Moms Monday Lunch Potato Soup Food

MOM'S MONDAY LUNCH POTATO SOUP

Steps:

• In a 3-qt. saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Add potatoes and soup; stir until blended. Gradually stir in milk. Cook and stir over medium heat until heated through. , Stir in bacon, salt if desired and pepper. Sprinkle with parsley.

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.

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.

MOM MOAK'S CHICKEN NOODLE SOUP

Steps:

• Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
• Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.

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 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.

MOM'S POTATO SOUP

Steps:

• Cover potatoes with water; add salt and cook until they can be pierced with a fork. Don't overcook. Pour off about half the water. Break up potatoes slightly. Add margarine and Half & Half. Season to taste with salt and pepper.
• VARIATION: Add one package of imitation crab meat (cut into small chunks) and a can of drained whole kernal corn to make a delicious chowder. Give it some Cajun flavor with 1/2 teaspoon of Louisiana Spice.