Rustic Soup Question ..?

Question

Does anyone have any good rustic potato soup recipes? All the ones I see online are fancy and not about the potato.

Something with some fresh herbs (simple herbs like parsely/basil), cream and some rustic cut up potatos. Anything like that?

What else could I serve with it? I can't do steak since my mom will be joining me for dinner, and I'm not too fond of steak either. I was thinking a sandwich? Or something a little not so soup and sandwich. I really don't know! LOL

Oh yeah, and is there any way you can make potato soup in the crock pot? I never tried it but I like crock pot dishes.

Any other tips/recipies would be helpful!
Thanks :]

Answer 1

Simple Potato Soup

1 quart chicken stock
5 sprigs thyme
Salt and freshly ground black pepper
2 pounds baking potatoes, like russets
1/2 pound yellow onions
1 cup whipping cream
1 baked potato
12 ounces Cheddar, shredded
4 tablespoons sour cream, for garnish
4 tablespoons scallions, for garnish
4 tablespoons bacon, cooked and crumbled, for garnish

Preheat oven to 400 degrees Fahrenheit.
In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper.

In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water).

To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.

Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.


or


Leftover Baked Potato Soup

3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
Ladle into bowls and garnish with chives.


As for what to serve it with...how about a nice salad and maybe a loaf of bread (like Olive Garden's unlimited soup, salad, and breadstick lunch). If you go the sandwich route, make it a sandwich she isn't used to having...something unique to make your lunch cool...for example:

Grown-up Grilled Cheese Sandwich

1 loaf Italian bread such as ciabatta
1 pound Teleme or Brie cheese
1 pound sliced smoked ham (applewood if available)
Butter
3 to 4 tablespoons Dijon mustard
1 cup roasted red peppers

Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.
Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

Answer 2

6 potatoes, cubed
2 leeks, washed and cut up
2 sm. onions, chopped
1 carrot, grated
1 celery stalk, chopped
2 tbsp. vegetable soup base
1 tbsp. parsley flakes
5 c. water or stock
1 tbsp. salt
Dash of pepper
1/3 c. butter
1 (13 oz.) can evaporated milk
Chopped chives

Put all ingredients into crock pot or soup pot EXCEPT milk and chives. Cook 10- 12 hours on low or 3-4 hours on high. Stir in evaporated milk during last hour. Serve, topped with chives.

Since this soup is pretty filling in itself you may want to get a good crusty loaf of sourdough and cut them up in nice slices and coat with a little butter and parmesan cheese and put uner the broiler until crusty brown. If you feel the need for a sandwich you can do the crusty bread and do a dijon mustard spread, a little thin slices of ham and a little white cheddar cheese and bake. Cut them in half.

You can also top your potato soup with a little chopped chives, crumbled bacon, and cheddar cheese and serve with crusty buttered bread for dipping.

Answer 3

OLD FASHIONED POTATO SOUP

4 med. potatoes
1 1/2 qts. water
2 tbsp. butter
Salt
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream

Cook diced potatoes in salt water until soft. Add butter. To make rivel, rub egg and flour together, then add milk. These are best made by cutting through mixture with two forks. Drop rivels, which are no larger than a cherry stone, into boiling potatoes, stirring to prevent packing together. Cook 5 minutes with kettle covered. Add 1/2 cup cream. Garnish with parsley or pieces of crisp bacon. Serves 4.

Answer 4

Jenny's Potatoe Leek Soup:

1 large Leek
1 yellow onion, diced
6 Large Yukon Gold Potatos
2 Boxes Organic Chicken Broth
1 container Sour Cream
1 T salt
1 tsp fresh ground pepper
1 package fresh baby spinach, chopped

Peel some of the skin off the potatoes and place in pot. Chop up the white part of the leek only and add. Saute onion in butter and add when translucent. Add chicken broth and simmer until potatoes are cooked thru. Add salt and pepper to taste, sour cream and spinach. Simmer until cooked thru. I also add some white cheddar to my soup, but you don't have to. Remove half of the soup from the pot and blend in a blender until smooth. Return to pot and stir.

I serve this soup with:

Hot rosemary potatoe bread
Smoked gouda cheese, Fontina, and Spanish Manchenga
Sliced sopressata, fennel salami and prosciutto
Fresh strawberries with sour cream and brown sugar to dip in.
Lots of nice white wine

Answer 5

2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped

Directions
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.

2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.

3 Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.

Answer 6

Jesus loved everyone. His neighbors, his enemies, even his executioners. He had compassion for people. Jehovah's Witnesses are good people, but the Watchtower's Governing Body opposes Jesus. They teach hatred. They teach they are the only true religion. No one except Jehovah's Witnesses will be saved. Everyone else belongs to Satan the Devil. So it's little wonder why they don't have compassion for people outside of their organization. Jehovah's Witnesses will disagree. They say they are loving because they go from door to door preaching the 'good news'. What is the good news? You must join the Watchtower religion. If you don't Jehovah will slaughter you in cold blood at armageddon. It doesn't matter how kind and loving you are. It doesn't matter that you have a personal relationship with Jesus. If you're not a Jehovah's Witness the Watchtower says you are 'wicked' and part of Satan the Devil's organization.

Answer 7

go to kraftfoods.com. it's great!