Cooking & Baking
Related: About this forumI was experimenting
I thought if I shredded raw potatoes and cooked them, I'd get potato soup. I like potato soup thick and creamy. But so far, I have potato soup with shreds of potato all through the broth. I am surprised the shredded potatoes are holding their shape and texture. I'm continuing to cook on low heat, stirring so it doesn't scorch.
Along with sauteed onions, some 1/2 and 1/2, and spices, I used a mix of grated pepper jack and sharp cheddar. It remains mildly flavored.
Bev54
(11,917 posts)in the blender to get a thick and creamy soup, then put back in the pot to keep warm
brush
(57,471 posts)Diamond_Dog
(34,612 posts)magicarpet
(16,501 posts)Remove the potato strings by draining them through a colander or a slotted spoon.
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Grind the potato strings up,
○ run them through a blender on puree or food processor.
○ Use an electric hand mixer
○ use a hand held potato masher as used for mashed potatoes.
Then return the mashed/pureed potato mixture to your pot of broth for your potato soup.
You could add sausage or Kielbasa to make the soup more hearty.
Sounds like such a nice comfort soup for the approaching colder weather.
Kali
(55,735 posts)how long have they cooked? sauteed in what? bacon grease for better flavor.
Marthe48
(18,990 posts)after I posted. The potatoes shreds are more tender, but still visible. I sauteed the onions in some olive oil and butter. I like making potao soup and frying the onions until they are brown and crispy, then mixing them and the oil into the soup pot. Today, I just let the onions cook until they were soft.
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It is unexpected that the potatoes didn't break down.
you would think they would break down fast. cheesy potato soup sounds good, even though out here in AZ I don't think summer is ever going to end.