HOME > Chowhound > Home Cooking >

potato soup help- not creamy!

p
pamd Jan 5, 2011 03:52 PM

Does anyone have a recipe using red potatoes in soup, that does not involve milk/cream? I made one once where I managed to keep the potatoes in cubes & was broth based, looking for something like that. Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
  1. porker RE: pamd Jan 5, 2011 03:56 PM

    When my father-in-law was hungover, he'd make his own take on potato soup: chop 2 potatoes, put in pot, add enough water to cover, simmer, add salt to taste...
    Don't know if thats exactly what you're looking for though...

    1 Reply
    1. re: porker
      mrsfury RE: porker Jan 5, 2011 04:17 PM

      I have done that and added some Tony Chachere's in place of salt (or any cayenne based seasoning), garlic, onion and butter.

    2. e
      escondido123 RE: pamd Jan 5, 2011 04:00 PM

      How about potato chowder? Usually starts with chopped onion and bacon or salt pork. A bay leaf, salt and pepper then either chicken or veg stock or water. Add chopped potatoes, cook until tender. Corn is a wonderful addition to this as is a knob of butter. If you want a creaminess without the dairy, you can always puree a few of the potatoes.

      1. paulj RE: pamd Jan 5, 2011 04:14 PM

        Do you need a recipe to make soup? You know you want cubed potatoes and broth; any thing else? Potatoes can be used as the 'starch' part of many meat and vegetable based soups. And most soups where potatoes are major component, they still can be left in chunks.

        1. thew RE: pamd Jan 5, 2011 04:17 PM

          potato soup is my comfort food. grew up on it. being a jewish household it rarely had pork in it (we werent kosher, but it wasn't part of the kitchen repertoire.

          saute onions add potatoes, carrots, other roots as desired, add water or broth, simmer for a long time. my mom used dill salt and pepper, but it's pretty forgiving. sometimes she would make a roux and add it near the end of the cooking time, and let it thicken the soup.

          1. Emme RE: pamd Jan 5, 2011 04:38 PM

            http://www.tastebook.com/recipes/2515... maybe that's to your liking?

            or this one... http://www.foodbuzz.com/recipes/30090...

            1. paulj RE: pamd Jan 5, 2011 05:09 PM

              http://spanishfood.about.com/od/soups...

              is a Spanish potato soup flavored with sausage, onion and paprika.

              1. n
                nvcook RE: pamd Jan 5, 2011 06:49 PM

                A local restaurant does the red potatoes, cut up in a chicken broth with diced tomatoes and onion and a little chorizo (mostly for seasoning).

                1. l
                  Lynndsey Rigberg RE: pamd Jan 5, 2011 07:00 PM

                  One of my secret weapons for soups is adding nutritional yeast - it adds a nice, creamy, cheesy flavor and is loaded with vitamins. People always ask me why my soup tastes so good...

                  It can separate in soup, so don't be surprised by that if you chill it.

                  Show Hidden Posts