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

On 5/13/2012 9:59 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.

A large number of recipes involve cheddar cheese and ham or bacon. I
know you don't want bacon. I haven't seen thyme very often but some
recipes use fennel and that sounds good to me. The cold soup Vichyssoise
uses leeks.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sun, 13 May 2012 09:59:43 -0400, 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

I like thyme in a chowder which is basically a potato soup. Many
potato type soups also call for a pinch of red pepper flakes. The red
pepper flakes don't make the soup 'spicy' or 'hot'. they just pick up
the flavor to keep the soup from being bland.
Janet US

"chet" > wrote in message
...
> 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

You're going to bake the potatoes first? So you're making baked potato soup
That's fine. And note: you don't have to peel them. Just cut them into
cubes after simmering them in the broth/stock. Simmer for a few hours then
give them a whir with the stick blender to puree the soup. Add some thyme,
sure. Since you seem to have something against bacon, definitely add S&P.
Potato soup is pretty bland without lots of seasoning.

Jill

On Sun, 13 May 2012 09:59:43 -0400, 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.
>
I don't make potato soup unless I'm making chowder; but I'd say go
with the thyme.

--
Food is an important part of a balanced diet.

"chet" > wrote in message
...
> 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

what makes you think that bacon (particularly rendered bacon) is not
healthy?

fennel
parsnips

"sf" > wrote in message
...
> On Sun, 13 May 2012 09:59:43 -0400, 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.
>>
> I don't make potato soup unless I'm making chowder; but I'd say go
> with the thyme.
>


I would say throw in a bunch of clams as "seasoning". good idea!

In article >,
says...
>
> "chet" > wrote in message
> ...
> > 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
>
> You're going to bake the potatoes first? So you're making baked potato soup
> That's fine. And note: you don't have to peel them. Just cut them into
> cubes after simmering them in the broth/stock. Simmer for a few hours then
> give them a whir with the stick blender to puree the soup. Add some thyme,
> sure. Since you seem to have something against bacon, definitely add S&P.
> Potato soup is pretty bland without lots of seasoning.
>
> Jill

No need to simmer for a few hours; even if you start with raw potato (I
would) it only needs 45 mins.

Janet

"Janet" > wrote in message
...
> In article >,
> says...
>>
>> "chet" > wrote in message
>> ...
>> > 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
>>
>> You're going to bake the potatoes first? So you're making baked potato
>> soup
>> That's fine. And note: you don't have to peel them. Just cut them
>> into
>> cubes after simmering them in the broth/stock. Simmer for a few hours
>> then
>> give them a whir with the stick blender to puree the soup. Add some
>> thyme,
>> sure. Since you seem to have something against bacon, definitely add
>> S&P.
>> Potato soup is pretty bland without lots of seasoning.
>>
>> Jill
>
> No need to simmer for a few hours; even if you start with raw potato (I
> would) it only needs 45 mins.
>
> Janet

Sorry about the suggestion for long slow simmering... I'm used to my Dad's
(via Grandma Mac's) potato soup (which does include bacon and also small
dumplings known as rivlets). I don't care for really quick potato soups.
Also in my defense, I think making potato soup from baked potatoes
constitutes "baked potato soup". That really screams for crumbled bacon not
to mention grated cheese on top

Jill

On Sunday, May 13, 2012 3:59:43 AM UTC-10, 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.

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.

On Sun, 13 May 2012 09:28:49 -0700, "Pico Rico"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 13 May 2012 09:59:43 -0400, 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.
> >>
> > I don't make potato soup unless I'm making chowder; but I'd say go
> > with the thyme.
> >
>
>
> I would say throw in a bunch of clams as "seasoning". good idea!
>
Can't do that any more for a variety of reasons, none of them mine. I
like corn chowder too and love to combine the two. If you've never
tried it, please do and have a bowl for me.

--
Food is an important part of a balanced diet.

On Sun, 13 May 2012 09:28:04 -0700, "Pico Rico"
> wrote:

>
> "chet" > wrote in message
> ...
> > 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
>
> what makes you think that bacon (particularly rendered bacon) is not
> healthy?
>
People have doctors who tell them to stay away from animal fats and
they don't pretend to know more than their doctor when it comes to
healthy eating because eating what they wanted is what got them into
trouble in the first place.


--
Food is an important part of a balanced diet.

On Sun, 13 May 2012 09:59:43 -0400, 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

I've made the first of the two below. Came out pretty nice.
Seasonings include worcestershire and parsley, both of which I have
seen in more than one recipe for potato soup.

Potato Soup:

http://www.yesterdaysrecipes.com/recipes/potato-soup

Potato Chowder:

http://www.yesterdaysrecipes.com/recipes/potato-chowder

On May 13, 6:59*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

My favorite Baked Potato Soup recipe. Won at the Soup Festival here.

http://hizzoners.com/recipes/soups/1...ed-potato-soup

"sf" > wrote in message
...
> On Sun, 13 May 2012 09:28:04 -0700, "Pico Rico"
> > wrote:
>
>>
>> "chet" > wrote in message
>> ...
>> > 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
>>
>> what makes you think that bacon (particularly rendered bacon) is not
>> healthy?
>>
> People have doctors who tell them to stay away from animal fats and
> they don't pretend to know more than their doctor when it comes to
> healthy eating because eating what they wanted is what got them into
> trouble in the first place.
>

that is different than saying bacon is per se unhealthy.

On Sun, 13 May 2012 20:52:13 -0700, "Pico Rico"
> wrote:
>
> "sf" > wrote in message
> ...
> > On Sun, 13 May 2012 09:28:04 -0700, "Pico Rico"
> > > wrote:
> >
> >>
> >> "chet" > wrote in message
> >> ...
<snip>
> >> > trying
> >> > to keep away from bacon fat and the bacon, sor of keeping it as healthy
> >> > as possible.
> >> >
> >> > Chet
> >>
> >> what makes you think that bacon (particularly rendered bacon) is not
> >> healthy?
> >>
> > People have doctors who tell them to stay away from animal fats and
> > they don't pretend to know more than their doctor when it comes to
> > healthy eating because eating what they wanted is what got them into
> > trouble in the first place.
> >
>
> that is different than saying bacon is per se unhealthy.
>
When you stay away from bacon fat, it's silly to even bother with the
rest of the rasher. Even when it's cooked "well done", there's still
a lot of fat left. It might be brown and crispy, but it's brown and
crispy fat. I've been buying deli style Black Forest ham from the
refrigerated section and when it's fried up, it's a good substitute
for bacon.

--
Food is an important part of a balanced diet.

"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

On 5/13/2012 8:58 PM, jmcquown wrote:
>
> "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.

Use any kind of mustard. I just add whatever I got.

Most people wouldn't see a reason to add mustard to potato soup. I'd
sure do it though. I'll add mustard to any number of dishes. You'd never
know it cause I purposely add it in amounts that keep it from being
obvious.


>
> Jill

In article >, lid
says...
I'll add mustard to any number of dishes. You'd never
> know it cause I purposely add it in amounts that keep it from being
> obvious.

Me too. I tend to use whole-grain mustard (from a jar) rather than dry
powder. The other day I put some in when making the sauce to bake spicy
chicken wings...OMG they were good.

Janet

sf wrote:
> On Sun, 13 May 2012 20:52:13 -0700, "Pico Rico"
> wrote:
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 13 May 2012 09:28:04 -0700, "Pico Rico"
>> > > wrote:
>> >
>> >>
>> >> "chet" > wrote in message
>> >> ...
><snip>
>> >> > trying
>> >> > to keep away from bacon fat and the bacon, sor of keeping it as healthy
>> >> > as possible.
>> >> >
>> >> > Chet
>> >>
>> >> what makes you think that bacon (particularly rendered bacon) is not
>> >> healthy?
>> >>
>> > People have doctors who tell them to stay away from animal fats and
>> > they don't pretend to know more than their doctor when it comes to
>> > healthy eating because eating what they wanted is what got them into
>> > trouble in the first place.
>> >
>>
>> that is different than saying bacon is per se unhealthy.
>>
> When you stay away from bacon fat, it's silly to even bother with the
> rest of the rasher. Even when it's cooked "well done", there's still
> a lot of fat left. It might be brown and crispy, but it's brown and
> crispy fat. I've been buying deli style Black Forest ham from the
> refrigerated section and when it's fried up, it's a good substitute
> for bacon.

another excellent sub: smoked salmon

On Sun, 13 May 2012 20:52:13 -0700, "Pico Rico"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Sun, 13 May 2012 09:28:04 -0700, "Pico Rico"
>> > wrote:
>>
>>>
>>> "chet" > wrote in message
>>> ...
>>> > 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
>>>
>>> what makes you think that bacon (particularly rendered bacon) is not
>>> healthy?
>>>
>> People have doctors who tell them to stay away from animal fats and
>> they don't pretend to know more than their doctor when it comes to
>> healthy eating because eating what they wanted is what got them into
>> trouble in the first place.
>>
>
>that is different than saying bacon is per se unhealthy.

Well, bacon certainly affected all your brains, negatively... the
correct word is unhealthful/healthful... no food is unhealthy, only
living organisms can be unhealthy/healthy. However eating a healthy
meal means you're a gourmand/glutton, you ate for three.

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


lots of good suggestions from a recent potato soup discussion and yes a
lot of recipes use thyme but there's definitely more to it than that:

<http://groups.google.com/group/rec.food.cooking/browse_thread/thread/e6a7a1ac129fa71/6b2c28d467691f26?q=potato+soup&lnk=ol&#>

On Mon, 14 May 2012 17:16:55 +0000 (UTC), tert in seattle
> wrote:

> sf wrote:
> > On Sun, 13 May 2012 20:52:13 -0700, "Pico Rico"
> > wrote:
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Sun, 13 May 2012 09:28:04 -0700, "Pico Rico"
> >> > > wrote:
> >> >
> >> >>
> >> >> "chet" > wrote in message
> >> >> ...
> ><snip>
> >> >> > trying
> >> >> > to keep away from bacon fat and the bacon, sor of keeping it as healthy
> >> >> > as possible.
> >> >> >
> >> >> > Chet
> >> >>
> >> >> what makes you think that bacon (particularly rendered bacon) is not
> >> >> healthy?
> >> >>
> >> > People have doctors who tell them to stay away from animal fats and
> >> > they don't pretend to know more than their doctor when it comes to
> >> > healthy eating because eating what they wanted is what got them into
> >> > trouble in the first place.
> >> >
> >>
> >> that is different than saying bacon is per se unhealthy.
> >>
> > When you stay away from bacon fat, it's silly to even bother with the
> > rest of the rasher. Even when it's cooked "well done", there's still
> > a lot of fat left. It might be brown and crispy, but it's brown and
> > crispy fat. I've been buying deli style Black Forest ham from the
> > refrigerated section and when it's fried up, it's a good substitute
> > for bacon.
>
> another excellent sub: smoked salmon

I *just* ran across this article about bacon and pancreatic cancer
http://www.guardian.co.uk/society/20...-cancer-report

--
Food is an important part of a balanced diet.

tert in seattle wrote:

> > I've been buying deli style Black Forest ham from the
> > refrigerated section and when it's fried up, it's a good substitute
> > for bacon.
>
> another excellent sub: smoked salmon

Tell me you don't "fry up" smoked salmon!

George M Middius wrote:
> tert in seattle wrote:
>
>> > I've been buying deli style Black Forest ham from the
>> > refrigerated section and when it's fried up, it's a good substitute
>> > for bacon.
>>
>> another excellent sub: smoked salmon
>
> Tell me you don't "fry up" smoked salmon!

heh

no

but my 5-year-old tried nutella on his

On 5/14/2012 1:22 AM, Janet wrote:
> In >, lid
> says...
> I'll add mustard to any number of dishes. You'd never
>> know it cause I purposely add it in amounts that keep it from being
>> obvious.
>
> Me too. I tend to use whole-grain mustard (from a jar) rather than dry
> powder. The other day I put some in when making the sauce to bake spicy
> chicken wings...OMG they were good.
>
> Janet

To me, mustard is a "don't ask, don't tell" kind of spice. OTOH, in
spicy chicken wings, mustard is fine being out there with flags flying.
Boy, I could go for some right now! Too bad, all I got is a stale
sandwich. :-)