O/T Calling All Cooks: Potatoe Soup ?

I have a recipe for potato soup. It calls for six potatoes--no size given. It also calls for four cups of water to cook the potatoes in. What should the ratio, in cups, be between potatoes and water? I'm thinking maybe six cups of diced potatoes and four cups of water. Make sense or do I need more potatoes? It also calls for a can (13 oz) of evaporated milk at the end.

Larry

I can't tell you as the size of a potato, and how many to use, seems to me to be subjective to how hungry you are. That said what I do is boil enough potatoes to feed whomever I am trying to feed.

Basically I dice up the potatoes into about 3/4 inch cubes and then boil them until they are soft. I then drain the water and put in a generous amount of butter, salt, and pepper, and then enough milk to cover the potatoes. I then simmer the mix on a low heat, stirring occasionally until the butter is melted, and the soup is hot.

From there, serve in a bowl, mix in more salt and pepper to taste, and eat with a generous amount of saltine crackers (either eaten separately, or crunched up in the soup to thicken it a bit). Any way you eat it, you can't go wrong because it's that good.......MMMMMMMMMMMMMMMMMMMMMMMMMMM Might have to do that for dinner tonight.

With your recipe I would use just enough water to cover the potatoes while boiling them.

Then add the can of evap milk.

If it seems to thick add milk to get the consistency you want.

Former chef at a supperclub, Gary.

We add grated carrots, grated cheese usually Colby, several slices of bacon - cut in small pieces, butter or margarine. Crock pot until potatoes and rest is well cooked. There is no must observe proportions. Like ours quite chunky, so lots of potato chunks. Usually start with a slurry of mashed potatoes and milk. (Can be made from instant mashed if you wish.)

The recipe that I have from Mom, calls for 6 medium size potatoes and 3 cups of water.

Best one I ever had

1 pound bacon, chopped


2 stalks celery, diced


1 onion, chopped


3 cloves garlic, minced


8 potatoes, peeled and cubed


4 cups chicken stock, or enough to cover potatoes


3 tablespoons butter


1/4 cup all-purpose flour


1 cup heavy cream


1 teaspoon dried tarragon


3 teaspoons chopped fresh cilantro


salt and pepper to taste




COOK
30 mins

Directions


1.In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
2.In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
3.In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Use just enough water to cover potatoes, when they are done the water will be mostly gone, don't pour the rest off, it gives more flavor to the soup. While the potatoes are cooking saute some chopped up celery and onion in butter to add to your soup. You can also add chopped up ham or some bacon to your sauté mix. Add the sauté mix to the soft potatoes and whole milk. If you want it thicker you can add some instant mashed potatoe flakes while your soup is simmering. Add about a tbs. of butter, and salt and pepper to taste. Mmmmm. Good!

I do like Iowa Gary...

Diced potatoes, diced onion, grated carrot - add almost enough water to cover. Season with salt, black pepper, a touch of onion powder and garlic powder (not salts - just powders). Cook until all is tender, stirring occasionally.

A couple minutes before the end of cooking the vegtables, I add corn sliced off the cob.

Then without draining any water off (it's pretty thick and starchy at this point)... I smoosh it a few times with a potato masher to break up some of the potatoes.

Then I add whole milk (0r 2%) to get the consistency of soup that I want and gently reheat it all.

NOTE: It's actually better tasting the next day... so make sure you make enough for left-overs.

I boil the potatoes and drain then add whole milk, butter and 1/4 cup finely chopped onion, heat. When the milk is just warm I add a big TBS of flour sprinkled on top, stir until it has dissolved. Salt and pepper to taste. Better yet, add some smoked salmon to make salmon chowder....James

Put in country ham crumbles. Even better than bacon in potato soup.

Thanks for the info. This is a slow cooker recipe but what has been suggested will still work. Found the recipe in this months "Grit." I remember when I was a kid, it was a rag. Pretty good magazine now.

Larry