Grandmas Kitchen Hearty Potato Soup Recipes

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GRANDMA'S CREAMY POTATO SOUP



Grandma's Creamy Potato Soup image

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

4 potatoes
0.5 (12 ounce) can evaporated milk
3 tablespoons butter (to taste)
1 tablespoon flour
water
onion (optional)
salt (optional) or pepper (optional)

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'S KITCHEN HEARTY POTATO SOUP



Grandma's Kitchen Hearty Potato Soup image

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

3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded cheddar cheese
1 cup cooked ham, cubed

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.

HEARTY POTATO SOUP



Hearty Potato Soup image

Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. -Gladys DeBoer, Castleford, Idaho

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Steps:

  • In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 344mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

GRANDMA'S POTATO SOUP



Grandma's Potato Soup image

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

3 large baking potatoes, cooked, peeled and cubed
1/4 cup yellow sweet onion, finely chopped
1/4 cup carrot, finely chopped
1/4 cup celery, finely chopped
2 garlic cloves, minced
6 slices bacon
4 cups milk
4 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup shredded cheddar cheese

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

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