Nana Carols Old Fashioned Potato Soup Recipe 445

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Steps:

• 1. Boil potatoes and celery with water twice as high in the pot. Separately, dice and cook bacon. 2. Saute onions in bacon grease and strain. Add bacon and onions to pot and simmer. 3. Mix eggs and salt. Slowly add flour to egg mix while stirring. You want to add until you get thickness of cookie dough. These will make dumplings that will also thicken the soup. My family varies on size, here are a few techniques; 1) roll dough into a 1/2" rope and cut half inch pucks, 2) roll into balls, 3) pull or cut into irregular pieces. This could be fun job for the kids. At any rate, toss them in to bowling pot gradually so they don't clump together. 4. Add milk and and simmer to thicken, about 1/2 hour.

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!

Steps:

• 1. Peel potatoes and cut into eighths and place in a large pot. Cover potatoes with water to about an inch above the potaoes. Add salt to taste. Boil about 20-25 mins, until potatoes are nice and soft and a fork goes through them easily. (Do not drain them)
• 2. To the pot of potatoes and potato water, add the rest of the ingredients. (the onions must be grated as that is what really flavors the soup and gives it some texture)
• 3. Take a potatoe masher and mash some but not all of the potatoes. Try to get the larger chunks. This will thicken it. Don't mash too much or it will be too thick. If it does get too thick, add some water. Add salt and pepper to taste. Heat until hot and serve. *** The flavor is so pure and tastey that it makes it the best comfort food on a cold day!

Steps:

• 1. Take four good-sized potatoes, cut into dice; also two small onions finely chopped; add salt, pepper, celery salt, and a small piece of bacon or a little butter. Cover with a quart of water.Cook slowly for one hour. Blend two tablespoons flour with one cup of milk. Add to hot soup, stir until it comes to a boil. Cook for a few minutes. This is very good. Submitted by C. Croman, Marion, ohio.