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Old 12-09-2008, 12:47 PM   #1
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TNT potato soup recipe please

DH brought me some cream of potatoe soup and it was wonderful nice size pieces of potatoe tiny little specks of carrot some celery and onion.. It was rich and creamy and oh so good..Does anyone have something similar they would like to share with me? I could go to the restaurant, but would love to try making some myself.
kadesma

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Old 12-09-2008, 12:53 PM   #2
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I quit trying to make potato soup. Panera Bread has the best hands down. When I want it I just go there and get it. I have made it and taste good but just not as good as theirs.
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Old 12-09-2008, 12:57 PM   #3
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Here's my recipe, adapted from my mom's. I like Yukon Gold potatoes, but any kind is just fine.

CONNIE'S POTATO SOUP

Ingredients:
6 thick slices of bacon, chopped
1 medium onion, chopped
3 leeks, white part only, sliced thin
1 medium carrot, grated
cup chopped celery
6 cloves garlic, minced
approx. 1/4 cup flour
4 cups chicken broth
2 cups skim milk (or whatever kind you have on hand)
2 cups water
6-8 medium Russet potatoes, peeled and chopped in bite-size pieces
2 tbl salt
white pepper to taste
2 tbl chopped Italian parsley
4 oz cream cheese, cubed (opt)

Directions:
Sweat chopped bacon slowly in a soup pot over medium heat. When it's beginning to crisp, add vegetables and cook a few minutes, until tender. Add flour and turn heat up to med/high. Cook and stir a few minutes until flour browns a bit, then deglaze with the chicken broth. When soup begins to thicken, add milk, water, potatoes, Italian parsley, salt and pepper. Cook till potatoes are tender, reseason, then add cream cheese and stir till melted.
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Old 12-09-2008, 01:00 PM   #4
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Connie, that sounds wonderful!!
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Old 12-09-2008, 01:43 PM   #5
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Bennigan's Ultimate Baked Potato Soup

When I first had this soup bennigan's ultimate baked potato soup recipe | restaurant recipes | clone restuarant recipes | copycat restaurant recipes, I thought I'd never tasted anything better in my life. 'Course, if you put those garnishes on pretty much ANYTHING, I'm going to love it!

Anyway, it tastes exactly as good when I make it at home as it did in Bennigan's!

Does this mean you are feeling better, kadesma?

Lee
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Old 12-09-2008, 02:01 PM   #6
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Ahhh, Vichysoisse. Remember it well on restaurant menus years ago. Long time no see.

Here's one that isn't laden with other heavy ingreds, but has leeks added to the mix:

Vichyssoise, Potato Leek Soup Recipe (photograph)

Here is a link to what Vichysoisse is all about, & you can add carrots or whatever ingreds you like to make it your own:

Vichyssoise - Wikipedia, the free encyclopedia
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Old 12-09-2008, 02:13 PM   #7
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I make this potato chowder......

POTATO AND CORN CHOWDER

2 c. diced potatoes
1 c. sliced carrots
1 c. chopped celery
1/4 c. chopped green onion (optional)
1 tsp. salt
1/4 tsp. pepper
3/4 c. water
2 c. corn
1 1/2 c. milk
1/2 c. evaporated milk or cream
1 c. diced pasteurized cheese

Simmer potatoes, carrots, celery, green onion, salt, pepper and water, covered, 15 minutes. Add corn and simmer another 5 minutes. Add milk, cream and cheese; stir until cheese melts and soup is heated. Do not boil.

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Old 12-09-2008, 03:09 PM   #8
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Quote:
Originally Posted by Constance View Post
Here's my recipe, adapted from my mom's. I like Yukon Gold potatoes, but any kind is just fine.

CONNIE'S POTATO SOUP

Ingredients:
6 thick slices of bacon, chopped
1 medium onion, chopped
3 leeks, white part only, sliced thin
1 medium carrot, grated
cup chopped celery
6 cloves garlic, minced
approx. 1/4 cup flour
4 cups chicken broth
2 cups skim milk (or whatever kind you have on hand)
2 cups water
6-8 medium Russet potatoes, peeled and chopped in bite-size pieces
2 tbl salt
white pepper to taste
2 tbl chopped Italian parsley
4 oz cream cheese, cubed (opt)

Directions:
Sweat chopped bacon slowly in a soup pot over medium heat. When it's beginning to crisp, add vegetables and cook a few minutes, until tender. Add flour and turn heat up to med/high. Cook and stir a few minutes until flour browns a bit, then deglaze with the chicken broth. When soup begins to thicken, add milk, water, potatoes, Italian parsley, salt and pepper. Cook till potatoes are tender, reseason, then add cream cheese and stir till melted.
Thank you Connie, this looks lucious and will be made soon.
kades
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Old 12-09-2008, 03:15 PM   #9
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Quote:
Originally Posted by QSis View Post
When I first had this soup bennigan's ultimate baked potato soup recipe | restaurant recipes | clone restuarant recipes | copycat restaurant recipes, I thought I'd never tasted anything better in my life. 'Course, if you put those garnishes on pretty much ANYTHING, I'm going to love it!

Anyway, it tastes exactly as good when I make it at home as it did in Bennigan's!

Does this mean you are feeling better, kadesma?

Lee
Lee,
I've copied this recipe as well so far I have several wonderful looking recipes to try..Thank you and yes I think I'm going to make it now..We had a few of those moments here but I feel so much better the past 3 days. Thanks for asking
kades
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Old 12-09-2008, 03:23 PM   #10
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Quote:
Originally Posted by Luvs2Cook View Post
I make this potato chowder......

POTATO AND CORN CHOWDER

2 c. diced potatoes
1 c. sliced carrots
1 c. chopped celery
1/4 c. chopped green onion (optional)
1 tsp. salt
1/4 tsp. pepper
3/4 c. water
2 c. corn
1 1/2 c. milk
1/2 c. evaporated milk or cream
1 c. diced pasteurized cheese

Simmer potatoes, carrots, celery, green onion, salt, pepper and water, covered, 15 minutes. Add corn and simmer another 5 minutes. Add milk, cream and cheese; stir until cheese melts and soup is heated. Do not boil.
Thanks luvs2cook,
looks like a keeper...
kadesma
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