Potato soup

Mr.ME said:

Looking for a good creamy potato and cheddar soup recipe
for about 4-6 people any help would be appreciated.

Baked Potato Soup by Sherry Haupt

2/3 c. butter
3/3 c. all purpose flour 7 c. milk 4 large potatoes, baked,
peeled and cubed 4 green onions, chopped 12 slices bacon
1-1/2 c. shredded cheddar cheese 1 c. sour cream salt to
taste black pepper to taste

Cook the bacon until browned; drain and crumble. Set aside.
In a large pot, melt the butter over medium heat; whisk in
flour until smooth. Gradually stir in milk, whisking
constantly until you have a thin smooth white sauce. Stir in
potatoes and green onions. Bring mixture slowly to the boil,
stirring frequently. Reduce the heat and simmer on low,
about 10 minutes. Stir in bacon, cheese, sour cream. Cook,
stirring, until cheese is melted and soup is thick and
creamy. Season with salt & pepper to taste.

Jill

Mr.ME said:

Looking for a good creamy potato and cheddar soup recipe
for about 4-6 people any help would be appreciated.

Here is mine and it works for cauliflower or celery as well.
(In fact, I nearly always make celery soup from the trimmed
leaves and bits when i cut up celery into sticks or pieces.)

In a suitable size pot, Peel and boil one medium potato per
serving. I use burbanks as a rule.

When a little more than half-hard (10 min of boiling) drain
liquid to a separate container leaving potatoes in sieve.

Return pot to stove and add butter sufficient for light
roux. Add a chopped onion and garlic to taste. Cook till
onions clear.

Remove pot from heat and stir in flour till thick. At this
point I re-introduce water from the boiling into the pot and
stir to mix thouroghly, adding to packets of chicken
bouillion. I think chicken stock would do in place of the
potato water but you would need to add salt.

Add whole milk equal to the liquid added above, return pot
to heat and stir.

Return potatoes to liquid while stirring. These may be
chopped before being returned or added as boiled and mashed
in the soup mix with a hand mixer. Stir mix to near boiling
to thicken.

Serve with shredded cheese placed on the surface of the
soup. Garnish with any preferred dry of fresh herb- sweet
basil is nice.

Soup can be made long in advance and re-heated to serve when
needed. It freezes well.

When the kids were children, this potato soup (sans cheese)
was their favorite meal replacement if they were down with
colds or flu. Mum and I , too.

Dennis

jmcquown said:

Mr.ME said:

Looking for a good creamy potato and cheddar soup recipe
for about 4-6 people any help would be appreciated.

Baked Potato Soup by Sherry Haupt

2/3 c. butter
2/3 c. all purpose flour 7 c. milk 4 large potatoes,
baked, peeled and cubed 4 green onions, chopped 12
slices bacon 1-1/2 c. shredded cheddar cheese 1 c. sour
cream salt to taste black pepper to taste

Cook the bacon until browned; drain and crumble. Set
aside. In a large pot, melt the butter over medium heat;
whisk in flour until smooth. Gradually stir in milk,
whisking constantly until you have a thin smooth white
sauce. Stir in potatoes and green onions. Bring mixture
slowly to the boil, stirring frequently. Reduce the heat
and simmer on low, about 10 minutes. Stir in bacon,
cheese, sour cream. Cook, stirring, until cheese is
melted and soup is thick and creamy. Season with salt &
pepper to taste.

Jill

Looks good. I think I'd saute' the onions briefly in a
little butter in the drained, unwashed bacon-frying pan.
Then deglaze it [a little water or chicken stock] and pour
into the stockpot.

-Bob

Dennis G. <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Mr.ME said:

Looking for a good creamy potato and cheddar soup recipe
for about 4-6 people any help would be appreciated.

Here is mine and it works for cauliflower or celery as
well........... Dennis

Well thank-you both for such a quick response- both sound
good and i'll have to try them both-guess we'll be having
soup tomorrow-lol

zxcvbob said:

jmcquown said:

Mr.ME said:

Looking for a good creamy potato and cheddar soup recipe
for about 4-6 people any help would be appreciated.

Baked Potato Soup by Sherry Haupt

2/3 c. butter
2/3 c. all purpose flour 7 c. milk 4 large potatoes,
baked, peeled and cubed 4 green onions, chopped 12
slices bacon 1-1/2 c. shredded cheddar cheese Jill

Looks good. I think I'd saute' the onions briefly in a
little butter in the drained, unwashed bacon-frying pan.
Then deglaze it [a little water or chicken stock] and pour
into the stockpot.

-Bob

Ah yes, I didn't mention I do saute the green onions, but
with all that lovely bacon fat, why use butter? ;-) And I do
add water or stock if the soup gets too thick, too quickly.

Jill

Mr.ME said:

Looking for a good creamy potato and cheddar soup recipe
for about 4-6 people any help would be appreciated.

6 Pounds White potatoes, cubed but not pealed
1/2 pound onions (or more) 6 or so cloves of garlic put
through a garlic press or minced
2/2 pound butter 1 Cup heavy cream 1 Cup Milk (More or less)
used to thin to desired consistency Salt & Pepper

Put Potatoes, onion and Garlic in Pot, add water to just
cover. Bring to a boil and reduce to a simmer, cook down to
a thick consistency. This will take 3 or more hours at sea
level more at higher altitude. Add butter and Cream, then
enough milk for desired consistency Add salt and pepper and
simmer for a few more minutes.

You may need to cut the amount in about half for you six
people. It will keep in the frig for a week to 10 days, so I
usually make allot.

--
JakeInHartsel

Mr.ME said:

Looking for a good creamy potato and cheddar soup recipe
for about 4-6 people any help would be appreciated.

6 Pounds White potatoes, cubed but not pealed
1/2 pound onions (or more) 6 or so cloves of garlic put
through a garlic press or minced
2/2 pound butter 1 Cup heavy cream 1 Cup Milk (More or less)
used to thin to desired consistency Salt & Pepper

Put Potatoes, onion and Garlic in Pot, add water to just
cover. Bring to a boil and reduce to a simmer, cook down to
a thick consistency. This will take 3 or more hours at sea
level more at higher altitude. Add butter and Cream, then
enough milk for desired consistency Add salt and pepper and
simmer for a few more minutes.

You may need to cut the amount in about half for you six
people. It will keep in the frig for a week to 10 days, so I
usually make allot.

--
JakeInHartsel