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potato soup ideas

d
dimsumgirl Feb 7, 2009 02:30 PM

I just bought a great big bag of russet potatoes and would like some ideas for potato soup. Other ideas for ways to enjoy the p!otatoes would be appreciated as well. I also have lots of shitake mushrooms on hand. TIA

  1. f
    froddard Feb 7, 2009 02:54 PM

    I just finished an enormous batch of potato soup - it fed me lunch for over a week.
    Navy beans and potatoes and carrots cooked in chicken stock, thickened with yogurt and flour right at the end and piles of fresh dill mixed in. Delicious recession food!

    1. a
      Agent Orange Feb 7, 2009 04:29 PM

      I made some potato kale soup just today. All I did was sautee some onions and garlic for a few minutes in olive oil. Then I added salt, fresh ground pepper, and red pepper flakes. Then I threw in my cubed potatoes, tossed, then covered with water. When the potatoes were softened, I whizzed the mixture up with my stick blender, then I added several handfuls of slivered kale. Let that soften, then checked my seasoning, and... lunch! Unbelievably easy, cheap, and healthy. This is a shortcut version of Portuguese kale soup that I like to make, but I left out the Portuguese sausage (chouriço or linguiça) because I didn't have it on hand. If I had had some chicken stock on hand I would have used that instead of water, but it was still quite good, if simple. For dinner I reheated some of the soup and ate it alongside bratwurst and roasted brussels sprouts.

      I bet your potatoes, along with some aromatics, thyme, and another root veggie like parnsip or turnip would make a great soup. Having an immersion blender has made my life much easier. I would add your chopped shitakes after blending the potato mixture. Let us know how your soup endeavor turns out

      1. goodhealthgourmet Feb 7, 2009 04:54 PM

        alternatives to soup:
        gratin
        strata
        wasabi mashed (you could use some of the shiitakes iin there)
        Pommes Anna

        here's a gratin recipe that uses both baking potatoes and shiitakes:
        http://allrecipes.com/Recipe/Potato-and-Shiitake-Mushroom-Gratin/Detail.aspx

        and this recipe sounds delish:
        http://www.bigoven.com/89650-Garlic-P...

        1. Father Kitchen Feb 8, 2009 03:37 AM

          In my opinion, one of the greatest soups of all time is Potage Parmentier which is a creamy potato leek soup. And potatoes are always good in casseroles and hashes. One very good recipe is Laura Calder's Truck Stop Pork Chops on the Canadian Food Channel web site. You build up layers of thinly sliced onions, then potatoes, then browned pork chops and a bit of bacon (if my recollection is correct), herbs (I think she used some juniper berries). more onions, and potatoes. Pour in broth and cover with parchment and then the casserole lid. Cook in a medium oven. It is really good.
          Or go to any web site with South American cooking. Potatoes are used in surprising ways, including in dishes like ajiaco de gallina or locro and its variations.
          When we have leftover mashed potatoes, I often use them to thicken vegetable soups.
          And then there are chowders.
          Good luck.

          1. p
            Phoebe Feb 9, 2009 02:25 PM

            My favorite is Julia Child's Cream of Potato and Leek soup. Saute 3 cups of leeks, 1 carrot and 1 stalk of celery (each chopped) in a little butter. Add a few diced potatoes and 3 cups of milk or cream. (I uses 1/2 and 1/2) Salt and pepper to taste. When serving, I add a dollop of sour cream to the middle of the bowl. MMMM!

            2 Replies
            1. re: Phoebe
              a
              aravenel Feb 10, 2009 06:41 AM

              I make the same thing, but leave out the milk/cream. If you hit the soup with a stick blender, the potatoes will break up and leave the soup with a nice creaminess without the cream.

              Although a little dollop of cream at the end does make a frequent appearance in my version...

              1. re: aravenel
                Will Owen Oct 8, 2012 12:06 PM

                I use 2% milk in mine, though I do start off with butter, and instead of my stick blender I continue to use my wiggly-wire potato masher, mashing the spuds just enough to make the soup nice and thick but still with good chunks of potato. Potato and leek, potato and onion, potato and corn or cabbage or what have you. Always used to start with bacon, but I'm feeding a veggie these days so that's out, as is any form of seafood, but I can always add some back in for my own lunch.

            2. p
              pomme de terre Feb 10, 2009 07:26 AM

              One of my winter favorites is Broccoli and Cheddar Soup, which is thicked with potatoes. Dash of cayenne to cut the richness. Mmmm.

              1. prima Oct 7, 2012 06:28 PM

                Bumping this older thread. I have a lot of potatoes that need to be processed in the next couple days. Will likely start with a potato and leek soup.

                Anyone have any potato soup recipes they love, that haven't already been mentioned in this thread?

                10 Replies
                1. re: prima
                  f
                  fourunder Oct 8, 2012 12:11 AM

                  Chowders

                  1. re: fourunder
                    prima Oct 8, 2012 01:31 PM

                    I spent 12 days in the Maritimes this past August, and overdosed on daily, sometimes twice-daily, chowder. Will be a long time before I'm in the mood for chowder again. ;-)

                    But thanks fo the idea!

                  2. re: prima
                    splatgirl Oct 8, 2012 09:32 AM

                    Baked potato soup
                    Basically a dairy-rich cream of potato or chowder with some bacon in it, garnished with grated cheese, scallions and more bacon, of course.

                    1. re: splatgirl
                      s
                      SAHCook Oct 8, 2012 05:47 PM

                      That's my suggestion, too! Love that - like a soup version of loaded baked (or mashed) potatoes :) There are people who put peas in it, but who puts peas on their loaded baked potatoes? I could see adding broccoli, maybe, but we don't.

                    2. re: prima
                      h
                      heathpack Oct 8, 2012 11:44 AM

                      The Mexican market near us puts 10 pound bags of russet potatoes on sale for $1 semi-regularly. Corn chowder is about the only soup I make from that, mostly because the other standby (Potato & Cheddar soup) is too caloric.

                      However, I have become quite strategic in doing up these potatoes into freezable forms. Potato gnocchi is one option (in fact I made 200 yesterday), also pierogies and twice-baked potatoes freeze perfectly. Roesti are excellent topped with cheese and sour cream for lunch. We ate potato tacos for dinner 2 nights ago. Last time we had some leftover cooked lamb in the freezer which became shepherds pie.

                      H

                      1. re: heathpack
                        prima Oct 8, 2012 01:33 PM

                        Thanks. I've got about 10 lbs of slightly injured by my potato fork potatoes, so I've got pierogi and soup on my agenda. Have been avoiding bacon & cheddar , so I don't want to do twice-baked potatoes at home- tempting enough when they're offered at a steakhouse!

                        Agree, roesti are delicious. Also delicious to sandwich goulash between 2 roesti/latkes/potato pancakes.

                      2. re: prima
                        a
                        anakalia Oct 8, 2012 07:27 PM

                        I love the Locro de Papa recipe on the "Laylita's Recipes" blog -- it's potatoes, annetto seed, milk, chives or green onions, avocados and queso freso (well, that's what I use, I think she uses something different?). It's a great detour from your typical American potato soup, and the avocado and cheese make it a full meal in and of itself.

                        1. re: anakalia
                          paulj Oct 8, 2012 09:45 PM

                          Potato soup is practically a national dish in Ecuador, especially in the highlands. Laylita is a great source. The inclusion of a mild cheese that resists melting is a distinctive touch. The ajiote as color, but not much flavor.

                          http://laylita.com/recipes/2008/01/08...

                          1. re: paulj
                            prima Oct 10, 2012 12:46 PM

                            thanks for the link!

                        2. re: prima
                          k
                          kengk Oct 9, 2012 03:30 PM

                          My usual recipe is very simple.

                          Simmer diced potatoes in chicken stock (obviously the better the stock the better the soup) until tender. While that is going, saute diced onion and celery in some oil or preferably bacon grease.

                          Add the onion and celery to the potatoes, add whole milk and however much butter your waistline can tolerate.

                          Diced ham or smoked sausage are worthy additions.

                          Lots of black pepper.

                        3. Cheese Boy Oct 7, 2012 06:33 PM

                          Spinach, cubed potatoes, evoo, and a few Reggiano rinds.
                          Cook it all together and serve with some crusty bread.

                          2 Replies
                          1. re: Cheese Boy
                            prima Oct 8, 2012 01:35 PM

                            thanks, Cheese Boy.

                            Also considering David Leite's Azorean kale, sausage, bean and potato soup http://www.seriouseats.com/recipes/20... Similar type of soup, but an Azorean take.

                            1. re: prima
                              Cheese Boy Oct 9, 2012 12:15 AM

                              I have recommended that soup somewhere on CH before. It's a goody.
                              This picture does a spud justice --> http://www.joetsang.net/downunder/pot...

                              Do you feel a little low on carbs?

                          2. ipsedixit Oct 7, 2012 07:58 PM

                            Chinese oxtail soup.

                            1 Reply
                            1. re: ipsedixit
                              prima Oct 8, 2012 01:39 PM

                              Didn't even know that called for potatoes. Will have to order it one of these days.

                            2. m
                              masha Oct 8, 2012 08:12 AM

                              Broccoli Vichysoisse (this is an adaptation of the recipe for Spinach Vichysoisse from the Bakery Lane Soup Bowl Cookbook)

                              5-6 cups diced potatoes
                              1 cup diced onions or leeks
                              1-1/2 cup water
                              3 cups milk
                              about 10 oz chopped broccoli (stems & flowers)
                              1 cup cream (or half & half)
                              3 cups chicken broth
                              kosher salt
                              freshly ground pepper

                              1. Place potatoes, onions and water in generously sized saucepan. Bring to a boil, cover, and simmer until potates are quite tender, about 1/2 hour.
                              2. Add chopped broccoli and return to simmer until broccoli is also quite tender. (Keep an eye on the water and add a bit more if the level gets too low.)
                              3. Remove pot from heat and add milk. Puree potato-broccoli mixture using immersion blender or conventional blender. It should still be a bit chunky, not smooth.
                              4. If necessary, transfer mixture to larger stock pot so that it will accomodate the remaining liquid. Then add broth and cream. Season with salt and pepper to taste.
                              5. Heat through if you plan to eat immediately as a hot soup. Or, refrigerate and (a) serve chilled, or (b) reheat later.

                              The taste improves if you let it sit, so it's best made a day in advance.

                              2 Replies
                              1. re: masha
                                prima Oct 8, 2012 01:29 PM

                                sounds interesting, thanks!

                                1. re: masha
                                  m
                                  masha Oct 9, 2012 06:23 PM

                                  Just realized that I omitted 1 ingredient -- 1/4 cup butter , which should be added to the potatoes, water, etc in the first step of the recipe.

                                2. mamachef Oct 8, 2012 12:32 PM

                                  I make a fairly plain potato soup: mirepoix, chicken stock, potatoes and leeks; enriched with a little cream and butter. The fun comes in with the garnishes; bowls of chopped crunchy bacon bits, tomato cubes, ham cubes, shredded cheese, chopped green onions, croutons, popcorn, sour cream......great for a potluck style party. A baked potato bar can also be set out with customizeable ingredients, and people generally love it. Something I do when baking potatoes is bake extra for twice-baked, and I keep them around because as far as I'm concerned they're equally good for breakfast, lunch, dinner, or a snack. :)

                                  1 Reply
                                  1. re: mamachef
                                    prima Oct 8, 2012 01:29 PM

                                    thanks, mamachef ;-)

                                  2. p
                                    pegathaismyname Oct 8, 2012 09:51 PM

                                    What about a Spanish tortilla? http://www.foodnetwork.com/recipes/fo...

                                    1. c
                                      cocktailhour Oct 9, 2012 11:37 AM

                                      Green chile chowder. You can use several hatch green chiles, or fresh poblano or anaheim, roasted and peeled. Saute a chopped onion until translucent but not brown. Add 2-4 garlic, minced, and cook until fragrant. Add 2 lb russets, peeled and cut into small cubes. Add chicken or other broth to cover, around a quart, and 1/2 tsp cumin, plus salt. simmer for 20 minutes or until potato is tender. also add your roasted peppers, roasted, peeled, and chopped fine. I like to add a minced fresh jalapeno just after the garlic, as well. Once potato is tender, remove 1-2 cups and puree the rest. return the chunky part. Add about 1.5 cups of dairy--I use a mix of whole milk and half and half. Or more to desired consistency. heat for several minutes. squeeze in some lime and correct seasonings. serve with shredded cheddar and cilantro.

                                      2 Replies
                                      1. re: cocktailhour
                                        s
                                        SAHCook Oct 9, 2012 02:43 PM

                                        Ok, I had to read this a couple times. In my rush to read it, I misread the first line. Green Chile POWDER?? Made from potatoes?! lol!

                                        Your recipe for green chile CHOWDER looks delicious! This is going to be next week's "soup night" selection!

                                        1. re: cocktailhour
                                          prima Oct 11, 2012 12:14 PM

                                          Sounds good. Would think tomatillos would also be a tasty addition to this soup.

                                        2. h
                                          HillJ Oct 10, 2012 12:57 PM

                                          Potato pot pie soup is one of my favorites. Little pieces of baked pie crust float in the soup along with the usual pot pie suspects (peas, carrots, pearl onions, baked chicken) in a creamy white sauce. Cracked black pepper and served nice & hot.

                                          2 Replies
                                          1. re: HillJ
                                            prima Oct 11, 2012 12:10 PM

                                            Sounds neat. Recently had a chowder in Halifax, which came with crouton-sized puff pastry pieces on the side, to be added to the soup right before eating.

                                            1. re: prima
                                              h
                                              HillJ Oct 11, 2012 12:36 PM

                                              I've enjoyed that style of chowder myself and it is very similar to the chicken pot pie soup in that regard.

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