Potato soup recipe help?!
This is my recipe:
best potato soup ever
8 to 10 potatoes
1 can cream of celery soup
1 can cream of mushroom soup
1 medium onion
salt/pepper to taste
1 stick butter
1 tsp of garlic powder (use up to 1 tb)
8 oz!. Cream Cheese
Boil potatoes and onions together with just enough water to cover!. Do not drain!. When potatoes are tender, cut in Cream Cheese, take off heat!. Add soups and butter!. Stir and serve!.
Great with bacon and cheese!.
****** Question: aren't I going to have to *cut* the potatoes & onion at some point!?Www@FoodAQ@Com
best potato soup ever
8 to 10 potatoes
1 can cream of celery soup
1 can cream of mushroom soup
1 medium onion
salt/pepper to taste
1 stick butter
1 tsp of garlic powder (use up to 1 tb)
8 oz!. Cream Cheese
Boil potatoes and onions together with just enough water to cover!. Do not drain!. When potatoes are tender, cut in Cream Cheese, take off heat!. Add soups and butter!. Stir and serve!.
Great with bacon and cheese!.
****** Question: aren't I going to have to *cut* the potatoes & onion at some point!?Www@FoodAQ@Com
Answers:
You absolutely have to cut the onions and potatos!. As a matter of fact clean and cut them the first thing then follow the instructions as written!.
The trouble is many recipes assume that you already know that!.Www@FoodAQ@Com
The trouble is many recipes assume that you already know that!.Www@FoodAQ@Com
you probably use a blender after all the cooking and reheat after you blend everything together!.
That recipe seems gross try this one!.
Cream of Leek and Potato Soup
Recipe courtesy Julia Child
3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes, like russets
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley
In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat!. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender!. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor!.
Whisk in the cream and reheat before serving!. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives!.Www@FoodAQ@Com
That recipe seems gross try this one!.
Cream of Leek and Potato Soup
Recipe courtesy Julia Child
3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes, like russets
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley
In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat!. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender!. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor!.
Whisk in the cream and reheat before serving!. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives!.Www@FoodAQ@Com
I suppose if you used fingerling potatoes and boiling (baby) onions, you might not have to cut them, right!?!? ;) Good luck, and it sounds quite good to me!Www@FoodAQ@Com
That is the worst recipe I have ever seen for potato soup! UGHWww@FoodAQ@Com
That sounds goodWww@FoodAQ@Com
yup!. you should cut them first :)Www@FoodAQ@Com
****Note!.!.!.!.!.!.!.it's not that everyone is a critic this is simple we just have common sense!. Sorry but it needs to be said!.
Please give me a break here!. If you didn't know for sure if you had to cut the onions and potatoes then maybe you should just stick to reheating a plain old can of potato soup!.
Here is what I would do if you insist on making potato soup!.
There is nothing wrong with using canned soups as a creamy type base but a better way to get a creamy base with out all the preservatives and so much salt is to do this!. And you wont have such a HUGE batch!.
****The cream cheese part is a great idea!.
3-4 potatoes Peeled and cut into bite sized pieces!. Or scrub the skins well and cut into bite sized pieces
1 onion Trimmed, Peeled, and Chopped
1 large clove garlic Chopped
1-2 stalks of celery depending on their size Chopped
1 medium carrot Peeled and Chopped or Peeled and Shredded
olive oil (just enough to cook the potatoes and onions etc!.!.!.)
3 tbsp butter
3 tbsp flour
1-2 cans Evaporated/Canned Milk (not sweetened)
Chicken broth or granules/cubes with water
3/4 pkg cream cheese sotfened to room temp and cut into cubes
4 slices smoked bacon cooked and but into bite sized pieces (Optional)
pepper, seasoned salt, celery salt, granulated garlic, onion powder, dried parsley and dried chives to taste!.
Cook the potatoes in the olive oil until crisp tender!. Add the onions, celery, garlic, and carrots!. Add just enough broth to cover the potatoes!. Bring to a boil then reduce heat and simmer for about 10-15 min!.
Meanwhile melt the butter and then sprinkle with the flour!. Cook on low heat 3-4 min or until the butter mix starts to bubble!. Slowly add a little of the canned milk stirring continuosly!. Add the cream cheese and a the rest of the milk untl you have a nice creamy and thick mixture!.
Add to the soup pot, let it come back up to a simmer and if needed add the the remaining can of milk!. Add bacon if you want it and then add the seasonings!. Taste and adjust until you have just exactly what you want!. Cook another 5-10 min!.
Serve with shredded cheese of choice!.
You can blend everything but I like chunky potatoe soup myself!.Www@FoodAQ@Com
Please give me a break here!. If you didn't know for sure if you had to cut the onions and potatoes then maybe you should just stick to reheating a plain old can of potato soup!.
Here is what I would do if you insist on making potato soup!.
There is nothing wrong with using canned soups as a creamy type base but a better way to get a creamy base with out all the preservatives and so much salt is to do this!. And you wont have such a HUGE batch!.
****The cream cheese part is a great idea!.
3-4 potatoes Peeled and cut into bite sized pieces!. Or scrub the skins well and cut into bite sized pieces
1 onion Trimmed, Peeled, and Chopped
1 large clove garlic Chopped
1-2 stalks of celery depending on their size Chopped
1 medium carrot Peeled and Chopped or Peeled and Shredded
olive oil (just enough to cook the potatoes and onions etc!.!.!.)
3 tbsp butter
3 tbsp flour
1-2 cans Evaporated/Canned Milk (not sweetened)
Chicken broth or granules/cubes with water
3/4 pkg cream cheese sotfened to room temp and cut into cubes
4 slices smoked bacon cooked and but into bite sized pieces (Optional)
pepper, seasoned salt, celery salt, granulated garlic, onion powder, dried parsley and dried chives to taste!.
Cook the potatoes in the olive oil until crisp tender!. Add the onions, celery, garlic, and carrots!. Add just enough broth to cover the potatoes!. Bring to a boil then reduce heat and simmer for about 10-15 min!.
Meanwhile melt the butter and then sprinkle with the flour!. Cook on low heat 3-4 min or until the butter mix starts to bubble!. Slowly add a little of the canned milk stirring continuosly!. Add the cream cheese and a the rest of the milk untl you have a nice creamy and thick mixture!.
Add to the soup pot, let it come back up to a simmer and if needed add the the remaining can of milk!. Add bacon if you want it and then add the seasonings!. Taste and adjust until you have just exactly what you want!. Cook another 5-10 min!.
Serve with shredded cheese of choice!.
You can blend everything but I like chunky potatoe soup myself!.Www@FoodAQ@Com