Moms Redneck Potato Soup Recipes

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MY MOM'S EASY POTATO SOUP



My Mom's Easy Potato Soup image

I know there are a lot of potato soup recipes on here, but this is the best I have ever had. The onion flavor adds a little something extra, and it is so easy and delicious. Everyone loves this soup...even my incredibly picky roommate. It cooks for a while; if you have a crock pot, which I don't, you can let is simmer for a while and forget about it. Also, this can be doubled easily. I hope you all enjoy.

Provided by The Nerdy Chef

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

7 potatoes
2 (8 ounce) cans cream of chicken soup
3 cups milk
8 ounces French onion dip
1/2 cup butter
1 onion, chopped
cheese
bacon bits

Steps:

  • Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer).
  • While waiting on the potatoes, sauté the onions in the butter.
  • When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed.
  • When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness.
  • Salt and pepper to taste.
  • Serve with cheese and bacon bits as desired.

Nutrition Facts : Calories 720.6, Fat 36.6, SaturatedFat 20.8, Cholesterol 95.7, Sodium 1111.8, Carbohydrate 84.3, Fiber 8.7, Sugar 4.7, Protein 16.8

MOM'S POTATO SOUP



Mom's Potato Soup image

Creamy potato and egg soup. Comforting on a cold day or night by the fire. My mother made this often for our family growing up. My husband and I love it as comfort food.

Provided by Ann Arber

Categories     One Dish Meal

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/2 cup chopped celery
1/2 cup chopped onion
4 tablespoons butter or 4 tablespoons margarine
4 cups water
4 cups peeled and chopped potatoes
3 hard-boiled eggs
2 (12 ounce) cans evaporated milk
salt
pepper
butter or margarine

Steps:

  • Cook onion and celery in butter til tender, not brown.
  • Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
  • Peel and chop eggs.
  • Put back in with potates.
  • Add evaporated milk, salt, pepper.
  • Put little bit of butter on top of soup in bowl.

MOM'S POTATO SOUP



Mom's Potato Soup image

Make and share this Mom's Potato Soup recipe from Food.com.

Provided by Tona C.

Categories     Chowders

Time 1h

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 4

9 medium potatoes, peeled and sliced about 1/4-inch thick
3/4 teaspoon salt
1/2 cup margarine
1 cup half-and-half cream

Steps:

  • Cover potatoes with water; add salt and cook until they can be pierced with a fork. Don't overcook. Pour off about half the water. Break up potatoes slightly. Add margarine and Half & Half. Season to taste with salt and pepper.
  • VARIATION: Add one package of imitation crab meat (cut into small chunks) and a can of drained whole kernal corn to make a delicious chowder. Give it some Cajun flavor with 1/2 teaspoon of Louisiana Spice.

MOM MOAK'S CHICKEN NOODLE SOUP



Mom Moak's Chicken Noodle Soup image

Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.

Provided by carolann moak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
4 (10.5 ounce) cans chicken broth
4 baking potatoes, peeled and diced
¼ pinch dried thyme
¼ teaspoon poultry seasoning
2 cups shredded cooked chicken
2 cups egg noodles
1 cup evaporated milk

Steps:

  • Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
  • Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.1 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 1067.3 mg, Sugar 9.5 g

MOM'S RED SCALLOPED POTATOES



Mom's Red Scalloped Potatoes image

Very rich, cheesy, and creamy. After trying most of the top rated recipes on this site, I still think my Mom's is the best. Total comfort food. More like a cheesy potato casserole.

Provided by metzstar

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

8 large red potatoes
3 tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of broccoli soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
salt and pepper to taste
4 cups shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
  • Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
  • Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
  • Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 54.9 g, Cholesterol 63.1 mg, Fat 21.6 g, Fiber 5.6 g, Protein 18.7 g, SaturatedFat 12.7 g, Sodium 746.7 mg, Sugar 5.9 g

MY MOM'S POTATO SOUP



My Mom's Potato Soup image

My mom, the Galicianer, makes a mean potato soup that every eastern European native (or wannabe) will love. Easy, hearty, nourishes the soul.

Provided by Sarah Chana

Categories     Potato

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 10

4 large potatoes, peeled and cubed
salt
2 carrots, chopped
1 small parsnip, peeled and chopped (optional)
1/2 lb mushroom, chopped (optional)
fresh parsley, to taste
fresh dill, to taste
1 garlic clove, minced (to taste)
1 large onion, diced
1 tablespoon flour

Steps:

  • Put potatoes in a soup pot and add water to cover, plus another few inches. Salt and bring to a boil.
  • Once boiling, add the carrots, optional parsnips and s, parsley, dill, garlic.
  • Bring to a boil, then simmer for about 1 hour.
  • While soup is boiling, saute the onion in oil in a skillet. When the onions are golden, add flour to make a roux. Thin with a little bit of water. Bring to a boil to thicken and then add to the soup.
  • Simmer a few more minutes and season to taste.

Nutrition Facts : Calories 159.9, Fat 0.2, SaturatedFat 0.1, Sodium 22.4, Carbohydrate 36.3, Fiber 4.8, Sugar 3, Protein 4.2

MY MOM'S HAMBURGER AND POTATO SOUP



My Mom's Hamburger and Potato Soup image

This potato soup with hamburger is a comforting, warm soup that is great for a chilly winter day, or anytime you want a yummy, easy soup! Serve with crusty bread.

Provided by Heather

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

4 large potatoes, peeled and cut into chunks, or more to taste
4 large carrots, chopped, or more to taste
1 medium onion, chopped
½ stalk celery with leaves, diced
3 cloves garlic, chopped
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon beef bouillon powder
salt and ground black pepper to taste
water as needed
1 pound lean ground beef

Steps:

  • Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
  • Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

Nutrition Facts : Calories 371 calories, Carbohydrate 50.6 g, Cholesterol 52.8 mg, Fat 9.7 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 3.8 g, Sodium 351.6 mg, Sugar 5.3 g

MOM'S MONDAY LUNCH POTATO SOUP



Mom's Monday Lunch Potato Soup image

I love making this soup for my friends who visit for lunch.-Evelyn Bonar, Pensacola, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 8

8 bacon strips, diced
1 small onion, chopped
1-1/2 cups leftover mashed potatoes
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups milk
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley

Steps:

  • In a 3-qt. saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Add potatoes and soup; stir until blended. Gradually stir in milk. Cook and stir over medium heat until heated through. , Stir in bacon, salt if desired and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 514 calories, Fat 33g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1538mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 4g fiber), Protein 17g protein.

MOM'S FUNERAL POTATOES



Mom's Funeral Potatoes image

The ultimate cheesy comfort food! Made famous at Utah funerals, there as many versions of this dish as there are cooks baking it. I've tasted a lot of them over the years but my mom's beats them all-never soupy and full of flavor. Some people put crushed crackers or bread crumbs on top. It's not healthy-it's greasy, cheesy heaven. Probably why funeral potatoes are often referred to as "potatoes au gratin on steroids."

Provided by BRENZ64

Time 1h10m

Yield 12

Number Of Ingredients 11

3 tablespoons butter
½ cup finely chopped onion
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper, or to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cups shredded Cheddar-Monterey Jack cheese blend
1 cup shredded sharp Cheddar cheese
1 ½ cups crushed cornflakes cereal
¼ cup butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved.
  • Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan.
  • Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture.
  • Bake in the preheated oven until bubble, about 45 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 15.5 g, Cholesterol 54.7 mg, Fat 23.6 g, Fiber 0.9 g, Protein 8.9 g, SaturatedFat 14.3 g, Sodium 463.9 mg, Sugar 0.9 g

MOM'S RUSSIAN POTATO SALAD



Mom's Russian Potato Salad image

This Russian potato salad (or vinaigrette) is perfect as a side dish for a festive meal.

Provided by Jane Garrison

Categories     Salad     Potato Salad Recipes     No Mayo

Time 2h40m

Yield 6

Number Of Ingredients 8

5 small beets
2 potatoes
1 carrot, peeled
¼ cup chopped onion
1 dill pickle, chopped
½ cup sauerkraut, drained
3 tablespoons olive oil
salt to taste

Steps:

  • Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

Nutrition Facts : Calories 95 calories, Carbohydrate 8 g, Fat 6.9 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 261.9 mg, Sugar 4.8 g

REDNECK POTATO SOUP



Redneck Potato Soup image

Make and share this Redneck Potato Soup recipe from Food.com.

Provided by Shon Marie

Categories     Potato

Time 45m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 8

1 gallon milk
3 lbs potatoes, cubed and cooked
2 (32 ounce) cans cream of chicken soup, undiluted
1 lb bacon, cooked and crumbled
1 cup parmesan cheese, grated
1 (32 ounce) can chicken stock
1 tablespoon salt
1 tablespoon pepper

Steps:

  • Peel, cube and cook potatoes.
  • In a large stock pot combine milk, soup, bacon and stock with potatoes.
  • Cook until a soft boil.
  • Add parmesan cheese right before serving.

Nutrition Facts : Calories 801.5, Fat 49.3, SaturatedFat 20.7, Cholesterol 111.6, Sodium 2746.7, Carbohydrate 59.3, Fiber 3.2, Sugar 3.6, Protein 31.3

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