Posted: 5/11/2005 3:35:06 PM EDT
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So, last night I made homemade potato soup for the first time and I thought it turned out pretty good. However, Afplayboy thought it was too bland. Do you ladies or gentlemen have and good recipies for homemade soup? Or any ideas on how I could make the potato soup better? Thanks |
| first i minced garlic and cooked it in oil then added peeled, chopped potatoes and stired it up. Then I added chicken broth and let it boil until the potatoes softened. Then I poured most of it into a blender to make it soupy and left some chuncks. When I served it, I ate it with grated cheese and he ate it with salt and pepper. |
I love this one 4 lg. baking potatoes 2/3 cup butter or margarine 2/3 cup flour 6 cups milk 3/4 tsp. salt 1/2 tsp. black pepper 1/2 tsp. white pepper 4 green onions, chopped and divided 12 slices bacon, cooked and crumbled 1-1/4 cups cheddar cheese, shredded and divided 8 oz. sour cream Bake potatoes in 400°F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Melt butter in heavy saucepan over low heat; add flour, stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese. |
Super +1
Another +1 I use a little brown rice flower for thickening, adds a unique touch of flavor. I also like the potatoes to have a little bit of texture left so if it was me, I'd skip the blender. A bit of cheddar mixed in, more on top with some bacon bits and voila. |
Baked potato soup! Yummy! I was going to suggest something similar.  I like use fresh chives and white onions instead of spring onions, but it's a similar effect. Sometimes if I'm feeling froo-frooy I'll crisscross a few sprigs of chives on the top and put a little tuft of cheese in the center before serving.  PS, you can cheat and boil your potatoes, but it will change the flavor slightly...but just a little. Frtloop: do you make chicken soup with your roast chicken left-overs? Beef stew with your roast beef leftovers? We do a lot of "left-over soup" in our house. Its often part of what I call a "three-way". When I'm feeling like Henrietta Home-maker I'll cook one big meal that can be changed to two other smaller meals throughout the week. The Washington Post used to put out good 3-way recipes. It makes eating well a lot cheaper and easier, because the larger cuts of meat are usually less expensive. 
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I cook large portions as well, and freeze in lunch sized containers. So convenient for the hectic week lunches. I never heard of 3-way recipes, but they sound like a lot of fun! I'll have to look them up and give some a try 
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Look at 4xys2xxs recipe. The key ingredient you left out was milk. The milk blends the spices you use into the potatoes. Potatoes in general are rather bland and boiling them in water will retain that regardless of how much spices you add [i.e. garlic] as it will just be boiled into the water [unless you dump a bunch of salt into it]. My advice is to wash and scrub your tators, sprinkle them with Johnny's dice them, add your other ingredients and boil in 1/2 water - 1/2 milk! Yum! Patty *ETA* do you need help spanking Afplayboy for complaining about your soup? I'm hear if you need me! |
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I make an awesome soup that I kind of stole from the Olive Garden. They have a sausage/potato/kale soup that I just loved, so I played around at home until I had it down. (it's their Zuppa Tuscana) Here's the recipe (yes, I know it by heart) 1 lb. Italian Sausage (I use the hot, but you can use the sweet) 2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices 1 large Onion, chopped 1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon) 2 cloves garlic minced 2 C. Kale or Swiss chard chopped (rinsed well in salt water to remove the bitterness) 2 cans Chicken Broth 1 qt. Water 1 C. Heavy Whipping Cream 1/2 teaspoon fennel seed (optional) Cook the sausage (I remove it from the casings and bake it ground up on a baking sheet). While the sausage is baking, put all the liquid in a stock pot, and add the potatoes, onion and garlic. Bring to a boil, and then reduce heat to simmer to cook the potatoes. Add the sausage and bacon bits. Cook another 5-10 minutes. Add the kale, and cook until that is tender. At the last minute, add the cream and heat through. I add the fennel seed at the beginning in the liquid. Don't overcook the potatoes, you don't want them mushy. I serve this with crusty french bread, and top it with shredded parmesan or romano cheese. It's absolutely scrumptious, and even better the next day. |
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Here's a link to one of the Washington Post's 3-ways: (well, they call it "thrice is nice", I suppose that's more PC. www.washingtonpost.com/ac2/wp-dyn?pagename=article&contentId=A26915-2004Apr20¬Found=true This one is chicken and it doesn't include a soup.  But you get the idea. |
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That's pretty bad that they had to change the name to protect the innocent 3 way...thrice is nice....both sound so much better than "left-over recipes", which is also a good way to look up meal ideas on the web for those large portions of meat that we ladies love most |
Haha greaseman. "I love to eat the tuna fish" "tuna, tuna, tuna fish is my favorite stinkin' dish"  lets see if this works: kelki3.tripod.com/sitebuildercontent/sitebuilderfiles/Greaseman_TunaFish.mp3 If not go here and click on the tuna fish song: kelki3.tripod.com/kelkimedia/id5.html |
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Ask and ye shall recieve...from one of my favorite sites Click Here for potato soup ideas |
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Damn...these are great...thank you so much. I'm definitely going to need to perfect my soup cooking. BTW, Patty, thanks for the offer. I wanted him to be honest though..that way I would be able to perfect my cooking. ETA: It looks like I'm going to be doing a lot of printing at work today. haha |
