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Subject: Dinner Tonight (Potato Soup Recipe)
Newsgroups: rec.food.cooking

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From: jjsworldSPAM[at]BLOCKERzipcon.com (S'mee [AKA Jani])
Date: Wed, 13 Jul 2005 18:39:00 GMT
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We're supposed to go camping tomorrow, so I'm not interested 
in a big deal dinner tonight -- going for cream of potato soup 
and bologna sammiches instead:

Cream of Potato Soup

5 C. potato, peeled and diced
1 medium onion, chopped
3 T. butter or margarine
1 C. half & half
1 C. whole milk
2 tsp. salt
1 T. chopped parsley

Put potatoes and onions in large kettle or dutch oven and barely 
cover with cold water. Add salt, cover tightly and heat to boiling; 
reduce heat and simmer for 10 minutes or until potatoes are tender. 
Mash lightly, leaving larger chunks as desired. Add butter and half 
& half. Reheat to scalding, remove from heat, add parsley.

DH loves this stuff...

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From: serene[at]serenepages.org (serene)
Date: Wed, 13 Jul 2005 11:48:08 -0700
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A couple of questions:

S'mee [AKA Jani] <jjsworldSPAM@BLOCKERzipcon.com> wrote:

> Cream of Potato Soup
> 
> 5 C. potato, peeled and diced
> 1 medium onion, chopped
> 3 T. butter or margarine
> 1 C. half &amp; half
> 1 C. whole milk
> 2? tsp. salt

2 1/2?

> 1 T. chopped parsley
> 
> Put potatoes and onions in large kettle or dutch oven and barely 
> cover with cold water. Add salt, cover tightly and heat to boiling; 
> reduce heat and simmer for 10 minutes or until potatoes are tender. 
> Mash lightly, leaving larger chunks as desired. Add butter and half 
> &amp; half.

And milk?

serene, thinking it would be yummy today

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From: jjsworldSPAM[at]BLOCKERzipcon.com (S'mee [AKA Jani])
Date: Thu, 14 Jul 2005 17:08:22 GMT
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One time on Usenet, serene said:

>> 2? tsp. salt
> 2 1/2?

Yes, sorry about that -- I use a text program to store my recipes and 
sometimes the symbols don't translate.

> And milk?

Yeah, guess I should update my directions. Again, sorry about that. :-)
 
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From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Wed, 13 Jul 2005 14:02:02 -0500
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S'mee [AKA Jani] wrote:
> We're supposed to go camping tomorrow, so I'm not interested
> in a big deal dinner tonight -- going for cream of potato soup
> and bologna sammiches instead:
>
> Cream of Potato Soup

Jani, potato soup is wonderful!  I always add 3-4 strips of crisp, crumbled
bacon to mine.  It just gives it an extra "something" :)

Have fun on your camping trip!

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From: jjsworldSPAM[at]BLOCKERzipcon.com (S'mee [AKA Jani])
Date: Thu, 14 Jul 2005 17:12:07 GMT
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One time on Usenet, Jill McQuown said:

> Jani, potato soup is wonderful!  I always add 3-4 strips of crisp, crumbled
> bacon to mine.  It just gives it an extra "something" :)

I'm with you, Jill -- I was sorely tempted to make this into chowder 
using clams and bacon, but Buddy (DS) vetoed the idea. Next time I'm 
not giving him a choice. ;-)

> Have fun on your camping trip!

Thank you! We're leaving tonight and will return on Saturday. If
we cook anything interesting, I'll post about it when we get back. 
Happy Weekend, everyone... 

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From: Melba's Jammin' <thisisbogus[at]macbogus.com>
Date: Wed, 13 Jul 2005 14:57:32 -0500
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S'mee [AKA Jani] wrote:
> Put potatoes and onions in large kettle or dutch oven and barely 
> cover with cold water. Add salt, cover tightly and heat to boiling; 
> reduce heat and simmer for 10 minutes or until potatoes are tender. 
> Mash lightly, leaving larger chunks as desired. Add butter and half 
> &amp; half. Reheat to scalding, remove from heat, add parsley.

I made something similar on Saturday with three nice leeks from the 
farmers market.  I sliced the leeks, cooked them in some oil and butter 
for a while, poured in some weak chicken bouillon and blended with the 
stick blender.  Then I put in some peeled new potatoes, chunked and 
cooked until tender.  Did the stick blender thing again, but so there 
were still some chunks of spud.  Added the non-fat half and half and 
skim milk then.  Black pepper.  No parsley.  Pretty good.  No, make that 
darned good.

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From: jjsworldSPAM[at]BLOCKERzipcon.com (S'mee [AKA Jani])
Date: Thu, 14 Jul 2005 17:13:29 GMT
--------
One time on Usenet, Melba's Jammin' said:
> I made something similar on Saturday with three nice leeks from the 
> farmers market.  I sliced the leeks, cooked them in some oil and butter 
> for a while, poured in some weak chicken bouillon and blended with the 
> stick blender.  Then I put in some peeled new potatoes, chunked and 
> cooked until tender.  Did the stick blender thing again, but so there 
> were still some chunks of spud.  Added the non-fat half and half and 
> skim milk then.  Black pepper.  No parsley.  Pretty good.  No, make that 
> darned good.

Sounds darn good, but how do they make non-fat half &amp; half? Doesn't seem 
like you could call it half &amp; half after they take the fat out...

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From: Melba's Jammin' <thisisbogus[at]macbogus.com>
Date: Thu, 14 Jul 2005 20:30:15 -0500
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S'mee [AKA Jani] wrote:
> Sounds darn good, but how do they make non-fat half &amp; half? Doesn't seem 
> like you could call it half &amp; half after they take the fat out...

Land O'Lakes.  Let me check the carton.  Be right back.   OK, this'll 
make you want to run right out for a pint:
Nonfat milk, corn syrup, cream (adds a trivial amount of fat), 
artificial color (not in Regular Half &amp; Half), sodium citrate, 
dipotassium phosphate, mono &amp; diglycerides (adds a trivial amount of 
fat), carrageenan, vitamin A palmitate.  Satisfaction Guaranteed.

20 calories in 2 tbsp; no fat, no saturated fat, no trans far, no 
cholesterol.


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