Help...?!?

[Toliver]

Two things:

1) Adding bacon would take care of the salt problem while adding great flavor but would also present a moral dilemma in regards to a vegetarian soup.

2) Where in the world are you getting Vidalias in January?!?!?! I would kill for a bag of Vidalias but we don't see them around here until at least the end of March. I am so jealous...

[Curlz]

Is it okay to say that I love you all?!?

[redfox]

(It's "tarka," I believe.)

[dawnie2u]

Here is a great potato soup that I adapted from my Mom's Irish potato soup.

* Exported from MasterCook *

SMOKY POTATO SOUP

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pints chicken broth -- preferably home-made

1 large russet potato -- peeled, chopped

into 1/2-inch cubes

1 large sweet potato -- peeled, chopped

into 1/2-inch cubes

1 medium white onion -- chopped

2 stalks celery -- chopped

3 slices smoked bacon -- coarsely chopped

3 large garlic cloves -- peeled

1/2 teaspoon minced fresh rosemary

cream -- if necessary to

thin soup

In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain. Remove all but 2 tablespoons bacon fat. Saute onion, celery, and garlic for 5 minutes or until limp. Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender. Transfer half of soup to blender, and puree until smooth. Put pureed soup back in soup pot. Stir in rosemary and bacon. Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency. Season with salt and pepper.

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[Susan G]

Coarsely ground black pepper. Chopped garlic shoots or chives. A tablespoon of cider vinegar. Or a cup of grated pepper-jack cheese.