Nana Carols Old Fashioned Potato Soup Recipe 445

OLD FASHIONED POTATO SOUP

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.

NANA CAROL'S OLD FASHIONED POTATO SOUP RECIPE - (4.4/5)

Steps:

• 1. Boil potatoes and celery with water twice as high in the pot. Separately, dice and cook bacon. 2. Saute onions in bacon grease and strain. Add bacon and onions to pot and simmer. 3. Mix eggs and salt. Slowly add flour to egg mix while stirring. You want to add until you get thickness of cookie dough. These will make dumplings that will also thicken the soup. My family varies on size, here are a few techniques; 1) roll dough into a 1/2" rope and cut half inch pucks, 2) roll into balls, 3) pull or cut into irregular pieces. This could be fun job for the kids. At any rate, toss them in to bowling pot gradually so they don't clump together. 4. Add milk and and simmer to thicken, about 1/2 hour.

GRANDMA CAROL'S SOUTHERN SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
• Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
• Bake casserole in preheated oven until topping is golden brown, about 30 minutes.

OLD-FASHIONED POTATO SOUP

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.