Potato Soup: the Mother of Many Hardy Soups
- 14 lb bacon (* dice before cooking, if using vegan or turkey product you will need 2 Tbs oil for browning)
- 12 cup diced onion
- 6 medium potatoes, cubed, unpeeled and scrubbed
- 4 cups water
- 2 (12 ounce) cans evaporated milk (of your choice cow, goat or vegan)
- 12 cup potato flakes ("Potato Buds" use more or less depending on desired thickness)
- salt & pepper
- Preparation.
- In a large pot brown the bacon until just crisp.
- Add onion and cook until translucent.
- Add the potatoes and stir until coated with fat or oil, drain excess fat.
- Carefully add the water & simmer until potatoes are tender, about 20 minutes.
- Add the milk & adjust the seasoning.
- Dont allow to boil, slowly add potato flakes until desired thickness is achieved.
- At this point you have very nice soup but, there so many things you can add to expand the flavor & textural experiences.
- See the list below for ideas.
- Irish Potato soup: add sliced scallions or leeks, a sprinkle of nutmeg & red pepper flakes just before adding milk.
- Clam chowder: two (4 oz.)
- cans diced clams, 1 (8 oz.
- )bottle clam juice in place of 1 cup water& a generous dash nutmeg (add these just before the milk).
- Corn chowder: 1 lb frozen corn or 1 (14 oz.
- )can creamed corn & 1 (14 oz.
- )can whole kernel corn, a splash or two of hot sauce.
- Fish Chowder: At least 1 pound cubed firm fish such as Cod, add about five minutes before the potatoes are done, season to taste with dill, white pepper & hot Hungarian paprika.
- The only real limitation is keeping the acid content down or you will curdle the milk.
- When working within a vegetarian diet you can use commercial meat substitutes or liquid smoke flavor.
- This quick, easy to make soup is an economical satisfying meal no matter what you choose to add.
- A loaf of bread & a salad make it a meal.
bacon, onion, potatoes, water, milk, potato flakes, salt
Taken from www.food.com/recipe/potato-soup-the-mother-of-many-hardy-soups-359679 (may not work)