Potato Soup Recipe; Cycling High Protein and High Carb

I have a post I’m drafting that’s about blood work I just had done that I find interesting. Still waiting for some of the results, so I’ll put this up in the meantime.

You saw what I was eating in Mexico recently (here and here). Reasonably carbby. Then we went to Vegas for a couple of days, and it was more LC, high protein.

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Enormous Prime Rib

I had this two nights in a row at Primarily Prime Rib, perfect medium rare pink. In this case, I opted for their demi-glace, which was quite good, though different. Second time, the standard “au jus.”

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Big Ribeye

This was at CV Steak in the Carson Valley Casino, Gardnerville, NV. Since I was in high protein mode, I ate only half of that dressed half of the tater. Bea didn’t eat any of her giant potato, so the 1 3/4 potatoes went home with us where, the next evening I used them and two other taters to make soup in under 30 minutes, entering my low protein, high-carb mode.

Quick Potato Soup

  • As many potatoes as you want, peeled and cut into thirds
  • 1 slice of bacon per potato
  • 1/4 medium yellow onion per potato, chopped (substitute or mix leeks or shallots, as desired)
  • 1/2 clove fresh garlic per potato, crushed
  • 1/2 tsp dried parsley per potato
  • 1/4 cup whole milk per potato
  • Salt & pepper to taste
  1. Chop your bacon and fry it to a “medium sweat.” You’re not looking for bacon bits. Remove with a slotted spoon to your pot.
  2. Add your potatoes, onions, and garlic.
  3. Cover (just barely) and bring to a boil.
  4. When soft, mash the whole thing up.
  5. Add milk, dried parsley, reduce to desired soupy consistency, salt and pepper to taste.
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You can, of course, use cream or H&H, but I’m preferring whole foods these days and plus, I like to keep the fat lower during my high carb excursions.

Here’s a typical breakfast, no meat. Sometimes it’s potatoes, sometimes beans.

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Eggs scrambled in a little butter, boiled and cooled potatoes, then lightly fried. Slice of rye toast with a single pat of butter (not WAPF tooth mark levels), small glass of orange juice.

I’ll show you my new lipid panel from a few months of cycling things like this, later tonight or tomorrow.

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  1. Bret on December 7, 2014 at 20:30

    Looks freaking fantastic. In fact, seeing that makes me angry to be away from home for a few weeks without a kitchen to cook in.

  2. Dan on December 7, 2014 at 22:30

    I think my diet has converged to be incredibly close to yours now. I go for days just eating meat and veges, and then I hit the carbs when I crave them.

  3. Reid on December 8, 2014 at 03:11

    Really random question: what is your strategy for cleaning the kitchen after cooking a big meal?

    • Richard Nikoley on December 8, 2014 at 07:23

      My mom always taught me to clean as I go. Bea is often amazed that after dinner there is little to clean.

      Exception is a big dinner party where I’m boozing and mingling. But that’s simple too. I have everyone else clean up. :)

      In some cases, we just leave the whole thing to the next morning.

  4. John on December 8, 2014 at 08:15

    Potato leek soup is so good. Its interesting to me how many people have no idea what a leek is, and are confused when they see it. My immersion blender hasn’t been used for anything else.

    I’d always heard that eliminating the cream (leaving no dairy) would result in a strikingly similar final product; I will give the milk a go in lieu of cream soon.

    • Richard Nikoley on December 9, 2014 at 07:13

      John, I’d also suggest giving the potato masher a go instead of the blender, and leave lumps and chunks. I’ve done it both ways and prefer the latter. Personal preference, of course.

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