Today is a cold/wet/nasty day and perfect for potato soup. I haven't made any in a while. Do you guys have any mega-awesome recipes to share? I'm looking for something thick and creamy.

2/25/2009 2:38:56 PM

http://www.epicurious.com/recipes/food/views/Potato-Bacon-and-Gruyere-Soup-11528

2/25/2009 2:52:30 PM

Potato. Water. Boil.

[Edited on February 25, 2009 at 3:21 PM. Reason : Dan Quayle'd it]

2/25/2009 3:17:13 PM

I often boil potatoes in a little bit of salt water, so when they're done, there's not much water left.
Then I just pour it all into a blender, add, salt, pepper, garlic, butter and cream cheese. After blending, it's like creamy thick but still pourable garlic-butter mashed potatoes. Top with cheese, bacon, broccoli, etc.

http://tinyurl.com/5elzgs

[Edited on February 25, 2009 at 4:04 PM. Reason : ]

2/25/2009 3:49:12 PM

you have to add heavy cream and butter. otherwise it's not as creamy.

2/25/2009 3:57:58 PM

Quote :

"add heavy cream cheese and butter"

I forgot the most important part....

2/25/2009 4:04:05 PM

I was definitely gonna put butter, sour cream, and milk in it. I was thinking if it isn't creamy enough I could try adding instant mashed potato flakes until it is a good consistency.

2/25/2009 4:04:37 PM

Saute garlic and an onion in butter for a few minutes, then add cubed potatoes and (if you want) carrots and celery. Add enough broth or stock to nearly cover and cook uncovered until veggies are tender. Add some milk or cream and a little flour and salt, pepper and whatever other spices you feel in the mood for and let cook about 5 minutes to thicken. Then stir in some shredded cheddar (or any other kind I suppose) cheese.

2/25/2009 4:12:35 PM

^^
more starch won't make it creamier.
Trust me -- try some cream cheese... and use a blender or food processor.

2/25/2009 4:16:36 PM

Yeah cream cheese will go in but I'm trying to think of stuff to add in the event that the consistency is right upon completion.

2/25/2009 4:23:06 PM

POTATO SOUP

4-5 large potatoes, peeled (or not) and chopped
1 small onion, chopped
1 8-oz package cream cheese
1 32-oz box chicken broth (low sodium)
2 10¾-oz cans cream of chicken soup
1 jar Hormel Bacon Bits or Bacon Pieces
Salt and Ground Pepper (as desired/needed)

To make in the Crock Pot:
Put all ingredients into the crock pot and cook on LOW for 8 - 10 hours.

For the stovetop version:
Melt the cream cheese on medium heat (adding a couple ounces of the chicken broth and stirring will keep it from sticking and burning to the bottom of the pan). Add remainder of the broth and the 2 cans of cream of chicken soup. Stir (or whisk) to break up any lumps. Add potatoes, onion and bacon along with salt & pepper (if desired). Raise heat and bring to a boil. Once soup is boiling, turn heat back to low, cover soup and simmer for 35-40 minutes, stirring occasionally.

Serve with shredded cheese, bacon bits and chopped green onions.

----This is from a coworker, I've made it, it's amazing!----

[Edited on February 25, 2009 at 4:29 PM. Reason : add in]

2/25/2009 4:28:14 PM

^It seems like the base for that is mainly chicken broth/soup though... I'd expect it to taste more like creamy chicken soup with chunks of potato?

2/25/2009 4:32:29 PM

I think doing it in the slow cooker really helps with the potato flavor, letting it be more potato-like and not too chickeny. I've had it alot and I've never noticed any overbearing chicken flavor.

2/25/2009 4:37:42 PM

When I'm making potato soup and I don't plan it out ahead of time (I don't usually have cream lying around) I use this recipe: http://allrecipes.com/Recipe/Old-Fashioned-Potato-Soup/Detail.aspx

Works for me!

2/25/2009 9:58:31 PM

http://www.foodnetwork.com/recipes/alton-brown/leek-potato-soup-recipe/index.html


Ingredients

* 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
* 3 tablespoons unsalted butter
* Heavy pinch kosher salt, plus additional for seasoning
* 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
* 1 quart vegetable broth
* 1 cup heavy cream
* 1 cup buttermilk
* 1/2 teaspoon white pepper
* 1 tablespoon snipped chives

Directions

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

2/25/2009 11:14:59 PM

potato soup makes you fat as a mother fucker.

2/25/2009 11:18:47 PM

1-2 tbl butter
4 cups sliced leeks, white and light green parts only
4 cups diced peeled purple potatoes
6-7 cups water
1 tsp salt
1/2 cup heavy cream
chives, for serving

Melt the butter in a saucepan and saute the leeks over very low heat until just golden. Add the potatoes, salt and water in a pan and bring to a boil. Simmer 30 minutes, until the vegetables are tender. Let cool slightly, add the cream, and puree until smooth.

* This recipe is a vichyssoise so its supposed to be cold, but its still winter so fuck it. Also, I use half chicken stock/half water and put few cracks of pepper on top but this is the original recipe from the DesertCandy blog

[Edited on February 25, 2009 at 11:50 PM. Reason : .]

2/25/2009 11:46:49 PM

Polish Mushroom and Potato Soup

3 cups chopped wild mushrooms (oyster, portabello, etc)
1.5 quarts water
.5 cup butter
1.5 cups chopped onions
3.5 cups chopped celery w/ leaves
2 teaspoons caraway seed
1.5 quarts diced potatoes
.5 cup flour
2 quarts milk
1 cup heavy cream
salt and pepper to taste
chopped chives or parsley

Heat butter in saucepan. Add onion, celery, caraway, and mushrooms. Saute until celery is almost tender.

Meanwhile, combine water and potatoes in soup pot. Bring to a boil. Cook until potatoes are almost tender. Add veggies and return to a boil. Mash about half of the potatoes against the side of the pot with a spoon.

Combine flour and 1 cup milk. Whisk until smooth. Stir into soup pot. Boil 2 - 3 minutes. Add remaining milk and cream. Season with salt and pepper. Heat to serving temperature. Garnish with chives or parsley.



Vichyssoise
3 cups diced, peeled potatoes
3 cups sliced leek
2 quarts chicken stock
1 cup heavy cream
salt and pepper to taste
chopped fresh chives

Combine potatoes, leek, and stock in saucepan. Bring to a boil and simmer until veggies are very tender.

Puree veggies with a food processor until not quite smooth. Beat in cream and season to waste with salt and pepper. Return to heat. Heat until just at serving temperature. Garnish with chopped chives.

2/26/2009 2:26:05 AM

Do you enjoy corn? I have an amazing Potato & Corn chowder recipe that I have altered a bit from the original. Friends and family have declared it the best they've ever had however I would need to get the recipe out and type the whole damn thing. Hence, If you don't like corn then it's not worth it.

2/27/2009 5:49:09 PM

^ Can I have it?

2/27/2009 5:49:57 PM

Honestly, who doesn't like corn? Post it!

2/27/2009 6:21:20 PM

Start with 1x, 1x, and 1x

Mix.

2/27/2009 9:34:40 PM

^ Where's the fun in that?

2/27/2009 9:44:24 PM