"potato soup" news and stories

Leeks, bacon and 15 cloves of garlic go into making this Christmas potato soup one of the most hearty and flavorful around. (And don't let the name fool you; you can eat it any time of the year.) You can also make it three days ahead, if you like, so steaming bowls can be easily at the ready when holiday guests drop by.

The quintessential cuisine of a winter day is a piping hot bowl of soup.

This rich and creamy potage, combining all the flavors of a loaded baked potato, is just four ingredients and a slow simmer away.

In Fake Ginger's slow cooker version, it's all about the splashy toppings -- bacon, cheddar cheese and chives. The soup is your invention -- layer on as many or few toppings as desired.

Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.

• The Detroit News delights in the ins and outs of tea, from selecting leaves to crafting the perfect brew -- plus a whole slew of tasty tea-based recipes.
• Nabbed from the Sacramento Bee, here's a quiz on how to increase your calcium intake and stave off osteoporosis.
• When is it OK to use canned tomatoes instead of the fresh stuff? Off-season!
• The News (not the band) performs a blind tasting for potato soups.
• Change up that beloved-by-sick-folks standby with Chicken-Lime Soup with Crispy Tortillas.
• Yet another recall hits the news: This time, Canton's Mucci's Food Products pulls products prepared without federal inspection.
• Recipes: Pan-Seared Scallop and Asparagus with Sherry Vinaigrette, Lemon Tortellini with Prosciutto.
• Michigan Events: The sixth annual Epicurean Classic, Michigan Wine Month, and Vinotecca and Vinology.

There has been an overwhelming response to AOL's round up of America's Most Hated Foods. I mean, people are vomiting through their computers and damning foods to illegality (poor cooked carrots). I've gotta admit, I don't have any aversions that strong. Sure, I have foods I dislike (I'm lookin at you, Mr. Sun-Dried Tomato), but nothing that is going to make me weep into my dinner plate.

That said, I do have a pretty serious issue with seasonal food hatred. Certain foods that I enthusiastically eat all winter long just cannot cross my plate during the summer.

1. Mint-Chocolate. As stated in this M&M review, mint-chocolate means wintry warmth. Although there has been accusation that I got this association from Starbucks (damn you, Grande Soy Mint Mocha!), I maintain that this comes from Christmas' candy cane cataclysm.
2. Potato Soup. Obviously, it's hot. But what's worse, it's dense, and starchy, and thick, and kinda fuzzy. These are not acceptable adjectives for summer outerwear, let alone my internal organs.
3. Breakfast sausage. Now, I'm all about a sausage on a bun; toss on some spicy mustard and it's a par-tay. But a girthy link of meat just sitting on my plate first thing in the morning, waiting for a greasy, snappy bite to set it free? Hell no.

A poached prawn is not exactly a traditional component of vichyssoise. The thick and creamy chilled leek and potato soup is almost always simply garnished with a sprinkle of chives, but Jocelyn at Kuidaore, wanted to accent her version of vichyssoise with the prawn and a few drops of prawn oil. The fishy flavor stands out beautifully against the mild soup, just as the contrasting color of the prawn does, and transforms a good dish to a great one for seafood fans. The soup is velvety and smooth thanks to a large amount of butter and cream, but there are lighter versions available that preserve the flavors of the dish while saving a few calories. No matter which version you choose to make, the soup is a wonderful addition to your recipe file and a nice change of pace from gazpacho when you want a cold soup in summer.

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