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
GRANDMA SAYLER'S POTATO SOUP
This recipe comes from my wife's side of the family. The standard comfort food goodness of a German cream soup mixed with the ingredients available to northern prairie pioneers.
Provided by Wayfinder
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut potatoes.
- Barely cover potaoes with water and boil until just harder than you want.
- Slice bacon into bite size bits and fry.
- When bacon is nearly done add onions and carmelize.
- When potatoes are ready remove most but not all the water and add milk,.
- cream, and bacon onion mix.
- Bring back to boil and simmer until potatoes are desired tenderness.
- Salt and pepper to taste.
Nutrition Facts : Calories 692.2, Fat 48.7, SaturatedFat 22.9, Cholesterol 122, Sodium 566.8, Carbohydrate 48.8, Fiber 5.4, Sugar 3.4, Protein 16.6
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.
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
GRANDMA'S VEGETABLE SOUP
This recipe is so easy and so good. My grandma used to make it for us.
Provided by BRANDY3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g
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
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