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Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent. Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
Potatoes kick off 2010, and KRCC’s Ellen Mahoney paid a visit to the potato shed at Strohauer Farms in La Salle. There, she spoke with owner Harry Strohauer and Tanya Fell, who oversees the operation.
Listen as Tanya Fell makes potato soup with her kids, and see photos of the potato operation and soup making process.
Click below for Tanya’s potato soup recipe, and for a Mashed Potato Pizza recipe from the Colorado Department of Agriculture.
Basic Potato Soup
Tanya Fell makes basic potato soup with Yukon Gold potatoes. She provided the following recipe from the United States Potato Board.
2 cups stock or reduced sodium broth
1 & ¼ lbs. white potatoes, peeled and cut into bite-size cubes
2 stalks celery, chopped
1 medium onion, chopped
1 small carrot, peeled and chapped
1 cup fat-free milk or half & half
½ tsp. thyme or Italian seasoning
Sea salt or garlic salt to taste
Freshly ground pepper to taste
Bring broth to a boil in large saucepan. Chop vegetables while broth is heating, then add to saucepan. Return to boil; reduce heat and simmer, covered, for 20 minutes. Let cool slightly, then puree until smooth, or until soup is of desired consistency. Stir in remaining ingredients and cook for 5 more minutes. Makes 4 servings.
Recipe from the Colorado Department of Agriculture
Mashed Potato Pizza
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.
10″ Pizza Dough
1 fl. oz. Garlic Oil Rub (mixture of olive oil, fresh garlic and herbs)
1/8 Cup Asiago Cheese, shredded
1-1/2 Cups Mashed Potatoes
3 Slices Bacon, cooked and chopped
1/2 Cup Mozzarella Cheese, shredded
2 Stalks Green Onions, shaved
2 oz. Shoestring Potato “Chips”
Preheat oven to 450°F. Place pizza dough on sprayed pizza screen, brush with oil rub and top with asiago cheese. Spread heated mashed potatoes on dough then top potatoes with bacon and mozzarella cheese. Bake for 6 to 9 minutes or until cheese is melted and pizza is browned. Remove from oven, garnish with shoestring potato chips and green onions then cut into slices and serve.