PrintWhat's your secret to the best tasting potato soup?
Potato soup is one of those universally popular comfort foods with a zillion variations. There are creamy, chunky, bisque, loaded-baked style, one's with bits of pork, potato soup to satisfy a vegetarian....Made with or without dairy...half&half provies even more richness. Can be seasoned with herbs or spices. Toppings abound....cheese, crisped potato skins, bacon bits...Potato soup can be rich enough to stand alone with only needing a salad to complete a meal. Served cold as an appetizer is another option. What's your secret to a killer potato soup?
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12 Comments:
Until marrying my husband, I've had cream of potato, but had never had potato soup.
Since we play MMOGs, this is our go-to dinner if we have to be online early or if money is tight. His recipe is so simple and yet I am addicted to it all year 'round.
5 lb of potatoes cut into cubes
water
a stick of butter
milk
decent amount of ground pepper
some garlic salt
He told me that when his mother made it, it had onions, but because I don't like onions, he doesn't use it. Also, for her personal batch, his mother would add sliced jalapenos. I've been meaning to try it with those or even serrano peppers, which I looove, some time.
Cassaendra at 7:21AM on 03/01/08
Mine's real basic but very popular with guests. I've never thrown out a drop... I simmer potato and onion slices in a chicken stock. It gets thickened with a good supply of medium white sauce with just a pinch of nutmeg and white pepper in it. My "secret" is a heavy pinch of dried dill thrown into the stock with the spuds and onions.
czken at 8:31AM on 03/01/08
To me, it's a waste of a good potato.
PerkyMac at 8:49AM on 03/01/08
potato-leek soup with a dollop of Boursin on top. i think it's an Emeril recipe (check food network for the recipe). my husband made it the other night. ridiculously delicious.
french tart at 10:42AM on 03/01/08
Anyone eaten a good bowl of potato soup in a restaurant?
Do you like the soup to be creamy or chunky?
JEP at 1:47PM on 03/01/08
Comfort food to the nth degree....Saute chopped bacon. Cut potatoes and onion - 1/2 inch cubes and fine chopped sweet onion - Cook them in a small amount of water . When soft, smash a little - add bacon and a suitable amount of milk and 1/2 and 1/2 Bring to just under a boil - add a chunk of butter, salt and pepper to taste,stir in and serve, Dinner for one or two in 20 minutes at minimal cost and effort.
A butter lettuce salad with walnut oil and lemon juice dressing and some finely chopped walnuts brings it to perfection.
suegsf at 1:32PM on 03/02/08
I make baked potato soup...
I dice leftover baked potatoes and season with seasoned salt and a little splash of hot sauce. Then I make a roux of 1/4 cup butter/flour. Add in chicken stock, milk, potatoes, cheddar, bacon, celery salt, onion powder, lots of cracked black pepper and simmer for a few minutes. At the end I put in a nice glob of sour cream and top with more bacon and green onions.
ChelleyD01 at 2:22PM on 03/02/08
Milk, light cream, cayenne, onion, salt, pepper, cabbage, bacon, and potatoes are the ingredients to my soup. I boil the potatoes, saute the onions until soft, then blend the potatoes and onions together so you don't bite into so many chunks of onion...I only blend them up until they're still a little chunky, so the soup isn't toooo creamy and runny. Then I add in milk, spices, cream, and butter until its the consistancy I like...add in the bacon, cabbage and heat until warm. Then top with a little cheese if I'm in the mood. Mmmmm.
AlBee at 3:21PM on 03/02/08
potato, leek
sorrel in the spring, spinach in autumn, chard or kale in winter
butter, milk
and blend it
Ouroboros at 9:42PM on 03/02/08
Roast Farmer's sausage, or if you can get a good ham bone (real ham, not that grocery store stuff) until nicely cooked. If it was a ham bone use that to make the stock, if not add your sausage to some water, along with the pan drippings, pour in a bottle of ale.
Add in your potatoes, celery and some spices (I use a couple of bay leaves salt, pepper, and some parsley) and cook till your veggies are about half way done. Add in some yellow onion, some red peppers, shallots, and garlic, and let this simmer. about half an hour before you want to serve it, ad some butter and cream and turn down to low heat.
If your soup is not as thick as you'd like add a bit of roux to thicken or a small package of instant mashed potatoes (I'm lazy so the instant works well here, and it's the only time you should use them!). Grate some good sharp Chedder cheese.
Serve with homemade bread and sprinkle with cheese over top.
thepirateking at 9:59AM on 03/03/08
Bacon
LiveToEat at 10:06AM on 03/03/08
bacon, extra sharp cheddar, onion & rosemary
jmarie at 10:42AM on 03/03/08