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Old 12-30-2010, 05:57 PM   #11
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Originally Posted by AnnieDrews View Post
Bob-That is definitely an interesting blend of flavors...asian-inspired?! If I am able to try it sometime, I'll give feedback.
Not quite what you'd call traditional... I took ingredients for a korean beef marinade and souped them Next time I try with parsley.
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Old 01-30-2011, 09:59 PM   #12
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I am posting the recipe in its original form, but I did tweak it to my liking.

My tweaks included: I used chicken broth instead of vegetable. I reduced the amount of onion to 1 cup. I stirred the parsley into the soup just before it was done instead of using it for garnish. I did not use green onion for garnish (thought it might mask the taste of the soup). I did have shredded cheddar cheese on hand to sprinkle on top of the hot soup. Served it with crusty bread. My sons loved it!
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Creamy Potato Soup

Ingredients:
2 tablespoons butter
1 1/2 to 2 cups chopped onion
1 cup chopped celery
2 large carrots, peeled, chopped
2 to 3 cups diced ham, about 1 pound
1 clove garlic, minced
2 cups vegetable broth
1 cup water
4 to 5 cups peeled and diced potatoes
1 cup heavy cream
3 tablespoons all-purpose flour
1 cup half-and-half or whole milk, more if needed to thin
salt and pepper, to taste
2 tablespoons chopped fresh parsley, optional
sliced green onions, for garnish, optional
shredded Cheddar cheese or Cheddar-Jack blend, for garnish, optional
Preparation:
In a large saucepan, melt butter over medium-low heat. Add onion, celery, carrots, and ham. Cook, stirring frequently, until onions are tender, about 5 minutes. Add the garlic and cook for about 1 minute longer. Add vegetable broth and water and potatoes; cover and cook for about 25 minutes, until potatoes are tender.

Whisk flour into the heavy cream until smooth; stir into the hot mixture. Stir in the half-and-half or milk.

Taste and add salt and pepper, as desired. Mash slightly to thicken and add more milk if needed.

Serve garnished with parsley, sliced green onions, or a little shredded cheese.

Serves 6.
I made a new version of this tonight. I wanted to lighten it up, calorie and fatwise so I used chopped smoked turkey and fat free half and half (substituted this for both the heavy cream and the milk). It turned out very well and I am pleased. It seems like something is missing, but I checked all the ingredients and they are there. I think is just the different flavor of the turkey instead of the ham. All-in-all...a good experiment.
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Old 01-31-2011, 05:18 AM   #13
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Quote:
Originally Posted by AnnieDrews View Post
I made a new version of this tonight. I wanted to lighten it up, calorie and fatwise so I used chopped smoked turkey and fat free half and half (substituted this for both the heavy cream and the milk). It turned out very well and I am pleased. It seems like something is missing, but I checked all the ingredients and they are there. I think is just the different flavor of the turkey instead of the ham. All-in-all...a good experiment.
Maybe a little nutmeg?
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Old 01-31-2011, 11:16 AM   #14
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Maybe a little nutmeg?

Hmmmm.....maybe. Thanks!
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Old 02-05-2011, 06:47 PM   #15
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Made the soup today sans carrots cause Mrs. 40 C doesn't like cooked carrots. It's wonderful. Reminds me of my mom's potato soup from many many moons ago. I used an immersion blender for a few seconds to help thicken it a bit.

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Old 02-05-2011, 07:25 PM   #16
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Pass the cornbread please!
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Old 02-05-2011, 10:44 PM   #17
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Originally Posted by forty_caliber View Post
Made the soup today sans carrots cause Mrs. 40 C doesn't like cooked carrots. It's wonderful. Reminds me of my mom's potato soup from many many moons ago. I used an immersion blender for a few seconds to help thicken it a bit.

.40
Glad to hear it was well received!

And, yes, cornbread would be good, wouldn't it Uncle Bob??
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