4 large potatoes, cubed
handful celery leaves, chopped
1 large onion, chopped
4 cups water, or as needed
1 cup powdered coconut milk
6 tablespoons butter
salt and ground black pepper to taste
1 tablespoon instant mashed potato flakes, or as desired (optional) or Maseca corn flour
Directions
Place the potato cubes, celery, and onion into a large pot and add 4 cups of water, cook at medium heat for about 25 minutes.
Mix in the coconut milk milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes or a couple spoon fulls of maseca corn flour to desired consistency.
Add milk instead of the coconut milk, then add some graded cheese, bacon bits and sour cream to make it "Loaded Baked Potato soup", yummy!!! Just dont ask how many calories that is, cause I dont wanna know...
This is a great Potato Soup recipe for a cold winter day.
1 pound of thick cut bacon cut into 3/4 inch strips
1 cup onion diced fine
4 cloves of garlic diced fine
3/4 cup flour
3 lbs of potatoes peeled, and cut into bite sized cubes
2 quart homemade (or a really good packaged) chicken stock
1 cup freshly chopped Italian Parsley
1 cup heavy cream
1 cup sour cream
1 cup shredded cheddar
1 cup green onions
Salt and pepper
In a large stock pot over medium heat render the bacon down till very crisp. In another pot in 1 quart of the chicken stock cook the diced potatoes until fork tender. Remove the bacon from the stock pot and let drain. Add the onions when they start to wilt add in the garlic stirring often to prevent browning. Add in the flour to make a roux and allow to cook for 2 minutes constantly stirring.
Add in the cool chicken stock stirring to prevent lumps, raise the heat to high and bring to a boil after 3 minutes reduce the heat down to low. Add in the potatoes, with the stock they were cooked in, and the parsley. Allow to cook for about 5 minutes, then stir in the heavy cream and 1/2 a cup of the sour cream.
Serve in a large bowl, garnish with the bacon, cheddar cheese, sour cream, and green onions.
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Yeah no way am I ever going to figure out the calories on this one.
I've never seen powdered coconut milk. I would LOVE to add some of that to my preps. I have a bunch of cans of it, but I prefer dried products whenever possible.
Mine, I boil the diced potatoes until done, just short of boiling down to soup, remove half, and add them back in at the end. Makes for a chowder type of soup. When we serve it, we sprinkle the top with bacon bits and shredded cheese. Always used cream and milk or just milk.
I make mine with 1 potato that I nuke, then cube into small peices. Next I use instant potatoes. Boil the water and butter per directions, add the flakes untill it looks like mashed potatoes. Start adding milk until desired thickness. Salt and pepper to taste, add the potato lumps to soup. I have added cheese and green onions. Brown a pound of ground beef and add to the soup to make a quick meal.
I cut up potatoes and carrots and cook them in just enough water to cover. Then I drain them and reserve the cooking water. Chop up one onion and saute in 9 tablespoons butter. Stir in 9 tablespoons flour to make a roux. Slowly whisk in 2 cups of milk, then enough of the reserved cooking water to make it a thick or thin as you like. Add the cooked potatoes and carrots back in. I use seasoned salt and red pepper season to taste. I chop up and throw in any leftover meat I have laying around (ham or corned beef are especially good). Then I pour it in french onion soup crocks, sprinkle with cheese, and broil for a couple minutes. YUM. Yeah, mega caloric but a GREAT fast meal when you've been out working in the cold.
Living all over the world, has introduced me to new foods. I have really gotten into some to the Indian and Thai dishes this past year.
I have taken to sharing meals with my Indian workers. Msome are vegetarian, some chicken only, some are omnivores.
One staple of south India, Sri Lanka, and Thailand is dried powdered coconut milk. I have experimented with it a lot lately and it makes a unbelievable savory potato soup.
The other thing is learning how to use some of the more obscure Indian spices you don't find much of in the US. The vegetarian guys make some really tasty dishes. Not all Indian food is curry and cumin laced.
I must admit I dislike intensely cumin and fenugreek spices. Those 2 are the ones that give most non Indians the dislike for indian food.
For a real kick try making Mexican/India fusion food. Refried chickpeas Mexican style is a good one.
I'm a bit of a world eater myself. A big part of my preps are about being able to turn basic staple ingredients into meals from around the world. This is a sure way to break boredom and keep appetite fatigue to a minimum. Indian is one of my all time favorite cuisines specifically because of being spicy and aromatic.
After seeing the previous post about powdered coconut milk, I researched it. It's sure pricey, but there are some sources for it in bulk. I have a lot of canned coconut milk, but would much prefer powdered, so that's going on my priority list. Thanks for mentioning it. I had no idea it even existed!
Sounds great, looks like I will be heading to the store.
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