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One potato, two potato, plus four more and some other stuff
#1
It's pretty frikkin frigid around here this week, both word & weather wise, so Rock got out his crock & whipped up some stock.  Okay, he didn't really use the crock, but the beef stock was an important part of the equation.

Yessiree, when life hands you lemons, toss 'em aside & make some potato soup.  That's what I did.  All this nasty tater talk (plus the cold weather) had me hankerin' for some homemade soup.

Foist, I diced up six large Russet potatoes like these:


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Large Russet might be redundantly descriptive.  I cain't recall ever seeing any small ones.  I boiled 'em in a pot for a while, took 'em off the heat & covered 'em so they'd continue cooking in the hot water until soft.  Pro tip:  Don't bother peeling 'em.  That's where all your healthy goodies are, ya know - in the peel.  Here's a picture of a big pot:

   

Next, in another big pot almost as large as the first one, I cooked two pounds of Jimmy Dean Sausage.  I like the 'regular' more than the 'spicey' because I yam a whitebread mid-western flatlander whose idea of kickin' it up a notch is dippin' my corn chips in Newman's Own Mild Salsa.  Jimmy was a downright pleasant fella & his company makes good sausage. 



   

Important:  Be sure to dice a whole white or yellow onion & mix it in with the sausage while it's cookin' and liberally sprinkle that mixture with garlic powder.  While the sausage was sizzlin' I cooked a pound of bacon in the electric skillet until it was cripsy.  Then I drained & diced it.  Here's a picture.  It ain't diced, but it did look exactly like this prior to the dicing:

   

Now you're ready to drain your sausage mixture & add 16 ounces of sour cream & a quart of beef broth.

     
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Stir all that together really well & bring it to a boil for a minute or two.  Then you can drain your taters & add 'em, along with the diced bacon, to the whole shebang & stir it up some more.  Reduce your heat to a simmer & put a lid on it.  It's ready to eat or you can let it simmer for hours if you like.  I toasted some sliced ciabatta bread to serve with it:

   

And here ya go.  Soup's on!


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We froze enough for two or three more meals.  Next up is Store-bought Rotisserie Yardbird on rice with mushroom gravy.  Happy eating!
[-] The following 4 users Like rockchalker52's post:
  • Gern Blanston, HillbillySue, PleaseReportToTheFrontDesk, Riverdrifter
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#2
PC can count just like autie.  Number Two would be proud.
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#3
Hey - I always keep the peels on potatoes too, and for the same reason  Smile

I recently made a very good mushroom-barley soup.  It turns out that you need a lot less barley than you'd think.

Serves 2

2oz dried barley
1/2 onion
1/4 carrot
1/4 zucchini
1/2 tomato
2 cups mushroom stock (recipe follows)

Cook the barley with 6 oz water for about 30 minutes, then put aside.
Saute the onion and vegetables in olive oil for about 10 minutes, then add cooked barley, tomato and stock.  Bring to a boil, turn down to a simmer, and cook for about 20 minutes.  Add a little soy sauce at the end and pepper to taste.

Mushroom stock

Soak about 1oz dried shiitake mushrooms in 5 1/2 cups of water for 10 minutes, then pressure cook for 30 minutes.  Makes about 4 cups of stock.

If you don't have a pressure cooker, just bring to a boil, turn down to a simmer, and cook (covered) a little longer - maybe 45 minutes.

The shiitakes have a really good, umami flavor that isn't overpowering and can be used in a lot of different dishes.  And, they're supposed to be good for your immune system as well.
[-] The following 2 users Like jafs3's post:
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#4
We love hearty soups when it's cold.
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#5
(01-05-2017, 02:05 PM)BornAgainAmerican Wrote: PC can count just like autie.  Number Two would be proud.

Sez the man who's only on here to talk politics.
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  • Riverdrifter
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#6
You're forcing me to take a more active role PC.  Too many trolls around here.
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#7
Alright, Rock, I'm going to try this recipe. It makes enough to feed the Russian army, for sure. If it handles the freezing well that would be a plus. And no, I never peel my taters either.
You are the wind beneath my wings, otherwise known as turbulence.
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  • rockchalker52
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#8
tater heads, peel em! what is so wrong with the beautiful naked spud?




One cannot live with sighted eyes and feeling heart and not know or react to the miseries which afflict this world. Lorraine Hansberry
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#9
You guys made me hungry. I forgot dinner. 

But being from NuOrlins... I went for rice this time.

I have no idea how many pots of beans and sausage I've cooked to pour over rice. When I married the Okie he didn't know what to think about rice. He said the reason Asians are so small is that they eat rice. He wanted to be a big tough guy, so it was taters for him. That's okay. I still cooked beans and rice, and I cooked gumbo and rice, and I cooked that Okie vegetable soup he likes but.... I pour it over rice. 

It's not that I don't like potatoes. I love'em. But you only get to eat so much and if I get a choice it'll be rice. 

For him though, I bake cornbread to go with it all. He just couldn't get the hang of french bread.
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#10
I'm not a big fan of breakfast sausage but I've a got a few here that are so I am saving this recipe. Thanks!

I like doing loaded baked tater soup.  I lost the really good from scratch recipe but this one comes close enough Smile

   
"Some people have a way with words. Others...oh...not have way." - Steve Martin
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