Have you tried Loaded Baked Potato Chowder with Red Potatoes?

[wadesgirl]

Has anyone tried this with Red Potatoes instead of Russet?

 

[ChefBeckyD]

Red potatoes will work - but it won't be as creamy and thick as Russet.

Red potatoes aren't as starchy, so they don't act as a thickener for the soup the way that regular baking potatoes will.

 

[lt1jane]

I get my potatoes from a co-op every month. They vary from one month to the next based on what they can get for the best price. I have used several varieties and they all taste good. Creaminess is not an issue to me, so I don't care. Honestly, I don't know that I've noticed a major difference between the different varieties.

 

[chefheidi2003]

I have only made this once and I loved it..and I used red potatoes

 

[Hunter Mom]

Love it either way. I also sometimes (ok - always) add cubed ham to it.

 

[esavvymom]

Funny...I use russet, but my soup isn't very creamy - at least when fresh. And I usually use EXTRA potatoes! It's mortar when it comes out of the fridge next day though. (probably because of the extra ones! haha)

 

[winklermom]

I have a problem with the cream cheese not dissolving as well as I think it should. I lay the cream cheese out and let it get to room temp but it's still not as creamy as I would like. What am I doing wrong?

 

[DebinIA]

I nuke the cream cheese until it's very soft, then stir it up. I then add the milk to the cream cheese, a little at a time, whisking very well after each addition of milk. Never a problem with the cream cheese not blending in.

 

[esavvymom]

I nuke the cream cheese until it's very soft, then stir it up. I then add the milk to the cream cheese, a little at a time, whisking very well after each addition of milk. Never a problem with the cream cheese not blending in.

I do the same thing. Deb- does your soup thicken much or is it runny? I wonder if that is my problem....hmmm....And I use whole milk usually- not skim- which I would expect to be a bit runnier. So I don't think it is that.

 

[wadesgirl]

I have a problem with the cream cheese not dissolving as well as I think it should. I lay the cream cheese out and let it get to room temp but it's still not as creamy as I would like. What am I doing wrong?

Like Deb said, nuke it until it's soft. That will get you the best consistancy of the cream cheese to mix just right with the milk.

 

[ChefBeckyD]

I do the same thing. Deb- does your soup thicken much or is it runny? I wonder if that is my problem....hmmm....And I use whole milk usually- not skim- which I would expect to be a bit runnier. So I don't think it is that.

I usually double the cream cheese - and add a little extra cheddar too. That helps make it thicker. (and tastier!)

I also press in a clove of garlic with the potatoes while they're cooking for extra flavor.