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  1. #1
    Delbert Ealy's Avatar
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    potato soup

    So I'm off today, the wife is working and I'm cooking my families favorite dish.
    5 lbs of potatoes diced
    8 cups of water
    1 lb of bacon
    6 green onions chopped
    1 cup heavy cream
    4 oz parm
    8 oz mozzarella

    I dice the potatoes and chop the onions and put them in a large pot with the water and cook the sh!t out of them. Ok so I cook them until they start to slip the skins and the water starts to thicken.
    In the meantime cook the bacon until crisp, drain and crumble.
    After potatoes are cooked add in all the other ingredients and stir until cheeses are melted.
    Serve.
    I made this with ham as well, but everyone likes the bacon better.
    I made peanut butter no-bake cookies for dessert.

    Laminated metals specialist, Kitchen knife and gadget maker
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  2. #2
    Senior Member spinblue's Avatar
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    Well played Delbert.

    I've noticed in the last bag of potato's I got, an off taste. They taste good mashed but raw, they're just didn't do it for me. It's missing that true potato flavor.

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    Nice!

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    Not to hijack your thread but I made some poatato soup the other day. It couldn' have been easier-used some leftover mashed potatoes i had. It was great and very fast ryan

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    Still Plays With Blocks
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    BINGO! Have had a taste for some potato soup and the wife and I both thought about making some recently. I'll try the above recipe.

  6. #6
    Das HandleMeister apicius9's Avatar
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    Potato soup is one of my favorite things in the world. That looks like about 2 servings, I thought you were a family of six I use chicken stock or whatever fresh stock I might have, and since leeks are my favorite vegetable, I use plenty of those instead of the green onions, but otherwise it's the same concept. Now I need to go and get lunch.

    Stefan

  7. #7
    Delbert Ealy's Avatar
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    Quote Originally Posted by apicius9 View Post
    Potato soup is one of my favorite things in the world. That looks like about 2 servings, I thought you were a family of six I use chicken stock or whatever fresh stock I might have, and since leeks are my favorite vegetable, I use plenty of those instead of the green onions, but otherwise it's the same concept. Now I need to go and get lunch.

    Stefan

    Stefan,
    The first time I made this I got 2 nights meals out of it, not anymore. My 2 eight year old girls eat more of this than I do.
    It does benefit from some pepper, but I don't add it into the pot, because my wife is allergic to pepper.

    I think it would be great with leeks, I havn't tried it than way because my wife likes green onions better.

    Laminated metals specialist, Kitchen knife and gadget maker
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  8. #8
    Senior Member ThEoRy's Avatar
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    I like to start by dicing raw bacon and sweating them out in the pot first then adding the onions to the bacon with the bacon grease and let it cook together. This builds your layers of flavors nicely. Then I usually use chicken stock in place of just water for more flavor. Can't go wrong with cheddar either. Question, are you blending this as well? I usually blend and strain, then add some more crisp diced bacon and sliced scallion for texture. Then serve with a nice crusty bread... mmmm
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    I start mine with a soffritto of fine brunoise of carrots celery and onion, sautéed till quite soft- it disappears into the soup and provides a nice flavor base. I haven't tried adding mozzarella, I will try that next time!
    Spike C
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  10. #10
    Delbert Ealy's Avatar
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    Quote Originally Posted by ThEoRy View Post
    I like to start by dicing raw bacon and sweating them out in the pot first then adding the onions to the bacon with the bacon grease and let it cook together. This builds your layers of flavors nicely. Then I usually use chicken stock in place of just water for more flavor. Can't go wrong with cheddar either. Question, are you blending this as well? I usually blend and strain, then add some more crisp diced bacon and sliced scallion for texture. Then serve with a nice crusty bread... mmmm
    I do that when I make stew, and when I am using full sized onions. I don't want to lose any color from the grren onions.
    I don't blend, my wife likes the chunks of potato.

    The chees is nice for both texture and flavor, it is almost thick enough to eat with a fork.

    Laminated metals specialist, Kitchen knife and gadget maker
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    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

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