ZWT4: Very tasty!! My husband and daughter enjoyed it immensely as well - thank you for sharing!
I made this for ZWT 4 for the Candian crockpot challenge. I did as the first step said and part of step 2. After I brought the mixture to a boil I added it to the crockpot and cooked on low for about 3 hrs. I didn't put mixture through the blender but did put a potato masher in there to break up the pieces. then I did step 4 and cooked for about another 1/2 hr. I used canadian bacon! My dh had this for lunch and loved it! Thanks for posting!
Loved this soup! Easy to swiftly throw together and a delight to partake. The only few changes I made were slight~I was also reviewing this for the ZWT4 Crock pot Challenge thusly used the crock pot methodology. Softened onions is little non-stick skillet, potatoes, broth, onions and S&P went into crock pot for 2.5 hours on high. End of time, whirled up in food processor, added butter, milk, and bacon put back in crock for 30 minutes on high. Spooned out, into the the soup terrine, a bit of chive, sour cream, and bacon bits~ presto~ divine potato soup the Kumquat way. Thanks Kumquat ~ Made for *ZWT4* June 2008.
This is a good soup. I had a it of trouble getting the salt right. To my taste it needed alot of salt. I could see this with leeks also. Thanks for sharing a good recipe.
Excellent soup! I didn't have some of the ingredients, so I used chicken broth instead of vegetable broth, cured lean ham instead of Canadian bacon, and a tablespoon of butter instead of Butter Buds. It was really easy to make, and the flavor was fantastic. This will go in my favorite soups cookbook.
A delicious and quick to make soup! I used my Vegetable Stock Vegetable Stock and Australian bacon (middle rashers, rindless), ordinary unsalted butter (I’m unfamiliar with Butter Buds) and I added 4 cloves of finely chopped garlic. I used more like about 8 ounces of bacon, and cut them into pieces with my kitchen scissors after they had been sautéed in a non-stick pan. This was in effect step 1a. I added about 3/4 the bacon in step 4, and used the other quarter as garnish, sprinkling it with the chives on top of the dollop of Greek yoghurt. The soup tasted fabulous, and everyone loved it. Next day at work, I enjoyed what was left over reheated in the microwave. I’m going to double the recipe next time I make this, and freeze some. I’ve previously frozen a similar soup. Thanks for sharing this recipe, Kumquat.
Loved this! I used the veggie recipe but a different brand of Canadian Bacon cuz we dont have that brand here :( It really made a pig out of myself- no pun instended- with this soup- tasted just like MY Mama made but much healthier and veggie too! Loved the tang from the yogurt too. Great recipe! Thankx Kumquat!
This was great - no leftovers!! I made a non vegetarian version, though using regular bacon & butter. Thanks!
This is a delicious thick and hearty soup! I used canadian bacon, butter and chicken broth, and used regular evaporated milk and sour cream, due to our taste preferences. My kids liked this; it has very good flavor and texture. Thanks!