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Trolling the Trolls
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Discussion Starter #1
She needs a recipe....

Anyone got a good cream of potato soup recipe? NOT a loaded baked potato soup. Bonus if it has ham. Every one I've tried so far has either been way too bland or way too complex and I can't seem to find a happy balance.
What all do you in it?

Potatoes, garlic, onions, ham. Good flavor, but not a million ingredients that make it overly complex tasting. Just a good old fashioned home made, well flavored potato soup with ham. Everything i find is either crazy bland or along the lines of loaded baked with just too much going on. Or they try to cut steps to make it easier to make and it doesn't have that homemade taste.
I think I'm missing some key ingredient and I just can't figure out wtf it is.
 

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I made some creamed new potatoes yesterday for lunch, it paired well with my beef tips and rice.

2 TBS Butter in a sauce pan, add a little flour, wisk over med heat until you have a nice rue, add about cup of milk and a can of sliced new potatoes and a good dash of cracked black pepper and sea salt to taste, simmer on low until thickened.





You could basically do the same as above but with more milk and more potatoes, then add some cheddar cheese, chopped bacon or ham, garnish with more cheese and a little green onion.
 

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I mentioned the crushed red peeper flakes for just some flavor, but not for heat, aka a little ZING! White Pepper can do the same thing and not seen in the recipe.
 

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I mentioned the crushed red peeper flakes for just some flavor, but not for heat, aka a little ZING! White Pepper can do the same thing and not seen in the recipe.
Yes sir, along with my three meat gravy, I like to use three different kinds of pepper, cracked black pepper, crushed red pepper flakes and ground white pepper.
 

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Lots of stuff you can put in potato soup.

For me, I throw in plenty of Jimmy Deans ground pork sausage. A 50 / 50 mix of regular and spicy. I think I got that recipe here years back.

With all soups and chili, I make a big batch since I am cooking anyway, eat for 2 - 3 days then store in freezer bags portions for wife and I for 1 meal. I lay the bags flat in the freezer so I can stack once frozen.

When we need a quick meal, just throw in the sink in hot water and finish off on the stove.
 

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I made some creamed new potatoes yesterday for lunch, it paired well with my beef tips and rice.

2 TBS Butter in a sauce pan, add a little flour, wisk over med heat until you have a nice rue, add about cup of milk and a can of sliced new potatoes and a good dash of cracked black pepper and sea salt to taste, simmer on low until thickened.





You could basically do the same as above but with more milk and more potatoes, then add some cheddar cheese, chopped bacon or ham, garnish with more cheese and a little green onion.
Doing a version of the creamed potatoes tonight......steamed cabbage with bacon.....yellow squash and onions stewed in chicken stock......cast iron seared okra and tomatoes and cornbread on the menu tonight.

Had forgotten how good and simple doing potatoes like that was....not a real fan of canned potatoes, we will steam redskin , then slice and make exactly how you do yours.
Thanks for that idea.
 

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Doing a version of the creamed potatoes tonight......steamed cabbage with bacon.....yellow squash and onions stewed in chicken stock......cast iron seared okra and tomatoes and cornbread on the menu tonight.

Had forgotten how good and simple doing potatoes like that was....not a real fan of canned potatoes, we will steam redskin , then slice and make exactly how you do yours.
Thanks for that idea.

...where you been, man....trying to 'cipher fastvette posts?
 

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Been a busy summer.....

Not sure how people feel about them , but I put a handful of frozen green peas in the bottom of a soup mug and ladled some of those hot potatoes over them and let it sit for about 15 minutes.

Nuked it for about 30 seconds to reheat it and it was great.
 
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