pamperedmomto3
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Delicious Soup Recipes for the DCB: Try Our Smashed Potato Soup!
- Thread starter pamperedmomto3
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Discussion Overview
The thread centers around sharing and discussing soup recipes suitable for the Deep Covered Baker (DCB), with a particular focus on a Smashed Potato Soup. Participants share their experiences and preferences regarding the recipe and its preparation methods.
Discussion Character
- Anecdotal
Main Points Raised
- One participant inquires about soup recipes for the DCB, recalling a Smashed Potato Soup.
- Another participant mentions that the recipe can be found in the files section, specifically on page 59.
- One participant expresses that the Smashed Potato Soup is their favorite among the options discussed.
- A participant asks about the types of mashed potatoes that can be used for the soup, including instant, refrigerated, or homemade.
- One participant shares their experience that using instant mashed potatoes requires them to be cooled overnight to achieve the right thickness for the soup.
- Another participant notes that they have used both refrigerated and leftover homemade mashed potatoes, finding both to be equally good, but emphasizes the need for thickness.
Areas of Agreement / Disagreement
Participants generally agree on the importance of the mashed potatoes being thick for the soup, though there are differing opinions on the types of potatoes that can be used.
Contextual Notes
The discussion reflects personal experiences and preferences regarding the preparation of Smashed Potato Soup in the DCB, without implying any official guidance.
Who May Find This Useful
Consultants looking for soup recipes or tips on preparing Smashed Potato Soup in the DCB may find this discussion informative.
INGonzalez
- 37
KellyTheChef
Gold Member
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babywings76
Gold Member
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KellyTheChef
Gold Member
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If you make the instant ones at home (or use leftovers) BE SURE that they are cooled off overnight so that they get VERY thick. I made the instant ones and put them in the frig overnight and it worked great. Next show, I just made them at the show (so they weren't cooled, or thick enough) and the soup came out watery.
The ones you buy that are refrigerated are usually so thick when they are cold that they are like one big lump of potatoes! That's the consistancy that you need....
The ones you buy that are refrigerated are usually so thick when they are cold that they are like one big lump of potatoes! That's the consistancy that you need....
ChefBeckyD
Gold Member
- 20,320
Frequently Asked Questions
What ingredients do I need for the Smashed Potato Soup in the DCB?
To make the Smashed Potato Soup in the DCB, you will need potatoes, chicken or vegetable broth, cream or milk, butter, garlic, onion, salt, pepper, and any desired toppings such as cheese, chives, or bacon bits.
How long does it take to prepare the Smashed Potato Soup?
The preparation time for the Smashed Potato Soup is approximately 15 minutes, and the cooking time in the DCB is around 30 minutes, making the total time about 45 minutes from start to finish.
Can I customize the Smashed Potato Soup recipe?
Absolutely! You can customize the Smashed Potato Soup by adding ingredients such as vegetables (like carrots or celery), different types of cheese, or spices to enhance the flavor according to your preferences.
Is the DCB safe for use in the microwave?
Yes, the DCB (Deep Covered Baker) is designed for use in the microwave, as well as the oven. Just be sure to follow the manufacturer's guidelines for cooking times and temperatures to ensure safety and optimal results.
How do I store leftovers of the Smashed Potato Soup?
Leftover Smashed Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, but be sure to let it cool completely before transferring it to a freezer-safe container.
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