Great Aunt Fannie Old Traditional Potato Soup Food

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.

WORLD'S BEST POTATO SOUP

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.

AUNT MARGARET'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. , Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. , Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

OLD GERMAN POTATO SOUP

Steps:

• Peel and rinse the pototoes, celeriac and carrots. Chop into small dice. Peel the onion and stud it with the bay leaf and clove.
• Melt the butter in a large Dutch oven or soup pot. Add the diced celeriac and carrots and brown lightly while stirring. Add the diced potatoes, studded onion and the vegetable stock. Cover and bring to a boil and cook over medium heat for 20 minutes.
• Meanwhile, remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cut in half, wash thoroughly, drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
• Remove the onion with bay leaf and clove. Remove about 1/3 of the potato and vegetable mixture from the soup. Place it into a blender and puree and add back to the pot (or use a stick blender to partially puree the vegetables in the pot). Add the seasonings.
• For the garnish: Clean the mushrooms, and chop into bite sized pieces if they are large. Peel the onion and dice finely. Melt the butter in a saute pan and add the diced onion. Saute, stirring constantly about 5 minutes. Add the mushrooms and saute another 5 minutes.
• Just before serving top the soup with the mushroom and onion mixture and sprinkle with the herbs.
• Note: to save time, make the garnish after adding the leek to the soup pot to save time.

GREAT-AUNT FANNIE OLD TRADITIONAL POTATO SOUP

Steps:

• Cook potatoes, onions, celery and carrots in the water until tender.
• Meanwhile, in other pan melt butter and blend in flour.
• Gradually add milk and cook, stirring constantly until thickened.
• Add to soup.
• Add evaporated milk.
• Season to taste with salt and pepper.
• Garnish bowls with paprika.

AUNT KATHY'S OLD-FASHIONED POTATO DONUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat sugar and shortening together in a bowl using an electric mixer until creamy. Add milk, eggs, and vanilla extract; stir well. Stir in mashed potatoes. Add flour, baking powder, salt, nutmeg, and cinnamon. Stir using a sturdy spoon, as mixture will be thick. Refrigerate dough for 1 hour so that dough will be less sticky and easier to work with.
• Lightly flour a countertop and place plastic wrap on top of dough; roll out to desired thickness. Cut into strips or use a donut cutter to make traditional round donuts.
• Lower donuts carefully into the hot oil in batches. Fry until 1 side is golden brown, 2 to 3 minutes. Turn and continue frying until other side is golden, about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with remaining donuts.
• Transfer donuts to a wire rack to cool.

FANNIE FARMER'S SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (180 C).
• Butter a 1 1/2 quart casserole.
• Cover the bottom of the casserole with a single layer of potatoes& onion.
• Sprinkle generously with salt, pepper, flour and a few dots of butter.
• Repeat until all of the potato slices & onion are used.
• Pour milk over the potato slices until the top is almost covered.
• Dot with the remaining butter.
• Bake for 1 hour or until the potatoes are soft.

AUNT JOJO'S POLITICALLY INCORRECT POTATO AND SAUSAGE SOUP

Steps:

• To a large stock pot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes.
• To a saute pan over medium heat, add sausage and chopped onion in pan and saute until completely cooked. Drain sausage mixture, add celery, and saute a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth if needed. Add vinegar, vanilla, and parsley at end of cooking. Season, to taste, with salt and pepper.

GREAT-AUNT NINA'S NOODLES AND CHICKEN

Steps:

• Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
• In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
• Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
• When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

AUNT FANNIE'S DINNER SOUP

Steps:

• Bring a large pot of lightly salted water boil.
• Add pasta and cook 8 - 10 minute until al-dente.
• In a large skillet over medium heat, saute ground beef 5 minutes. Add the onion and peppers and saute a further 5 minutes.
• Add garlic and cook 1 minute. Season to taste.
• Add tomato sauce, corn and pasta. Stir well 5 - 7 minutes. Serve.

MRS. P'S OLD-FASHIONED POTATO SOUP

Steps:

• Combine potatoes, onion, celery, 1 tablespoon salt, and thyme in a saucepan. Cover with chicken broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds.
• Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl. Crack egg into the bowl and combine with fingers or a fork to create very small dumplings or rivels. Add rivel mixture to the soup. Stir to combine.
• Reduce heat to low and stir occasionally, until rivels are cooked and soup is thickened, about 10 minutes more.

AUNT FANNY'S PASTA SOUP WITH LITTLE MEATBALLS RECIPE

Steps:

• 1. FOR THE MEATBALLS: Mash the bread and milk together in a large bowl. Stir in the cheese,garlic, thyme,egg, salt, and pepper. Add the meat and mix with your hands until well combined. With wet hands, form the mixture into 1-inch meatballs. 2. FOR THE SOUP: Meanwhile, bring 4 quarts water to a boil in a Dutch oven. Add the macaroni and 1 tbsp. salt and cook, stirring often, until al dente. Drain the macaroni and rinse under cold water, and set aside. Wipe the pot dry with paper towels. 3. Heat the oil in the pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 5-7 minutes. Stir in the tomato paste, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in the tomatoes and broth and, using a potato masher, mash the tomatoes until broken into bite-sized pieces. Add the meatballs to the soup (do not stir), bring to a simmer, and cook until the meatballs are tender, 10-15 minutes. 4. Stir the pasta into soup and season with salt and pepper. Sprinkle with cheese and basil before serving.