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Sep 9, 2008 02:13 PM

Potato chips in soup

I need to shop for staples....for lunch today I opened a container of TJ's roasted red pepper and tomato soup, and realized it was the low sodium version, which really does need a little salt, even for someone like me who rarely adds it when cooking. I also wanted something a little more substantial but am out of bread, crackers and croutons. I did have Honey Mustard and Onion Kettle Chips.....I filled the soup bowl, poured the soup over, and nuked it. The chips softened in the microwave, so I needed to top off the bowl with more soup. After stirring, the chips were like thin slices of scalloped potato, and the soup had the right amount of salt, plus a little zip from the mustard. Darn good - though something of a guilty pleasure.

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  1. I'll garnish potato chowder with crumbled potato chips, but never have I actually submerged and then nuked. Was it greasy at all?

    2 Replies
    1. re: ipsedixit

      No, not greasy, and with a nice comfort-food texture. The potato slices were very tender but did not turn to mush.

      1. re: ipsedixit

        I've got tons of spicy new chips, any new ideas on how to eat them?

      2. Sounds great! But I think I might like mine on top and crunchy.

          1. re: howchow

            Oh good gosh what a great idea, especially for kids!

            1. re: Whosyerkitty

              One of my favorite closet foods is Campbell's tomato soup, (already loaded with sodium!), topped with grated mozzarella cheese and potato chips. I stir it all together and each spoonful has got to have some soup, cheese and chip in it. This really satisfies and cures that hankering for some salt.

              1. re: greenstate

                YUM! That is a good idea, I love salty salty with crunch!

            2. re: howchow

              I saw emeril do it and Michael Chiarello do that. Never tried it personally, but why not.

            3. Good quality potato chips (olive oil fried) can be used as a shortcut ingredient in Spanish potato tortillas (omelets). Several innovative Spanish chefs endorse this idea. As with your soup, most of the chips soften.

              1 Reply
              1. re: paulj

                Now THAT is a terrific idea! A short-cut frittata - will try that very soon.

              2. Potato chips are so unapprciated. I have never been one to sit and eat chips and dip, but gosh I love a good sandwich with plain Lays potato chips layered in there with ham, cheese, and dill pickles. I also will eat BBQ chips with little dill pickle chips sandwiched in between two perfect potato chips,little bbq chip-pickle sandwiches!

                1 Reply
                1. re: chef chicklet

                  mmmm.... sounds great! any other ideas?