Hello folks:

I am planning on making a potato soup this week end and was wondering if
any body cares to share any favorite recipes or tips.

Ordinarily i use a chicken stock and leeks, potatoes, garlic, butter,
cream and bacon.

Im thinking of using the water i will cook the potatoes in and adding
some celery, onions, carrots, cabbage & turnips to cook with the potatoes.

WHen the potatoes are done i intend to remove the potatoes & continue to
simmer the rest of the vegetables for another hour or so to make the
stock to which will then be drained, filtered and fresh leeks the
potatoes, garlic, bacon (pre cooked) and cream added.

Given the elderly relatives fondness for peas im thinking of adding some
fresh peas.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Omelet wrote:
> In article >, JL > wrote:
>
>
>>Hello folks:
>>
>>I am planning on making a potato soup this week end and was wondering if
>>any body cares to share any favorite recipes or tips.
>>
>>Ordinarily i use a chicken stock and leeks, potatoes, garlic, butter,
>>cream and bacon.
>>
>>Im thinking of using the water i will cook the potatoes in and adding
>>some celery, onions, carrots, cabbage & turnips to cook with the potatoes.
>>
>>WHen the potatoes are done i intend to remove the potatoes & continue to
>>simmer the rest of the vegetables for another hour or so to make the
>>stock to which will then be drained, filtered and fresh leeks the
>>potatoes, garlic, bacon (pre cooked) and cream added.
>>
>>Given the elderly relatives fondness for peas im thinking of adding some
>>fresh peas.
>
>
> Don't forget the mayo and lime juice... ;-d

Mayo? i cant see the lime juice but, mayo?
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Fri, 24 Sep 2010 11:07:54 -0700, JL > wrote:

>Hello folks:
>
>I am planning on making a potato soup this week end and was wondering if
>any body cares to share any favorite recipes or tips.
>
>Ordinarily i use a chicken stock and leeks, potatoes, garlic, butter,
>cream and bacon.
>
>Im thinking of using the water i will cook the potatoes in and adding
>some celery, onions, carrots, cabbage & turnips to cook with the potatoes.
>
>WHen the potatoes are done i intend to remove the potatoes & continue to
>simmer the rest of the vegetables for another hour or so to make the
>stock to which will then be drained, filtered and fresh leeks the
>potatoes, garlic, bacon (pre cooked) and cream added.
>
>Given the elderly relatives fondness for peas im thinking of adding some
>fresh peas.

Sounds like you already have a plan.

Nancy Dooley posted this a couple years ago and it's the only way I'll
make potato soup now. Hopefully she won't mind I'm re-posting her
recipe.


Baked Potato Soup Nancy Dooley

4 large potatoes
2/3 cup butter
2/3 cup flour
1-1/2 quarts milk
4 green onions, chopped
1 cup sour cream
2 cups crisp cooked, crumbled bacon
5 ounces cheddar cheese, grated
salt and pepper to taste

Heat oven to 350 degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk to the butter flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly. Cut potatoes in half, peel (discard the
peel) and dice the potato. When milk mixture is very hot, whisk in
potato. Add green onion. Whisk well, add sour cream and crumbled
bacon. Heat thoroughly. Add cheese a little at a time until all is
melted in. (I prefer to sprinkle the bacon and green onion on top at
serving time.)

Omelet wrote:
>>>>
>>>>
>>>>Don't forget the mayo and lime juice... ;-d
>
>
> Oops, I screwed up. For some reason, I read the thread as "salad"
> instead of "soup".

I thought that might be the case

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Lou Decruss wrote:
>
> Sounds like you already have a plan.
>
> Nancy Dooley posted this a couple years ago and it's the only way I'll
> make potato soup now. Hopefully she won't mind I'm re-posting her
> recipe.
>
>
> Baked Potato Soup Nancy Dooley
>
> 4 large potatoes
> 2/3 cup butter
> 2/3 cup flour
> 1-1/2 quarts milk
> 4 green onions, chopped
> 1 cup sour cream
> 2 cups crisp cooked, crumbled bacon
> 5 ounces cheddar cheese, grated
> salt and pepper to taste

Thanks, i usually top with a bit of crated parmesan but the elderly
relatives favorite cheese is cheddar.

And other than using cream instead of a milk & roux sauce the recipe
does seem very similar to what i have evolved over the years.

Though i have never thought of using sour cream or baking the potatoes.

I like to boil enough potatoes so that i can take some of them out only
partly cooked and the rest get fully cooked & pureed. I like a thick,
creamy potato soup with a good portion of chunks of potatoes.

Im thinking of using some smoked ham a local deli sells instead of the
bacon this time.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sep 24, 1:07*pm, JL > wrote:
> Hello folks:
>
> I am planning on making a potato soup this week end and was wondering if
> any body cares to share any favorite recipes or tips.
>
> Ordinarily i use a chicken stock and leeks, potatoes, garlic, butter,
> cream and *bacon.
>
> Im thinking of using the *water i will cook the potatoes in and adding
> some celery, onions, carrots, cabbage & turnips to *cook with the potatoes.
>
> WHen the potatoes are done i intend to remove the potatoes & continue to
> simmer the rest of the vegetables for another hour or so to make the
> stock to which will then be drained, filtered and fresh leeks the
> potatoes, garlic, bacon (pre cooked) and cream added.
>
> Given the elderly relatives fondness for peas im thinking of adding some
> fresh peas.
> --
>
> Mr. Joseph Paul Littleshoes Esq.
>
> Domine, dirige nos.
>
> Let the games begin!http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Here's mine - really, really good - loaded with calories, of course,
but now and then one has to splurge:

Baked Potato Soup Nancy Dooley

4 large potatoes
2/3 cup butter
2/3 cup flour
1-1/2 quarts milk
4 green onions, chopped
1 cup sour cream
2 cups crisp cooked, crumbled bacon
5 ounces cheddar cheese, grated
salt and pepper to taste

Heat oven to 350 degrees and bake the potatoes until fork tender. Melt
butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk to the butter flour
mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly. Cut potatoes in half, scoop out the
meat and set aside. When milk mixture is very hot, whisk in potato.
Add green onion. Whisk well, add sour cream and crumbled bacon. Heat
thoroughly. Add cheese a little at a time until all is melted in.
(Green onion and bacon bits can be added at serving, as a garnish on
top.)

And just for extra -

Cream of Chicken Soup with Wild Rice Nancy Dooley

(8 servings according to recipe, but more like 18
it makes A LOT!)

8 oz. uncooked wild rice (1 1/3 C.)
1 3 ½ pound fryer chicken, cut up (I used 4 ½ lbs. of "Pick of the
Chick."
7 C. water
8 oz. sliced mushrooms
2 T. cooking oil
1 C. chopped onion
1 C. chopped celery
2 T. instant chicken bouillon granules
3/4 tsp. white pepper (I put in a tad more than that)
½ tsp. salt (I didn't add any extra because of the bouillon)
½ C. butter
3/4 C. all-purpose flour
4 C. milk
3/4 C. dry white wine

Rinse and drain wild rice 3 or 4 times and then cook according to pkg.
directions for 40 minutes; drain off liquid and rinse thoroughly. Set
aside.

In a large saucepan, combine the chicken and water. Bring to boiling,
reduce heat and simmer for 40 minutes or until the chicken is tender.
Remove chicken from broth and let stand until cook enough to handle.
Skim fat from broth. Strain and reserve broth. Remove chicken meat
from bones. Cut into bite-size pieces. In the same saucepan, cook
celery and onion in hot oil for 4-5 minutes; add mushrooms and cover
and cook for 5 to 10 minutes or until everything is tender, stirring
now and then. Remove from heat. Return the broth to the saucepan.

Add the partially cooked wild rice to the chicken broth mixture. Stir
in the bouillon granules, white pepper and salt. Bring to boiling.
Reduce heat and simmer, uncovered, for 15 minutes.In a large separate
saucepan, melt the butter. Stir in flour until it all clings together
and is smooth. Add the milk all at once and stir and cook until it's
bubbly and thick. Add some hot broth mixture to the white sauce
mixture and stir until smooth; return all to the broth mixture. Stir
in the chicken pieces and the white wine. Heat through. Makes 8
servings.

>
> Though i have never thought of using sour cream or baking the potatoes.
>
> I like to boil enough potatoes so that i can take some of them out only
> partly cooked and the rest get fully cooked & pureed. *I like a thick,
> creamy potato soup with a good portion of chunks of potatoes.

LOL - Lew D. beat me to posting my recipe.

Baking the potatoes gives the soup a very rich, deep flavor - the
difference in taste between boiled and oven-baked. You'll like it, I
think. Plus, you don't need to mess with them - plus, if you scoop
them the right way, you will have potato skins to use for an appetizer
for another meal.

N.

"JL" > wrote in message ...
> Hello folks:
>
> I am planning on making a potato soup this week end and was wondering if
> any body cares to share any favorite recipes or tips.
>
>
> Mr. Joseph Paul Littleshoes Esq.
>
Sorry, JL. I've posted my German grandmothers' recipe with rivels (rivlets)
many times. It's simple Pennsylvania Dutch potato soup recipe. It's not
exotic. It's tasty, but no fancy ingredients.

Jill

On Fri, 24 Sep 2010 13:25:04 -0500, Omelet >
wrote:

>In article >, JL > wrote:
>
>> Omelet wrote:
>> > In article >, JL > wrote:
>> >
>> >
>> >>Hello folks:
>> >>
>> >>I am planning on making a potato soup this week end and was wondering if
>> >>any body cares to share any favorite recipes or tips.
>> >>
>> >>Ordinarily i use a chicken stock and leeks, potatoes, garlic, butter,
>> >>cream and bacon.
>> >>
>> >>Im thinking of using the water i will cook the potatoes in and adding
>> >>some celery, onions, carrots, cabbage & turnips to cook with the potatoes.
>> >>
>> >>WHen the potatoes are done i intend to remove the potatoes & continue to
>> >>simmer the rest of the vegetables for another hour or so to make the
>> >>stock to which will then be drained, filtered and fresh leeks the
>> >>potatoes, garlic, bacon (pre cooked) and cream added.
>> >>
>> >>Given the elderly relatives fondness for peas im thinking of adding some
>> >>fresh peas.
>> >
>> >
>> > Don't forget the mayo and lime juice... ;-d
>>
>> Mayo? i cant see the lime juice but, mayo?
>
>Hey, mayo is a standard in many potato salad recipes. :-)
>'specially if it's home made! <g>

Um, seeeee... those new specs ain't woikin'... this is about zup. LOL

On Sep 24, 11:07*am, JL > wrote:

This Baked Potato Soup is one we served in the restaurant. It also
won Soup Festival awards.

easy and yummy.



http://www.hizzoners.com/recipes/sou...ed-potato-soup

On Fri, 24 Sep 2010 12:14:51 -0700 (PDT), Nancy2
> wrote:

>>
>> Though i have never thought of using sour cream or baking the potatoes.
>>
>> I like to boil enough potatoes so that i can take some of them out only
>> partly cooked and the rest get fully cooked & pureed. *I like a thick,
>> creamy potato soup with a good portion of chunks of potatoes.
>
>LOL - Lew D. beat me to posting my recipe.

Sorry Nancy. I don't know how often you check in and he said he was
making it this weekend. Hopefully you're not mad! Your recipe is
just to damn good not to share.

>Baking the potatoes gives the soup a very rich, deep flavor - the
>difference in taste between boiled and oven-baked. You'll like it, I
>think. Plus, you don't need to mess with them - plus, if you scoop
>them the right way, you will have potato skins to use for an appetizer
>for another meal.

Yep.. Baked is much better IMO. And who doesn't like potato skins?
They freeze ok too.

Lou

> Sorry Nancy. *I don't know how often you check in and he said he was
> making it this weekend. *Hopefully you're not mad! *Your recipe is
> just to damn good not to share.
>
>
> Yep.. *Baked is much better IMO. * And who doesn't like potato skins?
> They freeze ok too.
>
> Lou

Not at all, I'm tickled you liked it well enough to recommend it ;-)

N.

On 09/24/2010 12:01 PM, JL wrote:
>
>
> Lou Decruss wrote:
>>
>> Sounds like you already have a plan.
>> Nancy Dooley posted this a couple years ago and it's the only way I'll
>> make potato soup now. Hopefully she won't mind I'm re-posting her
>> recipe.
>>
>> Baked Potato Soup Nancy Dooley
>>
>> 4 large potatoes
>> 2/3 cup butter
>> 2/3 cup flour
>> 1-1/2 quarts milk
>> 4 green onions, chopped
>> 1 cup sour cream
>> 2 cups crisp cooked, crumbled bacon
>> 5 ounces cheddar cheese, grated
>> salt and pepper to taste
>
> Thanks, i usually top with a bit of crated parmesan but the elderly
> relatives favorite cheese is cheddar.
>
> And other than using cream instead of a milk & roux sauce the recipe
> does seem very similar to what i have evolved over the years.
>
> Though i have never thought of using sour cream or baking the potatoes.
>
> I like to boil enough potatoes so that i can take some of them out only
> partly cooked and the rest get fully cooked & pureed. I like a thick,
> creamy potato soup with a good portion of chunks of potatoes.
>
> Im thinking of using some smoked ham a local deli sells instead of the
> bacon this time.
>

Here are some other things you can do to pep up potato soup. Use only
one or two suggestions at a time -- these aren't intended to be a single
recipe.

Alternative dairy: replace some or all the milk with cream, 1/2 cup sour
cream, yogurt, half and half. Add some cream cheese. Add some Velveeta
or shredded cheddar.

Alternative vegetables: add some diced cooked waxy potatoes for texture
contrast; add some sautéed diced mushrooms; use leeks, green onions,
scallions or chives instead of or in addition to onion; add some garlic;
add some chopped green leafy vegetable such as kale or spinach; add some
chopped parsley; add some other root vegetable such as white turnip or
rutabaga (Swede); add some mashed cooked cauliflower.

Alternative spices: add some dill, rosemary or paprika.

Alternative flavoring: add two drops of Worcestershire; add some hot
sauce; add no more than 1 tsp. white vinegar (more will curdle the
dairy); use some smoked link sausage such as linguiça or kielbasa
instead of bacon.

On 09/24/2010 11:07 AM, JL wrote:
> Hello folks:
>
> I am planning on making a potato soup this week end and was wondering if
> any body cares to share any favorite recipes or tips.
>
> Ordinarily i use a chicken stock and leeks, potatoes, garlic, butter,
> cream and bacon.
>
> Im thinking of using the water i will cook the potatoes in and adding
> some celery, onions, carrots, cabbage & turnips to cook with the potatoes.
>
> WHen the potatoes are done i intend to remove the potatoes & continue to
> simmer the rest of the vegetables for another hour or so to make the
> stock to which will then be drained, filtered and fresh leeks the
> potatoes, garlic, bacon (pre cooked) and cream added.

That seems like an odd, labor-intensive way to go about things. I think
I'd just make the veggie stock and then add the potatoes and other
ingredients after that.

>
> Given the elderly relatives fondness for peas im thinking of adding some
> fresh peas.

Mmmm, peas.

Serene

--
http://www.momfoodproject.com
New post: Follow Friday: 1000 Reasons I'm a Crap Mom

On Fri, 24 Sep 2010 11:07:54 -0700, JL > wrote:

>I am planning on making a potato soup this week end

Joseph...you have some of the MOST wonderful suggestions and comments
about cooking....what would compel you to ask the question of "how to
make potato soup". You already know the answer. Trolling?

In article >,
Omelet > wrote:

> In article >, JL > wrote:
>
> > Omelet wrote:
> > > In article >, JL > wrote:
> > >
> > >
> > >>Hello folks:
> > >>
> > >>I am planning on making a potato soup this week end and was wondering if
> > >>any body cares to share any favorite recipes or tips.

> > >>Given the elderly relatives fondness for peas im thinking of adding some
> > >>fresh peas.

Don't think I'd do that, but I'd certainly eat it if somebody served it.

> > > Don't forget the mayo and lime juice... ;-d
> >
> > Mayo? i cant see the lime juice but, mayo?
>
> Hey, mayo is a standard in many potato salad recipes. :-)
> 'specially if it's home made! <g>

Since we aren't speaking of potato salad, how about solid potato salad:

http://www.ectomo.com/2008/07/25/a-question-of-context/

Starts off with some boring singing, but then comes some unbelievable
gymnastics, followed by even more unbelievable gymnastics. Makes those
female Chinese gymnasts in the Olympics look like clumsy weaklings!

--
Dan Abel
Petaluma, California USA

Mr. Bill wrote:
> On Fri, 24 Sep 2010 11:07:54 -0700, JL wrote:
>
>
>>I am planning on making a potato soup this week end
>
>
> Joseph...you have some of the MOST wonderful suggestions and comments
> about cooking....what would compel you to ask the question of "how to
> make potato soup". You already know the answer. Trolling?
>


I have always just winged the soup, never followed a recipe and was
curious if anybody had any suggestions, comments or hints i might not be
aware of.

The suggestions of using baked potatoes and cheddar cheese never
occurred to me.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Sep 24, 3:24*pm, "jmcquown" > wrote:
> "JL" > wrote in ...
> > Hello folks:
>
> > I am planning on making a potato soup this week end and was wondering if
> > any body cares to share any favorite recipes or tips.
>
> > Mr. Joseph Paul Littleshoes Esq.
>
> Sorry, JL. I've posted my German grandmothers' recipe with rivels (rivlets)
> many times. *It's simple Pennsylvania Dutch potato soup recipe. *It's not
> exotic. *It's tasty, but no fancy ingredients.
>
> Jill

Rivels? I grew up with soup what had rivels in it. You are one of
the few what knows rivels.

"JL" > wrote:
>
> I am planning on making a potato soup this week end and was wondering if
> any body cares to share any favorite recipes or tips.

Buds best for soup:
http://www.bettycrocker.com/recipes/...c-4d69349725de

On Fri, 24 Sep 2010 19:56:29 -0400, Mr. Bill > wrote:

>On Fri, 24 Sep 2010 11:07:54 -0700, JL > wrote:
>
>>I am planning on making a potato soup this week end
>
>Joseph...you have some of the MOST wonderful suggestions and comments
>about cooking....what would compel you to ask the question of "how to
>make potato soup". You already know the answer. Trolling?

What a silly comment. He didn't get those wonderful comments and
suggests from not learning new things.

Lou

On Fri, 24 Sep 2010 13:19:28 -0700 (PDT), Nancy2
> wrote:

>
>> Sorry Nancy. *I don't know how often you check in and he said he was
>> making it this weekend. *Hopefully you're not mad! *Your recipe is
>> just to damn good not to share.
>>
>>
>> Yep.. *Baked is much better IMO. * And who doesn't like potato skins?
>> They freeze ok too.
>>
>> Lou
>
>Not at all, I'm tickled you liked it well enough to recommend it ;-)

I'm pretty sure I thanked you back them. At least I hope I did. I
made it for some friends and she wanted the recipe for a large family
function. It was a big hit.

Lou

Nancy2 wrote:
>>Though i have never thought of using sour cream or baking the potatoes.
>>
>>I like to boil enough potatoes so that i can take some of them out only
>>partly cooked and the rest get fully cooked & pureed. I like a thick,
>>creamy potato soup with a good portion of chunks of potatoes.
>
>
> LOL - Lew D. beat me to posting my recipe.
>
> Baking the potatoes gives the soup a very rich, deep flavor - the
> difference in taste between boiled and oven-baked. You'll like it, I
> think. Plus, you don't need to mess with them - plus, if you scoop
> them the right way, you will have potato skins to use for an appetizer
> for another meal.
>
> N.

Thanks Nancy, i will give the baked potatoes a try next time, i have
already got a bag of new reds and aside from the thin skinned aspect i
really like the good solid chunks of potatoes mixed in with the creamed
potatoes.

This potato soup is one of the few uses of potatoes i peel them for.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Fri, 24 Sep 2010 13:19:28 -0700 (PDT), Nancy2 wrote:

>> Sorry Nancy. *I don't know how often you check in and he said he was
>> making it this weekend. *Hopefully you're not mad! *Your recipe is
>> just to damn good not to share.
>>
>>
>> Yep.. *Baked is much better IMO. * And who doesn't like potato skins?
>> They freeze ok too.
>>
>> Lou
>
> Not at all, I'm tickled you liked it well enough to recommend it ;-)
>
> N.

i salted it away, too, nancy.

your pal,
blake

Lou replied to Billy and JL:

>>> I am planning on making a potato soup this week end
>>
>> Joseph...you have some of the MOST wonderful suggestions and comments
>> about cooking....what would compel you to ask the question of "how to
>> make potato soup". You already know the answer. Trolling?
>
> What a silly comment. He didn't get those wonderful comments and
> suggests from not learning new things.

Billy's much better now that he's taken his Pamprin.

Bob

On Sat, 25 Sep 2010 19:23:32 -0700, "Bob Terwilliger"
> wrote:

>Lou replied to Billy and JL:
>
>>>> I am planning on making a potato soup this week end
>>>
>>> Joseph...you have some of the MOST wonderful suggestions and comments
>>> about cooking....what would compel you to ask the question of "how to
>>> make potato soup". You already know the answer. Trolling?
>>
>> What a silly comment. He didn't get those wonderful comments and
>> suggests from not learning new things.
>
>Billy's much better now that he's taken his Pamprin.

Is this the one who billy, billybrawn, and brawny?

Lou

JL wrote:
> Hello folks:
>
> I am planning on making a potato soup this week end and was wondering if
> any body cares to share any favorite recipes or tips.

I had intended to make the leek and potato soup on saturday but it was
in the low 90's by noon yesterday and i never really got around to
cooking much more than some b'fast omelets and a couple of toasted bagels.

Does making coffee count?

But i made the leek and potato soup to day, with smoked ham, sunday, and
was very pleased. The ER very much liked the cheddar cheese in it. I
must admit i would not have thought to use cheddar if it had not been
suggested here. Shredded cheddar as a toping, or garnish.

I woke up this morning, today, to this in my e mail in box.

http://allrecipes.com/Recipe/Delicio...ullRecipe&me=1
Delicious Ham and Potato Soup Recipe - Allrecipes.com

Other than the milk and flour roux (i used cream) and a veggie rather
than a chicken stock....

I almost took a picture of it in the melmac bowls i served it in, with
a side of garlic bread, but refrained, just to irritate Sheldon

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3