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Subject: Re: POTATO SOUP


From: rain[at] (Rain)
Date: Sun, 23 Nov 1997 18:42:00 GMT

FM>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.

---------- Recipe via Meal-Master (tm) v8.02

 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

  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
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
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:


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 &amp; chopped
1 cup mashed potato
1 stalk celery, chopped
salt &amp; 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
>1 cup chopped onion
>1 cup water
>1/2 tsp. salt
>dash pepper
>1 can (103/4 ox.) condensed cream of chicken soup
>1 cup dairy sour cream
>1 3/4 cups milk
>2 tablespoons chopped parsley
>Cook bacon until crisp in a 3 quart saucepan.  Add onion; saute 3 minutes.
>Pour off drippings. Add potatoes, water salt, and pepper; bring to a boil.
>Cover; simmer 10-15 minutes until potatoes are tender. Gradually stir in
>soup, sour cream, milk and parsley.  Bring to serving temperature over low
>heat, stirring occasionally.  Do not boil.


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 mans 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's Potato Soup

8 strips thin sliced bacon, cut up
¼ 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
> ¼ 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 &amp; diced (enough to fill half of a 2qt  
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 &amp; 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  

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


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 &amp; pepper
fresh parsley (otional)

Peel &amp; 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 &amp; 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
-------- 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


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....   

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

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

      4 ea Leeks, washed &amp; coarsely chopped
      1 ea Onion, chopped
      1 tb Unsalted butter
      2 lg Russet potatoes, peeled &amp; 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 &amp; 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 &amp; 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 cold, 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

                     *  Exported from  MasterCook  *

                        OLIVE GARDEN TOSCANA SOUP

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Italian                          Soups
                Vegetarian                       Vegan
                Cajun                            Food Processor Cooking

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
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:
>                         OLIVE GARDEN TOSCANA SOUP

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
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
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 &amp; 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 &amp; 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 &amp; 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

>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
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 &amp; Leek Soup


From: Ripley's Recipe Exchange <dtym[at]>
Date: Mon, 8 Nov 1999 15:28:21 -0500
Potato &amp; Leek Soup


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??
                     *  Exported from  MasterCook  *

                              Cheese Chowder

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Luncheon
                Soups &amp; Stews                    Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 the URL>>> 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 &amp; 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

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 in message

> 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, mash
> with a potato masher.  Add cream to your taste and adjust seasoning.
> Cheers,  Doreen
> Doreen Randal,  Wanganui.  New Zealand.

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