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.