Add Meat to Smashed Potato Soup?

[chefann]

I know that we've discussed the smashed potato soup nearly to death this month. But has anyone ever added a sauteed chicken breast to it? I'm planning on making it for my shows this Saturday (yes, that's not a typo- I have 2 shows scheduled on Saturday), and I was planning to make it in the DCB, following Becky's plan. I'm also taking beer bread already baked to serve with the soup. But I'd like to show some cookware, too, to get bookings for February.

I was thinking of sauteeing a chicken breast in the 8" saute pan (or maybe even the grill pan), then chopping it up and adding it to the soup. Has anyone done this? Was it successful? Could you even taste the chicken or was it a waste of time? If it was good, did you season the chicken with anything fancier than salt and pepper? (I was thinking of the rosemary seasoning.)

Any feedback is appreciated. Thanks!

 

[PCSarahjm]

That sounds very yummy! Would love to know how it turns out. Ham might also be good in the recipe.

 

[chefann]

Ooh- ham would be good, but I really just want to add something to show the cookware and it wouldn't be needed to add ham. I know that I could sauté the veggies in the pan and add them to the soup, but I also wanted to show that cookware isn't required for this recipe. (I'm not asking a lot, right?)I'm making the soup tonight for dinner, so I guess I'll try it and post back.

 

[ChefMoore]

I made this soup on Sunday and I convinced my husband to try making bacon on the bar pan to crumble in it. I had heard that you could do bacon on the bar pan but never tried it. Well, it was amazing! My husband said that's the only way he wants to cook bacon from now on!

Oh and to address the original question: I think chicken would be great in the soup! Everyone loves chicken, and at worst it just won't add much to the soup, it's definately not going to make it taste bad...and extra bonus if it makes it taste better!

 

[cmdtrgd]

All of February I'm making the 30 minute chicken and smashed potato soup. The chicken can go in or on or beside the soup depending on what the guest wants. They also have to slice off their own chicken, so that shows off the carving set and the boning knife.

 

[Chef Kearns]

Ann, instead of doing the Beer Bread why not do the garlic pull aparts in your 10" skillet? That is what I've been doing at my shows. I do the Smashed Potatoe soup in the DCB in the microwave and the pull aparts in the 10" skillet in the oven. The guests' minds get blown by the juxtaposition of the products! I found the recipe to be a bit too bland so I've added about 1/2 cup of grated (on the Ultimate Mandolin, of course) onion. YUMMO! We sprinkle some bacon and cheese over the top....Deliciouso!

 

[chefann]

I was thinking of that, too - I do like being able to sell Beer Bread mixes, though. I'll figure something out after dinner tonight. DH is stopping and picking up the BIG tub of potatoes for me at Gordon Food Service - it's around 5 pounds. And since I'm making 5 batches (1 tonight and 2 doubled on Saturday), I'll need them all.

 

[chefann]

I cannot believe how inexpensive the mashed potatoes are at GFS! DH got a 6-pound tub for $2!Anyhoo... I followed Becky's microwave directions, and will be cooking the veggies a little more next time. They were a little crunchy for me. And I'll also be adding a dash of salt because the soup was a little bland. I didn't add chicken, because DH didn't get my note asking him to take one out of the freezer. So I think I'll make garlic pull aparts in the 10" skillet to show off cookware. I really like the idea of making soup in a stone and bread in cookware, as Sandra posted above.

 

[pamperedlinda]

Be sure and let us know how your shows go Ann!