POTATO SOUP ? (985 views)
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Post by Catbatty on Jun 29, 2020 3:09:49 GMT -5
Anybody care to share Potato Soup? (I know it's summer but...I love this stuff.)  I found this recipe online. I'm *hoping* this is similar to the potato soup that, long ago, our neighbor generously brought over in a large mason jar. Surprise! It was fantastic. I'd never had it thickened or with bacon in it. I've been longing for it ever since. (However, I don't think BASIL was in hers. She has passed on so I can't ask her.) My mother's was simply boiled onions/potatoes, drained, then milk and butter added, s & p. Good but nothing like the neighbors which was heavenly! Again, this recipe is untested by me so far; I just found it. It caught my eye whilst surfing the web -- because it looked like it might be similar to our lovely neighbors. BTW: Sharing soup and chili beans in a mason jar brings back wonderful memories of my childhood. People used to do that lots...sigh. (Some of the BEST memories of food come from shared mason jars...don't you think?) * Exported from MasterCook * Debbie's Potato SoupRecipe By :Debra Sheffield Eckard Serving Size : 0 Preparation Time :0:30 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 medium potatoes -- peeled and diced 1 small onion -- chopped 1 stalk celery -- chopped 2 teaspoons celery salt 1 teaspoon seasoned salt 1 teaspoon dried whole basil 1/4 teaspoon pepper 2 tablespoons dried parsley flakes 2 chicken bouillon cubes 4 cups water 4 strips bacon 2 tablespoons all purpose flour 1 1/2 cups milk Combine potatoes, onion, celery, seasoned salt, basil pepper, parsley, chicken bouillon, and water in a large Dutch Oven Pot; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Cook bacon in a large skillet, stir until crisp; remove bacon, reserving 3 tablespoons drippings in a skillet. Crumble bacon and set aside. Add flour to dripping in skillet; stir until smooth. Cool 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir milk mixture and bacon into potato mixture. Simmer, uncovered, for 15 minutes. Source: "The Sheffield Family Cookbook" S(Internet Address): "https://www.familycookbookproject.com/recipe/3801912/debbies-potato-soup.html" Yield: "2 quarts" - - - - - - - - - - - - - - - - - - - NOTES : This is really good with bran muffins! Great soup to serve on a cold winter day! |
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gilgamesh37
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Post by gilgamesh37 on Jun 29, 2020 14:25:32 GMT -5
I love this one (but it is not a summer soup, at least not for me), which is a bit extra. I think I got it from the CL board a zillion years ago, but I neglected to note the attribution.
BAKED POTATO SOUP
2 ½ lbs baking potatoes
2/3 cup flour
6 cups 2% milk (or 4 cups 2%, 1 cup skim, and 1 cup buttermilk)
1 tsp chicken bouillon granules
4 oz sharp cheddar, shredded
1 tsp salt
½ tsp pepper
1 cup low fat sour cream
¾ cup green onion, chopped
(1 Tbl Fox Point seasoning, optional, but very good)
6 bacon slices, cooked very crisp and then crumbled
Bake potatoes (pierced, 400° . 1 hour) and let cool. Peel potatoes, discard skins, and coarsely mash. Place flour in large soup pot, gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, about 8-10minutes. Add bouillon granules, stirring to dissolved. Add mashed potatoes, ¾ cup cheese, salt and pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and ½ cup onions, and Fox Point. Return to stove and cook over low heat for 10 minutes until thoroughly heated through (but do not boil!) Sprinkle each serving with remaining cheese, green onions, and bacon.
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Post by swedishcook on Jun 29, 2020 15:26:44 GMT -5
Here is the potato soup I grew up with. My very old recipe card says one serving. I have not prepared this for over 30 years but I remember it fondly. Yukon Gold are closest to the type of potatoes used in Sweden.
1/4 lb. very lean slab bacon, finely diced
1 T butter
1 small yellow onion, minced
5-6 Yukon Gold potatoes, peeled and diced
17 fluid ounces (1/2 liter) water
1 beef or chicken bouillon cube
Sauté bacon in butter. Add onion and sauté until soft. Then stir in potatoes and sauté for a couple of minutes. Finally add water and bouillon cube. Bring to a boil. Lower heat and let simmer until potatoes are soft and start to fall apart - thus thickening the soup.
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Post by karenw on Jun 30, 2020 18:33:12 GMT -5
I really like one that I got from the old Cooking Light Bulletin board called California Dreaming Potato Soup. It was from a restaurant called California Dreaming.
Baked Potato Soup
1/4 cup onion -- minced
1/4 cup celery -- minced
1/3 cup flour
3 cups chicken stock or broth
2 medium potatoes -- peeled and cubed
1 teaspoon basil, fresh, or 1/3 t. dried
1/2 teaspoon pepper
1 cup heavy cream or half and half
1 cup sour cream
8 strips bacon -- chopped
fresh chives or green onions -- chopped
cheddar cheese -- grated
Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, leaving 1 - 2 tablespoons rendered fat in the pan.
Add onions and celery and saute until tender. Add flour and mix well. Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil.
Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30 minutes). Add heavy cream, sour cream, basil, and white pepper. Let simmer for another 10 minutes until soup is hot again.
Garnish each portion of soup with the bacon, chives, and cheese.
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Post by Catbatty on Jun 30, 2020 20:46:18 GMT -5
Thanks everyone! Oh boy. I am making myself (in Mastercook software) a nice collection of POTATO SOUPS. I will add yours!  There is nothing I like more than a bowl of potato soup!! BTW: I remembered today that my neighbor's potato soup, which was thick and creamy, surprised me so much (I loved it) and I asked her how/what she did that made it so thick. I swear that she winked and said 'crackers.' I've always thought that I misunderstood, but just thought I'd mention in case anybody knows of a thick potato soup made with crackers?!? Keep those potato soups coming, please. We can never get enough of them! My mom's plain potato/onion soup was darned good for such a simple recipe, but there is something so appealing about a THICK potato soup, I think. |
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Post by swedishcook on Jul 1, 2020 14:40:20 GMT -5
Here is another lover of thick soup |
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Cher
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Post by Cher on Aug 26, 2020 14:48:22 GMT -5
I thicken my homemade potato soup with Hungry Jack dried potatoes~
My Recipe is below:
1 onion diced
2 stalks celery diced
4-6 Potatoes peeled and diced
Velveeta cheese
instant mashed potatoes
4 c. chicken stock or broth(can also use vegetable broth)
Start with the onion and celery in 1 TBSP butter, and when softened add in the potatoes. Stir until coated, and add in about 4 cups chicken broth.
Simmer until potatoes are done, then I mash them with my masher.
Next I add Velveeta....(it just seems to work)~about 1/4 of the large container.
Simmer until cheese is melted, add 1 cup milk or cream.
Thicken to your liking with Hungry jack dried potatoes (or any brand for that matter).
Hope you all like it~!
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chatnoir
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Post by chatnoir on Oct 25, 2020 15:13:06 GMT -5
... I asked her how/what she did that made it so thick. I swear that she winked and said 'crackers.' I've always thought that I misunderstood, but just thought I'd mention in case anybody knows of a thick potato soup made with crackers?!? I would bet that she was talking about soda crackers (saltines). My Gram used these as a thickener in her macaroni and cheese-- she would layer cooked mac, shredded cheese, crushed saltines, chopped onion, parsley in a big stoneware cock, pour evaporated milk over all and bake until all was melted and bubbly. It was incredible. |
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Post by Catbatty on Oct 25, 2020 15:52:42 GMT -5
Oooh, Vicci, your Gram's mac n cheese sounds awesome! Thanks. I'll bet that, back in the day, saltine crackers were used a bunch. Saved flour for breads and pastas, if nothing else. I'll bet that is what my neighbor used. She was quite old and was an awesome cook. That potato soup was fantastic. Wish I had a plate of your Gram's food. |
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margauxspain
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Post by margauxspain on Nov 16, 2021 12:37:04 GMT -5
I prepare a Vichyssoise once in awhile.
80 Grams butter
4 leeks white part in finely sliced rounds
1 white onion sliced finely in rounds
500 grams of potatoes of choice, sliced into very tiny squares
1/4 tsp. fresh sliced parsley
a pinch of nutmeg from a whole nutmeg (i use a cheese grater for tiny chips of nutmeg)
1 celery stalk finely sliced
1 bay leaf
875 Ml. of vegetable stock
2 tsps of fresh lemon
125 ml. of cream (nata para cocinar) either goat or cow cream
chive ribbons chopped finely on top for visual decorative
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Post by Catbatty on Dec 1, 2021 16:36:27 GMT -5
Looks quite good....but no directions? (I'm thinking of using white onions in place of the leeks that I don't have on hand.) Thanks! Catbatty I prepare a Vichyssoise once in awhile. 80 Grams butter 4 leeks white part in finely sliced rounds 1 white onion sliced finely in rounds 500 grams of potatoes of choice, sliced into very tiny squares 1/4 tsp. fresh sliced parsley a pinch of nutmeg from a whole nutmeg (i use a cheese grater for tiny chips of nutmeg) 1 celery stalk finely sliced 1 bay leaf 875 Ml. of vegetable stock 2 tsps of fresh lemon 125 ml. of cream (nata para cocinar) either goat or cow cream chive ribbons chopped finely on top for visual decorative |
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margauxspain
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Post by margauxspain on Dec 4, 2021 11:28:26 GMT -5
CattyBat.
Apologies however, we are on holidays until December 9th, when we shall return to Barcelona.
We are in the Madrid Capital ..
I have the recipe at home !!!
Do use less of onion than I have used leeks or it shall be very "onion focused" !!!
Have a lovely weekend.
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There is nothing I like more than a bowl of potato soup!!
