CHUNKY POTATO SOUP
Taken from Grandma's Kitchen, posted for safekeeping. To make this a more filling meal, serve with fresh homemade bread. For an interesting twist, cut the tops off of small, round loaves of bread, and remove the inside. Serve soup inside "bread bowl."
Provided by cellogirl2
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.
- Stor leftovers, covered, in refrigerator.
Nutrition Facts : Calories 181.4, Fat 10.3, SaturatedFat 6, Cholesterol 36.6, Sodium 119.8, Carbohydrate 13.6, Fiber 1, Sugar 1, Protein 8.7
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.
CHUNKY POTATO SOUP
This is another one of my favorite potato soup recipes. It's similar to some of the recipes already posted, but a little different so I am posting this too. Enjoy!
Provided by AmyZoe
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes and cut into 1" cubes.
- Bring water to a boil in large saucepan and add potatoes.
- Cook until tender and drain reserving liquid.
- Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
- Peel and finely chop onion and chives.
- Melt butter in saucepan over medium heat.
- Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
- Add flour to saucepan.
- Season with red pepper and black pepper to taste.
- Cook 3 to 4 minutes.
- Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
- Stir well and add cheese and bacon.
- Simmer on low heat for 30 minutes, stirring frequently.
- Serve with fresh chives, cheese, and bacon.
GRANDMA'S HOMEMADE POTATO SOUP RECIPE
Provided by kdet
Number Of Ingredients 8
Steps:
- Toss the potatoes with the onion, flour and salt and pepper; set aside for about 10 minutes. Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender. Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately. Cook's Notes: May also substitute green onion. Use an immersion blender or potato masher to puree the potatoes, if a less chunky texture is desired. Variation: Brown several slices of bacon, set aside and crumble. Add one stalk of celery, chopped, and saute the veggies in the pan drippings. Add the potato mixture and proceed with the recipe. Garnish with crumbled bacon. Cheesy Ham and Potato Soup: Add in 2 cups of smoked ham, cubed with the potatoes. Just before serving, stir in 1-1/2 cups of shredded cheddar cheese, just until melted.
BLOODY MARY SOUP
After entertaining, I had leftover Bloody Mary mix. I added chicken broth and veggies to come up with a blockbuster soup. Make it with your favorite mix. -Joanna Johnson, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion and pepper; cook and stir until vegetables are tender, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes; cook 2 minutes., Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in spinach; cook until it wilts, about 5 minutes. Soup will be chunky. Serve immediately with additional Worcestershire and hot pepper sauce. If desired, add olives to resemble eyes.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 805mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
GRANDMA'S CHEESY POTATOES
My grandmother makes this every year with a brisket for Christmas dinner. This is hands down my favorite potato recipe ever. I leave the skins on the potatoes, but this is optional. Garnish with chopped green onions or Italian parsley, and top with more cheese for a restaurant 'look.' I hope you enjoy this recipe as much as we do.
Provided by tiffany kramer
Categories Side Dish Potato Side Dish Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.
- Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.
- Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.
- Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.
- Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 13.8 g, Cholesterol 28.8 mg, Fat 16.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 6.7 g, Sodium 176.5 mg, Sugar 0.6 g
AMISH POTATO SOUP
This recipe also came to me from Amish country. Had this at an old church in rural northern Ohio. We love to have this in a bread bowl at home! Add cooked vegetables such as celery or broccoli, if you like.
Provided by ashli113
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h25m
Yield 5
Number Of Ingredients 12
Steps:
- Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
- Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 33.8 g, Cholesterol 73.3 mg, Fat 25.2 g, Fiber 1.9 g, Protein 25 g, SaturatedFat 13.5 g, Sodium 1845.3 mg, Sugar 10.6 g
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