So Mrs Piper has gone off to a silver party, and I’ve got the Cub nicely tucked up and sleeping, so it’s time to make me supper.
It’s a cold, wet, almost snowy day in Piper-ville, so comfort food is definitely indicated.
Home-made cream of potato soup, in fact, with a nice sharp onion tossed in!
Soup of the Evening, Beautiful Soup!
What’s your comfort soup?
I just made a clone of Olive Garden’s Zuppa Toscana (I got the recipe here Robbie's Recipe Collection: Zuppa Toscana Soup like Olive Garden's® ). It was pretty dang close to the real thing, although I used turkey sausage instead of regular. MMMM… bacon, cream, sausage and KALE 
Aahhhhh, potato soup! My best friend, who can barely make toast, makes the best potato soup I’ve ever had. It’s the only thing she knows how to cook, but damn, it’s good.
The only soup that might surpass it would be a good clam chowder, but I’m too sick now to attempt that.
Comfort soup? Probably a creamy tomato out of a carton from Trader Joe’s, with a grilled cheese sandwich. But that’s because I’m dead lazy.
What I want to make is a nice smoked salmon chowder. (Too bad the smoked salmon I like costs $30/pound.)
Today I finished off the scratch-made chicken soup I made a week and a half ago.
What’s a silver party?
Mushroom or pumpkin. But comfort soups are off the menu now at least until about April/May next year.
I like potato soup, with leeks and bacon. Either I toss in some shredded Cheddar, or I serve with grilled cheese sandwiches.
Hmmmm, got potatoes, got bacon, I need to run to the store tomorrow and get leeks and cream.
an upscale tupperware party.
I don’t usually make soups the same way twice, but I’ve come in to give a plug for Soup Song website.
Homemade chicken noodle, with homemade noodles and good crusty homemade bread, and a good hunk of good cheese. Our usual Sunday dinner in the winter.
My mother made a potato soup that I loved, but never got the recipe for. I shall have to look around and see if I can recreate it.
I also adore a good New England Clam Chowder-type soup. I’m not (oddly enough) a fan of the bacon/salt pork part, but I used to make a jazzed up version with not only clams, but shrimp, oysters, bay scallops, and catfish chunks. Add potatoes, leeks, milk, butter and black pepper, and you’ve got me happy to stay home for three days doing nothing but eat and sleep in the cold weather.
Broccoli Cheese Soup is good, too. I’ve currently got some 5 year old Gouda in the fridge that I might add to a batch of that.
Other than that:
I like a good and spicy chili.
Also, chicken noodle (either Western style with noodles, wild rice, barley, and vegetables; or Eastern style with coconut milk and curry paste and different vegetables…and different noodles…and super hot chiles).
I’ve often put an extra (drained) can or two of clams into canned clam chowder with a pat of butter, since I’m the only one who eats it and there’s no use cooking a vat! … My mom and I used to make vegetable beef soup in an enormous kettle - simmer a beefy beef bone, add onions, cabbage, carrots, parsnips, tomatoes - you name it! … I’ve never been able to make a really good chicken noodle soup, ever. I’ve tried and tried. I have The New Best Recipe cookbook from Cook’s and may try that version as a winter project.
oh, and one of the best soups I ever made used ramen noodles and the packet as a base - add spinach, carrot slivers, bok choy, shrimp, scallions, red pepper strips - as good as you’d get at a restaurant.
Tattie (potato) soup. My mam makes the most delicious, comforting, fart-inducing tattie soup I’ve ever tasted.
I recently made a soup from roasted, honey glazed parsnips and carrots. I put a little bit of fresh chilli in to give it a mild spice. It’s definitely getting made again this winter as a comfort soup.
When I make chicken soup I throw in a couple anchovies when sauteing the mirepoix. Ads a really nice something or other to the soup, deepens the flavor. That way I can cut corners on the broth and use condensed soup base with a couple packets of gelatin. 
comes from this recipe; the cobs are cooked in the milk for that real deep corn flavor. However if fresh corn isn’t available, frozen and thawed works well for this all season soup too. Just add some vegetable or chicken bullion to the milk.
I generally play it by ear. I usually hear bacon.
Mmm soup! All soup is comfort food to me (except the cold stuff). So happy that it’s now slow cooker weather – hoping to make butternut squash soup this weekend.
My comfort soup is my grandmother’s vegetable soup. Summer and winter versions were both superb. I think I have the recipe around the house somewhere. The key ingredient was tossing in a handful of broken spaghetti the last 15 minutes of cooking or so.
I like homemade cream of broccoli. Homemade because I can load it with enough fresh broccoli that it’s thick almost without the addition of any flour. Also because I don’t cook it until it’s overdone and stinky like restaurants do; mine is a bright emerald green because the broc’ is barely cooked and fresh-tasting.
Two giant bowls of cream of broccoli and a toasted ham and swiss sandwich is about as good as it gets.
tonight it was borscht, cooked up while waiting for Mrs Piper to come home from work: fresh beets, fresh carrots, fresh potatoes, from Mrs Piper’s sister’s garden, with a good dollop of sour cream on top, crusty roll with butter on the side. Sadly, our grocer was out of fresh dill - dried dill is okay, but fresh dill is what moves it to the “Exxxx-cellent” category.
Comfort soups for me are: pumpkin and sour cream, traditional dutch pea soup with smoked sausage and miso with extra noodles.
