Potato Soupfrom Mom And Me Recipes

MOTHER'S POTATO SOUP

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.

POTATO SOUP

Steps:

• Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
• Cook on high for 6 hours or low for 10 hours.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
• Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
• Simmer about 15 minutes, until potatoes are fork tender.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!

MY MOM'S EASY POTATO SOUP

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.

POTATO SOUP MIX

Steps:

• Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
• Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

MY MOM'S HAMBURGER AND POTATO SOUP

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.

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

MOM'S POTATO SOUP

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.

MY MOM'S POTATO SOUP

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.

ARMENIAN-STYLE POTATO SALAD

Steps:

• Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
• Transfer cooked potatoes to a large mixing bowl and let cool slightly.
• While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
• Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
• Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
• Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

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.

MOM'S POTATO SOUP

Steps:

• Chop onions and celery into small pieces. Cut potatoes in small cubes, and shred the carrots. Add salt and pepper.
• Put tray in pressure cooker. Put in just enough water to cover the bottom of the pan. Put vegetables in cooker. Let pressure build and cook with regulator slowly rocking, for 5 min. Cool a little.
• Take off lid and smash the veggies (to make it somewhat creamy. Add the milk, and a little butter if you wish. Heat until hot.