Potato Soupfrom Mom And Me Recipes

Steps:

• Fill a pot about half full with chopped new potatoes and enough water to cover..I like my potatoes in large chunks, mom likes hers small and diced...so, I cut in small bite size pieces, perfect for my husband. Hint: the smaller the potato pieces, the faster the potatoes will be done. I leave the skins on..I like the extra flavor in the soup. Salt and pepper to taste. Bring to a boil and turn down to simmer for about 10 to 20 minutes depending on the size of potato bits.
• Chop 4 slices of bacon and fry in another pan. Add the chopped onion. Brown bacon and onion and set aside to cool. The rest of the bacon slices are fried or baked in the oven @ 400 degrees for 15 to 20 minutes, more or less, until crispy. (this can be done earlier in the day) Then I crumble the bacon and put into a small dish so that we can sprinkle the bacon on the top for extra bacon..My husband likes his bacon crispy, even in soup.
• After the potatoes are done, do not drain, add the canned milk. When the soup is hot, add the fried bacon and onion mixture to the pot, grease and all. Stir and bring to a boil. Add the powdered creamer and stir until dissolved. This makes the soup creamier. Sometimes I like to add a pat of butter or some shredded cheese (options). Mom's soup is ready..I like my soup thickened. Add the corn starch to a cup and add a little water. Stir until corn starch is dissolved. When soup begins to boil, add a little of the corn starch to the soup to thicken, just a little at a time, until it is to your liking. If it ends up being to thick add a little more regular milk. Serve with rolls or bread and top the soup with your crumbled bacon.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

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:

• Peel and cube potatoes.
• Put in a saucepan along with the onions and celery.
• Add water, but don't quite cover the vegetables.
• Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
• Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
• Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
• (It will take a lot of salt!).