PENNSYVANIA DUTCH POTATO SOUP
An easy potato soup. Serve with crusty bread.
Provided by Mikekey *
Categories Vegetable Soup
Time 55m
Number Of Ingredients 11
Steps:
- 1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
- 2. Stir in milk and return to simmer. Cook until heated through.
- 3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.
DUTCH POTATO SOUP
I grew up on this soup...fall is here and I was chilly today, so figured it was a good day for it! It's a basic potato soup recipe but the addition of the hotdogs makes it better! Don't be put off by the hotdogs, give it a try & then decide...it also has no salt other than from the hotdogs... I just made this today & didn't...
Provided by Jan W
Categories Other Main Dishes
Time 55m
Number Of Ingredients 11
Steps:
- 1. Peel potatoes and cut into 1" cubes; chop onion and celery; place in 4 qt. saucepan and cover with water.
- 2. Add seasonings and heat over medium-high heat until it potatoes are softened. Use an immersion blender (or potato masher) to break potatoes down and make it thicker and creamy consistency (we like a little chunkiness, so I blended it just a little).
- 3. Add in the butter and milk, stirring to blend. Add hotdogs and continue heating until the hotdogs are warmed through.
- 4. Ladle into bowls and enjoy!
- 5. Note: If you don't want hotdogs, you can use cooked meatballs (beef, turkey or chicken), or maybe kielbasa. But try it first with the hotdogs!
DILLARD'S GARDEN ROOM DUTCH POTATO SOUP(COPYCAT)
The Dillard House is a popular family restaurant in northern Georgia. I used to live near there. Here is a recipe for their potato soup, which I have changed only using vegetaable stock for the original beef stock. Feel free to use the beef stock if you prefer.
Provided by Sharon123
Categories Potato
Time 1h30m
Yield 14 cups
Number Of Ingredients 11
Steps:
- Heat oil in a large stockpot; add onion, celery, carrots and garlic. Cook over medium heat about 15 minutes, stirring often. Add pepper, bay leaf, and 8 cups of the stock.
- In a separate pan, melt margarine over medium heat. Whisk in flour; cook 10 minutes, whisking occasionally. Add remaining 4 cups stock, whisking to remove any lumps.
- Add thickened stock to vegetable mixture, increase heat to high and bring to a boil.
- Reduce to a simmer and cook until vegetables are soft, about 45 minutes. Remove from heat; stir in potatoes. Stir well; cover and let stand for 30 minutes.
- Salt and pepper to taste.
Nutrition Facts : Calories 150.2, Fat 6.2, SaturatedFat 1.1, Sodium 65.4, Carbohydrate 21.7, Fiber 2.7, Sugar 2.2, Protein 2.6
LOADED POTATO SOUP
Steps:
- Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
- Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
- With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
- Serve garnished with crispy crumbled bacon and sliced scallions.
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
HEARTY POTATO SOUP
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. -Gladys DeBoer, Castleford, Idaho
Provided by Taste of Home
Time 50m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 344mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
PENNSYLVANIA DUTCH POTATO SOUP
Make and share this Pennsylvania Dutch Potato Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes and onion in boiling salted water until tender- drain.
- Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
- Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
- Cover and cook about 10 minutes.
- Serve at once.
Nutrition Facts : Calories 401.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 63.8, Sodium 901, Carbohydrate 67.4, Fiber 6.8, Sugar 3.1, Protein 13.6
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