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Help! Quickly

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Help! Quickly

Postby Carla G » Mon Oct 01, 2012 4:14 pm

I am making potato soup. I want it to be pretty rich but I forgot to buy cream or half and half. I do have milk. Can I ad some plain yogourt or sour cream to it with out futzing it up?
"She did not so much cook as assassinate food." - Storm Jameson
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Re: Help! Quickly

Postby Gary Guss » Mon Oct 01, 2012 6:42 pm

The Amish put Sour Cream in everything, I bet it would be great in Potato Soup too
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Re: Help! Quickly

Postby Gary Guss » Mon Oct 01, 2012 6:43 pm

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Re: Help! Quickly

Postby Deb Hall » Mon Oct 01, 2012 10:06 pm

Carla-
Sour cream can work- just make sure not to boil. It can breakdown the sour cream and make it gritty. Usually you add is at the end.

For future reference, in a pinch milk will work fine, and you can thicken it more with a mixture of 2T cornstarch mixed with a 1/4 cup of cold water. Won't make up for the extra richness of cream though...
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Re: Help! Quickly

Postby Carla G » Mon Oct 01, 2012 11:20 pm

Thanks to all.
I did add about 1/2 cup sour cream to my soup and I partially puréed some of the potato chunks with a stick blender, leaving enough chunks in tact for texture. It turned out great!
"She did not so much cook as assassinate food." - Storm Jameson
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Re: Help! Quickly

Postby Gary Guss » Mon Oct 01, 2012 11:43 pm

Now I'm jonesing for some Potato Soup !
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Re: Help! Quickly

Postby RichardM » Tue Oct 02, 2012 12:44 am

Carla G wrote:Thanks to all.
I did add about 1/2 cup sour cream to my soup and I partially puréed some of the potato chunks with a stick blender, leaving enough chunks in tact for texture. It turned out great!


I shall be there shortly... with a bottle of sherry,
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Re: Help! Quickly

Postby Carla G » Tue Oct 02, 2012 8:10 am

Well?
You guys are always welcome!
"She did not so much cook as assassinate food." - Storm Jameson
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Re: Help! Quickly

Postby Ken B » Wed Oct 03, 2012 12:14 am

For future reference you can use the milk + butter & flour if you have those lying around too. Just make a bechamel (1c milk, 1 tbsp flour, 1 tbsp butter - or a double the butter if you want added richness). Not the same as cream, but it works.
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