OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
GERMAN POTATO BACON SOUP
I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It's a great soup and different from the average potato soup! Great winter-time soup.
Provided by Joe Werner
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
- Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
- Stir sour cream into the soup; cook another 1 to 2 minutes.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 27.1 g, Cholesterol 29.9 mg, Fat 10.6 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 1119.3 mg, Sugar 4.3 g
OLD FASHIONED POTATO SOUP
A rich and creamy soup that is from a great friend of ours. We could eat this once a week during the winter months and is great reheated.
Provided by Bens Mom
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot cook 1st four ingredients until potatoes are soft.
- Combine flour and butter and cook over medium-low heat until a smooth paste is formed (approx. 2 minutes) Thicken potato mixture with flour mixture.
- Add remaining ingredients and stir to combine.
- Simmer until creamy, at least 30 minutes.
- We enjoy a thicker soup so I double the flour and butter or add a 1/2 of the small cube of velveeta at the final step.
Nutrition Facts : Calories 388.7, Fat 22.1, SaturatedFat 13.1, Cholesterol 70.2, Sodium 1475.5, Carbohydrate 35.8, Fiber 4.2, Sugar 3.6, Protein 12.5
THE MOST DELICIOUS HOMEMADE POTATO SOUP
Thick creamy and full of potatoes and bacon. This soup is sure to please your entire family. Simple and made from scratch come together!
Provided by Jenn
Number Of Ingredients 12
Steps:
- Peel the potatoes. Chop into bite sized pieces. I cook mine in the Instant Pot on high-pressure with four cups of chicken broth for 8 minutes. If you do not have an IP, you can boil the potatoes on the stove until tender. While the potatoes cook, chop up the bacon and begin to cook it in a large stockpot.While the bacon cooks, chop up the onions, peppers and garlic. Cook the bacon until crisp. You can either remove it from the pan and add at the very end, or you can leave it in the pot. By removing it you can keep it crisp and add it to the soup right before serving. I usually just keep mine in the pot. Keep all of the grease from the bacon in the pan. Add the onions peppers and garlic. Cook until a bit translucent.
- Add the flour, dill chicken base and garlic salt to the grease. Stir around to make a roux. Slowly add in the milk or half and half. Continue to stir until it is creamy. Let it cook until quite thick. It should be the consistency of thick gravy.
- After the potatoes are done, release the pressure if using an IP. If you are boiling, then drain all but about four cups of the water.
- Once the creamy base is thick, add in the potatoes and all of the liquid from the IP or all of the liquid that you reserved. Stir until completely combined. Let the soup cook for five to ten minutes to combine all of the flavors.
- That's it! Now you can top with shredded cheese if you like and the bacon if you reserved it. Enjoy!
OLD-FASHIONED POTATO SOUP
Travel back to another time with our Old-Fashioned Potato Soup. Old-Fashioned Potato Soup includes cream cheese and bacon for an outstanding taste.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook and stir bacon in medium saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
- Add carrots, celery and yellow onions to reserved drippings; cook on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook and stir 1 min. Gradually stir in milk; cook 3 min. or until vegetable mixture is slightly thickened, stirring constantly. Add cream cheese; cook on medium-low heat 2 to 3 min. or until completely melted.
- Add potatoes and chicken broth; stir. Bring to boil on medium heat; cover. Simmer on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
- Serve topped with bacon and green onions.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 790 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 7 g, Protein 14 g
OLD FASHIONED POTATO & SAUSAGE SOUP
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by the Tallman Family. They run a potato processing plant in town. So, it make sense they submitted a potato recipe. As with so many of these recipes, they didn't specify how many servings it made so I am guessing.
Provided by Sarah_Jayne
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large Dutch oven melt margarine.
- Brown the sausage and drain off all but 1 tablespoon of dripping.
- Add all other ingredients except egg yolk, flour and milk.
- Bring to a boil and simmer until potatoes are tender.
- Mix yolk and flour until pea-size and crumbly.
- Add to soup, stirring constantly.
- Cook for one to two minutes.
- Add milk and heat.
- Serve immediately.
Nutrition Facts : Calories 650, Fat 41.3, SaturatedFat 14.5, Cholesterol 128.8, Sodium 2348.8, Carbohydrate 37.1, Fiber 3.2, Sugar 1.6, Protein 31
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