potato soup help/ broth substitution?

7 responses so far ↓

• 1 Neal R // Oct 16, 2008

  Boil the leftover pork into a strong broth with some of the onions and garlic

• 2 thrombus29 // Oct 16, 2008

  Caramelize the Onions and the Garlic inthe butter, get them dark brown, then add the pork and heat through, then add milk and potatos, simmer till tender, then hit it with a hand blender, a pinch of nutmeg, salt and pepper.

• 3 Moriah M // Oct 16, 2008

  boil the beaf frist then do ever thing else

• 4 Blondie? // Oct 16, 2008

  My grandma always just uses 1/2 water 1/2 milk and its always so good just use some spice to flavor. Its sounds like it would be blah but its not if you taste store bought chicken broth its not very flavorful and broth is cheating anyhoo!

• 5 cookingkay1955 // Oct 16, 2008

  Use half and half, cream, milk, evaporated milk

  Loaded Potato Soup
  3 pounds red potatoes
  1/4 cup margarine, melted
  1/4 cup flour
  8 cups half-and-half
  1 (16 ounce) block Velveeta cheese, melted
  White pepper, to taste
  Garlic powder, to taste
  1 teaspoon hot pepper sauce
  1/2 pound bacon, fried crisply
  1 cup Cheddar cheese, shredded
  1/2 cup fresh chives, chopped
  1/2 cup fresh parsley, chopped

  Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

  In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

  Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

  Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

  Makes 8 servings.

  Baked Potato Soup
  1/2 cup chopped onion
  1/2 cup chopped celery
  1 Tbs. butter
  4 cups half-and-half
  1/2 tsp. salt
  1 tsp. ground white pepper
  3 Tbs. flour
  2 large potatoes, baked, peeled, cut into small cups
  1 cup shredded cheddar cheese
  1/2 cup cooked bacon, broken into bits

  Saute onion and celery in 1 Tbs. butter in a saute pan until
  translucent. Combine the onion mixture, half-and-half, salt, and
  pepper in a large saucepan; mix well. Heat to boiling point,
  stirring occasionally. Heat 2 Tbs. butter in a saucepan until
  melted. Whisk in the flour. Cook for 3 minutes or until it forms a
  roux, whisking constantly. Add potatoes; mix well. Cook just until
  the potatoes are heated through, stirring frequently. Ladle soup
  into bowls. Top each with a spoonful of sour cream, then sprinkle
  with cheese, bacon and chives

• 6 princessil0523 // Oct 16, 2008

  you dont really need broth or stock if you are making a cream based soup….you can use a roux to thicken it up a bit, then just add 1/2 milk (or cream preferrably), and 1/2 water….

• 7 Fletch oddball Sci-Fi // Oct 16, 2008

  The only thing I can add get some Half and half or do like mom and use all the butter you can, she used to use three or four sticks of butter to a gallon of milk (make sure touse an eight quart stock pan) and about two or three cups of water at first. Make sure to stir a lot. The sauce/soup will slowly reduce. Add other suggestions to taste.