ISO really good TNT potato soup

[babetoo]

my mil used to make potato soup , cooked potatoes and added a can of evaporated milk to pot and lots of butter. mfl was a no spices etc guy. when i make it put onions , pepper, seasoned salt and whatever else takes my fancy.

i understand your need for smooth soup, this is a good one for those that cn eat the chunks..babe

[*amy*]

Wish I'd known, TG. Just tossed a few cans (red & white label - won't mention the name - of cream of potato soup & cream of shrimp/shrimp bisque). Anyhew, here's a real easy Vichyssoise - potato/leek soup.

vichyssoise.htm

[texasgirl]

GREAT!! Thanks everyone. I will be attempting one of them Sunday for next weeks lunches. DH will be thanking you too. He's tired of cream of chicken, LOL

[Katie E]

Okay, texasgirl, here's the recipe I was talking about last night:

KATIE’S POTATO SOUP
(Serves 6)

2 cups finely chopped onions
2 Tbsp. butter
4 large russet potatoes, peeled and thinly sliced, about 1/8-inch
3 (16-oz.) cans beef broth or equivalent homemade
¾ tsp. salt
¼ tsp. freshly ground black pepper
2 cups milk, heated
2 Tbsp. butter, melted

Sauté onions in butter until soft but not brown. Add potatoes, broth, salt, and pepper. Cover; simmer gently for about 30 minutes. Check to see if potatoes are tender. They will have broken up quite a bit. If the potatoes are done, gently mash them with a potato masher until they are broken up but not smooth. Blend in milk and melted butter. Stir until combined. Heat soup until steamy. Serve. Note: If you want the soup to be less chunky, blend it in the pan using an immersion blender or blend it, in batches, in a blender. If using a blender, return the soup to the pan to reheat.

Enjoy!

[kitchenelf]

Katie! I use beef broth in my collard greens to give them that ham hock/bacon flavor - what a great way to get that flavor into potato soup!!!

Yep - I know what I'm making on Sunday now!