I was just thinking about making some of this, I use this recipe that I got from cooks.com, I Hope you like it
POTATO SOUP
6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)
Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly saut茅 these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).
Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.
When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.Potato soup recipe?
Potato Soup
6-8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cups milk
2 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb cheddar cheese
# Peel, cube, boil, drain and ';mush'; potatoes to the consistency you like.
# In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
# Add half the milk and stir until lumps are out of flour mixture.
# Add remaining milk and on med-high heat, heat to a boil.
# Stir almost constantly or it will scorch.
# After boiling, turn heat off and add remaining ingredients.
I start out by putting some olive oil in the bottom of the pan, and browning a handful of green onion. I sometimes use leeks instead, or regular onions, but usually, it's green onion.
I run unpeeled taters through the french-fry slicer, then turn them sideways and run them through again. I normally use four or five huge russets, although I've made it before with an equivalent amount of red potatoes, and it's turned out OK.
I toss the taters into the pan with the browned onions and add enough juice to barely cover. Normally, I use homemade broth as my juice (I cut the drumsticks, thighs, wings and breasts from chickens, and boiling the remainder of the meat, along with the gizzard and liver.) If I don't have any, I use water plus a little bit of ';chicken soup base'; or ';beef soup base';.
I cover, and let it boil away for, oh, half an hour or forty five minutes. When I return, the potatoes have almost fallen apart by themselves, but I grab the potato masher, and smash what's left into flinders.
I toss in about a quarter cup of vegetable flakes, and about a pint of half-and-half. I mean real half-and-half, not the fat-free kind. (If it's fat-free, it's obviously not half milk and half cream. What *is* the second half?) I also add the better part of a pound of butter.
At this point, I turn down the temperature, and leave off the lid, so that some of the fluid will evaporate and the soup will thicken up. If I'm in a hurry, I will add potato flakes, but I can't speed it up too much because the vegetable flakes need to hydrate.
If I have fresh flat-leaf parsley around - admittedly not often - I sprinkle a little of it on the bowls as they are served. If my wife is around and can manage to divert my attention, she adds a little Montreal Steak Rub to spice up the tater soup a bit. I admit that it's good that way, but it's not really tater soup if you do that, in my opinion.
Mom used to make something like this, and she served it with a dollop of sour cream. I think she made it with evaporated milk instead of half-and-half, too. My late first wife used to start off by cooking bacon, and using the bacon fat instead of olive oil. She also crumbled up the bacon and returned it to the pot after mashing the taters. And she used a *lot* of bacon.
Most soups taste better as they age. If so, this must be incredibly good on the third or fourth day - but I've never known it to last past about 6 hours....
This is delicious:
Potato Soup
8 oz. butter
1 tsp. white pepper
3-4 c. potatoes diced
2 qt. chicken broth
1 med. onion
1/2 c. celery
[2 c. half %26amp; half
1 c. sour cream
1/4 c. flour
1/4 c. cornstarch
mix with mixer]
Dill
Parsley
1 tsp. salt
3 lg. chicken breasts (meat pulled off)
Melt butter in heavy saucepan %26amp; simmer celery %26amp; onion until softened. Put chicken broth diced potatoes %26amp; celery /onion/butter mixture in large pot %26amp; cook until potatoes are done.
Add cooked chicken, white pepper, salt, parsley and dill (to taste). Add mixture of half %26amp; half, sour cream, flour %26amp; cornstarch. Simmer over medium heat until somewhat thickened. (stir to keep it from sticking to bottom of pan) You may need to add additional thickening if soup does not thicken enough.
I use canned evaporated milk (carnation or Aldi brand), usually 2 cans, instead of half %26amp; half. I buy the broth at Aldi and use about 3 cans of it along with the water where I have cooked the chicken to make the 2 qts. I don't have white pepper so I use black pepper. I use the boneless chicken breast so all I do is dice them up and usually only use 2.
Peel several Irish potatoes and dice.
Slice and dice several green onions.
Boil your onions and potatoes in lightly salted water.
When potatoes are tender drain water leaving only enough to half way cover potatoes. The add whole or canned milk and a half stick on butter or margarine. Heat to simmering. If you want it thicker use cornstarch mixed with a little hot water to melt. Stir into soup. This will thicken it.
Pepper to taste. Makes a great soup.
i'll ask my wife to login tomorrow and answer...she makes this incredible potato leek soup
i don't know if you want just plain potato soup or not. my fav is potato leek, this is the recipe i use.
Potato and Leek Soup
1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives
Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
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