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Subject: Potato soup recipe?
Newsgroups: rec.food.cooking

============================

From: Ken Knecht <kenk6600[at]gmail.com>
Date: 30 Aug 2007 17:25:54 GMT
--------
Anyone have a potato soup recipe they enjoy? I've looked on-line and in 
my cookbooks but haven't seen anything that sounds very good. There was a 
potato, ham, butter bean, celery soup posted here a week or so ago. 
Tasted very good fresh-made but IMHO not good at all reheated, Unusual 
for soup.

Prefer vegetarian but if it includes meat so be it.

TIA

============================

From: elaine <elaineg[at]ca.inter.net>
Date: Thu, 30 Aug 2007 13:31:18 -0400
--------
I've made this and love it.  I suppose you could substitute the chicken 
stock for veggie stock.  e.

Cheese &amp; Potato Soup

 2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion 
and thyme and sauté until vegetables begin to soften, about 5 minutes. 
Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. 
Add potato and bring soup to boil. Reduce heat and simmer soup until potato 
is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until 
melted and smooth after each addition. Mix in ham. Season soup to taste with 
hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

Serves 4.
Bon Appétit
December 1995
Dorothy Davis: Columbus, Ohio

============================

From: aem <aem_again[at]yahoo.com>
Date: Thu, 30 Aug 2007 10:31:42 -0700
--------
I like classic vichyssoise, cold potato-leek soup.  For hot potato
soup I use the Bear Creek brand dried mix, though usually I add things
to it -- corn, clams, other veggies -- rather than using it plain.  No
experience with reheating either, since I try to size what I cook to
what we eat.     -aem

============================

From: Nancy Young <rjynly[at]comcast.net>
Date: Thu, 30 Aug 2007 14:05:33 -0400
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aem wrote
> I like classic vichyssoise, cold potato-leek soup.  For hot potato
> soup I use the Bear Creek brand dried mix,

Bear Creek, I'd never heard of it until I saw it rated highly
somewhere ... that means probably Consumer Reports or
America's Test Kitchen.  At that time I picked up a package
of cheddar broccoli, and only got around to making it a week
or two ago.  I added some cooked bacon to it.  I was happy
with the soup.  I'll look for the potato soup this time.

============================

From: aem <aem_again[at]yahoo.com>
Date: Thu, 30 Aug 2007 12:45:17 -0700
--------
Nancy Young wrote:
> Bear Creek, I'd never heard of it until I saw it rated highly
> somewhere ... that means probably Consumer Reports or
> America's Test Kitchen.  At that time I picked up a package
> of cheddar broccoli, and only got around to making it a week
> or two ago.  I added some cooked bacon to it.  I was happy
> with the soup.  I'll look for the potato soup this time.

I was introduced to it by friends who lived on their sailboat.  They
bought big cans of it at Costco and used it as the base for a number
of good things they could make with other things from the pantry.  I
didn't have any for several years because I didn't want such a big
size, then I saw it in packages sized to make 1 quart, so I bought
several and it waits in the cupboard for cooler weather.  I don't
claim it's as good as from-scratch by a long shot but it is more than
adequate and convenient as it could be.     -aem

============================

From: Nancy Young <rjynly[at]comcast.net>
Date: Thu, 30 Aug 2007 22:50:18 -0400
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aem wrote

> I was introduced to it by friends who lived on their sailboat.  They
> bought big cans of it at Costco and used it as the base for a number
> of good things they could make with other things from the pantry.

I'm not sure, but maybe you've mentioned that before.  It sounds
familiar.

> I
> didn't have any for several years because I didn't want such a big
> size, then I saw it in packages sized to make 1 quart, so I bought
> several and it waits in the cupboard for cooler weather.  I don't
> claim it's as good as from-scratch by a long shot but it is more than
> adequate and convenient as it could be.

I normally make my own soup, too, but I like to have some on
hand for when I just want a hot cup of soup with no fuss.  If it's
good, all the better.

============================

From: osmium <r124c4u102[at]comcast.net>
Date: Thu, 30 Aug 2007 11:18:15 -0700
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Ken Knecht writes:
> Anyone have a potato soup recipe they enjoy?

Potage Bonne  Femme (my spelling) from _From Julia Child's Kitchen_.  I 
can't find the recipe on the web, I find similar recipes, but the one I 
follow cooks the leeks separately in butter.  The ones on the web seem to be 
a shortened version.  Like most of her recipes, this one is excellent. 

============================

From: James Silverton <not.jim.silverton[at]verizon.not>
Date: Thu, 30 Aug 2007 18:29:52 GMT
--------
Ken Knecht wrote:
> Anyone have a potato soup recipe they enjoy?

I don't know if Vichysoisse counts but it uses lots of leeks and 
is not bad warm tho' better icy cold.

============================

From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Thu, 30 Aug 2007 13:54:22 -0500
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Ken Knecht wrote:
> Anyone have a potato soup recipe they enjoy?

Jill's Potato-Leek Soup in Bread Bowls

2 large white potatoes, peeled and diced
2 large leeks, washed well and thinly sliced.  Finely chop thes soft green
parts.
4 c. chicken broth or stock
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. heavy cream (I use half &amp; half most of the time)
dash grated nutmeg
1 Tbs. dried parsley for garnish (optional)

In a large pot, combine the potatoes, leeks, chicken broth and salt &amp; pepper
(to taste, really).  Bring to a boil.  Reduce heat to low; cover and simmer
15-20 minutes or until the vegetables are tender.  Strain the soup into a
large mixing bowl or another pan.  Blend the potatoes and leeks with about
1/4 broth until smooth (I use my stick blender for this).  Return blended
mixture to pan with remaining liquid. Stir in cream and nutmeg and heat
through.  Spoon into prepared bread bowls.  Sprinkle with parsley to
garnish.  Serves 4

Bread Bowls

4 small round loaves of sourdough bread, unsliced
2-3 cloves garlic, peeled and mashed
4 Tbs. olive oil

Cut the tops from the round loaves about 3/4 inch thick to make 'lids'.Using
a sharp knife, cut around the inside of the loaf leaving a 3/4" shell for
the bowl to hollow out the center. (Saved removed bread to make croutons or
breadcrumbs, etc.)  Rub the inside of the bowls and the lids with crushed
garlic and brush with olive oil.  Bake on a baking sheet at 350F until
slightly toasted. Serve the soup in the bread bowls.  Don't forget, you can
eat the bowl!  (Place the "bread bowls" in a deep soup bowl or plate so it
doesn't get all sloppy.)

============================

From: Ms P <ms_peacock[at]wbsnet.org>
Date: Thu, 30 Aug 2007 15:13:17 -0500
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Ken Knecht wrote:
> Anyone have a potato soup recipe they enjoy?

Simple potato soup

2 or 3 good size potatoes, diced
a medimu size onion, diced
a couple of tablespoons of dried parsley
a couple of teaspoons of dried celery

Put it all in a pot and add water to just barely cover the potatoes.  Cook 
until tender.  Add enough milk to make the right soupiness.

Another variation

2 or 3 cold leftover baked potatoes, diced
a medium size onion, diced
parsley
celery
a tablespoon or so of oil or bacon grease

Cook the onions in the bacon grease until tender.  Add potatoes and let them 
get warmed up a bit.  Dump in enough milk to make it soup.

============================

From: Nancy2 <nancy-dooley[at]uiowa.edu>
Date: Thu, 30 Aug 2007 13:26:45 -0700
--------
Ken Knecht wrote:
> Anyone have a potato soup recipe they enjoy?

How about baked potato soup?

(Leave out the bacon, if you want.)

Baked Potato Soup by Nancy Dooley

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.  When milk mixture is very hot, whisk in potato.
Add green onion. Whisk well, add sour cream and crumbled bacon. Heat
thoroughly. Add cheese a little at a time until all is melted in.
(Green onion and bacon bits can be added at serving, as a garnish on
top.)

Notes:  Baking the potatoes (not nuking) gives this soup great
flavor.  I don't worry about lumps or chunks of potatoes in the final
product - that makes it better.  It freezes well and reheats
beautifully.

============================

From: Andy <q>
Date: Thu, 30 Aug 2007 16:50:03 -0500
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Nancy2 said...
> How about baked potato soup?
> 
> (Leave out the bacon, if you want.)
> 
> Baked Potato Soup by Nancy Dooley
> 
> 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

Good grief, Nancy!

How about "Death by Baked Potato Soup" by Nancy Dooley? ;)

============================

From: Mitch Scherer <mitch[at]dont.reply>
Date: Thu, 30 Aug 2007 17:14:03 -0700
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Nancy2 wrote:
> Baked Potato Soup by Nancy Dooley
>
> 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

As with any soup, thickening with flour or other artificial thickeners 
produces an inferior taste and texture.  Making soup with fresh potatoes you 
can put some thin shavings in the pot that will break down and thicken the 
soup.  With your baked potatoes, you can mash some of it to thicken the 
soup.  Soup that is thickened with potatoes tastes like potatoes rather than 
dough and doesn't have that eerie Jell-O shimmy.

============================

From: hahabogus <invalid[at]null.null>
Date: Fri, 31 Aug 2007 10:49:29 GMT
--------
Mitch Scherer wrote:
>   Soup that is thickened with potatoes tastes like potatoes rather than 
> dough and doesn't have that eerie Jell-O shimmy.

A very nice soup thickened with left over mashed potatoes

@@@@@ Now You're Cooking! Export Format

Vadalia Onion Chowder

Soups/Chowders/Stews

4 slices bacon -chopped bite sized; -not crumbled
2 tbsp olive oil; or use bacon fat
4  vadialia onions; sliced
2-3 cups mashed potatoes (leftovers); I used 3
4 cloves garlic; minced
2 boxes chicken stock (approx 30 oz)
2 cups corn kernels (I used 2 cans)
2  bay leaf; (optional)
1/4 tsp dried thyme
  fresh ground black pepper; LOTS
  salt to taste
  sour cream; see note*

Fry the bacon crisp. drain well the bacon and reserve. (Used later.)
Heat oil in large pot. low medium  to med heat.
Make the onions bite sized, add to pot, cook till tender, about 10 min.
Mince the garlic, add to pot, cook 1 minute or so more.
Add broth, potatoes, corn, bay leaves, thyme.  Bring the soup to a boil.
Remove the pot from the heat.  Remove the bay leaves.  Season with 
pepper.
Add sour cream.
*Note add the sour cream just before serving by the tablespoon per bowl.
This freezes better without the sour cream.
Serve in soup bowls, and sprinkle crumbled bacon on top.
this recipe needs  more garlic than called for.
Note: I just stirred the crumbled bacon in with the whole batch.
Don't be shy with the garlic.
I used some turkey Stock in with this  (excellent.)
Used 5 or 6 sweet onions
6-7 potatoes served as mashed.
I Didn't have vidalia onions so i used locally grown sweet onions 
instead.
I added a grated carrot for colour.
I think some brocolli florets might be  nice as well

Contributor:  Alan Boles

** Exported from Now You're Cooking! v5.82 **

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From: azazello[at]koroviev.de (Victor Sack)
Date: Thu, 30 Aug 2007 23:51:57 +0200
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Ken Knecht wrote:
> Anyone have a potato soup recipe they enjoy?

Consider the classic French potages, such as the famous potage
Parmentier, made with puréed potatoes and leeks; potage Dubarry with the
potatoes and cauliflower; and potage cressonnière, with potatoes and
cress.

Here is a recipe for potage Parmentier, from _Bistro Cooking_ by
Patricia Wells, and a Czech recipe for Bramborová polévka, potato
soup,from Time-Life _Recipes: The Cooking of Vienna's Empire_, compiled
by Joseph Wechsberg. 


                Potage Parmentier
              Leek and Potato Soup

3 large potatoes (about 1 pound; 500 g), peeled and quartered
2 leeks (about 6 ounces; 180 g), trimmed, well rinsed and cut into 
  julienne
3/4 cup (18.5 cl) crème fraîche or heavy cream
Salt and freshly ground black pepper
3 tablespoons chopped fresh tarragon or chervil, for garnish

1.  Combine the potatoes, leeks, and 1 quart (1 l) of water in a large
saucepan.  Bring to a boil over high heat.  Season with salt and pepper.
Reduce heat and simmer gently until vegetables are meltingly soft, 35 to
40 minutes.

2.  Purée the soup in a blender or food processor or pass through a food
mill.  Return to the saucepan.  Stir in the crème fraîche and cook over
low heat just until heated through.  Adjust the seasoning and serve,
garnished with the fresh herb.
                Yield:  6 to 8 servings


                Bramborová Polévka
                   Potato Soup

                 To serve 4 to 6

2 pounds (about 4 medium-sized) boiling potatoes
6 tablespoons butter
1 cup chopped celery
1/4 cup diced parsnips (1/2-inch dice)
1 cup finely chopped onions
1 cup diced carrots (1/2-inch dice)
2 tablespoons flour
1 quart chicken stock, fresh or canned
1/4 teaspoon marjoram
1/2 teaspoon salt
Freshly ground black pepper
1/2 chopped mushrooms, fresh or dried (dried mushrooms should be soaked
        and drained)

Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover,
then peel and dice them into 1/2-inch chunks.  Melt the butter in a
heavy 4-quart saucepan or a soup kettle over medium heat.  Add the
potatoes, celery, parsnips, onions and carrots.  Let the vegetables
cook, uncovered, in the butter, stirring them occasionally, for about 10
minutes, or until they are lightly browned.  Sprinkle the flour evenly
over the vegetables, then stir them until they are all well coated.

Add the stock, marjoram, salt, a few grindings of pepper and mushrooms.
Bring the soup to a boil on high heat, stirring almost constantly.
Reduce the heat to very low and partially cover the pot.  Simmer for 25
to 30 minutes until the potatoes are tender.  Taste for seasoning.

Serve in individual soup bowls or in a heated soup tureen.

============================

From: Clay Irving <clay[at]panix.com>
Date: Fri, 31 Aug 2007 00:31:53 +0000 (UTC)
--------
Ken Knecht wrote:
> Anyone have a potato soup recipe they enjoy?

This is my absolute favorite.

  Bramborová Polévka (Potato Soup)
  
  Recipe from: The Cooking of Vienna's Empire
  Servings: 4 to 6
  
  2 pounds boiling potatoes (about 4 medium-sized)
  6 tablespoons butter
  1 cup chopped celery
  ¼ cup diced parsnips (½-inch dice)
  1 cup finely chopped onions
  1 cup diced carrots (½-inch dice)
  2 tablespoons flour
  1 quart chicken stock, fresh or canned
  ¼ teaspoon marjoram
  ½ teaspoon salt
  freshly ground black pepper
  ½ cup chopped mushrooms, fresh or dried (dried mushrooms should be soaked 
  and drained)
  
  Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover, 
  then peel and dice them in ½-inch chunks. Melt butter in a heavy 4-quart 
  saucepan or a soup kettle over medium heat. Add the potatoes, celery, 
  parsnips, onions and carrots. Let the vegetables cook, uncovered, in 
  the butter, stirring them occassionally, for about 10 minutes, or until 
  they are lightly browned. Sprinkle the flour evenly over the vegetables, 
  then stir them until they are all well coated with flour.
  
  Add the stock, marjoram, salt, a few grindings of black pepper and 
  mushrooms. Bring the soup to a boil on high heat, stirring almost 
  constantly. Reduce the heat to very low and partially cover the pot. 
  Simmer for 25 to 30 minutes until the potatoes are tender. Taste for 
  seasoning.
  
  Serve in individual soup bowls or in a heated soup tureen.

============================

From: Terry Pulliam Burd <ntpulliam[at]spaminator.net>
Date: Thu, 30 Aug 2007 21:07:21 -0700
--------
Ken Knecht rummaged among random neurons and opined:
>Anyone have a potato soup recipe they enjoy?

We love James Beard's version:

@@@@@ Now You're Cooking! Export Format

Leek And Potato Soup

soups and stews

5  leeks
3 tablespoons butter
3 cups potatoes; diced
1 quart chicken broth
2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour

Wash the leeks, split them lengthwise, and cut into thin slices after
removing all sand. Saute in 3 tablespoons butter in a large skillet for
about 4 mins. Add the potatoes and the broth and bring to a boil. Boil for
2 mins. Reduce heat and simmer until potatoes are tender. Season to taste
with salt, cayenne and nutmeg. Strain out the vegetables and puree in food
processor. Return to the broth. Melt 2 tablespoons butter in a saucepan
over low heat and stir in the flour. Add 1 1/2 cups of the broth and bolend
well until the mixture thickens. Return to the kettle and stir until soup
comes to a boil.

Vichyssoise variation:

Prepare soup as above and allow it to cool.  Add 1 1/2 cups heavy cream and
blend well. Chill in refrigerator. Serve chilled.

- - - - - - - - - - - - - - - - - -

Contributor:  James Beard

Yield: 4 servings

============================

From: Terry <prfesser[at]hotmail.com>
Date: Fri, 31 Aug 2007 10:01:59 -0500
--------
Ken Knecht wrote:
>Anyone have a potato soup recipe they enjoy?

My wife introduced me to 'our' recipe---originally called "Swiss
Potato Soup", and we have it about once a month.  Could be called
"runny lumpy mashed potatoes with onion and cheese" instead.... I
can't give exact amounts but can guesstimate.

Saute about half an onion, diced, in a little butter or bacon fat til
translucent.

Peel and dice 4-6 potatoes.  Barely cover with water, bring to a boil,
cook til fork-tender.  Drain off most of the water, leaving maybe half
a cup or so of water in the potatoes.

Add a dash of nutmeg, a little parsley, and a half-teaspoon of mustard
powder.  Add a cup of milk or so, and mash the potatoes "coarsely" to
your preference.  I like about half the potatoes mashed, the wife
prefers most of them mashed with a just a few lumps.

Return to the burner, add additional milk (2-4 cups) to bring to the
thickness you like.  We both like it about the consistency of
thousand-island dressing.  Stir well and add grated cheddar cheese (or
<shudder> Velveeta) to taste, a few ounces or so.  Heat and stir til
the cheese is melted, add salt (or chicken base) and pepper to taste,
serve immediately.

Add crumbled bacon or diced ham if you like a heartier soup.  Serve
with a grilled cashew-butter-jam sandwich on whole wheat and you've
got dinner.

It's ok reheated but doesn't taste *better* the second day.

============================

From: modom (palindrome guy) <just[at]sk.nicely>
Date: Fri, 31 Aug 2007 20:17:01 -0500
--------
Here's mine (via Charliam's repost and Google):

POBLANO AND POTATO SOUP

Source: Michael Odom, rfc, 08DEC98

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 tbs. olive oil (or more)
1 cup half-and-half (or more)
salt and pepper

In a large pot, sweat the shallots in the 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 until 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. 

============================

From: MayQueen <may[at]queenmay.com>
Date: Fri, 31 Aug 2007 12:57:09 -0700
--------
Ken Knecht wrote:
> Anyone have a potato soup recipe they enjoy?

Here's one I have made a few times and it always gets good reviews.  I 
think that making this and expecting it to serve 4 is quite generous. 
It makes quite a bit and is pretty heavy.

Baked Potato Soup – Larson Family Winery

4 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
1 cup chopped scallions (or green onions)
¾ teaspoon salt
½ teaspoon ground black pepper
12 slices bacon – about 1 lb before cooking
5 ounces shredded sharp cheddar cheese
1 (8 ounce) container sour cream

Bake potatoes 1 hour in a 400 degree F oven.  Cut potatoes in half, and 
scoop out the inside of the potatoes and set aside.  Reserve the skins, 
and back in oven until crisp to use as small edible bowls if you wish. 
Melt the butter in a large skillet over medium low heat.  Stir in the 
flour to make a roux.  Cook about 1 minute, stirring constantly. 
Gradually pour in the milk while stirring until all the milk has been 
added.  Bring heat to medium and keep stirring until the soup mixture 
starts to get thick.  Add the potatoes, green onions, salt, ground black 
pepper, bacon and cheese.  Stir well and continue to heat for about 15 
minutes, allowing the flavors to blend.  Stirring well, mix in the sour 
cream until well blended with the soup.  If the soup is too thick, add 
milk, chicken broth or water.  Serve immediately in the baked potatoes 
halves for a little extra fun.  Top with extra chopped green onions or 
cheddar cheese.  Serves 4.

============================

From: Little.Malice[at]gmail.communge (Little Malice)
Date: Sat, 01 Sep 2007 19:45:53 GMT
--------
One time on Usenet, Ken Knecht said:
> Anyone have a potato soup recipe they enjoy?

This one came from a cookbook that Mom got at 18, so it's been around 
for a while. It's great alone or as a base for seafood chowder:

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 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, milk, 
and half &amp; half. Reheat to scalding, remove from heat, add parsley.

Variation:

Creamy Clam Chowder

5 C. potato, peeled and diced
1 medium onion, chopped
4-5 slices thick-cut bacon, diced
1 C. cooked clam meat, minced (OR 2 cans minced clams)
1/4 C. reserved clam liquid
3 T. butter or margarine
1 C. half &amp; half
1 C. whole milk
2 tsp. salt
1 T. chopped parsley

In small saucepan, cook bacon until crisp. Drain well, set aside.
If clams are canned, drain and set aside, saving liquid. 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. Remove 3/4 C. 
of cooking water. Mash potatoes lightly, leaving larger chunks as
desired. Add butter, milk, half &amp; half, and clam liquid. Reheat to
scalding -- do NOT boil! Remove from heat, add parsley.

============================

From: tonyar109[at]yahoo-dot-com.no-spam.invalid (grassgreen)
Date: Sat, 01 Sep 2007 22:22:55 -0500
--------
Hey, thaks for all of you
,this is the very topic I am interested in . You gave me some good
ida.


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