I’ve always wanted to try potato soup, and never had the chance. Reading this makes it seem fairly easy to make, even for someone with basic cooking skills, like me. I’ll have to try it some time.
What kind of potatos are we talking here? Normal brown ones, or those little red ones? Would it make much difference?
Hey. Let’s calm down a little. While potato soup is, indeed, marvelous, we don’t need to get all riled up about it, OK?
This is not a Warning. Had this been an actual Warning, I would have my mod hat on. This is just a Pointed Suggestion.
Personally, I use the brown ones, the kind that come in 5 or 10 pound bags in the grocery store. You can see that some people leave the skin on. I prefer my potatoes peeled in all circumstances. This includes mashed potatoes. You can use leftover baked potatoes, just peel them, and don’t overcook them in the soup.
I like to use some chicken bouillon or flavor base in the soup, and I like bacon in it, too. And yes, I love cheese in this soup. Potatoes simply cry out for cheese and bacon. Don’t limit yourself to Cheddar or American. Parmesan cheese is very good here. If I am serving grilled cheese sandwiches as well, then I probably won’t put cheese in the soup. That’s just too much cheese, even for me.
Potato soup is best on a chilly day. It’s very soothing.
For someone with really basic cooking skills, I suggest getting a can of Campbell’s potato soup. Use only half of the milk it calls for (I think it calls for one can). Sprinkle in some grated cheese and/or cooked crumbled bacon. It’s not the BEST potato soup, but it will give you an idea of whether or not you might like the real thing.
Mine contains smoked fish
0.5 - 1 kg potatoes
2 - 3 leeks
2 - 3 large onions
Cube the potatoes, slice the leek and onion. Stick in a pot, cover with water, add salt and cook.
Make a thick white sauce (flour, butter and milk). Add 1 tbls Curry powder (hot as you like), 2 tspn Mustard powder, 1 tbls Worcestershire sauce. Add cheddar cheese to taste, then 500gm smoked fish (haddock or mackeral generally). Add sauce to cooked veges. Heat and serve (or leave in fridge till next day for super flavour development).
Si
That’s a good idea, I’ll get a canned version, instead of making something I may not like.
Wow… for a while there, I thought this thread had moved down to the Pit! Who knew potato soup could spark such controversy??
Oh, just check out a thread about cilantro to see what food opinions can do. 
Or chili. Those threads can get, uh, heated. Or how a steak should be done.
Fight, fight, fight! But it should all be in fun.
Warning…I make no claims as to the nutrition of this meal. But, boy, is it ever yummy!
Bake four large potatoes until done, let cool, remove skins. While the potatoes are cooking, cook 12 pieces of bacon until crisp and then crumble them and grate 1/2 cup of cheddar cheese.
Let the potatoes cool, remove skins, cut potatoes into chunks. Melt 2/3 cup of butter in a large pot, mix in 2/3 cup of flour, stir until smooth, then stir for one minute.
Slowly pour in six cups of milk (or, if you’re very decadent, three cups of milk and three cups of half and half), stir until bubbly. Add potatoes, bacon and cheese, reserving some of the bacon and cheese for a garnish. Add one cup of sour cream, stirring to combine. Add chives and salt and pepper to taste.
When I make this it doesn’t last more than two days.
I make this potato leek soup by Emeril Legasse and make a nice loaf of Irish brown bread to break up into pieces and float on top of the soup. I also use an immersion blender with lots of cream to make it smooth and creamy! The bouquet garni makes your house smell unbelievable!
I make a Zuppa Toscana (like at Olive Garden) - I originally got the recipe from the SDMB. While not a pure potato soup, potatoes are a major ingrediant (I would call it a sausage and potato soup)
Brian
It can’t be in the pit, because the new pit rules don’t allow it.
Anyway, I don’t care for cheddar in potato soup, I prefer sour cream or cottage cheese.
Well, for starters I usually don’t put cheese in mine… in fact, I never put cheese in soup. But, of course, you’re mileage may vary
I also usually use chicken stock as a base. But not too different from yours, otherwise.
And your only contribution to the thread has been so far this.
You are truly Something Special.
You’re so cute, it hurts! Sorry if me pointing out your hilarity isn’t enough of a contribution to the thread, but you continue to deliver the lulz. Good on you, keep 'em coming.
For extra flavor, I like to soak the potatoes in random inexplicable bitchery.
For me, potato soup is just a result of leftover roasted potatoes. Throw 'em in the blender with some chicken broth and some cream, throw it in a pot, spice as needed, heat it up, serve with salad.
I’m open-minded on cheese. Gouda can be especially good in roasted potato soup.
No more of this, thanks.
This is very similar to my potato-leek soup. Deeee-lish!