I need some assistance from my buddies out there , can anyone tell me how this is exactly made? I have had several people give me there thoughts and I need clarity and something yummy as my aunt sent a box of potatoes and they must go quickly!!!!
There are a lot of different ways-- but potatoes keep well for a few weeks in a cool dry dark place.
you might check these:
http://southernfood.about.com/od/potato … ecipes.htm
6-8 medium potatoes, peeled and chopped; set these to cook in water.
heat 1/4 c butter with 1/2 cup flour to make a thick paste, add milk gradually (about 2-4 cups. I've no recipe, and it is a bit different every time). Whisk very well as you add the milk, until smooth.
3-5 green onions, chopped
1-3 cloves garlic, pressed
bay leaf, basil, parsley, salt and pepper, all to taste. (We happen to like a lot of basil and pepper.) Keep just warm.
When the potatoes are nice and done (even a little mushy), add to the milk mix with part of the cooking water -- not too much, you are going for about a half-and-half mix of milk and water, and just enough creamy to balance the number of potatoes you have cooked. This is very easy to add or subtract for your family size (we actually use more potatoes than this, but there are ten of us) -- it's a very "forgiving" recipe.
Mix the soup well, and bring to simmer. Add:
1 C shredded cheese and 1 C sour cream. Warm through and serve.
Note: We love this soup just like that. Because we make it often (probably once a week during the winter), we change it up sometimes. Peas, ham, carrots, corn, sausage, bacon... all have found their way into this soup and been stellar
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Rochelle. I did not realize that thanks for letting me know that they keep for awhile.
Joy, Thank you for the recipe as I have printed it and will be using it as I noted on the recipe given by Joy from HubPages and the date.
I'm irish, so we have potato soup in our blood.
I invented...well, not really invented, but sort of stumbled into my tried/somewhat true recipe.
I never measure ANYTHING. Measuring is for people who play by the books.
I take 2 cans of cream of potato soup, don't care about the brand they all taste the same. Add 2 cans of milk. Bring to a boil.
After that it's simple: chop however much potato block into the mix that you want to, then add carrots, corn, green beans, etc., into the mix. Add black pepper and some salt. I use a seasoning that has some garlic and salts in it, works well in this soup.
If you want, bacon is a nice addition. I'm not a bacon fan, so I occasionally add corned beef or ground beef. Anything remotely irish works well.
This is a phenomenal recipe and a piece of cake to hit 100% each time...given, the ideal is to make your own "cream of" base, but I'm lazy and the canned stuff does a good job. This recipe also feeds at least 4 people with average sized bowls.
Quick and easy Potato Soup, A firm favourite at the German Grill where I used to work'
1/2 a Bunch soup greens, peeled and finely chopped
12 medium potatoes, peeled and cubed
2 large onions, finely chopped
1 clove garlic chopped
5 liters water
Salt Pepper to taste
1 bunch parsley
Add all the ingredients except the water, add enough water to cover all the vegetables,
bring it to the boil,
Once it boils, cover and let simmer for at least 2 hours,
Check on it every quarter of an hour or so, add water if getting to thick
remove the lid mash the soup.
Should be a fairy thick natural and hearty type of soup.
Serve with hot bread rolls and lashings of butter.
Whay are soup greens and what makes itthick? Is there another name for Soup Greens , when I go th the grocery store some of them I am certain will look at me dumfounded,
soup greens are usually celery and onions.
and potatoes have a lot of starch in them, which breaks down as they cook, thickening the soup. some recipies suggest the addition of cream... usually though, you let the spuds cook, and they do all the thickening. that recipie sounds yummy!
ok, just get some celery and onions. don't worry about what they're called. now, the thickening agent in potato soup is the potatoes themselves. As they break down during the cooking process the starch in spuds thickens the soup. some recipies add a little milk or cream or even cheese to smooth out the flavor, and make the soup creamy. but it's really simple. other recipies advise you to run the soup through the blender (after it's cooled a little!) or use an immersion blender to make the soup smooth with no potato lumps.. but the choice is yours!
Soup greens, are usualy, a couple of potatoes, some tops of celery as well as parsley a few carrots an onion and a turnip or two, then a few leeks.
Best to process all in the blender with the exception of the leeks ehich you chop fairly thinly.
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