I have a dilemma... What should I use in this recipe, choice of 3?!
I know there is no viable sub for cream, but if left in the same position, what would you use, here is the recipe
Thick and Creamy Potato Bacon Soup
Ingredients:
* 1/2 lb (1/2 package) thick cut pepper bacon, cooked until crisp and chopped
* 2 – 3 tbsp. Bacon drippings
* 1 large onion, chopped
* 4 cloves garlic, minced
* 5 lbs. russet or red potatoes, peeled and cut in 1-inch cubes
* 32 oz. chicken stock (approximate)
* 1/2 pint heavy cream
* 1/8 lb (1/2 stick) unsalted butter
* Salt and pepper to taste
Method:
Cook bacon using preferred method until crisp. (I bake thick cut bacon on a cooling rack over a sheet pan so that it remains flat). Allow to cool and chop or crumble into small pieces. Reserve several tablespoons of drippings. (add more bacon drippings if onions look dry. This will depend on the size of your pot and particular onion.)
Place a large soup pot or heavy casserole over medium heat. Add 2 tbsp. bacon drippings and cook onions, stirring frequently, until translucent. Add garlic and cook another 2 minutes, stirring often.
Add potatoes and cook, stirring occasionally for a few minutes. When everything is sizzling nicely, add enough stock to just cover potatoes. Reduce heat, cover and simmer for approximately 15 to 20 minutes or until potatoes are fork-tender.
Mash potatoes roughly with a potato masher. Scoop out about half of the remaining mixture and puree in a blender (in batches!) or food processor. (Or if you’ve got an immersion blender, go for it with that.) Make sure to leave a good bit of the potatoes chunky, for texture.
Add butter and heavy cream. Stir to combine well. Taste for seasoning and add more stock if soup is too thick for your liking. When the consistency is right for you, stir in bacon and bring to just a bare simmer, stirring often.
Serve hot. Garnish with additional crumbled bacon and some chives or green onions.
Thanks for helping
Answers:
Hi Libby,
DON'T USE EVAPORATED MILK!
I've been cooking for years, as I know you have too.
There were plenty of times we (in our restaurant) had to make substitutions when making our
Favada Spanish Soup that was a hit, and ran out of heavy cream.
The only substitution so that you don't hinder the flavor to this delicious recipe of yours, is simply to add: Whole Milk. The evaporated milk will give it a different and to me more sweeter taste that you won't like.
It's great to substitute it in desserts, not for this savory dish of yours!
Best2uAlways,
:))
Libby: Editing.
You've already listed that you have plenty of potatoes and butter to this recipe...
So you need not add anything else. It will be just as creamy with the potato and butter. :)
Given the recipe (thank you for including the details) , I see that the cream is used for the mashed potatoes. In that case, I would use the whole milk and increase the butter slightly.
I'd use the milk and then mix a little cornflour or flour to thicken the soup..i wouldnt use evaporated as it will make it taste really sweet and thick cream may also make it too sweet.
I'm a keen chef
I would also go with the evap milk.
I usually use evap milk for gravy and mashed potatoes anyway.
Evaporated milk.
Milk for sure. Sounds good whens lunch!? You can use a roux to thicken it.
I′d use the evaporated milk.
Use the evaporated milk. It will come close to the flavor of the cream.
Doc Hudson
Thick and creamy loaded baked potato soup recipe
Loaded Baked Potato Soup
* 12 slices bacon *
* 2/3 cup margarine
* 2/3 cup all-purpose flour
* 7 cups milk
* 4 large baked potatoes, cooled, peeled and cubed **
* 4 green onions, chopped
* 1 1/4 cups shredded Cheddar cheese
* 8 oz sour cream
* 2 teaspoon salt
* 2 teaspoon ground black pepper
Directions
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
** Bake four potatoes at 425 for 1 hour – until fork tender.
* Turkey bacon can be used.
GH************************************…
You could do a roux, but I'd do a cornstarch slurry with the whole milk. Just whisk up a couple Tbsp. of water with a couple Tbsp. of cornstarch and drizzle it in after the milk's been cooking. It should thicken nicely.
Had a similar situation when I made my New England mussel chowder . I forgot I used the cream in a pie the previous day .
I opened a can of evaporated milk , added 2 tbsp. flour and whisked it smooth with a fork . I brought the soup to a full boil and stirred in the mixture . Not to thick and not to thin was the chowder . Just a nice smooth slurry .
The only difference between what I made and you are making is this . Mine had mussels and celery , instead of chicken broth ; clam juice . Many recipes mimic each other with only slight ingredient changes .
I checked out several sites, and this seems to be the accepted substitute:
Need heavy cream for a recipe? Use this cheap and easy stand-in, and you won't have to buy any:
Prep Time: 2 minutes
Total Time: 2 minutesIngredients:
?3/4 cup milk
?1/3 cup butter
Preparation:
1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream.
B.
about.com
I would use whole milk and add in a couple extra potatoes to help thicken it up.
I've used evaporated milk in a pinch, and I've ended up throwing my entire recipe out. I hate the taste of evaporated milk in savory dishes. Don't use it, you'll regret it... Use whole milk or go to the store lol.
Good luck =)