Potato soup help

[wounded minnow]

I love potato soup, but haven't a clue about how to make it. I would like to make a batch for the fishouse. My current recipe would be: empty a bunch of canned soup into a pot and heat. Any recipe help would be appreciated.

[Paul Waldowski]

Here's one that I use:

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste.

1 In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
2 In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3 In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

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Paul
[email protected]
Marcum
Otter Outdoors
Stone Legacy

[pulsar_nx]

Here's my favorite.

potato wild rice soup

cup of water
tablespoon of fresh choped onion
can of potato soup
cup of milk
cup of cheese (or to taste)
cup of cooked wild rice

I usually cook the onions in the water untill they are mushy then just add everything else and cook untill hot on the stove. You can use velvita, american, or cheddar cheese.

[wounded minnow]

Thanks for the help. I'm anxious to try these out.

[IFallsRon]

I never seem to make enough so you can adjust the following up or down to suit your need or size of pot.

4 stalks of celery, diced
1 or more onions depending on size, diced
4 or 5 fist-sized potatoes, in half-inch cubes
handful of baby carrots, diced

Toss the celery and carrots into a couple cups of boiling water. Too much water dilutes the natural flavors. When the celery and carrots soften, throw in the potatoes, onions and a few shakes of pepper.

If there's water standing over the veggies, dump out enough so that the top layer is exposed. Stir in an inch-sized chunk of butter and add a can of cream of celery soup. Let simmer until all is blended. Add milk to thin if necessary.

If I have ham, I'll cube that and put it in at the start. Chopped deli ham works good, too.

[wishiniwasafishin]

costco has potato soup called bear creek.it comes in a 3# can ,just scoop out what you need add water and ham if you have it and simmer. verry good and easy.

[wounded minnow]

Thanks to everyone! This is such a great site. I can't wait to try some of these out.

[dlskills]

we have a simple recipe we use we cube about 4 or 5 potatoes. and we boil them just like you would for mashed and when they get done you drain them and we then put milk and butter to tast bring to boil and enjoy simple but good < )
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Dwight Skillings
[email protected]

[This message has been edited by dlskills (edited 02-28-2004).]

[This message has been edited by dlskills (edited 02-28-2004).]

[L.M. Ray]

Paul W.: This is a very very good recipe, but never never boil any milk product. It changes the taste. The trick is to bring it to the edge of boiling to thicken. You can do this by adjusting the heat down and stirring constantly with a whisk. Try it. You'll like it.

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Be fishers of people.
You catch, He cleans

[Borch]

Here's another one that uses potatoes although it's not the traditional potato soup.

Cheeseburger Soup

1/2 pound ground beef
3/4 cup onion, chopped
3/4 cup carrots, shredded
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter, divided
3 cups chicken broth
4 cups diced and peeled potatoes
1/4 cup all-purpose flour
8 ounces processed American cheese, cubed about 2 cups
1 1/2 cups milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream

In a 3-qt saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tbsp of butter until veggies are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10-12 minutes until potatoes are tender. Meanwhile in a small skillet, melt remaining butter. Add flour; cook and stir until 3-5 minutes until bubbly. Add to soup;bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat and blend in sour cream.

Serves 8

[Havin' Fun]

Paul, excellent recipe. Tried it last night. TOP NOTCH!!!

[Paul Waldowski]

Hammer,

Glad you enjoyed it

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Paul
Drake Motel

[email protected]
Marcum
Otter Outdoors
JR's Tackle
Lakemaster Lake Maps

[Chris-Neises]

these all look good MMMMMMMMMMMM!!!!!

[river-rat4]

Paul-

We tried your recipe the other day. It was gr8!! I only had one bowl, Wife-7 bowls-GONE. (Two days- she had the last two for breakfast)

Thank you- River-rat4