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I've always made my potato soup with a russet potato because, if for no other reason, it falls apart nicely. As for broth, I usually do a combination. My favorite broth isn't really a broth in the typical sense. When I crockpot a whole chicken, there's usually a very rich, concentrated broth on the bottom of the crockpot. I'll strain that and then refrigerate it so that I can easily remove and discard the fatty layer. That usually makes the tastiest broth for potato soup. But, barring that, I'll use a prepared broth and then add some "Better than Bouillon" to mimic that concentrated broth. My favorite is the crockpot broth, though, so I often plan to follow up a chicken in the pot with potato soup.
It's B4D night, so it'll be something simple - cereal or oatmeal plus some toast.
I agree about the potato thing and think that was the issue - diced the yellow potatoes and they stayed pretty much solid just by the nature of them. I have decided that for the next cooking class I'll do Butternut Squash soup which is one of our favorites and so good. I roast the squash with butter, maple syrup and brown sugar then add just a little of sugar mixture at the end to pop the favor of the soup.
I have chicken carcasses in the freezer that I need to get out and make some stock. We have a raised bed of carrots that are probably to old and a bit woody but they will work great in stock so that kill two birds with one stone (no pun intended).
Had homegrown bell peppers stuffed with some pork Verde that I had left over with added rice.
Sandee
