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Thread: Potato soups easonings

  1. #1
    chet Guest

    Default Potato soups easonings

    Going to try my hand at potato soup, will use a stick blender to get
    it a smooth type rather than chunk style, so the basic recipe starts
    with butter in the pan with onions some flour, than add broth, and
    potatoes that are already baked and then the stick blender, as for
    seasonings, other than salt & pepper, I noticed some use crushed leaf
    tyme, most recipes don't use tyme, anyone here ever make potatoe soup,
    does tyme enhance the flavor for the soup and other seasonings I am
    missing. trying to keep away from bacon fat and the bacon, sor of
    keeping it as healthy as possible.

    Chet

  2. #2
    James Silverton Guest

    Default Re: Potato soups easonings

    On 5/13/2012 9:59 AM, chet wrote:
    > Going to try my hand at potato soup, will use a stick blender to get it
    > a smooth type rather than chunk style, so the basic recipe starts with
    > butter in the pan with onions some flour, than add broth, and potatoes
    > that are already baked and then the stick blender, as for seasonings,
    > other than salt & pepper, I noticed some use crushed leaf tyme, most
    > recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    > enhance the flavor for the soup and other seasonings I am missing.
    > trying to keep away from bacon fat and the bacon, sor of keeping it as
    > healthy as possible.


    A large number of recipes involve cheddar cheese and ham or bacon. I
    know you don't want bacon. I haven't seen thyme very often but some
    recipes use fennel and that sounds good to me. The cold soup Vichyssoise
    uses leeks.

    --
    Jim Silverton (Potomac, MD)

    Extraneous "not" in Reply To.

  3. #3
    Janet Bostwick Guest

    Default Re: Potato soups easonings

    On Sun, 13 May 2012 09:59:43 -0400, chet <[email protected]> wrote:

    > Going to try my hand at potato soup, will use a stick blender to get
    >it a smooth type rather than chunk style, so the basic recipe starts
    >with butter in the pan with onions some flour, than add broth, and
    >potatoes that are already baked and then the stick blender, as for
    >seasonings, other than salt & pepper, I noticed some use crushed leaf
    >tyme, most recipes don't use tyme, anyone here ever make potatoe soup,
    >does tyme enhance the flavor for the soup and other seasonings I am
    >missing. trying to keep away from bacon fat and the bacon, sor of
    >keeping it as healthy as possible.
    >
    > Chet


    I like thyme in a chowder which is basically a potato soup. Many
    potato type soups also call for a pinch of red pepper flakes. The red
    pepper flakes don't make the soup 'spicy' or 'hot'. they just pick up
    the flavor to keep the soup from being bland.
    Janet US

  4. #4
    jmcquown Guest

    Default Re: Potato soups easonings


    "chet" <[email protected]> wrote in message
    news:k7Prr.10416$[email protected]..
    > Going to try my hand at potato soup, will use a stick blender to get it
    > a smooth type rather than chunk style, so the basic recipe starts with
    > butter in the pan with onions some flour, than add broth, and potatoes
    > that are already baked and then the stick blender, as for seasonings,
    > other than salt & pepper, I noticed some use crushed leaf tyme, most
    > recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    > enhance the flavor for the soup and other seasonings I am missing. trying
    > to keep away from bacon fat and the bacon, sor of keeping it as healthy as
    > possible.
    >
    > Chet


    You're going to bake the potatoes first? So you're making baked potato soup
    That's fine. And note: you don't have to peel them. Just cut them into
    cubes after simmering them in the broth/stock. Simmer for a few hours then
    give them a whir with the stick blender to puree the soup. Add some thyme,
    sure. Since you seem to have something against bacon, definitely add S&P.
    Potato soup is pretty bland without lots of seasoning.

    Jill


  5. #5
    sf Guest

    Default Re: Potato soups easonings

    On Sun, 13 May 2012 09:59:43 -0400, chet <[email protected]> wrote:

    > Going to try my hand at potato soup, will use a stick blender to get
    > it a smooth type rather than chunk style, so the basic recipe starts
    > with butter in the pan with onions some flour, than add broth, and
    > potatoes that are already baked and then the stick blender, as for
    > seasonings, other than salt & pepper, I noticed some use crushed leaf
    > tyme, most recipes don't use tyme, anyone here ever make potatoe soup,
    > does tyme enhance the flavor for the soup and other seasonings I am
    > missing. trying to keep away from bacon fat and the bacon, sor of
    > keeping it as healthy as possible.
    >

    I don't make potato soup unless I'm making chowder; but I'd say go
    with the thyme.

    --
    Food is an important part of a balanced diet.

  6. #6
    Pico Rico Guest

    Default Re: Potato soups easonings


    "chet" <[email protected]> wrote in message
    news:k7Prr.10416$[email protected]..
    > Going to try my hand at potato soup, will use a stick blender to get it
    > a smooth type rather than chunk style, so the basic recipe starts with
    > butter in the pan with onions some flour, than add broth, and potatoes
    > that are already baked and then the stick blender, as for seasonings,
    > other than salt & pepper, I noticed some use crushed leaf tyme, most
    > recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    > enhance the flavor for the soup and other seasonings I am missing. trying
    > to keep away from bacon fat and the bacon, sor of keeping it as healthy as
    > possible.
    >
    > Chet


    what makes you think that bacon (particularly rendered bacon) is not
    healthy?

    fennel
    parsnips



  7. #7
    Pico Rico Guest

    Default Re: Potato soups easonings


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 13 May 2012 09:59:43 -0400, chet <[email protected]> wrote:
    >
    >> Going to try my hand at potato soup, will use a stick blender to get
    >> it a smooth type rather than chunk style, so the basic recipe starts
    >> with butter in the pan with onions some flour, than add broth, and
    >> potatoes that are already baked and then the stick blender, as for
    >> seasonings, other than salt & pepper, I noticed some use crushed leaf
    >> tyme, most recipes don't use tyme, anyone here ever make potatoe soup,
    >> does tyme enhance the flavor for the soup and other seasonings I am
    >> missing. trying to keep away from bacon fat and the bacon, sor of
    >> keeping it as healthy as possible.
    >>

    > I don't make potato soup unless I'm making chowder; but I'd say go
    > with the thyme.
    >



    I would say throw in a bunch of clams as "seasoning". good idea!



  8. #8
    Janet Guest

    Default Re: Potato soups easonings

    In article <[email protected]>, j[email protected]
    says...
    >
    > "chet" <[email protected]> wrote in message
    > news:k7Prr.10416$[email protected]..
    > > Going to try my hand at potato soup, will use a stick blender to get it
    > > a smooth type rather than chunk style, so the basic recipe starts with
    > > butter in the pan with onions some flour, than add broth, and potatoes
    > > that are already baked and then the stick blender, as for seasonings,
    > > other than salt & pepper, I noticed some use crushed leaf tyme, most
    > > recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    > > enhance the flavor for the soup and other seasonings I am missing. trying
    > > to keep away from bacon fat and the bacon, sor of keeping it as healthy as
    > > possible.
    > >
    > > Chet

    >
    > You're going to bake the potatoes first? So you're making baked potato soup
    > That's fine. And note: you don't have to peel them. Just cut them into
    > cubes after simmering them in the broth/stock. Simmer for a few hours then
    > give them a whir with the stick blender to puree the soup. Add some thyme,
    > sure. Since you seem to have something against bacon, definitely add S&P.
    > Potato soup is pretty bland without lots of seasoning.
    >
    > Jill


    No need to simmer for a few hours; even if you start with raw potato (I
    would) it only needs 45 mins.

    Janet

  9. #9
    jmcquown Guest

    Default Re: Potato soups easonings


    "Janet" <[email protected]> wrote in message
    news:[email protected]..
    > In article <[email protected]>, [email protected]
    > says...
    >>
    >> "chet" <[email protected]> wrote in message
    >> news:k7Prr.10416$[email protected]..
    >> > Going to try my hand at potato soup, will use a stick blender to get
    >> > it
    >> > a smooth type rather than chunk style, so the basic recipe starts with
    >> > butter in the pan with onions some flour, than add broth, and potatoes
    >> > that are already baked and then the stick blender, as for seasonings,
    >> > other than salt & pepper, I noticed some use crushed leaf tyme, most
    >> > recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    >> > enhance the flavor for the soup and other seasonings I am missing.
    >> > trying
    >> > to keep away from bacon fat and the bacon, sor of keeping it as healthy
    >> > as
    >> > possible.
    >> >
    >> > Chet

    >>
    >> You're going to bake the potatoes first? So you're making baked potato
    >> soup
    >> That's fine. And note: you don't have to peel them. Just cut them
    >> into
    >> cubes after simmering them in the broth/stock. Simmer for a few hours
    >> then
    >> give them a whir with the stick blender to puree the soup. Add some
    >> thyme,
    >> sure. Since you seem to have something against bacon, definitely add
    >> S&P.
    >> Potato soup is pretty bland without lots of seasoning.
    >>
    >> Jill

    >
    > No need to simmer for a few hours; even if you start with raw potato (I
    > would) it only needs 45 mins.
    >
    > Janet


    Sorry about the suggestion for long slow simmering... I'm used to my Dad's
    (via Grandma Mac's) potato soup (which does include bacon and also small
    dumplings known as rivlets). I don't care for really quick potato soups.
    Also in my defense, I think making potato soup from baked potatoes
    constitutes "baked potato soup". That really screams for crumbled bacon not
    to mention grated cheese on top

    Jill


  10. #10
    dsi1 Guest

    Default Re: Potato soups easonings

    On Sunday, May 13, 2012 3:59:43 AM UTC-10, chet wrote:
    > Going to try my hand at potato soup, will use a stick blender to get
    > it a smooth type rather than chunk style, so the basic recipe starts
    > with butter in the pan with onions some flour, than add broth, and
    > potatoes that are already baked and then the stick blender, as for
    > seasonings, other than salt & pepper, I noticed some use crushed leaf
    > tyme, most recipes don't use tyme, anyone here ever make potatoe soup,
    > does tyme enhance the flavor for the soup and other seasonings I am
    > missing. trying to keep away from bacon fat and the bacon, sor of
    > keeping it as healthy as possible.
    >
    > Chet


    Add a little mustard. Don't add too much. Make sure you keep the amount low enough - if the soup tastes like there's mustard in it, you've added too much.

  11. #11
    dsi1 Guest

    Default Re: Potato soups easonings

    On 5/13/2012 3:59 AM, chet wrote:
    > Going to try my hand at potato soup, will use a stick blender to get it
    > a smooth type rather than chunk style, so the basic recipe starts with
    > butter in the pan with onions some flour, than add broth, and potatoes
    > that are already baked and then the stick blender, as for seasonings,
    > other than salt & pepper, I noticed some use crushed leaf tyme, most
    > recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    > enhance the flavor for the soup and other seasonings I am missing.
    > trying to keep away from bacon fat and the bacon, sor of keeping it as
    > healthy as possible.
    >
    > Chet


    Add a little mustard. Don't add too much. Make sure you keep the amount
    low enough - if the soup tastes like there's mustard in it, you've added
    too much.


  12. #12
    sf Guest

    Default Re: Potato soups easonings

    On Sun, 13 May 2012 09:28:49 -0700, "Pico Rico"
    <[email protected]> wrote:

    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    > > On Sun, 13 May 2012 09:59:43 -0400, chet <[email protected]> wrote:
    > >
    > >> Going to try my hand at potato soup, will use a stick blender to get
    > >> it a smooth type rather than chunk style, so the basic recipe starts
    > >> with butter in the pan with onions some flour, than add broth, and
    > >> potatoes that are already baked and then the stick blender, as for
    > >> seasonings, other than salt & pepper, I noticed some use crushed leaf
    > >> tyme, most recipes don't use tyme, anyone here ever make potatoe soup,
    > >> does tyme enhance the flavor for the soup and other seasonings I am
    > >> missing. trying to keep away from bacon fat and the bacon, sor of
    > >> keeping it as healthy as possible.
    > >>

    > > I don't make potato soup unless I'm making chowder; but I'd say go
    > > with the thyme.
    > >

    >
    >
    > I would say throw in a bunch of clams as "seasoning". good idea!
    >

    Can't do that any more for a variety of reasons, none of them mine. I
    like corn chowder too and love to combine the two. If you've never
    tried it, please do and have a bowl for me.

    --
    Food is an important part of a balanced diet.

  13. #13
    sf Guest

    Default Re: Potato soups easonings

    On Sun, 13 May 2012 09:28:04 -0700, "Pico Rico"
    <[email protected]> wrote:

    >
    > "chet" <[email protected]> wrote in message
    > news:k7Prr.10416$[email protected]..
    > > Going to try my hand at potato soup, will use a stick blender to get it
    > > a smooth type rather than chunk style, so the basic recipe starts with
    > > butter in the pan with onions some flour, than add broth, and potatoes
    > > that are already baked and then the stick blender, as for seasonings,
    > > other than salt & pepper, I noticed some use crushed leaf tyme, most
    > > recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    > > enhance the flavor for the soup and other seasonings I am missing. trying
    > > to keep away from bacon fat and the bacon, sor of keeping it as healthy as
    > > possible.
    > >
    > > Chet

    >
    > what makes you think that bacon (particularly rendered bacon) is not
    > healthy?
    >

    People have doctors who tell them to stay away from animal fats and
    they don't pretend to know more than their doctor when it comes to
    healthy eating because eating what they wanted is what got them into
    trouble in the first place.


    --
    Food is an important part of a balanced diet.

  14. #14
    Yesterday's Recipes Guest

    Default Re: Potato soups easonings

    On Sun, 13 May 2012 09:59:43 -0400, chet <[email protected]> wrote:

    > Going to try my hand at potato soup, will use a stick blender to get
    >it a smooth type rather than chunk style, so the basic recipe starts
    >with butter in the pan with onions some flour, than add broth, and
    >potatoes that are already baked and then the stick blender, as for
    >seasonings, other than salt & pepper, I noticed some use crushed leaf
    >tyme, most recipes don't use tyme, anyone here ever make potatoe soup,
    >does tyme enhance the flavor for the soup and other seasonings I am
    >missing. trying to keep away from bacon fat and the bacon, sor of
    >keeping it as healthy as possible.
    >
    > Chet


    I've made the first of the two below. Came out pretty nice.
    Seasonings include worcestershire and parsley, both of which I have
    seen in more than one recipe for potato soup.

    Potato Soup:

    http://www.yesterdaysrecipes.com/recipes/potato-soup

    Potato Chowder:

    http://www.yesterdaysrecipes.com/recipes/potato-chowder


  15. #15
    ImStillMags Guest

    Default Re: Potato soups easonings

    On May 13, 6:59*am, chet <c...@epix.net> wrote:
    > * *Going to try my hand at potato soup, will use a stick blender to get
    > it a smooth type rather than chunk style, so the basic recipe starts
    > with butter in the pan with onions some flour, than add broth, and
    > potatoes that are already baked and then the stick blender, as for
    > seasonings, other than salt & pepper, I noticed some use crushed leaf
    > tyme, most recipes don't use tyme, anyone here ever *make potatoe soup,
    > does tyme enhance the flavor for the soup and other seasonings I am
    > missing. trying to keep away from bacon fat and the bacon, sor of
    > keeping it as healthy as possible.
    >
    > * *Chet


    My favorite Baked Potato Soup recipe. Won at the Soup Festival here.

    http://hizzoners.com/recipes/soups/1...ed-potato-soup

  16. #16
    Pico Rico Guest

    Default Re: Potato soups easonings


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 13 May 2012 09:28:04 -0700, "Pico Rico"
    > <[email protected]> wrote:
    >
    >>
    >> "chet" <[email protected]> wrote in message
    >> news:k7Prr.10416$[email protected]..
    >> > Going to try my hand at potato soup, will use a stick blender to get
    >> > it
    >> > a smooth type rather than chunk style, so the basic recipe starts with
    >> > butter in the pan with onions some flour, than add broth, and potatoes
    >> > that are already baked and then the stick blender, as for seasonings,
    >> > other than salt & pepper, I noticed some use crushed leaf tyme, most
    >> > recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    >> > enhance the flavor for the soup and other seasonings I am missing.
    >> > trying
    >> > to keep away from bacon fat and the bacon, sor of keeping it as healthy
    >> > as
    >> > possible.
    >> >
    >> > Chet

    >>
    >> what makes you think that bacon (particularly rendered bacon) is not
    >> healthy?
    >>

    > People have doctors who tell them to stay away from animal fats and
    > they don't pretend to know more than their doctor when it comes to
    > healthy eating because eating what they wanted is what got them into
    > trouble in the first place.
    >


    that is different than saying bacon is per se unhealthy.



  17. #17
    sf Guest

    Default Re: Potato soups easonings

    On Sun, 13 May 2012 20:52:13 -0700, "Pico Rico"
    <[email protected]> wrote:
    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    > > On Sun, 13 May 2012 09:28:04 -0700, "Pico Rico"
    > > <[email protected]> wrote:
    > >
    > >>
    > >> "chet" <[email protected]> wrote in message
    > >> news:k7Prr.10416$[email protected]..

    <snip>
    > >> > trying
    > >> > to keep away from bacon fat and the bacon, sor of keeping it as healthy
    > >> > as possible.
    > >> >
    > >> > Chet
    > >>
    > >> what makes you think that bacon (particularly rendered bacon) is not
    > >> healthy?
    > >>

    > > People have doctors who tell them to stay away from animal fats and
    > > they don't pretend to know more than their doctor when it comes to
    > > healthy eating because eating what they wanted is what got them into
    > > trouble in the first place.
    > >

    >
    > that is different than saying bacon is per se unhealthy.
    >

    When you stay away from bacon fat, it's silly to even bother with the
    rest of the rasher. Even when it's cooked "well done", there's still
    a lot of fat left. It might be brown and crispy, but it's brown and
    crispy fat. I've been buying deli style Black Forest ham from the
    refrigerated section and when it's fried up, it's a good substitute
    for bacon.

    --
    Food is an important part of a balanced diet.

  18. #18
    jmcquown Guest

    Default Re: Potato soups easonings


    "dsi1" <[email protected]> wrote in message
    news:joosfb$kge$[email protected]..
    > On 5/13/2012 3:59 AM, chet wrote:
    >> Going to try my hand at potato soup, will use a stick blender to get it
    >> a smooth type rather than chunk style, so the basic recipe starts with
    >> butter in the pan with onions some flour, than add broth, and potatoes
    >> that are already baked and then the stick blender, as for seasonings,
    >> other than salt & pepper, I noticed some use crushed leaf tyme, most
    >> recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    >> enhance the flavor for the soup and other seasonings I am missing.
    >> trying to keep away from bacon fat and the bacon, sor of keeping it as
    >> healthy as possible.
    >>
    >> Chet

    >
    > Add a little mustard. Don't add too much. Make sure you keep the amount
    > low enough - if the soup tastes like there's mustard in it, you've added
    > too much.
    >


    I'm hoping you mean dry mustard powder, not the bright yellow condiment
    people put on hot dogs But I really see no reason to add either
    ingredient to potato soup.

    Jill


  19. #19
    dsi1 Guest

    Default Re: Potato soups easonings

    On 5/13/2012 8:58 PM, jmcquown wrote:
    >
    > "dsi1" <[email protected]> wrote in message
    > news:joosfb$kge$[email protected]..
    >> On 5/13/2012 3:59 AM, chet wrote:
    >>> Going to try my hand at potato soup, will use a stick blender to get it
    >>> a smooth type rather than chunk style, so the basic recipe starts with
    >>> butter in the pan with onions some flour, than add broth, and potatoes
    >>> that are already baked and then the stick blender, as for seasonings,
    >>> other than salt & pepper, I noticed some use crushed leaf tyme, most
    >>> recipes don't use tyme, anyone here ever make potatoe soup, does tyme
    >>> enhance the flavor for the soup and other seasonings I am missing.
    >>> trying to keep away from bacon fat and the bacon, sor of keeping it as
    >>> healthy as possible.
    >>>
    >>> Chet

    >>
    >> Add a little mustard. Don't add too much. Make sure you keep the
    >> amount low enough - if the soup tastes like there's mustard in it,
    >> you've added too much.
    >>

    >
    > I'm hoping you mean dry mustard powder, not the bright yellow condiment
    > people put on hot dogs But I really see no reason to add either
    > ingredient to potato soup.


    Use any kind of mustard. I just add whatever I got.

    Most people wouldn't see a reason to add mustard to potato soup. I'd
    sure do it though. I'll add mustard to any number of dishes. You'd never
    know it cause I purposely add it in amounts that keep it from being
    obvious.


    >
    > Jill



  20. #20
    Janet Guest

    Default Re: Potato soups easonings

    In article <joqol7$3mp$[email protected]>, [email protected]d
    says...
    I'll add mustard to any number of dishes. You'd never
    > know it cause I purposely add it in amounts that keep it from being
    > obvious.


    Me too. I tend to use whole-grain mustard (from a jar) rather than dry
    powder. The other day I put some in when making the sauce to bake spicy
    chicken wings...OMG they were good.

    Janet

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