>>22222301
Also I'm pretty limited on ingredients and cant go to the store because i'm drunk.
I have yellow potatoes, onions, garlic, flour, heavy cream, butter, salt and pepper. That should be good enough right? i plan on using a hand blender to kinda blend it up half chunk style. should i just keep the water that i boiled the potatoes in? or strain and add new water?

Really wet mashed potatoes isn't the worst thing that can happen.
Wait till you try a potato soup where the starches turned into glue.

>>22222301
You can always add more liquid.
>>22222304
Water has no flavor. Ideally you would use broth, in which you cook and then blend the potatoes before adding cream. Make the chunks as even as possible. Don't forget the salt and nutmeg. You got this, king.

you want to use meat stock, butter, and cream
maybe add some white parts of leeks which taste better but cause gas

>>22222325
>>22222326
yeah thats the main thing I dont have is any stock. I do have some concentrated beef base but i think that might be a bad idea to use, ideally chicken stock would be the shit.

>>22222304
Stop being drunk. Dun cook drunk .duh?

>>22222331
It will be still be good with the beef it just becomes something else. I guess go heavy on the cream and butter if you use water. Personally I would do the beef but you have to follow your heart in these matters.

>>22222340
right on. after i make the base soup i might put some in a small bowl and see how it tastes.
Now... i'm making things way more complicated but i do have a big bag of pre shredded cheddar that i was thinking about adding to it, but i read pre shred can make your soup grainy, anyone know about this? Oh also....I'll be making a big batch of this, putting into ziplock bags and freezing. When i pull a frozen bag out to thaw, will it taste like shit? especially if its chunky. when stuff freezes, water expands, and breaks cellular walls. so i imagine a chunky soup might turn into mush

>>22222331
if you have boullion or just chicken bones you can definitely make-do

>>22222304
Will you be adding a roux? I usually use chicken broth base but I knew a couple that would do almost a white gravy base using a roux, milk, and I think cooked onions and they enjoyed it

>>22222368
I’m not experienced enough to know how pre-shredded cheese will impact given you’re using an immersion blender. I don’t think freezing will impact the flavor but you may need to use the blender to reintegrate everything

>>22222301
leek and potato cooked in chicken stock

>>22222301
don’t just use potatoes. throw some celery and ‘rrots in there too

>>22222331
With what you have I would do an onion base with just a bit of beef base for flavor.

>>22222368
the cheddar will be very good. use the beef base. you can use half as much as the directions say but you'll want some kind of broth. you can always add more later as well. add the cheese last and just stir it in and it'll melt away.

>Fry bacon and set aside
>Fry onion and garlic in bacon grease
>Season with pepper and celery salt
>Add peeled and diced potatoes
>Pour over chicken stock and simmer until tender
>Blend smooth with a stick blender
>Put back on the heat and stir through cream, chopped bacon and chopped parsley and/or chives
>Simmer until desired consistency is reached
>Season to taste

>>22222943
>I have yellow potatoes, onions, garlic, flour, heavy cream, butter, salt and pepper
>can't go to the store because I'm drunk
reading is hard

>>22222944
Go easy on him, he just spent 6 hours watching youtube videos on how to make potato soup.

>>22222949
That was off the top of my head.

>>22222952
cool go make a thread about it since your post was completely irrelevant to this discussion

fuck now i want potato soup

>>22222304
Retards like you shouldn't be allowed anywhere near a kitchen

>>22222304
Seems pretty useless without carrots, celery root, parsley root, leek and some form of broth. Without herbs like parsley, thyme, bay, lovage and especially savory it also sounds pretty boring.