On Fri, 31 Aug 2007 10:01:59 -0500, Terry <prfesser@hotmail.com>
wrote:

>On 30 Aug 2007 17:25:54 GMT, Ken Knecht <kenk6600@gmail.com> wrote:
>
>>Anyone have a potato soup recipe they enjoy? I've looked on-line and in
>>my cookbooks but haven't seen anything that sounds very good. There was a
>>potato, ham, butter bean, celery soup posted here a week or so ago.
>>Tasted very good fresh-made but IMHO not good at all reheated, Unusual
>>for soup.
>>
>>Prefer vegetarian but if it includes meat so be it.
>
>My wife introduced me to 'our' recipe---originally called "Swiss
>Potato Soup", and we have it about once a month. Could be called
>"runny lumpy mashed potatoes with onion and cheese" instead.... I
>can't give exact amounts but can guesstimate.
>
>Saute about half an onion, diced, in a little butter or bacon fat til
>translucent.
>
>Peel and dice 4-6 potatoes. Barely cover with water, bring to a boil,
>cook til fork-tender. Drain off most of the water, leaving maybe half
>a cup or so of water in the potatoes.
>
>Add a dash of nutmeg, a little parsley, and a half-teaspoon of mustard
>powder. Add a cup of milk or so, and mash the potatoes "coarsely" to
>your preference. I like about half the potatoes mashed, the wife
>prefers most of them mashed with a just a few lumps.
>
>Return to the burner, add additional milk (2-4 cups) to bring to the
>thickness you like. We both like it about the consistency of
>thousand-island dressing. Stir well and add grated cheddar cheese (or
><shudder> Velveeta) to taste, a few ounces or so. Heat and stir til
>the cheese is melted, add salt (or chicken base) and pepper to taste,
>serve immediately.
>
>Add crumbled bacon or diced ham if you like a heartier soup. Serve
>with a grilled cashew-butter-jam sandwich on whole wheat and you've
>got dinner.
>
>It's ok reheated but doesn't taste *better* the second day.
>
Here's mine (via Charliam's repost and Google):

POBLANO AND POTATO SOUP

Source: Michael Odom, rfc, 08DEC98

4 medium red potatoes, diced
3 poblano chiles, seeded, cored, roasted, and diced
3 shallots, diced
4-5 cloves garlic, minced
chicken stock (enough of it)
3 tbs. olive oil (or more)
1 cup half-and-half (or more)
salt and pepper

In a large pot, sweat the shallots in the oil. Add the potatoes and
cook a few minutes, letting some of them just begin to brown. Add the
garlic, being careful not to burn it. Add chicken stock to the pot and
bring to a simmer, stirring occasionally.

Core the poblanos and roast them on a gas burner until the skins char.
Put them in a plastic bag and let them steam while the potatoes cook.
After the peppers have cooled, peel off the charred skins and dice.
Add them to the soup. Check the potatoes for doneness, and add the
half-and-half. Return to a simmer. Salt and pepper to taste.
--

modom

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