"dsi1" > wrote in message
...
> On 5/13/2012 3:59 AM, chet wrote:
>> Going to try my hand at potato soup, will use a stick blender to get it
>> a smooth type rather than chunk style, so the basic recipe starts with
>> butter in the pan with onions some flour, than add broth, and potatoes
>> that are already baked and then the stick blender, as for seasonings,
>> other than salt & pepper, I noticed some use crushed leaf tyme, most
>> recipes don't use tyme, anyone here ever make potatoe soup, does tyme
>> enhance the flavor for the soup and other seasonings I am missing.
>> trying to keep away from bacon fat and the bacon, sor of keeping it as
>> healthy as possible.
>>
>> Chet
>
> Add a little mustard. Don't add too much. Make sure you keep the amount
> low enough - if the soup tastes like there's mustard in it, you've added
> too much.
>

I'm hoping you mean dry mustard powder, not the bright yellow condiment
people put on hot dogs But I really see no reason to add either
ingredient to potato soup.

Jill