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The wintry weather put me in the mood for soup. This soup is simple to make and really damn good.

Cube about 4-5 medium potatoes. Chop a medium onion. Chop up the root part of some green onions. Toss into dutch oven or similar pot. Cover just to the top with chicken broth. Boil until tender. Mash pretty smooth (leaving some smaller lumps) with a potato masher. Add half and half or heavy cream to get desired consistency. Normally about a half pint. Salt and pepper to taste.

Top with crumbled bacon, green onion and cheese (sharp cheddar is best.)

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Sounds perfect for winter weather eats

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Looks and sounds good. Especially for cold weather grub.


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Originally Posted by Cluggins
The wintry weather put me in the mood for soup. This soup is simple to make and really damn good.

Cube about 4-5 medium potatoes. Chop a medium onion. Chop up the root part of some green onions. Toss into dutch oven or similar pot. Cover just to the top with chicken broth. Boil until tender. Mash pretty smooth (leaving some smaller lumps) with a potato masher. Add half and half or heavy cream to get desired consistency. Normally about a half pint. Salt and pepper to taste.

Top with crumbled bacon, green onion and cheese (sharp cheddar is best.)

[Linked Image from i.postimg.cc]

Man, looks good.

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Aww hell yeah!


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I'd eat that!


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That looks dam good. What's the sodium content in a bowl of soup made from scratch like that compared to the same soup out of a can? i.e. significantly lower, about the same, higher?

Sodium in canned soup is through the roof.

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Looks good!


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Originally Posted by copperking81
That looks dam good. What's the sodium content in a bowl of soup made from scratch like that compared to the same soup out of a can? i.e. significantly lower, about the same, higher?

Sodium in canned soup is through the roof.


The chicken broth that I use is low sodium. I add a bit more. The bacon has some salt. As served, it probably qualifies as high sodium.

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I use leeks. Cut up and cook with some chopped garlic until translucent. Add a can of chicken broth and a can of water. Add potatoes (cubed SMALL) and some diced carrot and celery. Add water if necessary to cover vegetables. Cook until potatoes are DONE. Mash up some of the potatoes (if you have any left-over mashed potatoes in the 'fridge, add some of them in). Add some COARSE ring bologna (de-skinned) cut into small pieces. At the end, add some 1/2 and 1/2 and sprinkle with dried chives.


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Originally Posted by Cluggins
Originally Posted by copperking81
That looks dam good. What's the sodium content in a bowl of soup made from scratch like that compared to the same soup out of a can? i.e. significantly lower, about the same, higher?

Sodium in canned soup is through the roof.


The chicken broth that I use is low sodium. I add a bit more. The bacon has some salt. As served, it probably qualifies as high sodium.



Makes sense, I didn't think about the chicken broth. I like soup but too much sodium jacks me up so thought maybe the made from scratch variety might yield lower amounts.

Doesn't really matter though because I can't cook. I manage to fuq up Mountain House... couldn't imagine trying to pull something like that off.

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Looks to be perfect for a chilly winters day!


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Hmmm. That might be on the menu tomorrow.


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Looks like a winner to me. Place here in Ft. Worth called Charlestons serves potato soup that looks just like that. Delicious!


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Yup, made me hungry again. I cook on a woodstove all winter and it is nice to have a dutch oven of something going at least once a week. Will definitely try this out!

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good stuff right there

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Where are the peppers?

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Looks tasty


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We do similar but use leeks. Last night was turkey, vegetable and fake rice soup.


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Sounds good. I’ll season mine with a little fresh roasted garlic and fresh roasted green chilies.


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