Subject: Potato soup question
Newsgroups: rec.food.cooking
From: Mitch at hotmail.com
Date: Sun, 24 Aug 2003 17:08:51 GMT
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Over the past few years, I've modified my mom's potato soup recipe, and it's now close to were I want it.
However, the recipe includes 2 cans of cream of potato soup. I want to eliminate canned soup from the recipe, so that everything in the soup will be fresh ingredients.
How do I modify the recipe to replace the canned soup?
Currently, the recipe is diced potatoes, onions, green/red peppers, celery, bacon, the 2 cans of cream of potato soup, 2 cups milk, one cup water.
Thanks,
Mitch
From: Erika (Francis at noreply.com)
Date: Sun, 24 Aug 2003 17:30:07 GMT
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How about using vegetable stock and some cream instead? Or vegetable stock and a bit more milk...
From: Mr. Wizard (spacedog1955 at yahoo.com)
Date: Sun, 24 Aug 2003 12:52:43 -0500
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Mitch wrote:
> Currently, the recipe is diced potatoes, onions, green/red peppers,
> celery, bacon, the 2 cans of cream of potato soup, 2 cups milk, one
> cup water.
Basic Cream of Potato Soup is:
Mashed Potatoes
Potato Water
Heavy Cream or Half and Half
Butter
Garlic and Onion
Salt
Your almost there with your recipe so maybe boil three more diced potatoes to mash with some butter, (remove the potatoes you want to stay diced before they cook all the way) use two cups potato water instead of one of plain water, replace a cup of the milk with heavy cream, add some garlic.
From: Moosemeat (moosemeat at comcast.net)
Date: Sun, 24 Aug 2003 11:36:42 -0700
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I believe all the potato soup I have had included some bacon bits.
From: Jill McQuown
Date: Sun, 24 Aug 2003 13:33:05 -0500
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Mitch wrote:
> How do I modify the recipe to replace the canned soup?
My German grandmother's potato soup recipe is as follows:
4-5 medium potatoes, cubed
1/4 c. finely chopped onion
1/2 tsp. black pepper
salt as needed
4 c. chicken stock or broth
water to cover
2 slices bacon, fried (not too crisp)
Bring stock and water to a boil and add onions, potatoes salt & pepper. Boil about 20 minutes until the potatoes are tender. Reduce heat; stir in cooked bacon and heat through.
She added rivels; it's a German thing.
3/4 c. all purpose flour
1/2 tsp. salt
1 large egg
Combine flour and salt. Mix in egg until the mixture resembles course crumbs. Stir into bubbling soup.
Potatoes contain enough starch that you don't need to add milk to make a nice rich soup. Unless of course, you're looking for a 'cream' soup.
From: newsreader at SPAMBLOCKmyrealbox.com (j*ni)
Date: Mon, 25 Aug 2003 02:03:19 GMT
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Hark! I heard Mitch at hotmail.com say:
> How do I modify the recipe to replace the canned soup?
Hmmm, since you don't like quantities, I'm not sure. Here is my potato soup recipe, if it helps:
Cream of Potato Soup
5 C. potato, peeled and diced
1 medium onion, chopped
3 T. butter or margarine
2 C. half & half
2-1/2 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 and half. Reheat to scalding, remove from heat, add parsley.
I add bacon and clams to make chowder...
From: Dimitri (Dimitri_C at prodigy.net)
Date: Mon, 25 Aug 2003 14:55:25 GMT
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Mitch wrote:
> I want to eliminate canned soup from the recipe, so that everything in
> the soup will be fresh ingredients.
Eliminating the cans soup will require several elements.
Keep the 2 cans of milk and add 1 more of milk or half and half to compensate for the liquid from the 2 soup cans.
You'll need a thickener - Instant mashed potatoes or a flour and milk slurry or a potato starch and milk and milk slurry.
You'll need to increase the amount of potatoes by 1 large or 2 medium.
Finally you'll need to compensate on the salt. Canned soups are notoriously salty. That portion is an important part of the contribution of the soup.
Good luck,
Dimitri
From: John N. (news at nesselrode.com)
Date: Mon, 25 Aug 2003 10:01:19 -0500
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Mitch wrote:
> Currently, the recipe is diced potatoes, onions, green/red peppers,
> celery, bacon, the 2 cans of cream of potato soup, 2 cups milk, one
> cup water.
The potato soup recipe I make uses a white sauce as the base, not stock as most of these good folks are suggesting. 2 2 T butter, 2 T flour, 1 C milk.
From: John N. (news at nesselrode.com)
Date: Mon, 25 Aug 2003 12:45:27 -0500
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John N. wrote:
> The potato soup recipe I make uses a white sauce as the base, not stock as
> most of these good folks are suggesting. 2 2 T butter, 2 T flour, 1 C milk.
Apparently I like my white sauce extra buttery.
Actually that's 2 T butter
From: Bob Pastorio (pastorio at rica.net)
Date: Mon, 25 Aug 2003 18:14:04 -0400
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Do a 2-stage potato cook in milk instead of the usual water. Cook 1/2 the potatoes for about 20 minutes and puree them into the liquid (I use my wand blender for this.). Add the other 1/2 of the potatoes and cook until the degree of tenderness you want, probably around 15 minutes. The first bunch of potatoes will have thickened and flavored the broth. It's the equivalent of adding mashed potatoes, but with fewer pots and utensils.
Meanwhile, melt the butter in the saucepan and sauté the onions, peppers, celery and bacon. Add the flour and stir to mix and moisten with the butter. Add the cup of milk and whisk to incorporate. Bring to a simmer to thicken and cook the flour a bit more. You might want to back off a bit on the thickener because the potato will be providing a good bit of it along with full flavor.
Combine the two and stir to fully mix. Adjust seasonings.
I don't use a roux for my cream of potato soup. I just cook the first batch in 1/2 cream and 1/2 chicken stock. Add a bit more cream for the second cook. All happens in the same pot and doesn't need additional thickening for my tastes. YMMV.
This is also a good base for a New England clam chowder.
From: Sylvia (SylviaRN at canadaREMOVE-THIS.com)
Date: Wed, 27 Aug 2003 16:22:35 GMT
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Two 10-oz cans of cream of potato soup? That would be 20 oz or roughly 2-1/2 cups. Boil potatoes in water until done, peel and puree, add cooking liquid or water to thin to desired consistency. Measure the 2-1/2 cups and make your recipe. The canned soup would be quite salty but I assume you'll taste and correct seasonings later in the recipe, so I wouldn't add salt to the puree.
You ARE going to post this recipe, right? <drool mode ON>
From: hahabogus (not at applicable.com.invalid)
Date: Wed, 27 Aug 2003 17:19:11 GMT
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Sylvia wrote:
> You ARE going to post this recipe, right? <drool mode ON>
Perhaps looking at these recipes will give you a replacement ideas for the canned cream of ... soups.
Czech Potato Soup
1/2 cup mushrooms, dried -or
1 cup mushrooms, fresh -or sliced
1 quart water boiling
1 medium celery stalk
1 large carrot chopped
1 medium onion finely chopped
1/4 teaspoon caraway seeds
1/8 teaspoon marjoram
1 teaspoon salt
2 medium potatoes
2 tablespoon flour
2 tablespoon butter
1 pepper
Stir mushrooms into boiling water, add celery, carrots, onion, caraway seeds, marjoram, salt and pepper, and cook slowly for 1 hour. Add potatoes;simmer 40 minutes more. Make thickening by slightly browning flour and butter in skillet. Add to soup and bring to boil before serving. Yield: 4 to 6 servings. Variation: Pierce (to drain grease) and brown chunks of kielbasa and add tosoup. Posted to MM-Recipes Digest by "Rfm" on Dec 06, 98
Yield: 5 servings
_______
Potato Soup For Crockpot
8 large potatoes; cubed
2 medium onions; chopped
2 tablespoon margarine
2 chicken boullion cubes* instead replace the water with chicken stock
2 tablespoon dried parsley
6 cup water * see boullion cubes
2 cup milk
1/2 cup flour; mixed with water
Place ingredients 1 through 6 in the crockpot and cook all day on LOW to MEDIUM. About 1/2 hour to one hour before serving; add milk and the flour mixture. After the soup starts to thicken, it is ready to serve. This recipe yields 8 servings. Comments: Add 1/4 pound of Velveeta cheese for Cheese Potato Soup. One can evaporated milk may be substituted for the regular milk.
Source: Southern U.S. Cuisine (crockpot collection) at
http://southernfood.about.com
S: 09-12-1999 by Joe Comiskey - jcomiskey at krypto.net