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.
GRANDMA'S KITCHEN HEARTY POTATO SOUP
Grandma's secret: To make this a filling meal, Grandma usually served this soup with fresh bread. For a slightly different twist, serve it in individual bread bowls. I'm thinkin' this could easily be done in the crock pot.
Provided by randimiller
Categories Ham
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1-inch cubes.
- Bring water to a boil in large saucepan. Add potatoes and cook until tender.
- Drain, reserving liquid. Set aside potatoes.
- Measure 1 cup cooking liquid, adding water, if necessary; set aside.
- Peel and finely chop onion. Melt butter in saucepan over medium heat.
- Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
- Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
- Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham.
- Simmer over low heat 30 minutes, stirring frequently.
- Store leftovers, covered in refrigerator.
GRANDMA'S CREAMY POTATO SOUP
This was my favorite soup my grandma ever made for me. My cousins and I would crave this and beg our grandma to make it for us! Now that I am on my own and starting to cook, I tried this and it is not only easy but tastes just like grandmas soup!
Provided by Michaels Little Chef
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut potatoes into the size of your liking and add onion into a large pot.
- Add just enough water to cover your potatoes in your pot, add salt.
- Boil potatoes until soft. Do Not Drain!
- Add the milk, the butter, and the flour to the water.
- Heat stirring continuously until there are no more clumps of flour and butter has melted.
- You may add more salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 608.9, Fat 24.1, SaturatedFat 15, Cholesterol 70.5, Sodium 238.5, Carbohydrate 86, Fiber 9.5, Sugar 3.4, Protein 15
GRANNY'S HOMEMADE SOUP
My Granny sure was a "Good Cooker"! We all loved her food especially certain things like her soup. We all try to make ours taste "just like Grannys". When we make it we are sure to call everyone and brag. I normally boil a whole chicken and use most of it for the soup and a little for something else. Granny never drained the cans of veggies, but I never lose as much water as she did, maybe because I put a cover on the boiling chicken.
Provided by Chef Mommie
Categories Chicken Breast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken.
- Put in large pot and cover above chicken with hot water about 1 inch.
- Open tomatoes and drain juice into pot.
- Crush tomatoes with hands and add to pot.
- Wash celery and carrots, then slice and add to pot.
- Bring to a boil and then cover and lower temp to a low boil and cook 1 hour.
- Watch to make sure liquid doesn't boil out. If it gets low add a little more water.
- Remove chicken, set aside and let cool.
- Add potatoes and cook 30 more minutes.
- After potatoes are done, take 3 or 4 chunks and smash them on the side of the pan. This will help to thicken the soup.
- Add onion, tomato SOUP (or sauce), corn and butter beans and cook about 10 minutes.
- Pull the chicken off the bone and add to pot.
- Salt and Pepper to taste now or in your own bowl. I personally think salt is a must in this soup.
- Stir and serve.
- Delicious!
GRANDMA'S POTATO SOUP
Yummy! This soup is so amazing. It is even better the next day. I just can't get enough of it and you won't either!!!
Provided by Chef Sunshine
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon until crisp reserving 2 tablespoons drippings in skillet and set aside.
- Over medium heat, sauté onions, garlic, carrots, and celery in bacon drippings until tender.
- Prepare a roux of flour and butter in soup pot.
- Add salt, pepper and milk.
- Stir constantly with a wire whisk over medium heat.
- When slightly thickened add vegetables. Cover and heat through.
- Top with shredded cheddar cheese.
Nutrition Facts : Calories 442.9, Fat 30.2, SaturatedFat 16, Cholesterol 78.3, Sodium 643.9, Carbohydrate 28.7, Fiber 1.8, Sugar 1.4, Protein 14.9
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