U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 10-12-2009, 07:46 PM
 
Location: Orlando, FL
163 posts, read 345,064 times
Reputation: 118

Advertisements

Wow, some of these sound really good. I wish it would cool off a bit here in Orlando. We're breaking records with weather in the 90's in October!
Reply With Quote Quick reply to this message

 
Old 10-12-2009, 09:10 PM
 
Location: Missouri
50 posts, read 317,211 times
Reputation: 72



I've been in the mood for something warm and artery-clogging lately so I made Baked Potato Soup today. I even took a picture of it because I was bored. See above.

I followed this recipe I found online, except I took some shortcuts because I didn't want to spend a lot of time. For example, instead of the baking potatoes, I just used a bag of frozen southern style hash browns. I like my potato soup on the chunky side though instead of creamy. They worked great. I added extra sour cream too and some spices like paprika and ground red pepper to give it some spice. This was good!
Ingredients:

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation:

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
Reply With Quote Quick reply to this message
 
Old 10-14-2009, 03:37 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
6,488 posts, read 6,918,575 times
Reputation: 17366
Here is another potato soup recipe:

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.
Reply With Quote Quick reply to this message
 
Old 10-15-2009, 06:41 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
6,488 posts, read 6,918,575 times
Reputation: 17366
Quote:
Originally Posted by maggie2101 View Post
Here is another potato soup recipe:

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.

Hmmm--just noticed it does not say when to add the cheese. It should be stirred in once the milk gets nice and hot. I personally prefer swiss cheese and 1/2 C. is just a guideline...more is better!
Reply With Quote Quick reply to this message
 
Old 10-16-2009, 07:11 PM
 
Location: las vegas
23 posts, read 64,158 times
Reputation: 24
[quote=Tnhoneypot;10863731]Creamy Corn Chowder

4 strips bacon
1 cup chopped onions
1/2 cup chopped celery
1-1/2 cup finely chopped diced potatoes
2 cups water
1 tsp grated chicken bouillon
salt and pepper to taste
1/4 cup flour
2 cups milk
1 cup light cream
1 (16 ounce) package frozen corn
8 ounces Velveeta, cubed

Fry bacon until crisp in a 3-qt saucepan. Remove to paper towels to drain, then crumble. Add onions to the bacon droppings and saute until tender. Add celery, potatoes, water and seasonings. Simmer until veggies are tender. Mix flour with the milk until dissolved and smooth. Add to the pot and stir well. Simmer until broth has thickened. Add cream, corn and cheese and simmer until hot and cheese has melted.


I made this tonight for dinner and made a few mods to it by Doubling the recipe and adding about 1/4lb of diced chicken, and added some Cheyene pepper.
It was a HUGE Hit with the Family. Even the klids liked it Onions and all.

Thanks,

John & Family
Attached Thumbnails
Any good soup recipes?-dsc03104.jpg  
Reply With Quote Quick reply to this message
 
Old 10-17-2009, 09:37 PM
 
1,015 posts, read 3,008,834 times
Reputation: 825
Thumbs up Hambeens 15 Bean Soup

Going into the crockpot at around 4 am or whenever I get up the first time. I rinse them but don't soak them... will add everything else late morning or early afternoon. It'll be ready for the 4:05 pm game... with Franks loaded chicken thighs w/bleu cheese and hard rolls on the side... it finally has gotten colder here and its the perfect time to make this one... Go Bills
Reply With Quote Quick reply to this message
 
Old 10-18-2009, 12:23 AM
 
Location: Redondo Beach, CA
7,342 posts, read 7,116,715 times
Reputation: 7523
Butternut Squash Soup


Ingredients
32 oz butternut squash
3 cups fat free vegetable broth
2 cups water
1 stick cinnamon
1 tsp salt
1/16 1/8 tsp nutmeg
2 tbsp butter or margarine
1 large red onion
4 anjou or bartlett pears (or a combination of both)
2/3 cups dry white wine
pepper to taste
lowfat yogurt
crumbled, toasted walnuts

Preparation
Peel, seed and cube the squash (or buy pre-cut if your grocery store carries it)
Peel and slice the onion
Peel, core and thinly slice the pears
Crumble walnuts, if whole

Instructions
  • In a large pot, combine the squash, vegetable broth, water, cinnamon stick, salt and nutmeg. Bring to a slow boil, reduce heat and simmer until tender (about 40 minutes).
  • Place crumbled walnuts in an even layer on a cookie sheet. Bake at 400 for about 5 minutes (until lightly browned). Set aside.
  • Melt the butter or margarine in a large pan. Add onions and gently cook, stirring occasionally, until they soften and begin to caramelize.
  • Add the pears to the onions and cook for about 5 minutes, stirring often.
  • Add the wine to the pears and onions, cover and simmer for about 10 minutes.
  • Remove the cinnamon stick from the squash and discard.
  • Add the pear and onion mixture (including all the liquid) to the squash.
  • Puree everything in batches in a blender until smooth, or use an immersion blender right in the pot.
  • Reheat slightly before serving, if necessary. Add pepper to taste.
  • Serve garnished with a dollop (about a tablespoon) of low fat yogurt and sprinkle with crumbled toasted walnuts.
Reply With Quote Quick reply to this message
 
Old 12-04-2009, 03:12 PM
 
Location: .
440 posts, read 1,517,312 times
Reputation: 426
Default Need recipes for really good soup

I would like to get some really good recipes for soup. Ones that you have made and would make again and again...Thanks..
Reply With Quote Quick reply to this message
 
Old 12-04-2009, 06:22 PM
 
1,820 posts, read 3,499,588 times
Reputation: 1479
quick homemade clam chowder w a twist (tell 'em its homemade) lol

1 -2 cans of clams (found in any grocery store)
2 cans Campbell's cream of potato soup
1 can Campbell's clam chowder
1 can corn
1 can sliced carrots
3 cups whole milk
drain veggies

simmer or make in crock pot on low

Serve in bowls with a sprinkle of cayenne pepper or crumbled bacon

so far most love this
Reply With Quote Quick reply to this message
 
Old 12-04-2009, 07:01 PM
 
507 posts, read 2,018,122 times
Reputation: 938
This is handsdown the BEST potato soup, we have ever eaten! I have posted this before, but deserves reposting


Gary's Potato Soup

6-7 potatoes diced
1 small onion, diced
Water to cover
8oz cream cheese
1 tsp. garlic salt
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups milk
2 TBL butter


Dice potatoes and onions, place in pot and cover with water.
Add salt and pepper.
Cook until tender, add cream cheese into the pot without draining the water, and stir until creamy.
Add butter and garlic salt, soups and gradually pour in milk.
Increase heat and take out some of the potatoes and mash with potato masher. Add back to pot. Simmer
Serve in bowls with added bacon bits and shredded cheddar cheese

EDITED TO ADD-Do Not Drain Water Off Of Potatoes, when you cook them.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6. The time now is 09:58 AM.

2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top