Potato soup question

Discussion in 'Food & Wine' started by miketx, Oct 17, 2019.

  1. mdk
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    mdk Diamond Member

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    So do I. Give it just a little zap with the immersion blender and it will keep the majority of those taters whole. You can add some leftover water from boiling the taters as well if to don’t want to use the blender.
     
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  2. Weatherman2020
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    Weatherman2020 Diamond Member

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    Cream cheese. The whole bar.

    And I cheat and used diced frozen potatoes
     
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  3. The Irish Ram
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    The Irish Ram LITTLE GIRL / Ram Tough

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    Add some diced onion in the water you boil your potatoes in and some celery salt. Add a little bit to the milk mixture too. And a little flour slurry. Not too much because it will thicken some when it cools. Salt and pepper.
     
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  4. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    I believe I addressed the problem with thickness in the past soup/bean recipes.
    You either make a flour roux or you blend a portion of your base,in this case potatoes and add it to the pot.
     
  5. JGalt
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    JGalt Platinum Member

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    Don't forget the chopped up fried bacon, onions, and chopped up celery.

    Then the dried parsley on top.
     
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  6. miketx
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    miketx Diamond Member

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    ;)
     
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  7. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    Exactly.
    We regularly pull out beans or taters and blend them to add thickness.
     
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  8. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    You kill me Man!!!
     
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  9. miketx
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    miketx Diamond Member

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    I thought you had a gun instead of a bag of flour!
     
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  10. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    Did you look in my right hand?
     

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