Random Observation/Comment #376: I’ve only ever made Chinese style soups. I’m really looking forward to experimenting with potato soups because that just sounds like mashed potatoes to me.
Recipe: Something new soupy – Ham and Potato soup
I followed the recipe for the most part except I decided to add squash because I had extra. I also added some heavy cream at the very end because I thought the whole consistency could be slightly thicker. Also, I didn’t really measure anything except for the amount of flour I put in, so my proportions were probably off.
- Don’t chop the potatoes too small because they will erode in size as they cook. I personally love the starchy thickness, but I also want a bit of potato to chew on.
- When making the flour-butter-milk mixture, make sure you get a deeper sauce pan because the clumps will take some heavy stirring to remove completely
- I was going to add carrots at first, but I feel like the color would clash too much…. or maybe pop?
This turned out much better than I thought it would, and I found out that the reason I like these soups is because they use a milk-butter-flour mixture to make it thicker and more yummy. This style of soup for a second tasted like clam chowder with the clam. I think I made chowder… Anyway, I’m going to probably add that mixture to other soups to see how they turn out. Oxtail chowder?
~See Lemons Eat Ham and Potato Soup