Cheesy FL-Vol
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Post by Cheesy FL-Vol on Jan 18, 2020 10:57:46 GMT -5
I am making some potato soup this weekend. I haven’t made it for quite a while. For the life of me I can’t remember what type of tater is best to use for soup.
Any help?
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Tennesseer
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Post by Tennesseer on Jan 18, 2020 11:19:54 GMT -5
Russet potatoes
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dannylion
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Post by dannylion on Jan 18, 2020 11:29:11 GMT -5
I have had the best luck with Yukon Gold potatoes in potato soup. The type of potato to use will depend on the texture you want the final soup to have and whether you will be adding cream (I find that the waxy potatoes work better for me when cream is being added, and I always add cream to my potato soup. YMMV). The thing about potato soup, though, is that pretty much any kind of potato will do. So, if you already have potatoes, use those.
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Jan 18, 2020 12:12:36 GMT -5
Thank you peeps!
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Anne_in_VA
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Post by Anne_in_VA on Jan 18, 2020 17:52:04 GMT -5
I use russets in soup.
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mroped
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Post by mroped on Jan 18, 2020 18:38:18 GMT -5
Any kind of potatoes will do! Unless you use carrots in which case that would “carrot soup”!
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Post by Deleted on Jan 18, 2020 18:43:24 GMT -5
Any kind of potatoes will do! Unless you use carrots in which case that would “carrot soup”! And throwing a carrot in with the 'taters makes it even better-adds a touch of sweetness. Here, we do 50-50 potatoes and turnips with maybe a stray carrot or parsnip depending on what's aging out in the veggie drawer. No cream for us.
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Gardening Grandma
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Post by Gardening Grandma on Jan 18, 2020 19:47:45 GMT -5
I make a great potato leek soup. I use Yukon Gold potatoes
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Knee Deep in Water Chloe
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Post by Knee Deep in Water Chloe on Jan 19, 2020 11:53:04 GMT -5
In my rational, adult brain, I prefer Yukon Golds, leeks, and cream.
In my childhood memories, potato soup is awful and please don't impart it upon anyone. My mother would literally just boil water with potatoes and hotdogs and serve it to us.
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Post by The Walk of the Penguin Mich on Jan 19, 2020 12:04:01 GMT -5
In my rational, adult brain, I prefer Yukon Golds, leeks, and cream.
In my childhood memories, potato soup is awful and please don't impart it upon anyone. My mother would literally just boil water with potatoes and hotdogs and serve it to us. Thanks for reminding me......I need to pick up leeks and make this. One of my favorite soups, with bacon on top.
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Jan 19, 2020 12:06:29 GMT -5
I make sweet potato corn chowder. I got the recipe from The Kitchen on Food Network.
The recipe calls for curry powder which is really good but sometimes I change it up and use cajun seasoning which I found equally delicious.
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dannylion
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Post by dannylion on Jan 19, 2020 12:25:16 GMT -5
I had planned to make Williamsburg peanut soup today, but all this talk of potato soup and then potato leek soup had changed my plans. Potato leek soup will be made today, assuming I manage to get myself to the grocery store and buy leeks. And potatoes. It's good to have goals in life.
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alabamagal
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Post by alabamagal on Jan 19, 2020 19:08:13 GMT -5
Despite living for 30 years in peanut country, I had never heard of peanut soup. Had to google it.
We do soups every Sunday in winter. DH doesn’t like potato soup, closest we get is New England clam chowder. Today was ham and navy bean soup.
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Anne_in_VA
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Post by Anne_in_VA on Jan 19, 2020 20:13:24 GMT -5
I make sweet potato corn chowder. I got the recipe from The Kitchen on Food Network. The recipe calls for curry powder which is really good but sometimes I change it up and use cajun seasoning which I found equally delicious. I make this too but it’s my moms recipe. I also use corn that I froze during the summer. Now Ibwantsome!
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cktc
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Post by cktc on Jan 20, 2020 10:50:57 GMT -5
I had planned to make Williamsburg peanut soup today, but all this talk of potato soup and then potato leek soup had changed my plans. Potato leek soup will be made today, assuming I manage to get myself to the grocery store and buy leeks. And potatoes. It's good to have goals in life. And now I'm intrigued by peanut soup. Williamsburg sounds delicious and toddler friendly, but a Thai version with coconut milk, red curry, and lemongrass would probably be pretty scrumptious as well
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dannylion
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Post by dannylion on Jan 20, 2020 11:45:40 GMT -5
I had planned to make Williamsburg peanut soup today, but all this talk of potato soup and then potato leek soup had changed my plans. Potato leek soup will be made today, assuming I manage to get myself to the grocery store and buy leeks. And potatoes. It's good to have goals in life. And now I'm intrigued by peanut soup. Williamsburg sounds delicious and toddler friendly, but a Thai version with coconut milk, red curry, and lemongrass would probably be pretty scrumptious as well The Thai version would definitely be yummy. The Williamsburg peanut soup is surprisingly flavorful, though. I find that I can no longer tolerate really spicy foods except in very small quantities, so I might order the Thai version at a restaurant, but I'll make the Williamsburg version at home. This is the recipe I use: Kings Arms Tavern Cream of Peanut Soup It really does reproduce the soup that is served at the Kings Arms Tavern in Williamsburg. It's delicious.
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Anne_in_VA
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Post by Anne_in_VA on Jan 20, 2020 14:13:09 GMT -5
I have the recipe for the original Williamsburg Peanut Soup if anyone wants it. I had it at the Kings Arms Tavern in Williamsburg in 1975 and bought their cookbook. It is rally easy to make and is wonderful on a cold winter night with a salad and crunchy bread.
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finnime
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Post by finnime on Jan 20, 2020 15:38:31 GMT -5
Yes! Recipe please.
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irishpad
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Post by irishpad on Jan 20, 2020 16:10:37 GMT -5
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Malarky
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Post by Malarky on Jan 20, 2020 16:26:19 GMT -5
I am intrigued by peanut soup. I've never even heard of it before. The family may be experiencing something new for dinner some random night in the near future.
I make a variation of this recipe crockpotladies.com/recipe/crockpot-potato-kielbasa-chowder/ when I make potato soup. And by variation I mean that I rarely follow a recipe exactly. It's simple and a big hit with family and friends. I use whatever potatoes I have on hand, but usually russet potatoes.
ETA: I told DD about this soup and mentioned I wouldn't know what to serve with it. She suggested toast and bananas because that's what you eat with peanut butter.
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dannylion
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Post by dannylion on Jan 20, 2020 16:35:00 GMT -5
I'd like to see the recipe, too, Anne_in_VA! It will be interesting to compare it with the one I posted. I've been using the one from the Williamsburg Cookbook, so I've always just assumed it was the actual Kings Tavern recipe. If there is a better one, I will definitely be trying it. I really liked the peanut soup at the King's Tavern.
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Anne_in_VA
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Post by Anne_in_VA on Jan 20, 2020 17:10:05 GMT -5
Kings Arms Tavern Peanut Soup - serves 10 - 12
1 medium onion, chopped 2 stalks celery, chopped 1/4 cup butter 3 Tbsp flour 2 quarts chicken broth 2 cups creamy peanut butter 1 3/4 cups light cream peanuts for garnish
Sauté onion and celery in the butter until translucent but not browned. Add the flour and stir until blended, then cook for 1 minute. Add the broth and whisk to remove any lumps. Heat to boiling while stirring constantly.
Remove from the heat and process in a blender until smooth. Return to pan, add peanut butter and stir until smooth. Heat until hot but not boiling and serve with a garnish of chopped peanuts.
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Anne_in_VA
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Post by Anne_in_VA on Jan 20, 2020 17:10:59 GMT -5
Double post
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Post by Deleted on Jan 20, 2020 17:25:48 GMT -5
Fellow soup-heads, this one is really good. Just be sure to use pumpkin puree, NOT pumpkin pie filling Caribbean Pumpkin Soup 2/3 cup each chopped onion and red bell pepper 2 tsp minced garlic 1 tsp ground cumin 2-1/2 cups chicken broth 1 can (15 oz) pumpkin puree 1 can (15 oz) black beans, rinsed and drained 1 can (14-1/2 oz) diced tomatoes, drained ¼ tsp each salt and pepper Coat a medium saucepan with nonstick spray; heat over medium heat. Add onion and bell pepper and sauté about 5 minutes until vegetables are tender. Stir in garlic and cumin and cook 1 minute. Stir in broth, pumpkin puree, beans, tomatoes, and salt and pepper. Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors.
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dannylion
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Post by dannylion on Jan 20, 2020 17:41:25 GMT -5
Kings Arms Tavern Peanut Soup - serves 10 - 12 1 medium onion, chopped 2 stalks celery, chopped 1/4 cup butter 3 Tbsp flour 2 quarts chicken broth 2 cups creamy peanut butter 1 3/4 cups light cream peanuts for garnish Sauté onion and celery in the butter until translucent but not browned. Add the flour and stir until blended, then cook for 1 minute. Add the broth and whisk to remove any lumps. Heat to boiling while stirring constantly. Remove from the heat and process in a blender until smooth. Return to pan, add peanut butter and stir until smooth. Heat until hot but not boiling and serve with a garnish of chopped peanuts. That's pretty much the same as the one I posted. Looks like I've been using the right one! It's yummy and very easy to make.
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bobosensei
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Post by bobosensei on Feb 15, 2020 12:51:01 GMT -5
My mother would literally just boil water with potatoes and hotdogs and serve it to us. My mom used to make this god awful soup when she cleaned out the refrigerator. We'd get a pound of hamburger meat mixed with whatever wilted vegetable came out of the vegetable drawer. I know it was probably wasn't as awful as I remember, but still...then sometimes I think of the food I waste, and think maybe she was right to make us eat it.
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Tennesseer
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Post by Tennesseer on Feb 15, 2020 18:40:22 GMT -5
Kings Arms Tavern Peanut Soup - serves 10 - 12 1 medium onion, chopped 2 stalks celery, chopped 1/4 cup butter 3 Tbsp flour 2 quarts chicken broth 2 cups creamy peanut butter 1 3/4 cups light cream peanuts for garnish Sauté onion and celery in the butter until translucent but not browned. Add the flour and stir until blended, then cook for 1 minute. Add the broth and whisk to remove any lumps. Heat to boiling while stirring constantly. Remove from the heat and process in a blender until smooth. Return to pan, add peanut butter and stir until smooth. Heat until hot but not boiling and serve with a garnish of chopped peanuts. Just saw this. Who ever makes this soup can save a few pennies and time by buying and using chunky peanut butter in the soup instead of creamy peanut butter. At the end of the ingredients' list and directions, it calls for some chopped peanuts as garnish. You already have the chopped peanuts in the chunky peanut butter.
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