Potatoes in broccoli cheese soup. What did I do wrong?

[Thready]

This is a real question because I'm cooking for people on Christmas. 

 

I put boiled potato pieces in broccoli cheese soup, hoping to make an epic once-in-a-lifetime Star Trek meets Star Wars crossover of potato soup and broccoli cheese soup.

 

It was awfully executed. I mean, it tasted like normal broccoli cheese soup, but I had to take the potatoes out because they added absolutely nothing to the soup. I'm wondering if I need to boil the potatoes and partly mash them a tiny bit to get the starches exposed before putting them in the soup, maybe exposing the starches will help.

 

My question is, should I give up on the potatoes and just focus on the broccoli cheese or keep trying with this hybrid abomination?

 

What crossover soup would you be willing to try, if any? 

 

 

[tikker]

If you didn't like it then don't keep it. You could try different kinds of potatoes as well. If you used starchy potatoes maybe try waxy ones.

 

The other thing I'd try is boiling the potatoes with the soup instead of separately or parboil them and finish boiling with the soup. At least then you'll get the benefit of the starches (slightly) thickening the soup.

[Thready]

On 12/9/2021 at 2:09 PM, tikker said:

If you didn't like it then don't keep it. You could try different kinds of potatoes as well. If you used starchy potatoes maybe try waxy ones.

 

The other thing I'd try is boiling the potatoes with the soup instead of separately or parboil them and finish boiling with the soup. At least then you'll get the benefit of the starches (slightly) thickening the soup.

good ideas!

[whm1974]

Did you used way too much broccoli??? You only need a mere handful of it. If the Dish reeks of the stuff, the you know not to next time.

 

Please don't me started on Brussels Sprouts... Cabbage is way better, particularly in the for of sauerkraut.

[HM-2]

You only need a small amount and they need to be floury. You need to boil them until they're basically mush and essentially dissolve them into your stock to act as a thickener. 

[Thready]

On 12/12/2021 at 9:42 AM, whm1974 said:

Did you used way too much broccoli??? You only need a mere handful of it. If the Dish reeks of the stuff, the you know not to next time.

 

Please don't me started on Brussels Sprouts... Cabbage is way better, particularly in the for of sauerkraut.

I used a lot of broccoli because I tripled everything to cook 3x the recipe. But I also chopped the broccoli down into tiny pieces

[Thready]

On 12/12/2021 at 10:01 AM, HM-2 said:

You only need a small amount and they need to be floury. You need to boil them until they're basically mush and essentially dissolve them into your stock to act as a thickener. 

That's what I didn't do. I bought already cooked pieces from the grocery store in one of their soup ingredient packs in the produce aisle and then I just simmered them in the soup for 30 minutes. I didn't boil them beyond that. Next round I'll actually boil them for 10 minutes before putting them in the soup to simmer for 30.

[Yoinkerman]

Isn't it a blended soup?

[whm1974]

1 hour ago, Yoinkerman said:

Isn't it a blended soup?

What is a blended soup pray tell?

[Anghammarad]

Usually in a creme type soup you blend the cooked potatoes to make the soup more creamy...

 

For example a leek cream soup my wife made, and I too some times

 

get a stalk of leek, clean and cut in small rings, put into a small pot or pan with some olive oil and get the leek to become aldente and a little glassy.

 

Peel 4 medium sized potatoes and slice and dice them, bring those to a boil with about a liter of water and 2-3 teaspoons of clear broth. 

 

as soon as the potatoes are done, add some cream/milk, get a wand mixer and go at the potato cream soup with vengeance, until all potato pieces are blended. 

 

Add the leek, and spices to your liking like pepper, salt... 

 

Cook on small flame until the consistancy is to your liking...

 

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

With your Cheese Brokkoly Potato cream soup, go the same way, cook the brokkoly seperately and add it in later, when the potato/cheese/cream soup is mixed up nicely. Add the brokkoly then, and let it simmer a little on small heat until taste and creamyness ist reached. 

 

Wand Mixer : 

 

And as Bonus a saying my wife and I use when cooking (ok she doesn't anymore due to taking the final exit five years ago):

He or She who tastes while spicing is a coward =P

[IRMacGuyver]

Here's a recipe already made so you don't have to waste a bunch of food taste testing some bad experiment. 
https://www.cookingclassy.com/cheesy-vegetable-chowder-aka-broccoli-cheese-potato-soup/

[Yoinkerman]

6 hours ago, whm1974 said:

What is a blended soup pray tell?

Its like a regular soup but you blend it with a blender 

[Thready]

21 hours ago, Yoinkerman said:

Isn't it a blended soup?

It's mostly blended but it has a few chunks in it, like the potatoes

 

[tikker]

23 hours ago, Thready said:

That's what I didn't do. I bought already cooked pieces from the grocery store in one of their soup ingredient packs in the produce aisle and then I just simmered them in the soup for 30 minutes. I didn't boil them beyond that. Next round I'll actually boil them for 10 minutes before putting them in the soup to simmer for 30.

Use actual potatoes. Don't buy pre-par-boiled ones. Buy actual raw potatoes and boil those with it.

[whm1974]

3 hours ago, tikker said:

Use actual potatoes. Don't buy pre-par-boiled ones. Buy actual raw potatoes and boil those with it.

And always buy other Potatoes besides those common Idahoes brown ones. I get reds or golden one as they taste better anyway.

[IRMacGuyver]

23 hours ago, whm1974 said:

And always buy other Potatoes besides those common Idahoes brown ones. I get reds or golden one as they taste better anyway.

I prefer russet potatoes.