The Best Homemade Stewed Potatoes Ever Not Potato Soup Recipes

OLD-FASHIONED STEWED POTATOES

Old-Fashioned Stewed Potatoes image

This old-fashioned recipe is delicious and easy.

Provided by The Southern Lady Cooks

Time 20m

Number Of Ingredients 7

Ingredients

6 or 7 medium sized potatoes (peeled and cut into chunks (you can use any kind of potatoes))
Water (enough to just cover the potatoes in the pot)
1/4 cup chopped onion
2 tablespoons butter
1 tablespoon bacon drippings
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.

THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP

The Best Homemade STEWED POTATOES EVER....not Potato Soup image

I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!

Provided by wekitty

Categories Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (i save my bacon grease, but if you need to cook 3 pieces)
1 pinch onion powder
1 pinch garlic powder
2 tablespoons flour
1/2 cup water
3 tablespoons butter

Steps:

1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.

Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8

BEST EVER POTATO SOUP

Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

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.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

BEST POTATOES YOU'LL EVER TASTE

Best Potatoes You'll Ever Taste image

Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)

Provided by XANTHE

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5 potatoes, quartered

Steps:

In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g

WORLD'S BEST POTATO SOUP

World's Best Potato Soup image

Cheesy, hearty potato soup that's better than the restaurants.

Provided by Elizabeth Goldsberry

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Yield 9

Number Of Ingredients 8

Ingredients

8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Steps:

In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g

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