On Sun, 02 Sep 2007 04:31:34 -0500, Andy <q> wrote:

>Potato soup has gotten a lot of press lately on r.f.c.
>
>I'm going to make Victor's potato soup recipe today, the Bramborová Polévka
>version.
>
>Question is, Do you serve your potato soup chunky or puree it through a food
>mill?
>
>This is my first ever homemade batch.
>
I do both - sorta. No pureeing for me. I cook a some until they fall
apart and thicken the soup and I hold back some for the required
chunkiness.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.