Potato and sweet potato make a nice combo. Or maybe all 3; potato, sweet potato, and squash.
Also add some bacon and shredded cheese.
Chunks fer sure! And bacon/ham.
Tabasco is the secret ingredient to any potato soup.
If it were me I’d make potato soup one weekend and squash soup the next.
I recommend using a product called Better Than Bouillon
It can add a lot of flavor to your soup.
Be careful with the garlic one. A little goes a long way.
Let’s talk about soup baby
Let’s talk about you and me.
Let’s talk about all the good things and the bad things
That can be.
I made an outstanding potato, beer, cheese, smoked sausage soup this past weekend. And baked some crusty bread to go with it.
Potato and squash in the same soup sounds redundant to me. Either one serves approximately the same purpose, so why use both?
But either one will benefit from the addition of ham or some other form of the magical animal.
Every recipe I’ve ever seen on the YT channels uses a roux. Pretty sure using flakes is the lazy way out.
Which isn’t to say it’s wrong. I’m no stranger to taking shortcuts in the kitchen.
That you, Dan Quayle?
The squash will be roasted with either some olive oil or butter to prepare it for soup. Acorn squash in particular are a bit of a pita to peel raw, as for why mix two items that are basically interchangeable? Why not? Curious about how it would taste, since squash are not potatoes and have a less bland flavor. Why so basic of a soup? Aside from making whoever eats it add their own flavors, potato soup is only one of an ensemble cast. The main dish will be the grilled two cheese (for the vaderling) and grilled cheese and tomato sandwiches (for me). The soup is a supporting role, rarely does it play the main dish. When it does, thats when I gussy it up.
Stone Soup was always a favorite at the Mendocino commune.
It’s a staple in our pantry. We stock it in every flavor but ham (ewww). Also, for the vegans among us, the “No Chicken Stock” is so good, you’ll swear it’s real chicken stock.
Ok, so due to a couple of minor oversights, the soup ended up as the main dish and the grchez sammich was a side dish.
Had a bit of pot roast with carrots squash and potatoes left over (cooked with salt pepper minced garlic and a bit of oregano)
Took the left over veggies and broth and blended it into my basic potato squash soup (salt pepper a bit of basil and a bay leaf). Didn’t blend too thoroughly though as that really filled the sauce pan up and didnt want a mess so, kinda chunky. Took the remaining roast chunked it into bite size peices, heated a little in the microwave and added it to the soup. Sandwiches were fairly standard basic issue mild cheddar and colby jack cheese on “wheat” bread sandwiches
I’ve never done it before but I want to tell you that I once had some potato squash soup in a restaurant and it was the most delicious soup I had ever tasted.
I encourage you to try a few diff recipes because there is gold at the end of that rainbow - and that is no joke!
Good Luck and please let us know if you find a good recipe. Please?
The very basic recipe ended up being
2 russet potatoes
1/2 of an acorn squash
Enough milk to blend it into smooth creamy soup
Salt, pepper, basil to taste and one bay leaf
The left over pot roast dinner consisted of about 2-4 wet cups (not real sure, didn’t actually measure)of potatoes, squash and carrots along with the fat and broth from the slow cooker mixed in and the remains of a 3Lb pork roast (fat cap and some amount of meat) cooked with some minced garlic, salt, pepper and oregano to taste. It was delicious. When you add the veggies and broth from the roast it will thin down the consistency, so if you want a thicker soup, reduce your milk in the basic soup by some amount
What kind of broth? I’m sitting on a quart of frozen rich lamb shank broth trying to think what to do with it.
What you actually made sounds soooo much better than the original gruel you described. I’m glad it turned out well!
mom in law always gets us a case of globe artichokes for christmas. we will cook them all, take the leaves and choke off [nomming the leaves] and pureeing the bases, and canning them. It is then a short step to artichoke soup - thin out with equal parts chicken stock and heavy cream, stir in a blond roux and simmer briefly.
That’s one of the strengths of potato soup, you can add whatever flavors you want. I would encourage you to try using some of your broth as a flavoring in some potato soup.
I use a crock pot. I chop up an onion and a yellow bell pepper, cube up maybe three potatoes (four if they’re small), Worcestershire, chicken stock, dump it in a slow cooker, add a can of beer and enough water to come not quite to to the top. When I get home 6 or 7 hours later, I throw in some meat (chicken or bacon) and a block of cream cheese. It’s ready to eat an hour later.