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Old 09-25-2012, 03:56 PM
 
43,012 posts, read 92,305,408 times
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My mother made the best potato soup. Maybe her being 100% Irish helped.

Since I couldn't ask her how she made it, I followed a recipe in an old Betty Crocker book, and it came out a watery mess.

That was 20 years ago. I hadn't tried it again until a few nights ago. I researched the internet recipes and stumbled upon the following:

Panera's Cream Cheese Potato Soup Recipe - Food.com

Even though it's not as good as my mothers, I like Panera's potato soup. I decided to give it a shot.

I followed the adjustment instructions from kaykendrick below the recipe.

OMGoodness, it was aweful. Everyone else liked it, but not me. It was way too thick.

I like cream cheese, but it didn't belong in potato soup, at least not that much of it.

I'm good at winging it. I swear. I just can't seem to make potato soup.

Any ideas?
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Old 09-25-2012, 04:52 PM
 
Location: Northern Illinois
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Well, my mother made what I thought was delicious potato soup and it was very thick and hearty, delicious on a cold winter day. I have made it her way and I have also adapted my own version if you are interested in it. If you do make it and want to share your opinion - I can stand it!!! I will include at the end some notes indicating what Mom did to hers that I don't do (not much different). I always make my dutch oven pot full (is that 5 or 6 qts. ? hmmmm) so adjust down if you want a smaller amount.

6 potatoes - peeled and cubed
1 large onion - diced
4-5 stalks of celery - diced
Chicken broth to cover the veggies by about 1/2 inch or so - I usually use about 2 of the boxes of broth, or 2 large cans
salt and pepper to taste

Add potatoes, onion, celery and seasoning in the pan and bring to a boil. Cover and reduce heat until potatoes test done when you can fork them and they are tender. In a small bowl put about 1 cup of flour and add one egg (I usually add some more salt and pepper here too). Take your fingers and sift the flour and egg mixture through your fingers repeatedly until the egg is fully incorporated and no longer sticky. You may need to add a bit more flour. Mom taught me to do this and she called them "poor man's dumplings". I learned from experience that they MUST be very dry - you should not be able to see or feel any wetness from the egg. They will look like little pieces of dough. To the pot, pour in about 3/4 cup of milk. Bring your broth mixture back to a rolling boil and slowly sift the "dumplings" into the mixture while it is boiling. Stir well, reduce the heat a bit, and let them cook for about 10-15 minutes. This will make the soup thick and will also add some texture and flavor to the soup. They are a little chewy (think of how chicken and dumplings are). NOW, for my own pleasure, I will crumble bacon (probably 4-6 pieces for a large pot - small pieces) into this and also some cheese (velveeta or cheddar is good) and let them melt and incorporate into the soup. It can be made and on the table in under an hour - and I love it on a cold, snowy day.

Mom's original way was the same as above except she used water to cover the potatoes and celery/onion and not broth, and she did not add bacon or cheese. I made it for her my way shortly before she died and she liked it. It had apparently never occurred to her to change her way after so long, and hers was pretty dang good.

Hope you find a recipe you like!
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Old 09-25-2012, 05:22 PM
 
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When I read this post, I thought - chowder. Many are potato based - NE clam, chicken corn, so why not take a chowder recipe, and [leaving out clam juice & clams] use chicken broth & milk/half & half instead. My choice would be bacon or ham pieces with onions & celery as a base. This one is decent but I prefer thickening to be some of the potatoes mashed up so I would use more potatoes. Potato Ham Chowder Recipe - Food.com - 151446
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Old 09-25-2012, 05:29 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
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This is the recipe my mom made and we always loved it.

SWISS CREAM OF POTATO SOUP

4 pared potatoes
2 diced bacon slices
1/4 c. minced onion
2 tbsp. butter
1 tbsp. parsley, minced
2 tsp. salt
1/2 tsp. nutmeg
Dash of pepper
1/4 tsp. Worcestershire sauce
3 c. milk
1/2 c. grated Swiss or American cheese
1/4 tsp. dry mustard

Cook potatoes until tender; drain. Saute bacon and onion until brown and tender. Mash potatoes slightly, add bacon, onion, butter, parsley, salt, nutmeg, pepper, mustard and Worcestershire sauce. Stir in milk. Heat over low heat about 1 hour, stirring occasionally. Add cheese after soup heats up and stir until melted.
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Old 09-25-2012, 09:48 PM
 
Location: Volcano
12,971 posts, read 23,620,981 times
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Start simple. I think so many people are trying to dress up the recipe for potato soup that it gets ruined. But just a simple soup of potatoes, milk and butter, salt & pepper can be delicious, and simple to make. Add some onion? OK. A little celery? Sure. Chopped fresh chives on top? Why not?

But don't lose sight of the fact that its fundamental goodness is basically just potatoes, milk, and butter.
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Old 09-26-2012, 04:13 AM
 
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German Potatoe Soup:



if you are cooking 2 pounds of potatoes, add 1 pound of carrots. Milk, nutmeg, fresh parsley, salt, some sour cream....
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Old 09-26-2012, 08:40 AM
 
Location: Virginia
447 posts, read 1,003,969 times
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This soup is simply awesome and easy to make. I use red potatoes and don't peel them. I sprinkle a little cheese and a few bacon bits on top to finish it off. Everyone I have made it for loves it too.

Delicious Ham and Potato Soup Recipe - Allrecipes.com
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Old 09-26-2012, 10:07 AM
 
Location: Texas
1,149 posts, read 1,914,432 times
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The best potato soup I've ever made is Emeril's Potato Leek Soup:
Potato and Leek Soup Recipe : Emeril Lagasse : Recipes : Food Network

Sometimes I add ham.

Beautiful bowl of soup, Melanie.
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Old 09-26-2012, 10:12 AM
 
Location: New Jersey
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can this be made in a crock pot or has to be stove top? ty
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Old 09-26-2012, 10:15 AM
 
Location: Texas
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If you are talking about Emeril's soup, Doll Eyes, I have never tried it in a crock pot. I don't see why not though.
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