The 13th Official Random Discussion for TPBM (Back-To-School Edition)

T.D. wrote in post #6236977
You should have just googled it. Much faster.

http://www.recipesecre​ts.net …as-baked-potato-soup.html

I have it written in my book. I'm impressed... RecipeZarr has it almost word for word.

Sounds tasty Cat...do the baked potatoes hold together as chunks or do they get mostly mushy?

discard the skin?? That's my favorite part!!

Woolburr wrote in post #6237016
Sounds tasty Cat...do the baked potatoes hold together as chunks or do they get mostly mushy?

In the TR recipe, they stay chunky for the first little while, but get mushier as the day goes on.
In my recipe, I cut the potatoes in fairly large chunks, and make sure not to overcook them.
I take about 1/4 of them, and mush them to make the juice of the soup a bit thicker, and leave the rest chunky.

Skrim17 wrote in post #6237022
discard the skin?? That's my favorite part!!

That should read:

Reserve skins. Slather with butter, sprinkle with cheddar cheese, bacon crumbles and green onions. Bake in the oven till crispy. Serve with sour cream.

YUM.

cfpackerfan wrote in post #6237052
I

That should read:

Reserve skins. Slather with butter, sprinkle with cheddar cheese, bacon crumbles and green onions. Bake in the oven till crispy. Serve with sour cream.

YUM.

ooh yum!!

Good Luck Permie. I hope your brother finds the stregth needed. Feel better soon.

Cat, thanks for the soup recipes. I am sure that John will want to try them as soon as it cools down here.

Definitely save the skins...!!!

monkeygirl wrote in post #6237074
Good Luck Permie. I hope your brother finds the stregth needed. Feel better soon.

Cat, thanks for the soup recipes. I am sure that John will want to try them as soon as it cools down here.

thanks Heather!

cfpackerfan wrote in post #6237052
In the TR recipe, they stay chunky for the first little while, but get mushier as the day goes on.

So by a couple hours into things you are left with soupy mashed potatoes?

Woolburr wrote in post #6237105
So by a couple hours into things you are left with soupy mashed potatoes?

so who says it'll last that long?

Woolburr wrote in post #6237105
So by a couple hours into things you are left with soupy mashed potatoes?

You have to look at it two different ways....

You make it at home. Eat it. Yum. Nice chunky potatoes.

You make 87 GALLONS of it, and keep it in a soup warmer to serve to customers all day long, by about 8:00 in the evening, it might not be as fabulous as it was in the early afternoon.

Disclaimer: When I worked, we only made a few pots at a time, to try and keep the potatoes fresh. Honest.

Even mushy...it still sounds like it would be tasty!

cfpackerfan wrote in post #6237052
In the TR recipe,

OK, I just came in, out of the blue, in the middle of this conversation. I see the above and think, "Wow, this TR thing has really branched out from just being a stupid comic strip."

It's good stuff. (and I'm not prejudiced cause I haven't worked there in like... over 2 years.