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 Post subject: Lets share soups
PostPosted: Tue Feb 06, 2007 9:00 pm 

Joined: Sun Aug 27, 2006 9:30 am
Posts: 74
This is one of my favorites soups.
Cheddar Chowder Soup
2 Cups Boiling water
2 Cups diced potatoes
1/2 Cup bite sized carrots
1/2 Cup bite size celery
1/4 Cup minced onion (opt)
1 tsp salt
1/4 tsp pepper
1/4 Cup flour
1/4 Cup oleo
1 Cup velvetta cheese
2 Cups milk
1 Cup Ham chunks
Combine veggies & water.Simmer for 10 min. or until tender.DO NOT
DRAIN OFF WATER. While simmering make white sauce. (Oleo, Flour,Milk)
Heat white sauce.Add cheese to heated white sauce.Add meat and cheese
sauce to veggie mix.Heat well but Do Not Boil.It will scorch.
Great on a cold winter day.Enjoy!
Let me know your favorite. Thanks Cheryl

 Post subject: Potatie soup
PostPosted: Wed Feb 07, 2007 12:45 pm 

Joined: Thu Aug 31, 2006 7:15 pm
Posts: 368
I love potato soup and this is a variation taught to me by my husband.
It is made the usual way but he adds the butter with the potatoes and onions and boils it with them. When the potatoes are cooked add a big honking tbsp or 2 of chicken base. If we have it we use heavy cream instead of milk but its usually milk. Top with bacon bits ( oh please use homemade!), shredded cheddar and sour cream. Yummy!

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 Post subject:
PostPosted: Wed Feb 07, 2007 9:55 pm 
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Joined: Fri Aug 18, 2006 2:36 pm
Posts: 4328
Location: Lawrence, KS
Potato soup is such a wonderful comfort food! I used to make a loaded baked potato soup ages ago in a restaurant. The kitchen manager there was a genius when it came to soups!

The recipe was similar to yours, turncheryl, except he used butter instead of oleo & cheddar instead of velveeta. He would add all the things you'd use on a loaded baked potato - bacon bits, cheddar cheese, chives & even tossed in a little sour cream to make it a little bit richer.

He also had a soup called the "walk-in special" which most people assumed meant that it was always available for takeout but really was just his reference to the walk-in (name for the refrigerated storage in a restaurant) and all the left-overs stored that he wanted to get rid of! It always sold like crazy.

 Post subject:
PostPosted: Fri Feb 09, 2007 1:50 pm 

Joined: Tue Aug 15, 2006 3:51 pm
Posts: 62
My potato soup has Cream, Leeks, Onions, Potatoes, Butter. Serve with Crumbled Bacon and Shredded Cheese. It might be a potato soup kind of weekend.

 Post subject: potato soup
PostPosted: Sun Feb 11, 2007 9:39 am 

Joined: Mon Dec 18, 2006 6:25 pm
Posts: 368
I fry the bacon and onion in bottom of a the pot. When the onion is wilted and bacon not yet crispy, I put in the cubed potatoes, cover with water , season with salt and white pepper. IN this I add a cubed up block of ( 8 oz. ) of cream cheese. It melts into the water( stir so it doesn't burn. ) I put the cream cheese in after the potatoes have boiled for a bit.

When the potatoes are I add a chunk of butter and a can of evaporated milk. If I feel it needs it I top it off with half and half.

The cream cheese just adds such a richness to this soup.

If I have them, I add drained clams. It then becomes my clam chowder.

 Post subject: Another Cheesy Potato Soup
PostPosted: Sun Feb 18, 2007 11:04 pm 

Joined: Sat Sep 10, 2005 11:45 am
Posts: 144
Location: Lawrence
Potatoes - bite size
Carrots - diced or sliced
Onions - Diced
Table spoon of Butter
Ham - Chunks (Great with Clams too.)
Velvetta - 3/4 of block
Dill weed - 1-2 teaspoons (whatever you like!)

Boil Potatoes, Onions and Carrots & Butter until the potatoes are about 3/4 way done. (About 15 minutes)

Drain all but 1/4 Water
Add in enough Milk to cover the potatoes.
As the milk warms cube the velvetta up, and start adding, stir until melted, then add more until all cheese is in and melted.
Add in Dill weed.

After I spoon up bowl I usually sprinkle more on top... Great with crackers too...


Please email with questions!
Thanks, Sherri

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