Chief Longwind Of The North
Certified/Certifiable
Rich Potato Soup
Let me preface this by saying that Annie's soup looks wonderful, and that this recipe in no way competes with hers. It is simply another version to add to your recipe collection. It differs in that a roux is used to thicken the soup into a creamy and wonderful texture. Enjoy. I know that we did, as well as the others who shared this with me.
This thick, rich soup combines the smoky flavor of bacon, ham, and veggies in a luxuriously creamy base that is sure to warm you to your toes in these cold winter nights. Serve with buttered bread or your favorite crackers, and a good herbal tea.
Before we start, I’m going to say this one time. We use bacon grease in this recipe. It is lower in cholesterol than is butter, and adds an unbeatable flavor to the soup.
Ingredients:
2 large Yukon Gold potatoes, peeled and cubed
1 medium sized yellow onion, peeled and diced
1 stalk celery, washed and sliced
5 tbs. bacon greese
1 cup cubed ham
3 tbs. flour
12 oz. condensed (canned) milk
1 cup fresh milk (2%)
¼ tsp. liquid smoke
Add 1 tbs. bacon grease to a large sauce pan and melt over medium heat. Add the onion and celery and stir for 1 minute. Add the potatoes and stir. Cook over medium heat, stirring every two to three minutes until the potatoes just start to brown. Add ½ cup of water and cover. Cook for 15 minutes.
While the potatoes are cooking, place the remaining grease into a small frying pan and melt over medium heat. Add the flour and stir until combined. Cook for two to three minutes, stirring every half minute or so, until the flour just starts to brown. You have just made what is called, a roux. Remove from the heat. Remove the pot lid and pour the roux into the potato, onion, celery mixture and stir. Add the canned milk while stirring and let come to a slow boil over medium heat. When the soup has thickened, add the fresh milk, and liquid smoke, and stir until it is incorporated into the soup. Add the ham and stir in. Serve piping hot.
Seeeeeya; Goodweed of the North
Let me preface this by saying that Annie's soup looks wonderful, and that this recipe in no way competes with hers. It is simply another version to add to your recipe collection. It differs in that a roux is used to thicken the soup into a creamy and wonderful texture. Enjoy. I know that we did, as well as the others who shared this with me.
This thick, rich soup combines the smoky flavor of bacon, ham, and veggies in a luxuriously creamy base that is sure to warm you to your toes in these cold winter nights. Serve with buttered bread or your favorite crackers, and a good herbal tea.
Before we start, I’m going to say this one time. We use bacon grease in this recipe. It is lower in cholesterol than is butter, and adds an unbeatable flavor to the soup.
Ingredients:
2 large Yukon Gold potatoes, peeled and cubed
1 medium sized yellow onion, peeled and diced
1 stalk celery, washed and sliced
5 tbs. bacon greese
1 cup cubed ham
3 tbs. flour
12 oz. condensed (canned) milk
1 cup fresh milk (2%)
¼ tsp. liquid smoke
Add 1 tbs. bacon grease to a large sauce pan and melt over medium heat. Add the onion and celery and stir for 1 minute. Add the potatoes and stir. Cook over medium heat, stirring every two to three minutes until the potatoes just start to brown. Add ½ cup of water and cover. Cook for 15 minutes.
While the potatoes are cooking, place the remaining grease into a small frying pan and melt over medium heat. Add the flour and stir until combined. Cook for two to three minutes, stirring every half minute or so, until the flour just starts to brown. You have just made what is called, a roux. Remove from the heat. Remove the pot lid and pour the roux into the potato, onion, celery mixture and stir. Add the canned milk while stirring and let come to a slow boil over medium heat. When the soup has thickened, add the fresh milk, and liquid smoke, and stir until it is incorporated into the soup. Add the ham and stir in. Serve piping hot.
Seeeeeya; Goodweed of the North
For the record, they weren't terrible, but scalloped potatoes are much better with evaporated milk than condensed. I've got to call him this morning anyway so I'll tell him to log in and clarify.
You are absolutely correct. Use evaporated milk. I don't know why I get those two product names mixed up. Condensed milk is evaporated milk with a whole bunch of sugar. It is very sweet and thick. In fact, if you place a can of it into boiling water for a half hour or so, it turns into a caramelized desert that I can't remember the name of right now.
Chalk it up to experience.
