280754 Mon Nov 07 11:16:28 -0800 2005 4 31 Home Cooking 0 1492381 I'd like to welcome my hard working husband home from his long commute with a steaming bowl of rich potato cheese soup. His favorite is marie calendars but I'm going to make it at home and make it better, WITH YOUR HELP!!! Can you help me? I googled and searched here (nothing here), but your tried and true recipes are far better than anything else out there. Thank you so much in advance! Mon Nov 07 11:16:28 -0800 2005 0 Soup Hound 1 1492403 I recently got Roy Finnamore's "One Potato, Two Potato" cookbook. Since I love potatoes so much, I tried to find the best cookbook, and this one was the top one recommended on Amazon. Two soups stand out, but the first you can get lots of recipes on the net so I'll just detail the second. Vichyssoise (leek/potato soup served cold), just serve it hot wih good cheddar grated in. Potato Parsnip and Cheddar Soup 1 1/2# russets - 1/2" chunks 2 carrots - thin slice 1/2 # parsnips thin slice 1 chopped onion 4 C chicken stock S & P 1/2 stick butter 1/2 C flour 1 1/2 C milk 1 1/2 C cheddar Simmer veg and stock 30 M. Meanwhile combine butter and flour in a pan, whisk in milk and stir till well thickened. Reduce heat, add cheese, stir to combine, don't boil. When veg. done combine well. Personal note: It occurs to me you might be able to make this soup just as well, and might even taste better, substituting 2 cups leeks sliced thin and first sauteed in butter for the parsnips. Mon Nov 07 12:06:20 -0800 2005 1492381 0 Niki Rothman 1 1492443 I make a baked potato soup that's really good and very cheesy! These are rough estimates: 3 large potatoes or 6 small potatoes, baked bacon half stick butter half yellow onion, finely chopped garlic clove, minced (or extra if you're like me!) 1/4 cup flour 5- 6 cups milk, chicken stock, or combination of both 1 1/2 cups shredded cheese I start, obviously, by baking the potatoes and then set them aside to cool. Then, I fry up the bacon... you can do as much or as little as you want... it's for topping the soup. I remove the bacon, retaining the bacon grease, and add the butter. Once the butter has melted, I add the onions (season with salt and pepper) and saute until soft, and then add the garlic and saute for 1 minute. Then I add the flour and cook a little bit until incorporated. I slowly add the milk or chicken stock until it thickens. Chop the potatoes in bite size pieces and then add the potatoes and cheese to the milk or stock mixture, and heat until potatoes are warmed up and cheese is melted. You can top the soup with whatever you like on your baked potatoes: sour cream, more cheese, the bacon, sliced green onions, etc. Mon Nov 07 14:02:06 -0800 2005 1492381 0 Katie Nell 1 1492449 I grew up eating the Potato Cheese Soup recipe from Laurel's Kitchen. It's hearty and really warming on a cold day. I made this recipe when my grandpa was in the hospital and not eating the hospital food to get him to eat again. It worked! Link: http://flgbtqc.quaker.org/recipes/potato.cheese.soup.html Mon Nov 07 14:20:46 -0800 2005 1492381 0 Celeste 1 1492475 So easy, so delicious. You won't believe it. Creamy herbed potato soup 2 large potatoes, peeled and cubed (about 1 lb./500g) 1 medium zucchini, cubed 4 cups chicken or vegetable broth 1 (approx.150 g size) herbed French-style cream cheese (like Boursin or Rondele) In a medium saucepan, combine the cubed potatoes and zucchini with the broth. Bring to a boil over medium-high heat, then cover, lower the heat, and simmer for 15 to 20 minutes, until the potatoes are squishy soft. Remove from heat. Now, if you have one of those nifty hand blender gizmos, you can use it to blend the mixture in the saucepan until it is perfectly smooth. (Or else use a regular blender or food processor.) Return the mixture to the saucepan and place over low heat. Crumble in the herbed cheese and gently heat, stirring until the cheese is melted and the soup is velvety smooth. Taste for seasoning and add salt and pepper if you think it needs it. Which it probably won't. Makes 4 to 6 servings. Mon Nov 07 15:35:55 -0800 2005 1492381 0 Nyleve