Dutch Oven Posted December 19, 2006 Share Posted December 19, 2006 Anyone have a good recipe for potato soup or maybe a baked potato soup? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 19, 2006 Share Posted December 19, 2006 5-6 slices of bacon (diced) 10-15 red potatoes 1/2 yellow onion (diced) 1/2 stick of butter 2-3 oz of flour 2-3 biers (i like using fat tire) 10 cups of either vegetable or chicken stock 1 1/2 C shreaded cheddar 1 bunch of green onions (chopped) you will need 2 large pots. boil potatoes in 1 of them. should start them in cold, salted water. should take about 1- 1 1/2 hrs. in the other start crisping your bacon... remove from fat. add diced onions... just want to sweat them (coooked, but not color). melt butter in pot. add flour (making our roux). give that about 3-5 min (want to cook the "flour" flavor out of it). add bier. you will want to cook the alcohol out of it. then add stock and green onions. add potatoes and some of the potato water..... ultimately you will need to blend this... in commercial kitchens we have a large one.... do it in small batches in your blender and put back in one pot... the roux, cheese, and potatoes should thicken it. once blended, if need be you can use a hand blender int he pot. some people like blending the bacon in with the soup, some people like them diced...your call. let it simmer for abut 15-30 min..... if it is not thick enough make a little batch of roux on the side and add a little at a time while stirring.... it won't thicken instantly... give it 20-30 seconds before adding more roux. this is one of those soups i do by feel. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted December 20, 2006 Share Posted December 20, 2006 taters onion water Quote Link to comment Share on other sites More sharing options...
twiley Posted December 20, 2006 Share Posted December 20, 2006 taters onion water And a touch of love... don't forget that one. Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted December 20, 2006 Author Share Posted December 20, 2006 taters onion water Just how they made it at the orphange, yummy. Quote Link to comment Share on other sites More sharing options...
Big Country Posted December 20, 2006 Share Posted December 20, 2006 taters onion water Just how they made it at the orphange, yummy. My orphanage made it the same way, less the onions and potatoes. Please sir, can I have some more? Quote Link to comment Share on other sites More sharing options...
gilthorp Posted December 21, 2006 Share Posted December 21, 2006 MOOORE???? Quote Link to comment Share on other sites More sharing options...
I Like Soup Posted January 11, 2007 Share Posted January 11, 2007 And a touch of love... don't forget that one. OK, :rubbingoneout:...here you go. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted January 12, 2007 Share Posted January 12, 2007 (edited) I like Beir pretty much go by feel, I start with a dutch oven and cut up some taters, I keep just enough water in the pot( you'll have to add as you go as it will cook down) so they don't stick and burn. I cook the taters down from raw to thick mush, then I'll add enough water to get the stock the consistency I like. Then I add some butter, diced ham, spring onions and chives. Cook/Simmer for about 20 minutes. Salt and Pepper to taste. Edited January 12, 2007 by PantherDave Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted January 12, 2007 Share Posted January 12, 2007 My wife makes this one and it's great.......just had it 8 regular potatoes 2/3 cup butter 2/3 cup flour 6 cups Whole milk 4 green onions 1 cup sour cream 2 cups crisp cooked crumbled bacon ( it takes alot to get 2 cups...about 2 packages raw) 5 oz. chedder cheese (grated) salt & pepper to taste Preheat oven to 350 and bake potatoes until tender...or Nuke Melt butter in a medium saucepan Slowly blend in flour with a wire wisk until thoroughly blended Add milk to the flour mixture, wisking constantly Wisk in salt & pepper and simmer over low heat wisking constantly Cut potatoes into chunks ( leave the skin on ) When milk mixture is very hot, wisk in potato chunks Add chopped green onion and wisk well Add the sour cream and bacon, wisk well When mixture is heated thoroughly, add the cheese a little at a time until all melted Serve garnished with chopped green onions, crumbled bacon, and cheese Quote Link to comment Share on other sites More sharing options...
Big Country Posted January 12, 2007 Share Posted January 12, 2007 I like Beir pretty much go by feel, I start with a dutch oven And how does the significant other like that? Quote Link to comment Share on other sites More sharing options...
PantherDave Posted January 12, 2007 Share Posted January 12, 2007 And how does the significant other like that? Quote Link to comment Share on other sites More sharing options...
polksalet Posted July 5, 2007 Share Posted July 5, 2007 5-6 slices of bacon (diced)10-15 red potatoes 1/2 yellow onion (diced) 1/2 stick of butter 2-3 oz of flour 2-3 biers (i like using fat tire) 10 cups of either vegetable or chicken stock 1 1/2 C shreaded cheddar 1 bunch of green onions (chopped) you will need 2 large pots. boil potatoes in 1 of them. should start them in cold, salted water. should take about 1- 1 1/2 hrs. in the other start crisping your bacon... remove from fat. add diced onions... just want to sweat them (coooked, but not color). melt butter in pot. add flour (making our roux). give that about 3-5 min (want to cook the "flour" flavor out of it). add bier. you will want to cook the alcohol out of it. then add stock and green onions. add potatoes and some of the potato water..... ultimately you will need to blend this... in commercial kitchens we have a large one.... do it in small batches in your blender and put back in one pot... the roux, cheese, and potatoes should thicken it. once blended, if need be you can use a hand blender int he pot. some people like blending the bacon in with the soup, some people like them diced...your call. let it simmer for abut 15-30 min..... if it is not thick enough make a little batch of roux on the side and add a little at a time while stirring.... it won't thicken instantly... give it 20-30 seconds before adding more roux. this is one of those soups i do by feel. This is what's for supper Quote Link to comment Share on other sites More sharing options...
polksalet Posted July 6, 2007 Share Posted July 6, 2007 simply the best tater soup i ever tasted 1 Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 6, 2007 Share Posted July 6, 2007 (edited) glad you liked it. hope all is well in the polkie household Edited July 6, 2007 by Bier Meister Quote Link to comment Share on other sites More sharing options...
polksalet Posted July 6, 2007 Share Posted July 6, 2007 we cool, tomorrow the battle restarts against he hospitals got any other easy/good recipes like this one? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 6, 2007 Share Posted July 6, 2007 soups? stews? sauces? sides? i've got lots for ya Quote Link to comment Share on other sites More sharing options...
polksalet Posted July 6, 2007 Share Posted July 6, 2007 +let's hit the soup ones first Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted July 6, 2007 Share Posted July 6, 2007 you bet..... i am busy for the next few days, but i know i've posted a tortilla soup, french onion, and a goualsh on the forum.... Quote Link to comment Share on other sites More sharing options...
polksalet Posted July 13, 2007 Share Posted July 13, 2007 tater soup is going to church potluck sunday Quote Link to comment Share on other sites More sharing options...
TimC Posted December 28, 2008 Share Posted December 28, 2008 Bier, I fixed this last weekend and it was fabulous. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 28, 2008 Share Posted December 28, 2008 Bier, I fixed this last weekend and it was fabulous. good! did you do anything different (make any changes that other huddlers would be interested in)? i still owe you a few meatloaf recipes. i need to run some errand today... when i settle back in, i'll post em for you. Quote Link to comment Share on other sites More sharing options...
TimC Posted December 31, 2008 Share Posted December 31, 2008 No beer was added. I'm sure it took away some flavor, but Tina wouldn't allow beer in there. Besides, all we had was Coors Lite and Corona. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 16, 2022 Share Posted November 16, 2022 On 12/19/2006 at 12:39 PM, Bier Meister said: 5-6 slices of bacon (diced) 10-15 red potatoes 1/2 yellow onion (diced) 1/2 stick of butter 2-3 oz of flour 2-3 biers (i like using fat tire) 10 cups of either vegetable or chicken stock 1 1/2 C shreaded cheddar 1 bunch of green onions (chopped) you will need 2 large pots. boil potatoes in 1 of them. should start them in cold, salted water. should take about 1- 1 1/2 hrs. in the other start crisping your bacon... remove from fat. add diced onions... just want to sweat them (coooked, but not color). melt butter in pot. add flour (making our roux). give that about 3-5 min (want to cook the "flour" flavor out of it). add bier. you will want to cook the alcohol out of it. then add stock and green onions. add potatoes and some of the potato water..... ultimately you will need to blend this... in commercial kitchens we have a large one.... do it in small batches in your blender and put back in one pot... the roux, cheese, and potatoes should thicken it. once blended, if need be you can use a hand blender int he pot. some people like blending the bacon in with the soup, some people like them diced...your call. let it simmer for abut 15-30 min..... if it is not thick enough make a little batch of roux on the side and add a little at a time while stirring.... it won't thicken instantly... give it 20-30 seconds before adding more roux. this is one of those soups i do by feel. 1 Quote Link to comment Share on other sites More sharing options...
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