Potatoes are a good source of potassium. We got into the habit of eating them frequently when DH was first home from the hospital after his transplant. He was having a two-hour infusion with potassium in the cancer clinic several times a week, but when they got his numbers up a bit, he was released to Mama Judie’s Potato Soup Emporium, and we’ve been eating a lot of it ever since. He still needs to take two capsules a day, but the potatoes are a good source, too.
This bowl is fortified with pepper cheese, bacon, onions and a few herbs and spices, plus the scallions and cilantro on top.
Here is where the new InstantPot really shines. We can decide on potato soup (or even mash), and in half an hour, it is ready for the table. I always make extras, as pre-cooked potatoes are so versatile to round out a meal, or make something really special very quickly.
Anyone familiar with Redmond Real Salt? This is a new find for us. Real Salt = real fun!
Adventures of Dorrie Anne 
Hadn’t heard of Redmond Real Salt until you mentioned it. I use kosher salt for cooking and Himalayan Pink Salt & Black Salt (both of which are mined from the earth) for finishing salts. Can’t remember when I last used iodized table salt.
I love potato soup, especially with cheese. I always cook extra potatoes too to use for other projects. I do the same with rice.
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Been using Vege-Sal at the table for over 50 years, and sea salt for cooking for nearly as long. The Pink Himalayan has been around the kitchen, but the grinder is cranky, so it doesn’t come out to play very often.
Not sure what it is about the Redmond Real Salt, but we both like it a lot. Still want the Vege-Sal for most uses, though. We’re accustomed to the taste of it in conjunction with our food. But the Redmond produces a nice “brightness” – hard to describe. So now we use both – in small quantities.
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Hi! I try hard to keep up with your interesting posts here, but today really caught my attention. I had a bad reaction to a sulfur antibiotic last year, went into congestive heart failure, and lost almost all of my potassium, for an unexplained reason. Now, I must take 3 10-meg of extended release potassium 3X daily (9 capsules). I do my best to eat every high potassium food I can find, but my body hasn’t been able to start producing enough potassium to keep me out of the hospital. I just wondered if you could elaborate on the potassium problem as your hubby has experienced it, and do you have any other (unusual) ideas or favorites to suggest for potassium-building lifestyle?
Please keep posting! I love your blog and look forward to it. I don’t linger on the internet to read too much, but I try not to miss your posts!! Thanks!!
Betty
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Thank you, Betty, for your kind words. I have no medical training, although I did work at a medical school (secretary) for nearly twenty years, but my last tenure there was in 1984.
I looked up on Google, and found this interesting site for potassium content of a few foods.
https://www.prevention.com/eatclean/13-foods-that-have-more-potassium-than-a-banana/slide/8
If one ate each of those foods during a day, then the daily requirement percentage would be just over 100 per cent. This is unlikely, but possible. But what is 100% for one person, may, or may not, be sufficient for the next, so these charts should be taken with a grain of salt, and maybe some extra potassium! ;->
I guess some bodies just have faults here and there about providing what we need. Gary’s body, even with the 10 mEq twice a day supplements, barely keeps the potassium within range. Same for you, it seems. Maybe not quite – in your case.
We don’t really know why his body requires such a huge hit of potassium (but NOTHING compared to yours!), when pretty much everything else is working fairly well.
The Multiple Myeloma keeps his blood values wonked, and he must be very careful about infection and blood coagulation, but otherwise, he lives a pretty normal life, albeit one that requires a lot of extra rest.
One thing we have found that has kept him out of the hospital during flu season for the last four years, is to keep his organs warm. When he naps, he puts a Bed Buddy on his chest, and another between his lower legs. During the day/night while sitting at his desk (i.e. not moving about very much), if he begins to feel chilled, then a larger Bed Buddy is warmed and placed around his shoulders and down his back and front.
This is almost like a miracle. We’re guessing that in a compromised situation like this, if the bodily resources that are required to keep one’s body warm are overtaxed, then internal foul play can take place, causing great grief.
While none of these things directly pertain to dealing with your particular problem of encouraging your body to produce more potassium, they are things that have much improved his ability to cope with the shortcomings of what his body is capable of producing on its own.
If you have any questions, please feel free to email me or PM me on Facebook.
Virtual hugs,
Judie
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That’s a tasty looking soup. I’m all for good quality salts. They do make a huge difference. I have a wide selection, from Mediterranean to Himalayan to Hawaiian… Will definitely check about Redmond salt. Sounds interesting. 🙂
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I’d never really given any thought to salt much – Vege-sal on a few things, but I seldom use any when cooking. Learning about interactions with various foods.
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I understand such considerations, but won’t cook without salt….
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I’m learning that, too, but it is a hard transition. Salt just doesn’t usually cross my mind. I’ve learned to put it in the egg/milk soak for the French toast, but can’t really say I notice any difference.
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We don’t use much salt but when I do use it in cooking it’s vege-sal though they changed the name of it at some point. Any idea why? Pink Himalayan as an at the table but even rarer. Potato is one of my favorite soups and one in which I always use vege-sal. It looks fantastic in your beautiful bowl. Serve it up!
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I haven’t a clue why they changed the name. It looks on the box like they didn’t really change the name, just the way it is presented. There formerly were two “flavors” – Vege-Sal and Spike – under the Hauser brand. Then they seemed to feature the word SPIKE on the label with VEGE-SAL above it.
We tried the Spike – once – GAK! Not my cup of tea, so maybe others felt the same, and they took it off the market, but wanted to retain the catchy word SPIKE.
I have no medical training, but did notice that Gary craves salt on everything, and I seldom touch the shaker, either in cooking or eating. Lab results show that his sodium level is at the low end of normal, and mine is at the high end of normal.
I’m guessing that his body uses sodium differently from mine, and requires more input from an outside source.
This could account for the plethora of Penzey’s spices scattered all over the kitchen and table! ;->
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This dish looks like I can’t resist it! So good!
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Thank you. Thanks for reading and commenting. I hope you enjoy! ;->
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Thank you for the great content on your blog! Have a wonderful Sunday! Greetings from Vienna
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What a lovely compliment . . . thank you! ;-> And thank you for saying where you are. I always wonder where my readers are. The stats at the site tell me only how many people have looked from a specific country.
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Yes. That’s true! We really try to reach out for different content. It inspires us even more. We will for sure swing by more often. Enjoy the rest of the Sunday!
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I love such kind of soups, too. I do a lot of soups from various vegetables. Specially in the cold winter they warm you up. Virtual hugs Mitza
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It’s definitely soup weather these days!
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