For Homemade Soup Day: Potato Soup With Your Favorite Cheese
February 4th is National Homemade Soup Day. If you regularly make soup, you know how rewarding it is—especially when you can cut back on the sodium that overloads purchased soups. There are so many soups to make: Just check out our soup glossary. If you’re a fan of blue cheese, check out the recipe that follows. And if you don’t sing the blues, you can use your cheese of choice. How about Cheddar, Gruyère, Monterey Jack, or any cheese with smoke or heat (e.g. chiles or horseradish)? We followed the original recipe, because the garnishes of blue cheese, bacon, and scallions—creating loaded potato soup (as opposed to a loaded baked potato)—called out to us. National Homemade Soup Day is just one of 15 soup holidays that has its own “national day.” > See all the soup holidays below. > The different types of potatoes: a photo glossary. > The different types of cheese: a photo glossary. > The different types of soup: a photo glossary. > The history of soup. You can make the recipe smooth or chunky. Just use the four pounds of your potato of choice. Which potatoes are best for potato soup? It depends on the texture you want. We used Yukon Gold potatoes and left the skins on, since the skin of any potato contains a significant portion of its fiber, vitamins, and minerals. Yukon Golds have thin, smooth skin while a russet has thick, rough skin. Whatever you’re cooking, there’s no need to peel a Yukon Gold. (Bonus: Not peeling saves time.) This recipe makes 2-1/2 quarts. Prep time is 15 minutes and cook time is 30 minutes. The recipe, by Josh Rink of Milwaukee, Wisconsin, was originally published in Taste Of Home. Preparation 1. PLACE the potatoes in a large stockpot or Dutch oven; cover with cold water and bring to a boil. Cook, uncovered, until very tender, 20-25 minutes. Drain well, reserving 1 cup liquid. 2. RETURN the potatoes to the pot and mash to your desired consistency. Return the pan to heat and add the milk, heavy cream, butter, garlic and seasonings. 3. HEAT on medium-low until heated through, 5-10 minutes, adding the reserved cooking liquid to thin the soup to your desired consistency. 4. GARNISH with the cheese, scallions, and bacon. Knox Gardner of Seattle started the practice of soup swapping with his friends back in the 1990s. Around 2006, the event gained popularity thanks to spread of the idea by bloggers. If you’d prefer to turn it into a dining event, where everyone brings a “soup course…well, why not? The host can supply the salad and the bread. †National Soup It Forward Day is a day to spread kindness and generosity by sharing a bowl of soup with someone in need—whatever that need may be. Bring a bowl to a family member, friend, or neighbor. The event was created in 2018 by a Canadian non-profit organization, Soup Sisters. Founded in 2009 by Sharon Hapton, a Calgary-based businesswoman to feed the needy. |
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