OK, so I'm making potato soup tomorrow... I've never made potato soup before, so I'm looking for ideas here... I plan on using celery, lots of onions, caramelized, roasted garlic, about two heads, a little oregano, and a block of cream cheese and some milk at the end... And potatoes of course... Also might add a few serano peppers and some salt and black pepper... Any other things I'm missing?
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I like to add yucca root early and allow it to cook soft and add a slight sweet taste.
Beowulfsfriend
Level 9
Sep 2, 2019
2
Haha
I’d back up...... a lot.
Maybe being a scammer has messed up your brain.
First make a basic potato soup.
Then experiment.
Cream cheese, dairy, and potatoes is going to give you a stomach ache.
darthfaja
Level 7
Sep 2, 2019
0
OK, what is a basic potato soup?
@Cutiebeauty
Do you want it thick and creamy or brothy?
Classic potato soup can nearly stand a spoon up in it.
I like mine brothy.
Which do you prefer?
Also purée or chunks of potato?
@darthfaja I prefer thick and creamy with chunks of potato
@Cutiebeauty
James Peterson is a phenomenal chef and author.
In the culinary world there are classic recipes.
For most recipes it is very important to learn the mother sauces. They lead into soups.
Potato leek soup is the classic.
The recipe link I’m posting substitute onions for leeks. Chop the Serrano and add them with your celery and onions. I wouldn’t carmelize the onions for this soup it’ll turn it murky brown and the sweetness isn’t necessary.
Make the chunky variety. If you want it thick double the potatoes in it. You can always thicken it more with a slurre.
And use chicken broth not milk or water. The heavy cream is sufficient.
Some cumin would probably bring the flavors together if you want to use the Serranos.
Yukon golds are my potato of choice for soup.
[jamesbeard.org]
@darthfaja already made it... And I did add a bit of cumin... Came out wonderful... I'll try you idea next time... Thanks for the input...
@Cutiebeauty
Any time
If you want to make authentic potato soup, drop the celery, caramelized onion, cream cheese, oregano and sour cream and use leeks(1 bunch, white section )..no garlic..it'll overwhelm the potatoes.
I use chicken stock to cook the potatoes and leeks. Cook potatoes and leeks till they're breaking apart. Do not drain, mash the potatoes in the pot, slowly add half & half to desired thickness, add white pepper & salt to taste. Serve hot or cold. Garnish with a dollop of sour cream and green onion.
Charlene
Level 9
Sep 2, 2019
2
I agree completely
I took the classic soup and modified it for her with the ingredients she wanted to use. See above.
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