Mouthwatering Potato Soup Recipes – Discover Your Own With These 3 Tips!

Learning to make your own homemade potato soup recipes can be exciting, satisfying and very full-filling. When you create a soup (that everyone loves) for family or a friend and they ask where you got such a wonderful recipe, what would you rather tell them?”I just got it from some website or cookbook…” OR would you rather tell them “I made the recipe up myself and it’s the newest edition to my own cookbook!”If these are the words of gratification that you want to hear, then here are 3 tips to help you create the delicious recipes that you desire.Tip #1 – What Type of Base?The base of a soup has the greatest effect over all others.There are 3 main bases to start with that you can use for your potato soups, cream base, clear base, and puree based.

Creamy Bases – Creamy potato soups are usually smooth and comforting with a subtle taste. There are many ways to make a creamy potato soup but we are just going to go over 3 popular ways to get a creamy base.

Cream Base 1 – The easiest and most used is just by adding enough heavy cream until the desired consistency and tastes are met. Another similar method would be using milk but this would be a lot thinner and a lot less creamy.

Cream Base 2 – A bit more complicated but most likely not to difficult for you is using a light roux and milk. Just add 2 teaspoons of roux for every cup of milk to the soup, stir well, until the desired consistency is reached. Be careful, roux can make your soup extremely thick.

Cream Base 3 – The least used of the 3 but second easiest would be using cornstarch and powdered milk. Dissolve 1 1/4 tablespoons cornstarch to every 2 cups of soup broth you have in a small bowl of cold water. Add 5 tablespoons powdered milk to every 2 cups of soup broth you have and the cornstarch/water mixture to the soup at the end of cooking and stir well for 1 1/2 minutes.
Clear Base – A clear base, the easiest of the 3, normally has a rich and bold flavor with no extra additions like heavy cream to the stock, the base IS the stock. Puree Base – A puree base is loaded with rich flavors and is exactly what it sounds like. All the solids are pureed with the stock of your choice after the soup is cooked. This is best achieved with an immersion blender which you can dip right into the soup and blend with. Another way would be to strain the solids out of your soup and add them to a blender then add a few cups of broth and puree. Then add the puree to the broth, mix well and voila!Tip #2 – What Type of Stock / Broth?The best way to a great base is your stock and creating your own homemade stock can have an amazing effect on your soup. Though it’s slightly time consuming, it is also very easy and rewarding.3 basic stocks are used for potato soup recipes. Chicken stock, vegetable stock and beef stock.

Chicken Stock – Chicken stock is the second most popular stock used for potato soup and has a strong and very rich flavor adding a bit of bite to your soup. A basic chicken stock is usually made by slowly simmering chicken bones, skin, meat, celery, carrots, garlic, onion, parsley, salt and pepper in a pot of water.

Vegetable Stock – The most popular of the 3 stocks used in potato soup is vegetable stock. It has more of a natural and relaxed flavor compared to chicken stock. It is full of natural vitamins and nutrients to keep your body healthy. A very basic vegetable stock is achieved by slowly simmering carrots, garlic, parsley, onion, celery, leek, bay leaf, mushroom, salt, pepper and sometimes parsnips, thyme and potatoes.

Beef Stock – Much different from the 2 above and often not used in potato soup, beef stock has a very rich and bold flavor and great in some soups with potatoes. Beef stock is made with beef bones, fat, meat, onions, celery, carrots, bay leaf, salt, pepper, garlic, parsley, thyme and sometimes tomato.
Tip #3 – What kind of ingredients do you want to use? Now that you know what kind of base texture and stock you want, we need to figure out the ingredients that go well with each. This is only a guideline to help you choose your ingredients.

Ingredients for a creamy base. – Bacon and cheddar are the most popular ingredients in creamy potato soups. Some other great ideas would be carrots, green beans, onions, garlic, celery, green onions, chives, chicken, ham, shallots, thyme, peas, dill, salt, black and white pepper. Good stocks with a creamy soup are vegetable and chicken stock.

Ingredients for a clear base – With beef stock would be tomatoes, green beans, onions, garlic, celery, parsley, chunks of beef, bay leaf, barley, bell pepper, cayenne pepper, ground beef, salt, mozzarella and black pepper. With vegetable or chicken stock would be chicken, ham, carrots, white beans, green beans, celery, garlic, thyme, squash, onion, zucchini, shallots, white wine, dill, salt and black pepper.

Ingredients for a puree base – Carrots and tomatoes are great for a puree based soup along with these healthy additions. Onion, garlic, zucchini, squash, bell pepper, kidney beans, shallots, celery, green onions, sweet potatoes, peas, dill, salt and various peppers. The most popular stock with puree based potato soup recipes is vegetable stock although chicken stock is used sometimes but rarely. There are many more tips for you to create a great potato soup recipe but these 3 are the most important basics to get you started.

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Winter Roasted Tomato Soup With Blue Cheese Paired With Wine Is Good for Your Health

Tomato soup is a staple in our household, enjoyed in every season. My husband Jack and I have slurped our way through the Bubba dictionary of soups celebrating the tomato. (In the movie Forrest Gump, the character Bubba could rhyme off a whole list of shrimp delicacies and dishes; in my case, tomato soups.) We have enjoyed garden fresh tomato soup, tomato and rice, smoked tomato, tomato with bacon and basil, creamy tomato with parmesan and croutons and tomato soup with macaroni and cheese. The list is endless.If the tomato grows, it’s soup prevails. Paradicsomleves is the word for Hungarian tomato soup. Gazpacho Andaluz is traditional Spanish tomato gazpacho – cold tomato soup. “Saar” is the name from traditional Indian tomato soup. Zuppa di Pomodoro is none other than Italian tomato soup. The name, alone, is enough to make one salivate.The tomato is so good for us. Its soups can be meat free, gluten free, fat free and peanut free and still taste delicious. Even creamy tomato soup can be dairy free. Simply use whipped Silken Tofu, instead of cream, to thicken the soup. We have long known that the tomato is a good source of Vitamin C and the antioxidant called Lycopene. This fruit is also high in Vitamin K and calcium, which strengthens bone tissue. It is a good source of mineral chromium which helps to stabilize blood sugars for diabetics, as well. New research from Cornell University reveals that cooking this fruit increases its level of Lycopene. However, its Vitamin C level is reduced through the cooking process. Lycopene is believed to be highly beneficial in preventing and fighting cancers and heart disease. It is an antioxidant that our body does not naturally produce. Hence the importance of consuming fruits and vegetables possessing Lycopene. The tomato also contains chlorogenic acid and coumaric acid, which helps to fight against some of the carcinogens brought about by cigarette smoke.Many avid home cook friends are as obsessed about tomato soup as they are about apple pie and family lasagna recipes. It is a comfort food! It naturally possesses 2 survival mechanisms – natural sweetness and simplistic umami. We all love sweetness. And we also crave umami. Umami is the 5th taste sensation that produces roundness and depth of flavour on the palate. We crave umami, which allows us to retain a healthy appetite and therefore keeps us alive – a survival mechanism. As the tomato ripens and ages, the level of umami increases. When slow cooked, umami moves from simplistic to synergistic, increasing dramatically. (Hence our addiction to ketchup! It is nothing more than slow cooked tomatoes with synergistic umami and sweetness.)I’m personally a fan of garden fresh tomato soup made from pureed beef steak tomatoes straight off the vine. I serve this soup hot and cold. I love the pure taste of the tomato. I season the soup with sea salt, pepper, high quality extra virgin olive oil and finely chopped basil. Then I garnish each bowl with a heavy dollop of Creme Fraiche or Greek yoghurt, depending on my mood. The trick is to heat up the soup quickly, thus allowing it to retain its garden fresh flavour and acidity. The soup is meant to be hot, not cooked.In the winter it’s better to use canned tomatoes than out-of-season, out-of-country fresh ones. When hunting for canned tomatoes ignore the label! Hunt for a brand that you enjoy. When you substitute canned for fresh, choose whole, peeled tomatoes. Stay away from the other canned versions like crushed, diced, stewed. The undergo further processing and are made from lesser quality fruit.Use the following guidelines when substituting canned tomatoes for fresh:One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds)One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)If serving wine alongside tomato soup, consider its predominant flavours. Fresh tomato soup as described above sings with natural acidity and so demands a white wine with crisp acidity to match. Try Pinot Gris, Sauvignon Blanc, Vinho Verde, dry Riesling.Soup made from slow roasted tomatoes will have intense fruitiness, higher umami and low acidity and can therefore partner to a red wine. If you desire roasted tomato soup with an austere red, be sure to roast the tomatoes, even the canned ones. Roasting the canned tomatoes for a few hours at 200 F in a turkey roasting pan concentrates the tomato, fruity-like flavours and reduces the acidity. Roasted tomato soup tastes wonderful when sprinkled with crumbled blue cheese and paired with a wine like Cabernet Franc or Zinfandel. Smoked tomato soup also works nicely with austere reds like Cabernet Sauvignon.Here’s a Winter Roasted Tomato Soup Recipe using canned tomatoes:Roasted Tomato Soup with GarlicServes 4 to 62 (28-ounce) can whole tomatoes8 tablespoons olive oil3 to 4 cloves garlic, minced1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried1/4 teaspoon (or more) dried crushed red pepper6 cups chicken stock or canned low-salt brothClotted Cream or fat free Greek yogurt (for garnish)6 tablespoons chopped fresh parsley (for garnish)Chunks of crumbled blue cheese (for garnish)Preheat oven to 200°F. Place canned tomatoes in turkey roasting pan. Sprinkle with salt and pepper. Drizzle tomatoes with olive oil. Roast tomatoes for about 3 hours. Let cool. Transfer tomatoes and any accumulated juices to blender or food processor. Process until chunky.Heat 3 tablespoons olive oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper. Garnish with a dollop of clotted cream or fat free Greek yogurt.Wine Suggestion: Cabernet Franc