|
|
Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
|
Posts:
255
|
Posted:
Nov 3, 2009 5:09 PM
|
This is the best potato soup ever--It is a copycat of The Machine Shed--dont' know if that restaurant is nationwide.
2 1/2 pounds baby red potatoes, quartered
1/2 pound bacon, diced
1 jumbo onion, diced
1/4 bunch celery, diced
4 cups milk
4 cups water
2 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup (1 1/2 sticks) margarine
3/4 cup flour
1/4 bunch parsley, chopped
1 cup whipping cream
Shredded cheese, fried bacon bits, and/or
Chopped green onion for garnish
Boil potatoes in water to cover 10 minutes or until tender. Drain; set aside.
In large heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil. In heavy saucepan, over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired a larger amount of roux can be made to produce a thicker soup. Gradually add roux to soup, stirring constantly. Continue to cook, stirring until thick and creamy. Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
|
|
Moderator_Deanne
Posts:
1,704
|
Posted:
Nov 3, 2009 9:41 AM
|
> Add bacon to it, guys love bacon... well, and gals
> too. I love it! Everything is better with bacon! :D
I now have that ad with the dogs wanting bacon strips running through my head.
|
|
|
Posts:
1,101
|
Posted:
Nov 3, 2009 8:20 AM
|
WOW! I never realised there where so many recipes for potato soup, they look so good, i might try a few. My Mom uses left over mashed potatoes to make potato soup also, I've never tried it but have used them to thicken my soup if it was to thin.
|
|
Moderator_Sky
Posts:
1,521
|
Posted:
Nov 2, 2009 11:06 PM
|
There's a Baked Potato Soup recipe in the Kraft recipes. You could give that a try and see if it comes close.
|
|
|
Posts:
3
|
Posted:
Nov 2, 2009 11:33 AM
|
I absolutely love the baked potato soup from panera bread... does anyone have a recipe that is close to it?
|
|
Moderator_Sky
Posts:
1,521
|
Posted:
Nov 1, 2009 10:07 PM
|
> Unfortunately, "the hubs" doesn't like potato soup
Add bacon to it, guys love bacon... well, and gals too. I love it! Everything is better with bacon! :D
|
|
|
Posts:
143
|
Posted:
Nov 1, 2009 7:56 PM
|
Unfortunately, "the hubs" doesn't like potato soup much but am thinking of making a pot anyway because of this thread....I love potato soup and find it a comfort food.
My mother used to make potato soup with tomatoes....yuck to me so I will leave them out
|
|
|
Posts:
9
|
Posted:
Nov 1, 2009 7:53 PM
|
Another idea I had! I was sick this summer and was craving potato soup. I had some of the frozen diced potatoes made to microwave for mashed potatoes. I put them in a pot. Poured a box of chicken broth or stock in the pot, added carrots and peas, let it simmer 30 minutes or so and it was delicious!
|
|
|
Posts:
9
|
Posted:
Nov 1, 2009 7:49 PM
|
I hope you read this before you make your potato soup! To make your potato soup creamier and thicker, add 1/2 cup heavy whipping cream and 1/2 cup potato flakes ... yep, mashed potato flakes! That's what Shoney's does, or at least used to do, to thicken theirs!
I've just been working at examiner.com for a month and I've already written 25 or more articles. I have a cookie baking series I'm writing for the holidays. I published the first piece yesterday, reviewing Wilton's Cookie Exchange book... if you have ever or will ever decorate a cookie, pie or cake, this book is Heaven sent!
http://www.examiner.com/x-26032-Nashville-Comfort-Food-Examiner~y2009m10d31-Wilton-Cookie-Exchange-book-will-steal-your-heart-and-fill-your-gift-boxes
please click the button at the top of my page and subscribe to my emails to get notice of my articles as they are published... you don't want to miss the cookie series, recipes and all the other stuff I have planned!
http://tinyurl.com/comfortfoodnash
|
|
Moderator_Sky
Posts:
1,521
|
Posted:
Nov 1, 2009 1:26 PM
|
I was looking over this thread again and thinking it would be awesome to have some potato soup tonight. I have what I need to make it... mmm, yes, I think I will.
So much inspiration in this thread, thanks for all the recipes everyone!
|
|
|
Posts:
4
|
Posted:
Oct 30, 2009 9:03 AM
|
My family makes Mashed Potato Soup. It is very simple. You take mashed potatoes, they can be homemade or refrigerated or instant (this is a great way to use any leftover mashed potatoes). You then add roughly a cup and a half of sour cream. While cooking over medium heat you add half and half a little at a time. you want to keep stirring the soup while you add the half and half so that you can get it to the consistency that you want it. We then top the soup with sauted leeks and bacon crumbles. It is a hearty and filling soup that you will love.
|
|
|
Posts:
253
|
Posted:
Oct 28, 2009 9:11 PM
|
My mom & grandma always made potato dill soup, which is basically creamed potatoes with dill.
Peel & dice potatoes - preferably flavorful ones, such as yukon gold. Leave the skins on if you use red potatoes. Put in a pan with just enough water to cover. Boil until potatoes are soft.
Meanwhile, make white sauce - amount depends on how many potatoes you have!
Stir the potatoes into the white sauce & season with chopped dill.
If you like, you can add chopped onion to the white sauce and you can add chopped hard boiled egg to the soup.
|
|
|
Posts:
1
|
Posted:
Oct 28, 2009 4:55 PM
|
I got this off of a recipe website a couple of months ago and have already made it several times. It's so good, it tastes like a good restaurant potato soup, and it's pretty easy. I also add a strip or two of cooked and crumbled bacon, as well as some chopped carrots!
Delicious Ham and Potato Soup
Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or
to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
|
|
Moderator_Jane
Posts:
1,656
|
|
|
Posts:
1
|
Posted:
Oct 28, 2009 2:22 AM
|
My Grandma used to make it and we all loved it!!
5-6 potatoes chopped
onion chopped
canned mik
salt & pepper to taste
boil potatoes, when starting to get tender either used canned biscuits or make your own dumpling mix and add by dropping in and cook on a slow boil then add your canned milk or reguar milk if you prefer.
You can use more potatoes if you want, it's just however big a pot you want to make. It's great with buttered crackers!
|
|
|
|