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Author Topic: Potato soup?  (Read 1374 times)

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Offline SilverLining

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Potato soup?
« on: September 08, 2011, 12:40:28 PM »
copied from old site.

INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley


DIRECTIONS
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.


I used precooked bacon, so I just sauted the onion and garlic in butter. I also put the bacon right in the pot and threw in a couple handfuls of sharp cheddar. I also used only half the basil. I doubled the recipe and there is hardly any left with only 2 of us eating it! I also waited til it was hot then threw it in the crock pot for a couple hours.


Read more: http://allergy.hyperboards.com/action/view_topic/topic_id/6557/start/1#ixzz2weJRTpvR
« Last Edit: March 21, 2014, 08:05:19 PM by SilverLining »
When I was growing up we didn’t call it “Political Correctness”.  We called it things like “manners”, “respect” and “the Golden Rule”. ~~~ Peter

Offline SilverLining

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Potato soup?
« Reply #1 on: March 21, 2014, 08:07:02 PM »
Anyone have a good potato soup recipe for the slow cooker?
When I was growing up we didn’t call it “Political Correctness”.  We called it things like “manners”, “respect” and “the Golden Rule”. ~~~ Peter

Offline Macabre

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Re: Potato soup?
« Reply #2 on: March 22, 2014, 07:26:17 PM »
I'm making two crock pots full tonight of a baked potato soup. I'll post the recipe later.
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline YouKnowWho

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Re: Potato soup?
« Reply #3 on: March 23, 2014, 02:10:23 PM »
http://www.tasteofhome.com/recipes/baked-potato-soup-2

This is where I start (I sub cubed ham for bacon sometimes or do both though the ham version is easier for the crockpot).  Just before serving, I add the cream and bring back to heat.

We add hot pepper sauce or just pass the shaker of cayenne (this is a great soup if your sinuses are clogged).
DS1 - Wheat, rye, barley and egg
DS2 - peanuts
DD -  tree nuts, soy and sunflower
Me - bananas, eggplant, many drugs
Southeast USA

Offline Macabre

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Re: Potato soup?
« Reply #4 on: March 23, 2014, 02:12:14 PM »
That  amazing soup. Got rave reviews. Will post recipe later.
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline Macabre

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Re: Potato soup?
« Reply #5 on: March 23, 2014, 02:43:42 PM »
Baked potato soup
 
Bake 5 lbs potatoes and let cool in skins
 
In large skillet on medium heat, sauté until translucent
• 4 T. butter
• 1 large onion, minced
• 2 cloves garlic, minced
• 1 t. dried thyme
• Generous salt and black pepper
 
In medium saucepan over medium-high heat, make sauce
• Melt 2 T. butter
• Stir in 1/4 c. flour until slightly browned
• Whisk in 2 cups whole milk and 1/2 c. cream
• Add 1 bay leaf and whisk until thick
• Add 1 c. grated cheddar cheese and heat until melted
 
Prepare toppings in separate containers:
• Slice 1-2 bunches of green onions or chives
• 1 c. grated cheddar
• 1 c. sour cream (low fat is fine)
 
All the above can be done the day before.
 
To assemble the soup add to slow cooker
• White sauce and onions
• Potatoes sliced in half and scooped out in chunks (include some skins, chopped)
• Whole milk to cover
• Cook until hot, stirring occasionally and mashing some of the potatoes
• Before serving stir in 1/2 c. sour cream (lowfat is fine)
 
Me: Sesame, shellfish, chamomile, sage
DS: Peanuts

Offline SilverLining

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Re: Potato soup?
« Reply #6 on: March 26, 2014, 09:41:33 AM »
I have a book called Canada's Best Slow Cooker Recipes by Donna-Marie Pye.  I highly recommend any of her recipe books.  I used her Potato-Leek Soup recipe.  I'll post the recipe, then changes I made.

2 tbs butter or marg.
3 leeks (white parts only), trimmed, well rinsed and sliced
1 med onion
4 medium potatoes, peeled and chopped
6 cups chicken stock
1 tsp salt
1/2 tsp black pepper
Pinch nutmeg
1 cup whipping (35%) cream
Crumbled Stilton cheese
Salt and pepper to taste

1. In a large pot, heat butter over medium-high heat. Add leeks and onion; cover, reduce heat to medium-low and cook for 10 minutes or until tender. Transfer to slow cooker.

2. Add potatoes, stock, salt, pepper, and nutmeg. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until vegetables are tender.

3. Transfer soup to a blender or food processor. On batches, purée soup until smooth. Season to taste with salt and pepper. Return soup to slow cooker; stir in cream. Cover and cook on high 15-20 minutes or until heated through. Crumble cheese into bottom of individual serving bowls and ladle in soil. If desired, sprinkle with additional Stilton. Season to taste with salt and pepper.

~~~

Changes I made.

Instead of butter, I used pork fat, which I cut into small cubes and added into the slow cooker with the leeks and onion.

I used small red skinned potatoes, without peeling.  I cut pieces a bit bigger then I should have.  I still want them bigger then "diced" but smaller then I did.

I removed almost half the potatoes and mashed with a potato masher, then returned them to the slow cooker, 

The taste was perfect, but I wish. I had mashed a bit more potato or added a thickener of some sort.  I wanted the broth a bit thicker.

~~~~

Next time, I'm using flour or corn starch to thicken and adding a couple cans of clams.  I think this would be perfect for a clam stew.
When I was growing up we didn’t call it “Political Correctness”.  We called it things like “manners”, “respect” and “the Golden Rule”. ~~~ Peter