The official soup thread

[The_Tick]

I figured there was.

And I made that Potato Soup a bunch last year. A BUNCH.

Mods...can you merge?

[TripletDaddy]

Cream of Potato soup is always a hit at my house.

3-4 lbs potatos cubed
1 stalk celery minced - my kids don't like celery and this hides it a little
1 carrot minced
1/2 onion minced
1 tsp bacon fat ( any other oil will do )
1/2 lb ham cubed (optional)
1 qt chicken stock or broth - enough to cover the potatos( I use Swanson's low sodium)
2 cups canned milk ( can subsitute cream or half and half )
salt and white pepper
roux
( 1/4 c flour and 1/4 oil - I use a mixture of butter and bacon fat)

saute the onion, carrot, and celery in the bacon fat, in a 5-6 qt dutch oven. When soft add chicken stock and potatos. Simmer potatos until done (about 15-20 minutes). Add canned milk and ham (if desired) and bring back to a simmer. add salt and pepper to taste

Thicken with a roux to the desired thickness.

garnish with grated chedder cheese, parsley, bacon bits (if ham is not used)

happyone, for the bacon fat, can you sub lard or will it not taste as good? Lard works as a great sub for bacon fat when making refried beans, but seems like you might need something more subtle for a soup.

I dont mind making the bacon to get the fat, but it is much easier to use lard.

[marsupial]

I figured there was.

And I made that Potato Soup a bunch last year. A BUNCH.

Mods...can you merge?

I merged a few soup threads, but I don't know if I did a good job... Should I have left a permanent redirect? Please say no.

[TripletDaddy]

I merged a few soup threads, but I don't know if I did a good job... Should I have left a permanent redirect? Please say no.

please dont say this. I think you did a great job.

[cougjunkie]

please dont say this. I think you did a great job.

Marsupial is a mod? I had no idea.

[happyone]

happyone, for the bacon fat, can you sub lard or will it not taste as good? Lard works as a great sub for bacon fat when making refried beans, but seems like you might need something more subtle for a soup.

I dont mind making the bacon to get the fat, but it is much easier to use lard.

I've never tried lard, I would imagine it would work just fine. One of my daugters in a Vegitarian, so I've subed butter/margarine for the bacon fat, vegi broth for the chicken broth and omit the ham and it works well.

I ALWAYS save the grease whenever I cook bacon (something I learned from my Mom), so it is always around. I have at least a pint mason jar in the fridge at all times

[happyone]

I figured there was.

And I made that Potato Soup a bunch last year. A BUNCH.

Mods...can you merge?

I'm glad you liked it

[happyone]

My mom makes her own noodles. Delicious!

I'll have to find my Mom's recipe for chicken noodle soup with home made noodles - it was one of my favorites growing up. Unfortunately she is not around to ask

She did sit down the last few years of her life and wrote down a lot of her recipes - hope that is in there.

[marsupial]

Marsupial is a mod? I had no idea.

Affirmative action. They needed their token woman on the board.

[MartyFunkhouser]

I made this for dinner tonight. It was amazing and not very difficult. I sadly was not able to find the piment d’Espelette and I'm sure it would have added to it, but it was amazing even without it. My bacon took longer to cook than the recipe says, but that just may be our crappy oven.

I'm even more excited to eat at Beast in a couple of weeks after trying this recipe from the chef.

http://www.foodandwine.com/recipes/s...-candied-bacon

As a follow-up to this post, get the piment d'Espelette it makes the soup a lot better. I now always have piment d'Espelette in the house and use it frequently in cooking. If you are in SLC you can get it at Caputos.

[TripletDaddy]

As a follow-up to this post, get the piment d'Espelette it makes the soup a lot better. I now always have piment d'Espelette in the house and use it frequently in cooking. If you are in SLC you can get it at Caputos.

that looks really good, especially with this gloomy weather we are having.

What sort of wine did you use for cooking? where did you buy?

[wally]

I like this soup: Wasatch Mountain Chili

Some don't like canned ingredients, but it is quick to make.

[MartyFunkhouser]

that looks really good, especially with this gloomy weather we are having.

What sort of wine did you use for cooking? where did you buy?

I can't remember the type that I used. I just went to the liquor store and found a rose wine that wasn't too expensive, but also didn't seem too cheap. The PG liquor store is great. It is brand new and very nice. It is also the least busy liquor store in Utah that I've ever been too.

Naomi Pomeroy makes really good soups. The cucumber soup that I had at Beast was fantastic.

[MarkGrace]

I could go for some Portuguese bean soup right now.

[Eddie]

Here it is:

Creamy Butternut Squash Soup

2 pounds of butternut squash halved, peeled, unseeded and cut into 1 inch chunks
1 1/2 cups of diced onion
2 carrots peeled and diced
3 cans (13 3/4 oz) chicken broth (about 5 cups total)
1/2 tsp salt
1/4-1/2 tsp pepper (To your liking)
4 tbsp (1/2 stick) Butter
1/2 - 1 cup light or heavy cream (depends on consistency of soup you like we like heavy thus more creamy)
1/4-1/2 tsp ground nutmeg (freshly ground if possible - we never have fresh)

We boil the squashes before we peeled them and added them to the large saucepan/soup bowl. It made it much easier to peel and then we added it to the soup and simmered it. The 45 minutes was mainly to soften the squash, so you could simmer it for less.. But if you want to follow the directions they are listed below.

In a large saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered until squash and carrots are very tender, about 45 minutes or so. Puree soup in a blender or food processor (or if you have one another option is a hand blender). Add the butter, then whisk in the heavy cream. Taste and season with pepper, freshly ground nutmeg and a little more salt if needed.

Serve with a dollop of sour cream, if desired (we've never done this)

Enjoy!

Tried this over the weekend. Very good - thanks for sharing.