Potato Soup The Mother Of Many Hardy Soups Recipes
MOTHER'S POTATO SOUP
MANY of our family-favorite recipes came from my mother-in-law, who was a wonderful cook. My husband inherited her love of cooking, and he enjoys stirring up her recipes, including this fabulous soup. We've often treated our friends to this dish, and one young man even asked for the recipe when he went off to college. -Louella Kightlinger Erie, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes., With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 283 calories, Fat 4g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 758mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
MOM'S POTATO SOUP
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
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.
POTATO SOUP: THE MOTHER OF MANY HARDY SOUPS
A hearty basic soup which creative cooks can use as a blank canvas. It has always been part of my kitchen, in lean days it was definitely a regular item on the menu. Comforting, filling and cheap it is one of the stars in my soup cookbook. Your pantry items and creativity will be your guide with this soup. You will find hints for vegatarian preparation.
Provided by Rev. Theresa
Categories Chowders
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preparation.
- In a large pot brown the bacon until just crisp.
- Add onion and cook until translucent.
- Add the potatoes and stir until coated with fat or oil, drain excess fat.
- Carefully add the water & simmer until potatoes are tender, about 20 minutes.
- Add the milk & adjust the seasoning. Don't allow to boil, slowly add potato flakes until desired thickness is achieved. At this point you have very nice soup but, there so many things you can add to expand the flavor & textural experiences.
- See the list below for ideas.
- Irish Potato soup: add sliced scallions or leeks, a sprinkle of nutmeg & red pepper flakes just before adding milk.
- Clam chowder: two (4 oz.) cans diced clams, 1 (8 oz.)bottle clam juice in place of 1 cup water& a generous dash nutmeg (add these just before the milk).
- Corn chowder: 1 lb frozen corn or 1 (14 oz.)can creamed corn & 1 (14 oz.)can whole kernel corn, a splash or two of hot sauce.
- Fish Chowder: At least 1 pound cubed firm fish such as Cod, add about five minutes before the potatoes are done, season to taste with dill, white pepper & hot Hungarian paprika.
- The only real limitation is keeping the acid content down or you will curdle the milk. When working within a vegetarian diet you can use commercial meat substitutes or liquid smoke flavor. This quick, easy to make soup is an economical satisfying meal no matter what you choose to add. A loaf of bread & a salad make it a meal.
Nutrition Facts : Calories 253.2, Fat 10.4, SaturatedFat 4.9, Cholesterol 27.4, Sodium 179, Carbohydrate 31.9, Fiber 3.1, Sugar 1.4, Protein 8.8
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