01-02-2012, 10:37 AM
Where's the soup recipes in the soup kitchen?
Anyhoo, recently bought 30lbs of premium I-dee-Ho russets...so I've been playing around a bit with potato recipes. After a lot of fucking around, I've come up with a killer tater soup.
The basic recipe is here
I make a much larger amount, as the soup keeps for a long time, and actually tastes better as the flavors tend to meld the longer it sits.
Anyhoo, the changes I make are
1. I use 6 baked taters
2. In addition to the 7 cups of milk, I add 2 cans (32oz) of chicken broth. This thins the soup a bit, and defo adds flavor
3. Double the amount of sour cream
4. Double the mount of shredded cheese
5. I buy the Kirkland real bacon bits...and add about 1 1/2-2 cups. Much easier than dicking around with frying up and chopping bacon slices. Do not use fake bacon bits
6. I add a package of sliced mushrooms
7. Garlic seasoning to taste (havent used cloves yet, thats on my list to try)
8. For the rue, I'll use 1 cup of margarine/butter (margarine works better as it doesnt separate as much during re-heating) to 1 cup flour.
9. 6-7 scallions as opposed to 4.
10. Salt/pepper/other seasonings to taste.
Holy shit, this stuff kicks ass, and is perfect on a cold day. It sticks to the ribs, good as a meal by itself. There is absolutely nothing healthy about this soup, and it's not for the weight-conscious.
The basic soup is a blank canvass, you can pretty much add anything and everything you like, according to your particular taste.
Anyhoo, recently bought 30lbs of premium I-dee-Ho russets...so I've been playing around a bit with potato recipes. After a lot of fucking around, I've come up with a killer tater soup.
The basic recipe is here
I make a much larger amount, as the soup keeps for a long time, and actually tastes better as the flavors tend to meld the longer it sits.
Anyhoo, the changes I make are
1. I use 6 baked taters
2. In addition to the 7 cups of milk, I add 2 cans (32oz) of chicken broth. This thins the soup a bit, and defo adds flavor
3. Double the amount of sour cream
4. Double the mount of shredded cheese
5. I buy the Kirkland real bacon bits...and add about 1 1/2-2 cups. Much easier than dicking around with frying up and chopping bacon slices. Do not use fake bacon bits
6. I add a package of sliced mushrooms
7. Garlic seasoning to taste (havent used cloves yet, thats on my list to try)
8. For the rue, I'll use 1 cup of margarine/butter (margarine works better as it doesnt separate as much during re-heating) to 1 cup flour.
9. 6-7 scallions as opposed to 4.
10. Salt/pepper/other seasonings to taste.
Holy shit, this stuff kicks ass, and is perfect on a cold day. It sticks to the ribs, good as a meal by itself. There is absolutely nothing healthy about this soup, and it's not for the weight-conscious.
The basic soup is a blank canvass, you can pretty much add anything and everything you like, according to your particular taste.
Of the millions of sperm injected into your mother's pussy, you were the quickest?
You are no longer in the womb, friend. The competition is tougher out here.
You are no longer in the womb, friend. The competition is tougher out here.