I think I'm going to try this recipe with cab.

Seriously HH. I'm Jewish by way of Poland, and potatoes are the foundation of our diet! 

They don't like pancakes either. Strange bunch, I tell you. 

How does anyone hate potatoes? I'm a quarter Irish and most of the rest is French Canadian, so  maybe that's why this is a concept I truly cannot understand.

I would also put it in at the end, particularly assuming it's already cooked.

I would love to make a good potato soup. I have married into a potato-hating family.  This is beyond my comprehension, since I could happily eat them 3 meals/day.

Why? Does it add more flavor? I think I usually use an immersion blender in my potato soup, so I guess I'd put ham in toward the end.

Quote from: SilverLining on April 05, 2022, 01:20:15 PM
Tonight I am making the recipe I posted in February. I am adding some left over cooked ham. Anyone know if I add it at the beginning or at the end, when I add the coconut milk and bacon?

Answer: put the chopped ham in before cooking.

Tonight I am making the recipe I posted in February. I am adding some left over cooked ham. Anyone know if I add it at the beginning or at the end, when I add the coconut milk and bacon?

I used less garlic and less potatoes (cooking for two).

Definitely will make again, though I may add other things...carrots or cauliflower for instance.

I like garlic, but this recipe looks a bit much to me.

I have a very similar recipe that also includes cut up green beans.  So yummy!  I do cut back on the garlic and it is still tasty.  I found the ratio of garlic to liquid too much for me.

I have not yet tried this recipe, but I plan to.

https://mamashire.com/instant-pot-potato-soup-dairy-free/#tasty-recipes-14489-jump-target

QuoteINGREDIENTS

1 lb bacon
5 lbs russet potatoes, peeled and cubed to 1/2″
1 tablespoon avocado or olive oil
1 large onion, diced
10 cloves garlic, minced
32 oz chicken broth, gluten-free, divided
1 1/2 teaspoon salt
13.5 oz can coconut milk*

INSTRUCTIONS
Heat oven to 400°. Line a baking pan with sides with parchment paper. Place bacon slices in a single layer in the pan and bake in the oven for 18-20 minutes.



While the bacon is baking chop the onion, mince the garlic, and peel and dice the potatoes.




Place 1 tablespoon of oil into the Instant Pot and then turn on saute. After heating a minute place onion and garlic in the pot and saute stirring frequently. After 2-3 minutes turn Instant Pot off and then add diced potatoes, 2 cups of chicken broth, and salt to the pot.



Secure lid and set the manual setting for 7 minutes.



When the bacon is done place on a paper towel-lined plate. After it cools enough crumble or chop bacon into small pieces. Set aside.



When the timer goes off on the Instant Pot carefully release pressure using the quick-release method.



Place the coconut milk, 1 cup of broth, and 1 cup of cooked potatoes into a blender. Blend for 30-60 seconds until smooth. Pour into pot and add remainder of the chicken broth and bacon. Stir and turn back on saute for a few minutes to heat through.

NOTES

*You can substitue almond milk in place of the coconut milk if needed.

I plan to cook the onions and garlic in the bacon fat. I mean....why would I throw that out and use a different oil?

However, this is a lot for 2 people. I will make less.

I have a book called Canada's Best Slow Cooker Recipes by Donna-Marie Pye.  I highly recommend any of her recipe books.  I used her Potato-Leek Soup recipe.  I'll post the recipe, then changes I made.

2 tbs butter or marg.
3 leeks (white parts only), trimmed, well rinsed and sliced
1 med onion
4 medium potatoes, peeled and chopped
6 cups chicken stock
1 tsp salt
1/2 tsp black pepper
Pinch nutmeg
1 cup whipping (35%) cream
Crumbled Stilton cheese
Salt and pepper to taste

1. In a large pot, heat butter over medium-high heat. Add leeks and onion; cover, reduce heat to medium-low and cook for 10 minutes or until tender. Transfer to slow cooker.

2. Add potatoes, stock, salt, pepper, and nutmeg. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until vegetables are tender.

3. Transfer soup to a blender or food processor. On batches, purée soup until smooth. Season to taste with salt and pepper. Return soup to slow cooker; stir in cream. Cover and cook on high 15-20 minutes or until heated through. Crumble cheese into bottom of individual serving bowls and ladle in soil. If desired, sprinkle with additional Stilton. Season to taste with salt and pepper.

~~~

Changes I made.

Instead of butter, I used pork fat, which I cut into small cubes and added into the slow cooker with the leeks and onion.

I used small red skinned potatoes, without peeling.  I cut pieces a bit bigger then I should have.  I still want them bigger then "diced" but smaller then I did.

I removed almost half the potatoes and mashed with a potato masher, then returned them to the slow cooker, 

The taste was perfect, but I wish. I had mashed a bit more potato or added a thickener of some sort.  I wanted the broth a bit thicker.

~~~~

Next time, I'm using flour or corn starch to thicken and adding a couple cans of clams.  I think this would be perfect for a clam stew.

Baked potato soup

Bake 5 lbs potatoes and let cool in skins

In large skillet on medium heat, sauté until translucent
• 4 T. butter
• 1 large onion, minced
• 2 cloves garlic, minced
• 1 t. dried thyme
• Generous salt and black pepper

In medium saucepan over medium-high heat, make sauce
• Melt 2 T. butter
• Stir in 1/4 c. flour until slightly browned
• Whisk in 2 cups whole milk and 1/2 c. cream
• Add 1 bay leaf and whisk until thick
• Add 1 c. grated cheddar cheese and heat until melted

Prepare toppings in separate containers:
• Slice 1-2 bunches of green onions or chives
• 1 c. grated cheddar
• 1 c. sour cream (low fat is fine)

All the above can be done the day before.

To assemble the soup add to slow cooker
• White sauce and onions
• Potatoes sliced in half and scooped out in chunks (include some skins, chopped)
• Whole milk to cover
• Cook until hot, stirring occasionally and mashing some of the potatoes
• Before serving stir in 1/2 c. sour cream (lowfat is fine)

That  amazing soup. Got rave reviews. Will post recipe later.

http://www.tasteofhome.com/recipes/baked-potato-soup-2

This is where I start (I sub cubed ham for bacon sometimes or do both though the ham version is easier for the crockpot).  Just before serving, I add the cream and bring back to heat.

We add hot pepper sauce or just pass the shaker of cayenne (this is a great soup if your sinuses are clogged).