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Old 06-27-2007, 01:52 PM   #1
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Potato Soup

I'm looking for a potato soup recipe. Can anyone help?

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Old 06-27-2007, 01:55 PM   #2
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what type of spud soup are you looking for, lvd?

creamy, brothy, with/without meat, vegetables, etc?
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Old 06-27-2007, 01:59 PM   #3
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I'm not too picky, really. Maybe something creamy and hearty. :)
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Old 06-27-2007, 02:00 PM   #4
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I was going to ask, hot or cold?
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Old 06-27-2007, 02:01 PM   #5
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I prefer hot.
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Old 06-27-2007, 02:24 PM   #6
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lvd, here is the recipe that i posted a long time ago, for a potato soup that includes chorizo (or ham), kale, and potatoes. it's hearty and chunky.

one of my favorite fall soups is "irish 2 potato soup". i found a similar recipe called portugese kale and potato soup, which used chorizo instead of ham. i liked the chorizo better, so here's my recipe for "irish/portugese 2 potato soup". (the amounts and times are approximate. i need to write stuff down when i cook)

5 garlic cloves, smashed and chopped
2 1/2 cups diced onions
3 cups sliced carrots
1/4 cup olive oil
1 pound russet (baking) potatoes (about 2 large)
8 cups chicken broth
2 pounds chorizo, cut into 1/4-inch pieces
1 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 10 cups packed)
1 pound red potatoes


In a large kettle, cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes (peeled and cut into 1-inch pieces), broth, and/or enough water to cover, bring the liquid to a boil, and simmer the mixture covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is lightly browned. With a slotted spoon transfer the cooked potatoes to a blender, add about 2 cups of the cooking liquid and puree the mixture until it is smooth. Stir the puree potatoes into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 20 minutes, or until the red potatoes and kale are tender.
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Old 06-27-2007, 02:26 PM   #7
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Thank you! That looks awesome and not too hard to make.
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Old 06-27-2007, 02:33 PM   #8
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My favorite potato recipe is one I’ve modified based on others I’ve seen. I don’t know the exact measurements since I just cook it on the fly. It’s a creamy soup that you serve warm/hot. It goes something like this.

5-6 medium potatoes
Chicken Broth
Heavy Whipping Cream
1lb Pork Sausage
1 bunch Green Onions
Salt & Pepper to taste

Peel and cube the potatoes and put them in a pot. Cover the potatoes with chicken broth (usually 2 14.5 oz cans is enough). Bring to boil then reduce heat and simmer till the potatoes are just becoming tender.

While the potatoes are simmering, break the pork sausage up and brown it the same as you would brown hamburger meat. Once brown, drain and set aside. When the potatoes are nearly done, add the sausage and enough cream (about ¾ cup) to thicken and lighten the liquid. Chop the green onions and add them during the last 5 or so minutes of cooking (only use the green portion of the onion, not the stronger white portions near the base).

Makes great leftovers as well.
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Old 06-27-2007, 02:39 PM   #9
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Thanks Keltin! That looks delicious as well.
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Old 06-28-2007, 09:04 AM   #10
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BuckyTom, I was going to wait until this weekend to make the soup, but I couldn't help myself. I went to the store last night and bought everything I needed and I finally got it finished. It was amazing! I did leave out the carrots though. And I'm having it for lunch today as well. Thank you so much!
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