Potato Soup - Upgrades?

Cooking Discussions
1

I just finished making my second ginormous batch of potato soup to use up last season’s garden potatoes. Between both batches, I have over 12 quarts total for the freezer. The first batch was leek based, and today’s batch yellow-onion based. The alliums are very forward in both batches (a good thing IMO), with the addition of celery, thyme, and bay.

In the near future, I’ll be trying a Cajun-ish potato soup with andouille. Loaded baked potato soup also is a go-to.

Anyone have any potato-soup upgrades they like?

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2

I like Saxon-style potato soup from Saxon Anhalt in Germany. The English language recipes I found online are similar to the ones I have ordered.

here is the general idea

Berliner potato soup

Bavarians also make a good potato soup.

If you like tarragon, this Romanian one looks interesting.

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3

Would you chowder-ize it with fish? Smoked trout or smoked mackerel, if you like them, would be good along with scallions and/or parsley for freshness.

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4

My first thought was corn niblets and bacon or pancetta, with chopped chives on top.

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5

You have the base for caldo verde. Once the soup is reheated and simmering, throw in some thinly sliced kale or collards and cook until your desired softness (2 to 5 minutes). Garnish with some browned coins of chouriço or kielbasa.

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6

I was going to suggest this but was unsure if she wanted it to be freezable

7

I def like the idea of adding meat and veg - lots of variations.

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8

This is also a great idea - we always have fish in the freezer. Thanks!

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9

We love caldo verde (which I typically make in just a broth) - good idea to use the potato soup base. My vote is kale and chorizo, and possibly a little halibut! :yum:

10

Hopefully we won’t be refreezing any of this once thawed, which is fine as long as I can stay on top the leftovers!

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11

That Cajun Tater soup is calling to me. “Cook… Me… Cook… Me… Soon!”.

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12

ah, roger that.

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Yes! I haven’t tried it yet, but it sounds delicious. It’s in next weeks meal plan.

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14

Bacon and corn never hurt anything!

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15

I really envy your garden/gardening skills, and also everyone else here who grows such nice produce on their own. I have a black thumb when it comes to any kind of plant growing. My basil plants die, my rosemary dies. I tried a raised bed (extremely rocky soil hereabouts) with various this-n-that, and everything died.

In even worse news, by Black Thumb turns into a Red Thumb when it comes to stock market picking… sigh. Haha!

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16

I guess potato soup is the base for a chowder I make now and then. I fry bits of bacon, add shallot and garlic, boil the potatoes in chicken stock, smoosh quickly with an immersion blender to leave some chunks of potato, low simmer then turn off the heat before adding whatever seafood I have around. Diced scallions and parsley on top.

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17

Sounds good! I’m going to give the chowder version a try.

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18

Oh! I’d forgotten our traditional Christmas Eve clam chowder. Pretty much exactly as you describe (plus a quart of scalded half-n-half).

I make it before the candlelight service, let it cool for 1.5 hours stovetop as we go, then reheat as we return.

19

an unadorned potato soup is not much different than the mysterious “cream of” type soups . . .

basically any tasty morsels you can think of - from shrimp/fish/shellfish to mild>spicy sausage, broccoli/spinach/veggies, , , etc. and et.al. are good starting points.

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In my last batch, I added a big chunk of fromagere d’affinois cheese, rind and all. That creamed it up nicely. And I did add some broccoli florets.

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