I'm wondering if blending after the first day might make this just as
enjoyable. I made potato soup today. I never have a problem with taste
re-heating soup. More often I freeze, but wouldn't with potatoes - don't
like the texture. However, blending and then freezing might be ok. e.

> I'm wondering if blending after the first day might make this just
> as enjoyable. I made potato soup today. I never have a problem
> with taste re-heating soup. More often I freeze, but wouldn't with
> potatoes - don't like the texture. However, blending and then
> freezing might be ok. e.

I use a stick blender while the potato soup is on the stove. It
never lasts long enough to freeze any though. I found a recipe
online for Hard Rock Cafe Potato Soup. It's one of the best I've
ever made -- much better than most I've had in restaurants.

The recipe is not mine. It's been published all over the Internet.
I don't know who originated it.

Hard Rock Cafe Potato Soup
======================
8 Slices Bacon fried crisp
1 C. diced yellow onion
2/3 C. Flour
6 C. chicken broth
4 C. diced peeled baked potato
2 C. heavy cream
1/4 C. chopped fresh parsley
1 1/2 Tsp. Granulated garlic
1 1/2 Tsp. Dried basil
1 1/2 Tsp. Tabasco
1 1/2 Tsp. coarse black pepper
1 C. grated cheddar cheese
1/4 C. Diced green onion

Chop bacon. Set aside. Cook onions in drippings over medium high heat
until transparent. Add flour stirring to prevent lumps. Cook for 3-5
minutes until mixture just begins to turn golden. Add broth (it helps
if it is warm) gradually, stirring constantly with whisk until
thickened. Reduce heat to simmer and add potatoes, cream, bacon,
parsley, garlic, basil, Tabasco, and black pepper. Simmer 10 minutes.
DO NOT BOIL. *Puree with stick blender while simmering. Add cheese
and green onion. Stir until cheese melts.

*The standard recipe does not call for pureeing the soup. I just
like it that way. YMMV.

--

Regards,
Robert L Bass

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