Potato Soup

J S said:

I've been reading this group for a while now and enjoy it very much.I
need help finding a way to make potato soup. Being from up north I
recall having some of the best I've ever tasted in a tiny NJ
eatery.Unfortunately,the lady who made it passed away,and I've never been
able to duplicate it. The owner of the place was no help. It was very
creamy and had a garlic tang to it. Can someone help? It had a starter
base of bacon. That's all I know, and the lady was from the south Alabama, I
think.

Naturally I can't say for sure, but I'd guess the soup was made with a
rich home-made chicken stock. It sounds like the fat was rendered from
the bacon. Onions and garlic would then be browned in the fat. Then
chopped, peeled potatoes and stock would have been added. The soup was
then boiled to soften the potatoes. Perhaps the potatoes were then
passed through a food mill. (Or not. Was the soup chunky or smoothe?)
Then cream, salt, and perhaps more garlic, were added.

--Lia

On Wed, 16 May 2007 19:27:43 -0400, [email hidden] (J S) rummaged
among random neurons and opined:

Quoted message said:

Ive been reading this group for a while now and enjoy it very much.I
need help finding a way to make potato soup.Being from up north I
recall having some of the best Ive ever tasted in a tiny nj
eatery.Unfortunatlly,the lady who made it passed away,and Ive never been
able to duplicate itThe owner of the place was no help.it was very
creamy and had a garlic tang to it,,,can someone help?.It had a starter
base of bacon,thats all I know and the lady was from the south.Alabama I
think.

What you recall tasting in the potato soup might not have been garlic,
but leeks (the below has no bacon in it, but you could certainly saute
some chopped raw bacon in with the leeks):

@@@@@ Now You're Cooking! Export Format

Leek And Potato Soup

soups and stews

5 leeks
3 tablespoons butter
3 cups potatoes; diced
1 quart chicken broth
2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour

Wash the leeks, split them lengthwise, and cut into thin slices after
removing all sand. Saute in 3 tablespoons butter in a large skillet
for about 4 mins. Add the potatoes and the broth and bring to a boil.
Boil for 2 mins. Reduce heat and simmer until potatoes are tender.
Season to taste with salt, cayenne and nutmeg. Strain out the
vegetables and puree in food processor. Return to the broth. Melt 2
tablespoons butter in a saucepan over low heat and stir in the flour.
Add 1 1/2 cups of the broth and blend well until the mixture thickens.
Return to the kettle and stir until soup comes to a boil.

Vichyssoise variation:

Prepare soup as above and allow it to cool. Add 1 1/2 cups heavy
cream and blend well. Chill in refrigerator. Serve chilled.

Contributor: James Beard

Yield: 4 servings
Terry Pulliam Burd

--
"Just what kind of jackassery do I have to put up with today?" Danae
in "Non Sequitur"

To reply, replace "spaminator" with "cox"

In article <[email hidden]>,

Julia Altshuler said:

Naturally I can't say for sure, but I'd guess the soup was made with a
rich home-made chicken stock. It sounds like the fat was rendered from
the bacon. Onions and garlic would then be browned in the fat. Then
chopped, peeled potatoes and stock would have been added. The soup was
then boiled to soften the potatoes. Perhaps the potatoes were then
passed through a food mill. (Or not. Was the soup chunky or smoothe?)
Then cream, salt, and perhaps more garlic, were added.

--Lia

Sounds like a pretty good soup, Lia. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Julia Altshuler wrote on 16 May 2007 in rec.food.cooking

Quoted message said:

J S said:

I've been reading this group for a while now and enjoy it very
much.I need help finding a way to make potato soup. Being from up
north I recall having some of the best I've ever tasted in a tiny
NJ eatery.Unfortunately,the lady who made it passed away,and I've
never been able to duplicate it. The owner of the place was no
help. It was very creamy and had a garlic tang to it. Can someone
help? It had a starter base of bacon. That's all I know, and the
lady was from the south Alabama, I think.

Naturally I can't say for sure, but I'd guess the soup was made with a
rich home-made chicken stock. It sounds like the fat was rendered
from the bacon. Onions and garlic would then be browned in the fat.
Then chopped, peeled potatoes and stock would have been added. The
soup was then boiled to soften the potatoes. Perhaps the potatoes
were then passed through a food mill. (Or not. Was the soup chunky
or smoothe?)
Then cream, salt, and perhaps more garlic, were added.

--Lia

Bet I'm north of you....

The base for this soup is chicken stock and lots of left over mashed
potatoes and it could, in a pinch, be called potato soup. I've been told
it is very good.

Perhaps you could, from this recipe, get closer to the soup you're looking
for. Just fiddle with it a bit. The potatoes were mashed with salt,
pepper, butter and a little milk; as that's the way I make my mashed
potatoes. And this soup is a recipe to use up left overs. If it isn't
'thick enough' add instant potato flakes.

Beware I am a heavy hand with the garlic so cut it back a bit if that's a
problem.

@@@@@ Now You're Cooking! Export Format

Vadalia Onion Chowder

Soups/Chowders

4 slices bacon -chopped bite sized; -not crumbled
2 tbsp olive oil; or use bacon fat
4 vadialia onions; sliced
2-3 cups mashed potatoes (leftovers); I used 3
4 cloves garlic; minced
2 boxes chicken stock (approx 30 oz)
2 cups corn kernels (I used 2 cans)
2 bay leaf; (optional)
1/4 tsp dried thyme
fresh ground black pepper; LOTS
salt to taste
sour cream; see note*

Fry the bacon crisp. drain well the bacon and reserve. (Used later.)
Heat bacon fat in large pot. low medium to med heat.
Make the onions bite sized, add to pot, cook till tender, about 10 min.
Mince the garlic, add to pot, cook 1 minute or so more.
Add broth, potatoes; stir well, then add the corn, bay leaves, thyme.
Increase heat to mediun high. Bring the soup to a boil.
Remove the pot from the heat. Remove the bay leaves. Season with salt
and pepper.

Add sour cream.

*Note add the sour cream just before serving by the tablespoon per bowl.

This freezes better without the sour cream.

Serve in soup bowls, and sprinkle crumbled bacon on top.

Notes from my recipe software that I've added over time:

this recipe may need more garlic than called for.

Note: I just stirred the crumbled bacon in with the whole batch.

I used some turkey Stock in with this (excellent.)

Used 5 or 6 sweet onions

6-7 potatoes served as mashed.

I Didn't have vidalia onions so I used locally grown sweet onions instead.

I added a coarsely grated carrot for colour.

I think some brocolli florets might be nice 'for colour' as well

Contributor: Alan
** Exported from Now You're Cooking! v5.81 **

In article <[email hidden]>,

(J S) said:

Ive been reading this group for a while now and enjoy it very much.I
need help finding a way to make potato soup.Being from up north I
recall having some of the best Ive ever tasted in a tiny nj
eatery.Unfortunatlly,the lady who made it passed away,and Ive never been
able to duplicate itThe owner of the place was no help.it was very
creamy and had a garlic tang to it,,,can someone help?.It had a starter
base of bacon,thats all I know and the lady was from the south.Alabama I
think.

Old family recipe. Try it before you knock it.

Isaac

==

Potato-Pasta Soup

2-3 Potatoes -- Waxy, Yukon Gold or Red
1 can Evaporated Milk (not the sweetened stuff)
2 oz. Spaghetti
1-2 tbsp. butter
salt and black pepper

Directions:

Peel and cube potatoes into 1/2" dice. Put in cold water, add salt and
bring to a boil. After potatoes boil for a few (3 or so) minutes, break
up spaghetti and add. You don't want mushy potatoes, so it takes some
practice to know what size to cube the potatoes, but they should both be
done about the same time. Drain well, add evaporated milk, butter,
salt, pepper, and if you like, dilute with a little of the water the
potatoes were boiled in.

<[email hidden]>, [email hidden]
(J S) wrote:
Ive been reading this group for a while now and enjoy it very much.I
need help finding a way to make potato soup.Being from up north I recall
having some of the best Ive ever tasted in a tiny nj
eatery.Unfortunatlly,the lady who made it passed away,and Ive never been
able to duplicate itThe owner of the place was no help.it was very
creamy and had a garlic tang to it,,,can someone help?.It had a starter
base of bacon,thats all I know and the lady was from the south.Alabama I
think.
Old family recipe. Try it before you knock it.
Isaac
==
Potato-Pasta Soup
2-3 Potatoes -- Waxy, Yukon Gold or Red
1 can Evaporated Milk (not the sweetened stuff) 2 oz. Spaghetti
1-2 tbsp. butter
salt and black pepper
Directions:
Peel and cube potatoes into 1/2" dice. Put in cold water, add salt and
bring to a boil. After potatoes boil for a few (3 or so) minutes, break
up spaghetti and add. You don't want mushy potatoes, so it takes some
practice to know what size to cube the potatoes, but they should both be
done about the same time. Drain well, add evaporated milk, butter, salt,
pepper, and if you like, dilute with a little of the water the potatoes
were boiled in.

THanks sounds great..will try it
J---

These are great recipes...will try them all ! It was a "chunky" style I
had.,,,never can haxe too much garlic!!...J--

isw wrote

Quoted message said:

Old family recipe. Try it before you knock it.

Isaac

==

Potato-Pasta Soup

2-3 Potatoes -- Waxy, Yukon Gold or Red
1 can Evaporated Milk (not the sweetened stuff)
2 oz. Spaghetti
1-2 tbsp. butter
salt and black pepper

Ye gawds, this is so bland as to be "convalescent" food, looks like one of
those "sick room" recipes from my mom's c. 1930 high school home economics
textbook...

Needs some livenin' up, at least add an onion, some hot sauce, some garlic,
some paprika, some *something*...as is it reminds me of the tragically bland
Midwest Germano - Norwegian "cuisine" I grew up with.

--
Best
Greg

This is a really good potato soup!

http://www.panix.com/~clay/cookbook/bin/show_recipe.cgi?soup+recipe1

--
Clay Irving <[email hidden]>
Nicknames stick to people, and the most ridiculous are the most adhesive.
- Thomas Chandler Haliburton

J S said:

Ive been reading this group for a while now and enjoy it very much.I
need help finding a way to make potato soup.Being from up north I
recall having some of the best Ive ever tasted in a tiny nj
eatery.Unfortunatlly,the lady who made it passed away,and Ive never been
able to duplicate itThe owner of the place was no help.it was very
creamy and had a garlic tang to it,,,can someone help?.It had a starter
base of bacon,thats all I know and the lady was from the south.Alabama I
think.
Thanks.Smitty

I have a recipe for a baked potato soup. It is quite yummy. We got the
recipe from a winery in Sonoma. It says it serves 4, but it sure seems
like quite a few more servings than that. Unless they are 4 very, very
hungry people.

Baked Potato Soup – Larson Family Winery

4 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
1 cup chopped scallions (or green onions)
¾ teaspoon salt
½ teaspoon ground black pepper
12 slices bacon – about 1 lb before cooking
5 ounces shredded sharp cheddar cheese
1 (8 ounce) container sour cream

Bake potatoes 1 hour in a 400 degree F oven. Cut potatoes in half, and
scoop out the inside of the potatoes and set aside. Reserve the skins,
and back in oven until crisp to use as small edible bowls if you wish.
Melt the butter in a large skillet over medium low heat. Stir in the
flour to make a roux. Cook about 1 minute, stirring constantly.
Gradually pour in the milk while stirring until all the milk has been
added. Bring heat to medium and keep stirring until the soup mixture
starts to get thick. Add the potatoes, green onions, salt, ground black
pepper, bacon and cheese. Stir well and continue to heat for about 15
minutes, allowing the flavors to blend. Stirring well, mix in the sour
cream until well blended with the soup. If the soup is too thick, add
milk, chicken broth or water. Serve immediately in the baked potatoes
halves for a little extra fun. Top with extra chopped green onions or
cheddar cheese. Serves 4.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

In article <[email hidden]>,

Gregory Morrow said:

isw wrote

Quoted message said:

Old family recipe. Try it before you knock it.

Isaac

==

Potato-Pasta Soup

2-3 Potatoes -- Waxy, Yukon Gold or Red
1 can Evaporated Milk (not the sweetened stuff)
2 oz. Spaghetti
1-2 tbsp. butter
salt and black pepper

Ye gawds, this is so bland as to be "convalescent" food, looks like one of
those "sick room" recipes from my mom's c. 1930 high school home economics
textbook...

Needs some livenin' up, at least add an onion, some hot sauce, some garlic,
some paprika, some *something*...as is it reminds me of the tragically bland
Midwest Germano - Norwegian "cuisine" I grew up with.

I love spicy more than most, and I can eat hotter dishes than almost
anybody I know. And I love this soup.

And 'll bet you didn't follow my advice, did you? You just knocked it
without trying it first.

Isaac

Caryn Nadelberg said:

J S said:

Ive been reading this group for a while now and enjoy it very much.I
need help finding a way to make potato soup.Being from up north I
recall having some of the best Ive ever tasted in a tiny nj
eatery.Unfortunatlly,the lady who made it passed away,and Ive never
been able to duplicate itThe owner of the place was no help.it was
very creamy and had a garlic tang to it,,,can someone help?.It had a
starter base of bacon,thats all I know and the lady was from the
south.Alabama I think.
Thanks.Smitty

I have a recipe for a baked potato soup. It is quite yummy. We got
the recipe from a winery in Sonoma. It says it serves 4, but it sure
seems like quite a few more servings than that. Unless they are 4
very, very hungry people.

Baked Potato Soup – Larson Family Winery

4 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
1 cup chopped scallions (or green onions)
¾ teaspoon salt
½ teaspoon ground black pepper
12 slices bacon – about 1 lb before cooking
5 ounces shredded sharp cheddar cheese
1 (8 ounce) container sour cream

Bake potatoes 1 hour in a 400 degree F oven. Cut potatoes in half,
and scoop out the inside of the potatoes and set aside. Reserve the
skins, and back in oven until crisp to use as small edible bowls if
you wish. Melt the butter in a large skillet over medium low heat.
Stir in the flour to make a roux. Cook about 1 minute, stirring
constantly. Gradually pour in the milk while stirring until all the
milk has been added. Bring heat to medium and keep stirring until
the soup mixture starts to get thick. Add the potatoes, green
onions, salt, ground black pepper, bacon and cheese. Stir well and
continue to heat for about 15 minutes, allowing the flavors to blend.
Stirring well, mix in the sour cream until well blended with the
soup. If the soup is too thick, add milk, chicken broth or water.
Serve immediately in the baked potatoes halves for a little extra
fun. Top with extra chopped green onions or cheddar cheese. Serves
4.

That recipe sounds fantastic! I'm going to have to give it a try. I've got
everything on hand except bacon and potatoes, though. :~)

kili

kilikini wrote:

<snippety>

Quoted message said:

That recipe sounds fantastic! I'm going to have to give it a try. I've got
everything on hand except bacon and potatoes, though. :~)

Me three.

--
Cheers
Chatty Cathy - who passes some potatoes and bacon to kili