Kayelle
Chef Extraordinaire
I have some buttermilk I want to use up. How do you think it would work in potato cheese soup?
It does sound good Kayelle. Any chance you could figure out how you made it so you could post a recipe in the "Soups" forum? I wouldn't mind making something like this during the winter. Tomorrow is definitely NOT winter-like with temps in the 90s and humidity to match.
Sounds nice!
"A first-rate soup is more creative than a second-rate painting." - Abraham Maslow
Soup is one of those foods that I think of as more of a process than a recipe. It just sort of comes together as you look at what you have to work with. It is always good, once in a while it is memorable! With plain potato soup I sometimes add a grated carrot to give it a bit of color and a flavor boost.
I'm ready for fall!
Good enough Kayelle. Just so long as I have an idea of what it was that you used "a bit of and a dab of" I can come close enough. And about that Velveeta? No objections on this end - it's what I use when I make my cheesy cauliflower soup....Unfortunatly, I'm not one to write things down as I go, and I didn't measure amounts of anything for an actual recipe CG. However, I can make an attempt at telling you what I did......I added some cubed Velveeta cheese..."gasp"...but it sure melts beautifully...
Good enough Kayelle. Just so long as I have an idea of what it was that you used "a bit of and a dab of" I can come close enough. And about that Velveeta? No objections on this end - it's what I use when I make my cheesy cauliflower soup.
Yep, "they" can get all snooty about Velveeta, but it does the flavor and melting job in soups to be sure. The cheese was not the big ingredient here however.
I forgot to add that I added a splash of dry Sherry to the soup. We had some for lunch, and as usual it was even better.