmoil, I came busting home from work ready to COOK. Some time back I made a potato chowder from uncultured buttermilk. I made it again, with perfect results, and it's going to become my standard for ghee-making day.

Special Potato-Corn Chowder
one large yellow onion, finely chopped
three ribs of celery sliced thinly.

Saute' these in a teaspoon of clarified butter and a teasp. of olive oil, lightly salted, with a grinding of white pepper until they sweat and just begin to brown.
Add the uncultured buttermilk you get from 4 Cups of whipping cream when making butter (I use a Cuisinart to blend it, strain (catching the liquid...duh)) and slowly raise to a simmer.
4 cups of fairly finely diced, peeled Yukons or Finn potatoes are added, and then add enough frozen small kernal white corn until the mixture is THICK. Simmer until the potato is well done, but not falling apart.
Add a couple gratings of nutmeg, salt and white pepper to taste, and a quarter cup of minced Italian parsley (this is important).

The thing that really impressed me, besides the creamy texture, was the fact I set it on the stove and then got caught up in a phone call with my Papa. When I found it furiously boiling, I mean roaring, I thought I had a ruined soup. Nope. Better than last time. And not a bit of scald on the pan bottom. The uncultured buttermilk didn't behave like milk at all.
Other good things of the day:
I did run number two on the steamjuicer. I did a mix of marionberries, strawberries, blueberries and raspberries, all frozen.
In less than 90 minutes it had steamed down to a quarter of its previous bulk and I had a quart of tangy-good juice. I tried it over vanilla icecream..WOW. I think that most palates will want some sugar added, but a shot added to hot tea or seltzer is my idea of refreshing. I'm gearing up for another apple run tonight. When I arrived home from SF, ill and dizzy, all I could think of was that viscous juice I knew was in the fridge. Ever had pear juice? Steam-juiced apple juice is the same texture, without the graininess.
I saw this same steam juicer for sale in the catalog for knives that t r i l l i u m and John McChesney-Y have been talking about...that woodworking and gardening place. Sorry, can't remember name. GIGO!
Say John, I hope you're reading, and decide to post your ciabatta recipe WITH TECHNIQUE in detail.
Subject: Baked Potato Soup
From: Paul and Kerri Elders (wordpros at
Date: Wed, 04 Feb 1998 20:02:59 -0700
Here's a terrific recipe for Baked Potato Soup: [dead link]
Subject: Baked Potato Soup
From: Paul and Kerri Elders (wordpros at
Date: Mon, 09 Nov 1998 20:47:33 -0700
November's Recipe of the Month: Baked Potato Soup. Get your copy at []
From: rania at (Rania Merkel)
Date: Wed, 11 Nov 1998 20:58:34 GMT
Here's my streamlined version. You can find both versions (full &
low-fat) plus photos and nutritional info at my site []

4 large baking potatoes
6 tablespoons cornstarch
8 cups skim milk
2 tablespoons olive oil
4 green onions, chopped
1 cup light sour cream
1 cup canadian bacon, cooked
5 ounces lowfat cheddar cheese, grated
salt and pepper

Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour). In a large bowl mix the cornstarch and skim milk until smooth. Pour into large pot and add olive oil. Stirring constantly, bring to a boil over medium heat. Whisk in salt and pepper. Keep stirring until the mixture thickens.

Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk well, add light sour cream. Heat thoroughly. Add cheese a little at a time until all is melted in. Serve. Top with cooked Canadian bacon.
Subject: Recipe:-Mashed Potato Soup
From: ynnuf at (Doreen Randal)
Date: Thu, 05 Feb 1998 07:14:26 GMT
This one is not for the faint hearted it's delicious and easy and will clog your arteries!!!!


2 Tbs butter
2 cups cream
2 carrots, peeled & chopped
1 cup mashed potato
1 stalk celery, chopped
salt & pepper to taste
1 onion, peeled and chopped

Melt butter in saucepan and sauté carrots, celery and onion until tender. Add cream and heat almost to a boil. (DO NOT BOIL). Add potatoes and stir until blended. Season with salt and pepper. Garnish with chopped parsley.
Subject: found a good potato soup
From: janet at (Janet H.)
Date: Thu, 26 Feb 1998 12:07:37 GMT
A while back I was searching for a really good potato soup recipe, and tried several of the ones posted here. You don't often see people writing back in to say which recipes they tried and how well they worked, so I'd like to start a trend by saying that the potato soup I liked best was posted by Laura (recipe attached below). It's easy, doesn't take much time, and it's got nice chunks of potato. I adjusted the recipe by using chicken broth instead of water, putting in an additional 1/2 c. of soured cream and only 2 c. of milk, and I top it with finely shredded cheddar cheese.

From: Laura (laura at
Subject: Re: Cream of Potato Soup
Date: 19 Oct 1997 17:52:24 GMT

Here is the easiest and best potato soup I ever tried. You can freeze it before you add the sour creme and reheat later, adding the sour creme. I think I know what *I* am having for dinner tonight (husband the no onion eater and the finicky kids are on their
own!!!). Enjoy.

Potato Soup

1/2 cup chopped onions
4T 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 (I like a health dose of fresh cracked pepper at this point!). This is so rich, add a loaf of French bread and you can make a meal out of it!
Subject: Re: Potato-Bacon Chowder
From: Carol Simmons (simmonsc at
Date: Tue, 3 Mar 1998 16:47:36 -0500
When I posted this recipe, I forgot to tell how many potatoes to use. If you try it, use two to three medium potatoes (about 2 cups). Thank you to Barb and Butch Brooker for the e-mail telling me of the error!

>Potato-Bacon Chowder
>8 strips bacon, cut up
From: Moosemeat (moosmeat at
Date: Fri, 06 Mar 1998 09:31:01 -1100
This is, essentially, what we call potato soup. Open a can of clams and toss in and you have a poor man's clam chowder.
Subject: Re: Potato and Onion Soup
From: Jan Weedon (fergus at
Date: Wed, 04 Mar 1998 05:52:14 GMT
Why not just thicken this soup with potato flakes? Thats what I usually use for both corn and fish chowder as it does not add the extra calories that cream does. I use regular milk instead.
From: spicytxf at (SpicyTxF)
Date: 4 Mar 1998 07:29:30 GMT
I made this recipe for dinner tonight. DELICIOUS! Thanks for posting. - Cat in Houston
Subject: Re: Bacon-Potato Chowder
From: DrLois at (Me)
Date: Fri, 20 Mar 1998 00:57:19 GMT
Tamara wrote:
>Hi. Some time ago someone posted a recipe for a Bacon and Potato Chowder.
>It was the one where the person had forgotten to write down how many
>potatoes to use. I made it a while back and it was absolutely delicious.
>Unfortunately, I lost the recipe and am wondering if someone could repost
>it or email me the recipe. Thanks!

Below is my version of this recipe, I made it too, and it's fabulous!! My husband even ate it again the next day, and he HATES leftovers. It's perfect with french bread. Enjoy. Jean

Jean's Potato Soup

8 strips thin sliced bacon, cut up
1/4 stick butter or margarine
1/2 a large onion, chopped
1 teaspoon minced garlic
6 cups diced potatoes
Water to cover
2 teaspoons salt
1 teaspoon black pepper
1 can cream of chicken soup

Cook bacon in butter in dutch oven. When bacon is near done, add onion, and cook until translucent. Add garlic, potatoes, salt, pepper and enough water to cover potatoes. Bring to boil, cover and simmer until potatoes are done. Thicken with cream of chicken soup, Serve with crusty french bread.
From: at (Peggy)
Date: Sun, 22 Mar 1998 06:09:48 -0400
Me wrote:
> Jean's Potato Soup
> 8 strips thin sliced bacon, cut up
> 1/4 stick butter or margarine

How much butter is that? It comes out as a pi symbol to me. For those without programs to read 1/4, 1/2, etc keys, it comes out with a weird symbol. However, I can read 1/4 (1forwardslash4). I'd love to try this recipe. Can you repost it? Thanks much!
From: oregongdnr at (OregonGdnr)
Date: 30 Mar 1998 21:38:32 GMT
Forgot one important ingredient...blame it on the long, wet Oregon winter...use about 2 cups, or 6 medium, potatoes.

Orygun Webfoot
Subject: jalepeno potato soup
From: tjzdejanews at
Date: Thu, 11 Jun 1998 12:30:34 GMT
There is going to be a great homemade pizza recipe along with other great recipes. You can find these on the Frugal Family Network's web site.

This month they have a jalepeno potato soup recipe. []
Subject: Potato Corn Chowder
From: cnsjjc at (Cnsjjc)
Date: 20 Jun 1998 17:09:25 GMT
Would someone please recommend a good vegetarian recipe for potato corn chowder? Thanks.
From: barb at
Date: Sun, 21 Jun 1998 06:11:56 GMT
Here's the one I use. Pretty basic...

Corn Chowder

8-10 medium potatoes peeled & diced (enough to fill half of a 2qt saucepan)
1 medium onion, diced
1 can creamed corn
1 can whole corn
1/2 to 1 cup (approx) milk or cream
fresh parsley, minced
salt & pepper to taste
dab of butter (optional)

Put potatoes and onions in 2 qt saucepan. Add approx 1 tsp. of salt and enough water to fill 2/3 of the way to the top of the potatoes; DO NOT actually cover the potatoes with water. Stir.

Boil potatoes and onions until the potatoes are starting to get tender, but are not mushy. Add the entire can of creamed corn, and the (drained) can of whole corn. Heat thoroughly. Add parsley, milk, S&P (and butter, optional). DO NOT bring to a boil after adding milk, but cook on low heat for at least 15 minutes to warm the milk and blend the flavors (longer is better).

Add butter (optional). Serve with corn bread.
From: Karl E. Moser (KE3NF) (karl-m at
Date: Sun, 21 Jun 1998 23:13:46 GMT
Potato Corn Chowder

Recipe by Elisabeth Freeman, adapted from Vegetarian Times

4 Tblsp dry sherry
1 medium onion
1 large carrot, sliced thinly
3-4 medium to large red potatoes, cubed
2 stalks celery, sliced thinly
1 bay leaf
1 1/2 cups vegetable stock
1 1/2 cups milk substitute (vegelicious, rice milk, soy milk)
1 1/2 cups corn kernels (fresh or frozen)
Freshly ground black pepper

Chop the onion finely. In a large, heavy pan saute the onion for 5-8 minutes in the sherry until translucent. Add the rest of the chopped vegetables, bay leaf and vegetable stock, bring to a boil, then cover and simmer for 15 minutes. Then add the milk and corn and bring back to a boil, and simmer for 5 minutes. Remove 3 cups of the soup and blend well until smooth, then add back to the soup. Stir well, and serve, seasoning with freshly ground black pepper.
Subject: Cream of Potato Soup
From: Effiegile at
Date: Tue, 14 Jul 1998 06:44:22 GMT
Here is a delicious and hearty soup that the hubby and the kids just love. It sticks to your ribs, yet is simple and easy to fix! The winter months in Red Bluff can get downright chilly, so I often make several gallons and freeze it.

4 slices bacon, diced
1 cup fresh frozen chopped onions
1 1/2 cups hot water
3 1/2 cupts forzen southern style hash browns
1 1/2 teaspoons salt
2 cups milk
1/8 teaspoon pepper
minced parsley

In large skillet over medium high heat, cook bacon until crisp. Remove from skillet and drain on paper towels. Spoon off excess fat, reserving two tablespoons. Cook onions in reserved drippings until golden and tender. Add water, frozen southern style hash browns and salt. Bring to a boil, stirring occasionally to separate potatoes. REduce heat, cover, simmer 10 minutes or until potatoes are tender. Lightly mash potatoes if desired. Stir in milk, pepper and bacon; heat, but do not boil Serve topped with minced parsely, if desired.
Subject: Re: Wanted...Potato Soup Recipe (Vichisua??)
From: Anne Eilertsen (anne.eilertsen at
Date: 27 Jul 1998 08:51:44 GMT
I don't have a recipe, but it is spelled vichysoisse (I think) - try a search engine or a recipe database.
Subject: Baked Potatoe Soup
From: ariannalee at (Ariannalee)
Date: 13 Aug 1998 01:57:06 GMT
I read a recipe but didn't get it copied.

Does anyone have a good one?

From: jmacdon960 at (JMacdon960)
Date: 16 Aug 1998 04:02:19 GMT
10 russet or idaho potates, baked and cooled overnight in fridge.
5 or 6 slices of bacon minced.
2 medium onions, minced
chicken broth (about 4-5 quarts)
heavy cream
salt & pepper
fresh parsley (otional)

Peel & dice (med) cooked potatoes, set aside.
In a large soup pot (8-10 qt), sautee bacon and onions.
Add potatoes, then add stock.
Heat to simmer.
Add pt of heavy cream, reheat to simmer.
Cut up one stick of butter, add to pot.
Salt & pepper to taste.
Serve when soup is thickened and potatoes are hot.
Garnish with fresh parsley.

I didn't write the one you saw, but I have made this several times and everyone loves it. BTW, measurements are approximate, I never measure. I AM sure about the qty of potatoes though.
Subject: Potato soup from Ecuador?
From: Dominic Beecher (dbeecher at
Date: Sun, 30 Aug 1998 23:01:54 -0400
When I was in Ecuador a couple of years ago, I really enjoyed a sort of potato soup that was a speciality there. It was fairly thick, and contained a large chunk of cheese and a peeled avocado cut in half. Some places served it with a blood sausage too. Any help as to:

(a) its name, and
(b) recipes for it

would be heartily welcomed.
From: Roger (roger_paul at
Date: Mon, 31 Aug 1998 14:33:06 -0400
Dominic Beecher wrote:
> When I was in Ecuador a couple of years ago, I really enjoyed
> a sort of potato soup that was a speciality there.

I'm not sure if this soup has an official name, but it is generally referred as 'Locro de Queso', and it is made with graded potato, onion, parsley, avocado, manteca or (olive oil), and of course, cheese (the kind made in Tungurahua) and/or blood sausage (chorizo)

Here's how:

Heat water (Not boil or you will burn the graded potato), salt, and add 'manteca' (Pork Fat), or olive oil will also suffice. The tricky part is determining the viscousity of the soft boiling water combined with the graded potato, you will soon find out that a couple of potatoes can deliver a thick and creamy base after constant stirring. For the ultimate potato/water ratio, you will have to experiment a bit. The green onion is ideal for this kind of cream soup, just make sure to mince thinly. Also, whole parsley and minced green onions should be added as soon as the potato cream is fully formed, make sure to stir contantly at medium heat because as you will see, the graded potato cooks quite fast and you could easily burn the concoction.

Take out the parlsey when it has become fully tender and all its flavor has been extracted into the mixture. Add the cheese at least 5 minutes before serving, I guess you could use feta cheese instead of the ecuadorean cheese. You can also add the half peeled avocado to each plate right before serving.

Buen provecho,

Subject: Tip for a great potato soup
From: moosmeat at (moosemeat)
Date: Tue, 8 Sep 1998 13:09:52 LOCAL
If you find peeling and cubing potatoes in preparation for making potato soup is a drag, try this:
get about a dozen small red potatoes and quarter them for the soup...-much faster, easier and makes a great soup. Life is to short to waste time peeling potatoes.
From: SueAnne at (SueAnne)
Date: Tue, 08 Sep 1998 21:51:05 GMT
moosemeat wrote:
>Life is to short to waste time peeling potatoes.

you sure got that the skins....we all need the roughage and they taste good too!
From: Nancy Young (qwerty at
Date: Tue, 08 Sep 1998 18:50:22 -0400
SueAnne wrote:
> you sure got that the skins....we all need the roughage and they
> taste good too!

Eating the potato skins was my guilty secret as a kid ... Baked Potato skins with butter ... so, imagine my astonishment when I went to a really! fancy wedding in Baltimore at some hotel, and some tuxedo-clad waiter guy offered me ... potato skins! Now it's common to find on the menu, but at the time I thought it was a strange habit, and was amazed to have them served under crystal chandeliers.
From: sandman09 at
Date: Tue, 8 Sep 1998 20:23:55 -0400 (EDT)
Starchy potato's work better.
From: btslfke at
Date: 10 Sep 1998 21:16:50 GMT
My Mom and Dad had a lifelong *disagreement* over the proper way to cook and eat potatoes.

She - who could not be denied - (and did the cooking!) always boiled them without peeling and expected one to eat them that way as well. She used the roughage word too. His way was to peel them at the table and discard the skins which he considered to be poison.

I'm sure it's unrelated, but Dad outlived Mom by 25 years.

The paperboy
From: ewm (emars at
Date: Thu, 10 Sep 1998 22:39:59 -0600
btslfke at wrote:
> She - who could not be denied - (and did the cooking!)
> always boiled them without peeling and expected one to eat
> them that way as well. She used the roughage word too.
> His way was to peel them at the table and discard the skins
> which he considered to be poison.

The only roughage I like in my potato soup is roasted garlic. The more the better. Yummmm!
Subject: Needed potatoe soup recipe
From: flmoondncr at (Flmoondncr)
Date: 9 Sep 1998 11:52:34 GMT
hiya folks

im sure you have posted this one 1000s of times.. can some one please give me the recipe???
thanks either post here or privately
flmoondncr at
From: thanisa at (Emma Fernlund)
Date: 9 Sep 1998 12:38:39 GMT
Hope you enjoy this soup!

Potato Soup

2 C diced potatoes
3 C water
2 T butter
1 qt. milk
1 onion

Cook potatoes til tender in salt water. Drain but save the water. Mash potatoes fine. Add scalding hot milk, butter, and potato water to potatoes. Grate the onion and put in soup tureen, pour the hot soup over it. Serves 8.

OR (The way I now do it.)

Don't mash potatoes. Use:
2 T oleo
3 T flour

and make cream sauce. Add grated onion. Add potatoes.
From: ndooley at (nancy dooley)
Date: Wed, 09 Sep 1998 16:43:33 GMT
Flmoondncr wrote:
>im sure you have posted this one 1000s of times.. can some one please give me
>the recipe???

Here's the best baked potato soup recipe; just don't look at the calories. ;-)

From Edward Beatty

Title: 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 and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.
Subject: Vichyssoise Potato Soup?
From: rlee at (Roland S. Lee)
Date: 7 Oct 1998 01:59:05 GMT

Does anyone have a decent recipe for Vichyssoise potato soup?

From: brawny at (Brawny)
Date: Wed, 07 Oct 1998 11:14:13 GMT
Roland Lee wrote:
>Does anyone have a decent recipe for Vichyssoise potato soup?

What would you consider an "undecent" Vichysooise? <grin> Here is one that you might like....

Title: Vichyssoise Creme Glacee'
Categories: Soup, French, Classic
Yield: 8 servings

4 ea Leeks, washed & coarsely chopped
1 ea Onion, chopped
1 tb Unsalted butter
2 lg Russet potatoes, peeled & diced, held in ice water
2 ts Salt
2 c Milk
2 c Half&half
1 c Heavy cream
White pepper to taste
Fresh chives, thinly sliced

In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups.

A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise.
From: rdyoung at (Bob Y.)
Date: Wed, 07 Oct 1998 14:29:53 GMT
Brawny wrote:
> Title: Vichyssoise Creme Glacee'

Excellant recipe. And, if you serve it hot, it's called Potato-Leek Soup. <g>
From: Michael Plank (theplanks at
Date: Fri, 11 Dec 1998 00:08:35 GMT
I need a good traditional recipe for leek & potato soup, assistance greatfully received.
thanks, mike.
From: Redsugar (zoom at
Date: Fri, 11 Dec 1998 13:11:53 -0400
Michael Plank wrote:
> I need a good traditional recipe for leek & potato soup, assistance
> greatfully received.

Greetings Michael:

Louis Diat came to Manhattan in 1910 as chef of the Ritz-Carlton Hotel. For decades he ruled the kitchens, developing a multitude of recipes that be came city-wide standards. The reciped for his remowned VICHYSSOISE was originally published in 1941 in his "Cooking a la Ritz," and remains a mainstay in many home kitchens to this day.

1 ounce unsalted butter
4 leeks, white and pale green parts thinly slice and rinsed several
times in cold running water
1 onion, minced
5 medium potatoes, peeled and diced
4 cups chicken stock
1 tablespoon salt
2 cups whole milk
2 cups light cream
Freshly ground white pepper
1 cups heavy cream
Fresh chives, minced, for garnish

1. Melt the butter in a heavy stockpot over medium heat. Add the leeks and onion and cook until translucent, 5 minutes. Add the potatoes, broth, and salt, and bring to the boil. Reduce heat and simmer until the potatoes are soft, 30 minutes.
2. Puree the soup in a blender. Stir in the warmed milk and cream, season with salt and pepper to tast. Cover and chill until old, at least 4 hours.
3. Stir in the heavy cream; adjust the seasonings, if desired. Ladle into soup bowls. Garnish with the minced chives.

Recipe published in Molly O'Neill's "New York Cookbook,) p. 74. This is an important book -- a wonderfully informative and instructive read!

Nova Scotia, Canada
Subject: Chunky Potato Soup with Broccoli
From: jalex at (Jeanie)
Date: Sun, 07 Mar 1999 07:33:50 GMT
Hi all,

Visit our site and check out the Recipe of the Month for March, 1999 - Chunky Potato Soup with Broccoli.
While you're there check out our other soup recipes.

Take care,
Subject: Tuscany potato sausage soup
From: Kimberly Kubek (Kevink at
Date: Sun, 4 Apr 1999 19:28:49 -0400
I had a great soup at the restaurant chain, Olive Garden, it was potato sausage soup, I believe the chicken base or stock was thickened with mashed potato, and it had little cubes of new red potato and crumbled sausage with.....a green leaf endive or escarole ... I know I ran across a site with the recipe, and I can't find it...I've tried searching...I can't turn it up and I lost all my 'favorites' with a puter meltdown...can anyone help? Either with the site or with the vegetable.
This was so good!

From: Brigitte (brigittej at
Date: Sun, 4 Apr 1999 17:05:22 -0700
Kimberly Kubek wrote
> I had a great soup at the restaurant chain, Olive Garden, it was potato
> sausage soup,

Hi Kimberly

This is the recipe I found on


Serving Size: 5
Categories: Italian Soups, Vegetarian Vegan, Cajun Food Processor Cooking

1 1/2 c Spicy sausage links (12 links)
3/4 c Diced onions
1 1/4 ts Minced garlic
2 tb Chicken base
1 qt Water
2 ea Medium potatoes, cut in half lengthwise then cut into 1/4 inch slices
2 c Kale leaves, cut in half, then sliced
1/3 c Heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium. From Sonia Borges, guest relatins for Olive Garden Italian Restaurant.

Published 3/13/96 in the Minneapolis StarTribune Taste Section.
From: fleloup at (François Leloup)
Date: Mon, 5 Apr 1999 09:30:48 +0200
Brigitte wrote:

Salut Brigitte,

always pleased to read from you ;))
Concerning the recipe you posted a few hours ago, I have to questions:
- what about the bacon: it is not mentioned in the ingredient list :((
- there is a 4 mn cooking time for the kale leaves: it seems that this is not a very long cooking time, or maybe the leaves have been blanched before ?
Any idea or suggestion ?

From: Brigitte (brigittej at
Date: Mon, 5 Apr 1999 14:26:12 -0700
François Leloup wrote
> Concerning the recipe you posted a few hours ago, I have to questions:
> - what about the bacon: it is not mentioned in the ingredient list :((
> - there is a 4 mn cooking time for the kale leaves: it seems that this
> is not a very long cooking time, or maybe the leaves have been blanched
> before ?

Bonjour François

Sorry but I never tried this recipe, just copied it from the site I mentioned. Someone else said something about 2 recipes of OliveGarden Zuppa Toscana on, so you might be luckier there.

The weather in Las Vegas was nothing to write home about these past few days. Very windy and cold (around 56 F).

From: Nancy Young (qwerty at
Date: Sun, 04 Apr 1999 20:58:36 -0400
Kimberly Kubek wrote:
> I had a great soup at the restaurant chain, Olive Garden,

This site has two Olive Garden recipes for "Zuppa Toscana" ...
Subject: leek and potatoe soup
From: blaise (blaise at
Date: Sun, 11 Apr 1999 16:41:04 +1200
does anyone have any recipes for leek and spud soup that they wouldn't mind sharing?
thanks in advance
From: damsel_in_dis_dress at (Damsel in dis Dress)
Date: Sun, 11 Apr 1999 04:56:43 GMT
blaise spake unto us, saying:
>does anyone have any recipes for leek and spud soup that they wouldn't
>mind sharing?

This is terrific stuff ... enjoy!


6 potatoes, peeled and cut into bite size pieces
2 leeks, cut in bite size pieces
2 onions, chopped
1 carrot, diced
1 stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 cups water
1 tbsp. salt
1/3 cup butter
13 oz. evaporated milk
chopped chives

Put all ingredients except evaporated milk and chives in pot. Cover and cook on Low 10-12 hrs. (High 3 to 4 hrs) Stir in evaporated milk during last hour. Serve topped with chopped chives.
From: Engeman (engeman at
Date: Wed, 14 Apr 1999 17:36:55 -0700
Baked Potato Soup

2/3 c. butter
2/3 c. flour
6 c. milk, or 5 milk and 1 half & half
1 c. bacon, cooked and crumbled
salt and pepper to taste
4 lg. potatoes, baked
1 c. sour cream
5 oz. cheddar cheese, shredded
6 green onions (or leeks or whatever)

Melt butter in soucepan on medium heat. Whisk in flour gradually and add milk while whisking continuously. Salt & pepper and simmer over low heat still stirring. Cut potatoes in half and scoop out the "meat". Chop up half the peels, add to soup later. When milk mixture is very hot, whisk in potatoes. Add everything else gradually.
Subject: Potato and Pasta Soup
From: rania at (Rania Jada)
Date: Fri, 21 May 1999 07:49:18 -0700
Small pasta shapes like tubetti, macaroni, or orzo work best in this Sicilian style soup. The recipe, photo, and nutrition information appear at my site []

1 tablespoon extra-virgin olive oil
1/2 cup onion, finely chopped
2 tablespoons tomato paste
1 pound potato, peeled and cut in 1/2" cubes
1/4 teaspoon crushed red pepper
5 cups vegetable broth
1 cup small pasta
14 1/2 ounces canned tomatoes
3 tablespoons fresh basil, coarsely chopped
salt and pepper, to taste
Parmesan cheese (optional)

In a large Dutch oven, heat the olive oil over medium heat. Add onions and cook until soft (5 minutes). Stir in the tomato paste. Add the potatoes, crushed red pepper, and broth. Cover and bring to a boil. Make sure potatoes are almost done. Stir in pasta and cook for 10 more minutes. Add canned tomatoes, basil, and salt and pepper. If desired, garnish individual servings with Parmesan cheese.
From: ndooley at (Nancy Dooley)
Date: Wed, 30 Jun 1999 15:35:54 GMT
bw1967 wrote:

This is my favorite - it's loaded with calories, though ;-)

Baked Potato Soup (Nancy's)

4 large potatoes
2/3 C. butter
2/3 C. flour
1 1/2 qts. milk
Salt and pepper
4 green onions (scallions)
1 C. sour cream
1 1/2 C. crisp-cooked, crumbled bacon
6 oz. grated Cheddar cheese

Bake the potatoes until fork tender.

Make a white sauce of the butter, flour and milk. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half, scoop out the pulp and set aside. If desired, chop half the peels to add the the soup later, and discard the remainder. (I don't use them.) When milk mixture is very hot, whisk in the potato (I use a little Braun blender). Add green onion and peels. Whisk well and add the sour cream, mixing it in thorougly. Heat thoroughly. Add cheese a little at a time until it is all melted. Add the bacon and serve.

Serve with crusty French bread and a crisp salad.

Makes 6-10 servings.
Subject: Polish Potato Soup
From: Electron_Sylph at (Grandma Gina)
Date: Fri, 16 Jul 1999 10:14:28 -0500 (CDT)
World Wide Recipes

1 Tbs. butter or margarine
1 lb. kielbasa (polish sausage)
1 onion, chopped
2 cups celery and leaves
2 cups carrots, sliced
5 cups water
1 teas. salt
1 bay leaf
1/2 teas. thyme leaves
2 beef bouillon cubes
2 Tbs. white vinegar
3-4 cups potatoes, cubed
4 cups cabbage, shredded

Melt butter in large pot; saute kielbasa, onion and celery until tender. Add all ingredients except potatoes and cabbage. Simmer 1 hour covered. Add potatoes and cabbage and simmer 1 more hour, covered. Serve with hot bread or crackers.
Subject: Wild rice & potato soup
From: sagababy at (Sagababy)
Date: 28 Sep 1999 20:09:41 GMT
A long time ago, I went to a restaurant where they served a delicious, creamy wild rice and potato soup. Lately, for some reason, I've had a craving for it.

I tried, but people seemed to think I was looking for a wild rice OR a potato soup. I was wondering if anyone here had a recipe, or a suggestion for converting a soup with one into a soup with both.

From: penmart10 at (Sheldon)
Date: 28 Sep 1999 21:47:53 GMT
Sagababy writes:

>I tried, but people seemed to think I was looking for a
>wild rice OR a potato soup.

Hehe, whada those fools know from food... most of em can't cook without instructions.

>I was wondering if anyone here had a recipe, or a suggestion for
>converting a soup with one into a soup with both.

I see no reason potatoes couldn't be substituted for corn in the following easy to prepare and delicious recipe.


Three classic heartland ingredients -- corn, smoked sausage and wild rice -- combine to give this appealing first-course soup its sweet-spicy flavor and interesting texture.

12 1/2 cups (or more) canned low-salt chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed
2 tablespoons vegetable oil
10 ounces fully cooked smoke sausage (such as kielbasa), cut into 1/2-inch cubes
3 carrots, peeled, diced
2 medium onions, chopped

1 1/2 cups half and half

Chopped fresh chives or parsley

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.

Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.

Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)

Ladle soup into bowls. Garnish with chives and parsley and serve.

Serves 12.

Bon Appétit
November 1995
Subject: Potato & Leek Soup
From: Ripley's Recipe Exchange (dtym at
Date: Mon, 8 Nov 1999 15:28:21 -0500
Potato & Leek Soup [dead link]
Subject: I need Potatoe Cheese Soup Recipe
From: Sherry Black (blacks at
Date: Sat, 20 Nov 1999 09:18:53 -0800
Does anyone have a great recipe for potatoe cheese soup. I've been
unable to find a really good one. Any suggestions?
From: Goomba (goomba at
Date: Sat, 20 Nov 1999 13:41:31 -0500
Sherry Black wrote:
> Does anyone have a great recipe for potatoe cheese soup. I've been
> unable to find a really good one. Any suggestions?

This is a cheese chowder that contains potatoes. Maybe this will do??
Goomba Cheese Chowder

Serving Size: 4
Categories: Cheese Luncheon, Soups & Stews Vegetarian

1 cup potatoes -- dice
1 1/2 cups sliced carrot
1 1/2 cups sliced celery
1 1/2 cups chopped onions
4 tablespoons butter
3 cups vegetable broth
white pepper -- to taste
2 cups skim milk
1/2 cup flour
3 cups cheddar cheese -- shredded
1 tablespoon fresh parsley -- chopped

In pot cook potatoes, onion, celery and carrots in butter till tender. Add broth and pepper. Cover and simmer 30 min

Blend together milk and flour. Add to pot and stir to thicken.

Add cheese and melt. Add parsley. Thicken and serve.
From: Frances Cromwell (KquWaldo at
Date: Sat, 20 Nov 1999 14:07:02 -0600
Sherry Black wrote...
> Does anyone have a great recipe for potatoe cheese soup.

You may want to go check out, they have several there under potato cheese soup I got one there that I like and that is a good place to surf ...
From: tmgbg at (BG)
Date: Sat, 20 Nov 1999 22:09:18 GMT
> Does anyone have a great recipe for potatoe cheese soup.

This isn't exactly potato cheese soup, but I think it is better because you don't have to deal with getting the cheese melted and not burned. You can alter the toppings if you only want cheese. Cheddar and Swiss or Crumbled bleu.

Bennigan's Ultimate Baked Potato Soup

This makes either 8 cup servings or 4 main dish servings.

3 lbs all-purpose potatoes, scrubbed and pierced in several places
1 Tbsp. stick butter or margarine
1 1/2 C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 1/2 oz) chicken broth
3 C. milk
1 tsp. salt
1/4 tsp. pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions

1. Heat oven to 400°F.
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
3. Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
From: tcramer at (Tracy Cramer)
Date: Sun, 21 Nov 1999 00:22:13 GMT
Sherry Black wrote:
>Does anyone have a great recipe for potatoe cheese soup.

Here's our family favorite. Really, really simple.

5-6 med. potatoes, peeled and diced
Can chicken broth
Water (1-2 cans)
Salt Pepper

Combine these ingredients in pot and boil til potatoes are falling apart (about 25 minutes).

Turn heat down to warm and use a hand-masher to mash up the potatoes.

Add a couple of handfuls of grated cheddar cheese and stir til melted. This should be relatively thick.

When serving, I have sour cream, bacon bits, additional cheese and chives available for everyone to make their own.
Subject: New Zealand Cheddar and a recipe for potato broccoli soup
From: catmandy99 at (Sheryl Rosen)
Date: 28 Nov 1999 02:24:37 GMT
Went to Zabar's yesterday in NYC. Funny....I used to think it was "mecca". But I wasn't as impressed as I used to be. Of course, I wasn't in the market for "already prepared foods"....I was looking for fancy groceries. My friend and I did get a great loaf of bread, and we hit the cheese department, looking for some good cheddar to accompany a Potato-Broccoli soup we were planning for supper.

They had New Zealand cheddar...$2.99 a pound. Sharp white cheddar. I figured, for that price, even if it's not good, it's not a huge investment. We did get some mild NY State cheddar, also, as a "backup", just in case. (which, ironically, was 50 cents a pound more expensive).

When we got back to her apartment, we dug in and did a taste test. The New Zealand, as advertised, was distinctly sharper. And, DELICIOUS! It was, in my opinion, creamier than the NY State. Neither was crumbly, which I know is the sign of an "authentic" English cheddar. But I don't like that, so for me, this was fantastic.

I didn't know New Zealand exported cheese here. I'd look for it and buy it again.

Here's the recipe for the soup we made:

Potato Broccoli soup
about 2-2.5 lbs potatoes (we used russets), peeled, washed and diced.
2 cans chicken broth
1 small onion, minced (or more, to taste)
Parsley, thyme, nutmeg, basil
Salt and pepper to taste
1/4 cup flour, dissolved in 1 cup milk.
Cheddar cheese..about 4 ounces, shredded
1 pound frozen broccoli florets, cooked until tender, but not mush.

In a 4 quart pot, saute the onions till they just begin to brown. Add herbs, and saute until you begin to smell them. Reduce heat, and add broth, plus 2 cans water.

Add potatoes to the broth, bring to a boil and simmer about an hour, til the potatoes are very tender. With a potato masher, mash some of the potatoes so the soup will get thick. Taste and adjust seasonings.

Add the slurry of flour and milk. Cook about 5 minutes. Soup will be pretty thick. Stir in the shredded cheddar, and the broccoli. Cook about 5 minutes more. If the soup is not thick enough, stir in some instant potato flakes, and cook an additional 5 minutes.

Serve in deep bowls, with some parsley and additional shredded cheddar on top, with a nice crusty bread and a salad.

(could be made vegan by omitting the cheese, increasing the potatoes, and using vegetable stock)
Subject: Re: Leek and Potato Soup
From: Gary Mason (gmason at
Date: Tue, 4 Jan 2000 17:38:38 -0500
What is green stock powder and where do you get it?

Doreen Randal wrote:

> 50g butter
> 1 clove garlic, crushed
> 3 medium sized leeks
> 2 - 3 medium potatoes
> 4 cups water
> 3 tsp chicken stock powder
> 1 tsp green stock powder
> 1 tsp sugar
> 1/4 - 1/2 cup cream
> salt and pepper to taste
> Melt the butter in a large saucepan. Gently cook the garlic and
> thinly sliced leeks (use all the white part and the light green leek
> leaves, but not the dark outside leaves). Don't let the vegetables
> brown. Add thinly sliced peeled potatoes with the water, stocks and
> sugar and simmer for about 10 minutes or until the vegetables are just
> tender. Blend or process the soup. If you want a chunky soup, mashed
> with a potato masher. Add cream to your taste and adjust seasoning.
> Cheers, Doreen
> Doreen Randal, Wanganui. New Zealand.