DAD'S POTATO SOUP
I grew up on this. It is a major component of my "comfort food arsenal". It's NOT a heavy, thick potato soup, but it's very satisfying. This is a good recipe to keep on-hand when money gets tight. It will feed a hungry family of 4 for almost nothing.
Provided by Torrey Moseley
Categories Cream Soups
Time 1h
Number Of Ingredients 6
Steps:
- 1. First off...do NOT NOT NOT get EVAPORATED milk confused with sweetened condensed milk...yuck.
- 2. Peel potatoes and onions. Cut potatoes into 1-inch cubes. Cut onions into 1-inch pieces.
- 3. Place potatoes and onions in large pot, add water just to cover (about 1 inch above potatoes). Boil until potatoes are soft but not mushy.
- 4. Do NOT drain off water. Add EVAPORATED milk and butter, stir. Season to taste with salt and pepper. Serve with oyster crackers on top.
POTATO SOUP, DAD'S WORLD FAMOUS
My family loves this soup. They call it Dad's world famous potato soup. I wouldn't go that far, but it is pretty awesome. Make the potatoes a little different in size when you cut them up, it adds to the complexity of the soup.
Provided by The unknown chef
Categories Potato
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, celery, carrots and half of the salt and pepper in a large soup kettle.
- Heat on high heat to a boil then turn down heat to medium high and boil for 5 minutes.
- Add potatoes and half of ham. When the kettle boils again it should take about 15 minutes until the potatoes are tender on a low boil. Start checking at this time. You should just be able to put a fork into the potatoes with little resistance.
- In a medium sauce pan add the butter, onions, left over salt and pepper. Cook on medium high heat stirring the onions about every 2 minutes for about 10 minutes till soft. You can tell they are done when the bottom of the pan starts to brown a little.
- Keep the pan on the heat and shake the flour over the onions. Now stir it into the onions for ½ minute. Pour in the milk and 3 cups of the potato water. Whisk it in till its well mixed, about ½ minute. It will be thick. Now add this and the rest of the ham to the potato's when they are finished. Stir for about ½ minute till it's well mixed.
- Cook over med high heat stirring the bottom of the pan constantly until you reach a boil. Boil for 1 minute and remove from heat.
- Remove 2 cups of the potato mixture and mash them with a little of the soup juice in the sauce pan. Add the mashed potatoes and the parsley to the kettle and check your seasonings. The mashed potatoes will thicken the soup some more and add more depth to it.
- Serve with shredded cheese on top if you like and crusty bread. We like smoked cheese with ours.
- If you have a ham bone boil it with 1 chop carrot, 1 chopped celery stalk and 1 chopped onion for 45 minutes in the gallon (plus 1 cup) water. Remove the bone to a plate to cool and strain the water before making the recipe. Add the ham bone meat when soup is finished.
DAD'S POTATO CHEESE SOUP
This is the perfect prescription when you're sick.
Provided by Food Network
Categories main-dish
Number Of Ingredients 9
Steps:
- In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes.
- Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil.
- After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes.
- Great with saltine crackers.
DAD'S POTATO SOUP
A simple soup filling enough to be a complete meal My dad used to make this soup which his German mother cooked for is Polish father.
Provided by Bill From New Mexico
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel onions and dice.
- In a large sauce pan, saute onions in olive oil or bacon grease until translucent.
- Peel potatoes and dice.
- Add potatoes and chicken broth to onions.
- Bring to a boil, reduce heat and cook until potatoes are tender (30-45 minutes).
- Add sour cream, milk.
- Break bacon into one or two inch parts and add to pan.
- Return to a boil, then simmer 30 minutes.
Nutrition Facts : Calories 477, Fat 14.2, SaturatedFat 6.2, Cholesterol 30, Sodium 534.5, Carbohydrate 73.6, Fiber 8.6, Sugar 4.9, Protein 15.4
POTATO CHEESE SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.
DAD'S POTATO SOUP
Old family recipe. Simple ingredients, rich tasting, very filling, and a good base for additions. This is a good base to tweak. We've added garlic, or ham, a dollop of sour cream, chives -- endless possibilities.
Provided by Shane&Angela
Categories Vegetable Soup
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes.
- Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 39.9 g, Cholesterol 36.6 mg, Fat 12.4 g, Fiber 4.8 g, Protein 7.5 g, SaturatedFat 7.7 g, Sodium 151.2 mg, Sugar 7.5 g
DAD'S POTATO SOUP
It was always a special occasion when my Dad would cook. He never did it too much of it when I was young (except for shrimp dip on New Year's) so when he started to cook a lot in his later years it was fun to see and my Mom was overjoyed! He would make this soup on a Sunday and we'd come over and share. This recipe is a small...
Provided by TERRI OPGENORTH
Categories Cream Soups
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Wash and prick potatoes. Bake one hour and cool.
- 2. Cut potatoes long wise and scoop out pulp. Set pulp aside. I leave a bit of potato in the skin and reserve to make baked potato skins to go along with the soup.
- 3. Melt butter on low. Stir in flour and cook for one minute.
- 4. Slowly add the milk while stirring with a whisk. Keep cooking on medium until thick and bubbly.
- 5. Add potato pulp, salt and pepper, two tablespoons of green onion, 1/2 cup of bacon and one cup of cheese. Mix well and cook until heated through.
- 6. Stir in the sour cream. Add more milk if the soup is too thick.
- 7. Serve with the rest of the green onion, bacon and cheese sprinkled on top.
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