Potatoe Soup

[Truth_Revealed]

Anyone have a good recipe for one? Thus far I can only get it when I travel out of state, and I just happen to be handy at cookin and am figuring I can make it. But as anyone would, I have need of guidlines/instructions to follow to set my foot at it. Then I know I can improve it to fit me or as It would be called put a personal touch on it.

[kathyv]

I don't have a real recipe but this is how I do it!

Peel and boil 4 large potatoes. When cooked, cool and dice into bite sized chunks. Be sure to keep them refridgerated or you will have bacteria developing.

For the base, chop some bacon and butter into a stock pot and brown. When fat is rendered, add chopped onions, garlic, carrots, celery, salt and pepper to taste and enough flour to thicken. Slowly pour whole milk into flour mix and stir. Add diced potatoes and cook over medium heat until thick. After cooked, remove from heat and add 1/2 cup or so of sour cream.

You can vary this to make it vegitarian, leave off the bacon and butter. To make it leaner, use chicken or vegi stock instead of milk. Put in or leave out what ever strikes your fancy.

Sorry there are no real measurements, I don't usually cook with them.

[Truth_Revealed]

Thx, bah to the whole measuring thing. Who needs it? ^_^ thx again. I shall have to put my hand to it.

[Sandoval]

Kathy's description is perfect. We in Hungary use dense sour cream instead of milk, and at the end of cooking we put "rántás" into it. It's a sort of tricky souce made of corn or olive oil, flour, and garlic. You chop the garlic into tiny parts. Don't put to much garlic into the "rántás". Put three spoon of flour into a pan filled up with some oil. Cook the flour until it turns brown. Before a minit of the end of the process put the garlic pieces into the pan. Notice that it takes some practice to make it well. After it is done ( it's dense like a souce ) you put it into the soup and cook the soup five minutes longer. You have to smooth the soup with scrambling it. ( For 4 persons.)