Just Plain Good Old Fashioned Potato Soup Food

OLD FASHIONED POTATO SOUP

Steps:

• In a large pot cook 1st four ingredients until potatoes are soft.
• Combine flour and butter and cook over medium-low heat until a smooth paste is formed (approx. 2 minutes) Thicken potato mixture with flour mixture.
• Add remaining ingredients and stir to combine.
• Simmer until creamy, at least 30 minutes.
• We enjoy a thicker soup so I double the flour and butter or add a 1/2 of the small cube of velveeta at the final step.

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.

OLD-FASHIONED POTATO SOUP

Steps:

• In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper and dillweed.
• Cook on low until potatoes are creamy, about 45 minutes. Stir in the milk and parsley and continue cooking until mixture is heated through. Stir in the potato flakes.

OLD-FASHIONED POTATO SOUP

Steps:

• Cook and stir bacon in medium saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add carrots, celery and yellow onions to reserved drippings; cook on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook and stir 1 min. Gradually stir in milk; cook 3 min. or until vegetable mixture is slightly thickened, stirring constantly. Add cream cheese; cook on medium-low heat 2 to 3 min. or until completely melted.
• Add potatoes and chicken broth; stir. Bring to boil on medium heat; cover. Simmer on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
• Serve topped with bacon and green onions.

PLAIN POTATO SOUP

Steps:

• Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.
• Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

OLD FASHIONED POTATO & SAUSAGE SOUP

Steps:

• In large Dutch oven melt margarine.
• Brown the sausage and drain off all but 1 tablespoon of dripping.
• Add all other ingredients except egg yolk, flour and milk.
• Bring to a boil and simmer until potatoes are tender.
• Mix yolk and flour until pea-size and crumbly.
• Add to soup, stirring constantly.
• Cook for one to two minutes.
• Add milk and heat.
• Serve immediately.

OLD FASHIONED TOMATO SOUP

Steps:

• In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.