Try hoagy62’s BAKED POTATO SOUP
http://www.freerepublic.com/focus/f-chat/2644498/posts?page=48#48
It’s rich, but it’s wonderful.
Sea salt is great! I love it.
Much better than the processed stuff.
I bought the old fasion vegetable soup. BAD! It was 80% small round noodles. No NOODLES were visible pictured on the can.
Search the web for some recipes, or buy yourself a good recipe book that specializes in all differnt types of soup. I don’t eat canned soups anymore. I prefer making my own because they taste better and are more wholesome. I just finished making Ham & Navy Bean Soup from the ham (with bone) that we had for Christmas. At Thanksgiving, I use the turkey carcass to make Cream of Turkey Soup. And my French Onion Soup is to die for!! Most of the recipes I make were found on the internet...and they are excellent!
If your gonna make your own you might as well add a couple cans of clams and have Clam Chowder...
Would you like some cheese with your whine?
I bet Moochelle and Michael Bloomborg are lovin’ this!
Corporate Nanny State PING!
Here is how we make soup:
We roast a large turkey with herb stuffing. The larger, the better. Stuffing is made with broth - not water.
After cutting away the white breast meat and some of the dark meat (for sandwiches), we put the rest of the turkey into a stockpot and boil. Then we debone.
Over the few days, we eat homemade turky soap with carrots, potatos, and some pasta thrown in.
This is good soup.
Still Thinking's Potato Soup
4-5 lbs potatoes, peeled and cubed in ½” pieces
3 quarts milk
8 cloves garlic, peeled and crushed
8 green onions
1 lb bacon, cut crosswise to ½” pieces
2 oz butter
2 tsp salt
1 tsp pepper
Boil potatoes in water 15 minutes. Drain and allow to steam. Mash ¾ of potatoes, add to milk, and warm over high heat. Brown bacon and remove from grease. Sauté green onions in the grease about 5 minutes, adding some of the butter if needed for moisture. Add crushed garlic and cook 15-30 seconds, then add onions, garlic, bacon and grease, butter, salt & pepper to milk mixture. Simmer till potatoes break down and thicken mixture (about 1 hour). Thicken with 1 TBSP cornstarch if necessary. Add rest of potatoes, simmer another 10-15 minutes, serve.
(With the garlic, has more of a French flavor. Leave out the garlic for more of a traditional American potato soup taste.)
The only difference between natural sea salt, which is 98% sodium and table salt with is 99.9% purity is only 1.9% purity. By weight, both contain the same amount of sodium chloride........You could have made up the difference by adding your own table salt.........
The packaging of products these days announcing "sea salt" is nothing more than a marketing ploy by the manufacturers in attempt to target the the new "anti-salt" crowd...........
Over 400 replies about a soup... and I posted a thread the other day about the national debt getting to 14T and got 8 replies...
Don’t get me wrong! Wintertime and soup is essential!!
But sometimes I just can’t help but wonder WTF???????
AWWWWWW I love cream of potato soup...
No sympathy here for anyone who actually eats canned soups.
You can make your own nutritious/delicious soups in almost the time it takes to open, pour and heat a can of that worthless garbage.
I make my broths in large batches ahead of time. To get the nutrition, you need the bones to.
If I'm out of homemade broth, I use Better Than Bullion paste - organic, with little salt.
These pastes have been used by top chefs for decades but became available to the public a while ago.
Takes no time at all to make chowder too: corn, potato. And oyster stew - num.
I grate my potato into the hot broth. That way, it's cooked almost as soon as it hits the hot broth - and quickly adds thickness.
Ugh. I shudder at the thought of even one spoonful of canned soup.
Potato Soup is one of the fastest, easiest soups to make yourself. It takes very little time. This is a very simple recipe. Depending on your tastes, you can add many things to this soup: ham, bacon, cheese, celery, etc. It’s even good without the chicken granules:
Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup finely chopped onion
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
1.Combine the potatoes, onion and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
No soup for you!
I actually prefer sea salt. Much better flavor. And Healthy Choice is the brand I look for, because they don’t add MSG, which gives me awful headaches. I just wrote Campbells a letter praising them for the changes, hope it cancels out yours.
Hey, 500+ posts for “Campbells ruined my soup!” Not bad! I suspect “Campbells soup” may become a FR cult think like moose, cheese, bitten sisters, and so on.
Progresso soups are much better anyway, (no idea who makes them) and for clam chowder, Snows, hands down! Or of course homemade. We don’t buy campbells anymore.