Posted by: SilverLining
« on: May 02, 2022, 05:56:24 PM »I think I’m going to try this recipe with cab.
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Posted by: GoingNuts
« on: April 08, 2022, 12:37:40 PM »Seriously HH. I’m Jewish by way of Poland, and potatoes are the foundation of our diet!
They don’t like pancakes either. Strange bunch, I tell you.
They don’t like pancakes either. Strange bunch, I tell you.
Posted by: hedgehog
« on: April 08, 2022, 06:03:00 AM »How does anyone hate potatoes? I’m a quarter Irish and most of the rest is French Canadian, so maybe that’s why this is a concept I truly cannot understand.
Posted by: GoingNuts
« on: April 07, 2022, 04:37:58 PM »I would also put it in at the end, particularly assuming it’s already cooked.
I would love to make a good potato soup. I have married into a potato-hating family. This is beyond my comprehension, since I could happily eat them 3 meals/day.
I would love to make a good potato soup. I have married into a potato-hating family. This is beyond my comprehension, since I could happily eat them 3 meals/day.
Posted by: BensMom
« on: April 07, 2022, 12:44:35 PM »Why? Does it add more flavor? I think I usually use an immersion blender in my potato soup, so I guess I'd put ham in toward the end.
Posted by: SilverLining
« on: April 06, 2022, 11:01:51 AM »Tonight I am making the recipe I posted in February. I am adding some left over cooked ham. Anyone know if I add it at the beginning or at the end, when I add the coconut milk and bacon?
Answer: put the chopped ham in before cooking.
Posted by: SilverLining
« on: April 05, 2022, 01:20:15 PM »Tonight I am making the recipe I posted in February. I am adding some left over cooked ham. Anyone know if I add it at the beginning or at the end, when I add the coconut milk and bacon?
Posted by: SilverLining
« on: February 11, 2022, 05:50:51 PM »I used less garlic and less potatoes (cooking for two).
Definitely will make again, though I may add other things…carrots or cauliflower for instance.
Definitely will make again, though I may add other things…carrots or cauliflower for instance.
Posted by: SilverLining
« on: February 05, 2022, 07:43:58 PM »I like garlic, but this recipe looks a bit much to me.
Posted by: PurpleCat
« on: February 05, 2022, 08:13:24 AM »I have a very similar recipe that also includes cut up green beans. So yummy! I do cut back on the garlic and it is still tasty. I found the ratio of garlic to liquid too much for me.
Posted by: SilverLining
« on: February 04, 2022, 08:59:19 AM »I have not yet tried this recipe, but I plan to.
https://mamashire.com/instant-pot-potato-soup-dairy-free/#tasty-recipes-14489-jump-target
I plan to cook the onions and garlic in the bacon fat. I mean….why would I throw that out and use a different oil?
However, this is a lot for 2 people. I will make less.
https://mamashire.com/instant-pot-potato-soup-dairy-free/#tasty-recipes-14489-jump-target
Quote
INGREDIENTS
1 lb bacon
5 lbs russet potatoes, peeled and cubed to 1/2″
1 tablespoon avocado or olive oil
1 large onion, diced
10 cloves garlic, minced
32 oz chicken broth, gluten-free, divided
1 1/2 teaspoon salt
13.5 oz can coconut milk*
INSTRUCTIONS
Heat oven to 400°. Line a baking pan with sides with parchment paper. Place bacon slices in a single layer in the pan and bake in the oven for 18-20 minutes.
While the bacon is baking chop the onion, mince the garlic, and peel and dice the potatoes.
Place 1 tablespoon of oil into the Instant Pot and then turn on saute. After heating a minute place onion and garlic in the pot and saute stirring frequently. After 2-3 minutes turn Instant Pot off and then add diced potatoes, 2 cups of chicken broth, and salt to the pot.
Secure lid and set the manual setting for 7 minutes.
When the bacon is done place on a paper towel-lined plate. After it cools enough crumble or chop bacon into small pieces. Set aside.
When the timer goes off on the Instant Pot carefully release pressure using the quick-release method.
Place the coconut milk, 1 cup of broth, and 1 cup of cooked potatoes into a blender. Blend for 30-60 seconds until smooth. Pour into pot and add remainder of the chicken broth and bacon. Stir and turn back on saute for a few minutes to heat through.
NOTES
*You can substitue almond milk in place of the coconut milk if needed.
I plan to cook the onions and garlic in the bacon fat. I mean….why would I throw that out and use a different oil?
However, this is a lot for 2 people. I will make less.
Posted by: SilverLining
« 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.
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.
Posted by: Macabre
« 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)
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)
Posted by: Macabre
« on: March 23, 2014, 02:12:14 PM »That amazing soup. Got rave reviews. Will post recipe later.
Posted by: YouKnowWho
« 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).
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).