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02-01-2007, 01:10 PM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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No Fuss Potato Soup
No Fuss Potato Soup
6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 teaspoons chicken bouillon
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons chopped fresh parsley Snipped chives, optional
In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes lon¬ger or until heated through. Garnish with chives if desired.
Yield: 8-10 servings" (about 3 quarts).
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02-01-2007, 01:15 PM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Boy, that looks good.
I bet it would look even better in the recipe section. 
just messing with you Bill.
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-01-2007, 01:33 PM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Where's the bacon?? Or ham?? 
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02-01-2007, 01:38 PM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Quote:
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Originally Posted by Finney
Boy, that looks good.
I bet it would look even better in the recipe section.
just messing with you Bill. |
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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02-01-2007, 01:48 PM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Quote:
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Originally Posted by Finney
Boy, that looks good.
I bet it would look even better in the recipe section.
just messing with you Bill. |
Okay, the question is what section? There realy isn't a place for soups and such.
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02-01-2007, 01:50 PM
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#6
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Last time I checked, soup was considered an Appetizer...there is a section for that!
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02-01-2007, 01:54 PM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Greg Rempe
Last time I checked, soup was considered an Appetizer...there is a section for that!
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WRONG soup is NOT considered an appetizer! [smilie=a_takethatfoo.gif]
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02-01-2007, 02:01 PM
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#8
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Quote:
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Originally Posted by Greg Rempe
Last time I checked, soup was considered an Appetizer...there is a section for that!
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Nope, around here its a meal.
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02-01-2007, 02:21 PM
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#9
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Ok...however, when I go out to eat I usually see soup as a side or an app...not a main dish.
Regardless, that is where you should put the recipe...there will be no "Soup" section created.
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02-01-2007, 02:29 PM
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#10
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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But what about a dessert section? :P
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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02-01-2007, 02:29 PM
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#11
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Quote:
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Originally Posted by Greg Rempe
Ok...however, when I go out to eat I usually see soup as a side or an app...not a main dish.
Regardless, that is where you should put the recipe...there will be no "Soup" section created.
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Soups and Chili's. How about it Greg? Come on. Could be very informative.
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02-01-2007, 03:41 PM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Quote:
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Originally Posted by wboggs
You forgot to puree it!!! 
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Well your right my good man. Although the wife usually adds some dehydrated taters at the end to thicken it up some. I have used my "boat motor" on it but just a little bit.
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02-01-2007, 05:13 PM
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#13
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Bill that sounds good . I'm going to try it 
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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02-02-2007, 08:45 AM
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#14
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Next time you make the tater soup...use a carcass from a smoked turkey or chicken for the stock......Yum
__________________
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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