MY MOM'S EASY POTATO SOUP
I know there are a lot of potato soup recipes on here, but this is the best I have ever had. The onion flavor adds a little something extra, and it is so easy and delicious. Everyone loves this soup...even my incredibly picky roommate. It cooks for a while; if you have a crock pot, which I don't, you can let is simmer for a while and forget about it. Also, this can be doubled easily. I hope you all enjoy.
Provided by The Nerdy Chef
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 720.6, Fat 36.6, SaturatedFat 20.8, Cholesterol 95.7, Sodium 1111.8, Carbohydrate 84.3, Fiber 8.7, Sugar 4.7, Protein 16.8
MOM'S PARTY POTATOES
This recipe is for a quick and easy potato casserole using mozzarella cheese, sour cream, and prepared frozen cubed potatoes.
Provided by Julie Busack Leslie
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish.
- Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 26.8 g, Cholesterol 76.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 12.1 g, SaturatedFat 20.9 g, Sodium 863.1 mg, Sugar 1 g
MOM'S POTATO SALAD
So Easy and SO good! My Mom has made this for years, I love the dressing, this is the only recipe I use for potato salad.
Provided by Donna
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toss together.
- chill.
- EAT!
MOM'S POTATO SOUP
Make and share this Mom's Potato Soup recipe from Food.com.
Provided by Tona C.
Categories Chowders
Time 1h
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 4
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.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S SUPER STUPENDOUS POTATO SALAD
In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Skewer garlic with a toothpick (to make it easy to find after cooking). Place potatoes, 1 tablespoon vinegar, 1 teaspoon salt and skewered garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer until tender, 10-12 minutes. Drain potatoes, reserving garlic; remove skewer and crush garlic., Meanwhile, chop 5 eggs. Whisk together mayonnaise, sour cream, mustard, paprika, pepper, garlic and remaining vinegar and salt. Stir in potatoes, chopped eggs, onion and celery. Refrigerate 4 hours or until cold., Just before serving, slice remaining egg. Top salad with egg; sprinkle with parsley and, if desired, additional paprika.
Nutrition Facts : Calories 281 calories, Fat 19g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 472mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
TOM'S MOM'S POTATO SOUP
Make and share this Tom's Mom's Potato Soup recipe from Food.com.
Provided by papergoddess
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute leeks in margarine until soft.
- Add potatoes and carrots to the pan.
- Add water and bouillion cubes; bring to a boil; cover and simmer on low about 45 minute.
- Put veges in blender or mash with a potatoe masher.
- return to pan with liquid.
- Add half and half, milk, salt, and hot sauce.
- Warm through but do not boil.
Nutrition Facts : Calories 331, Fat 18.7, SaturatedFat 11.4, Cholesterol 54.3, Sodium 1488.9, Carbohydrate 35, Fiber 4.1, Sugar 4.8, Protein 7.8
MOM'S MONDAY LUNCH POTATO SOUP
I love making this soup for my friends who visit for lunch.-Evelyn Bonar, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 514 calories, Fat 33g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1538mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 4g fiber), Protein 17g protein.
MY MOMS POTATO LEEK SOUP
My mom has been making this soup ever since I can remember. Nothing is blended. This is my all time favorite soup. I hope you enjoy as much as I do! I also use about a table spoon of better than bouillon chicken base and you can also use fat free half and half and it doesnt take any flavor out and you can use as much or as little potatoes and leeks as you want
Provided by Chef Whitney
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- in a large pot combine leeks and potatoes and flour and cook in butter until leeks are transparent.
- add chicken broth and cook until potatoes are fork tender, probably about 30 minutes depending on how big or little you cut your potatoes, stir occasionally to prevent sticking
- add half and half until the soup turns creamy color
- salt and pepper to taste.
Nutrition Facts : Calories 252.9, Fat 2.5, SaturatedFat 0.7, Sodium 1202.3, Carbohydrate 45.4, Fiber 5.5, Sugar 4.5, Protein 12.5
MUM'S LEEK & POTATO SOUP WITH MUSTARD TOASTS
Mary Cadogan says 'This soup is still a favourite of mine and always goes down a treat'
Provided by Mary Cadogan
Categories Dinner, Soup
Time 40m
Number Of Ingredients 11
Steps:
- Melt the butter in a large pan, add the bacon and fry it until it is just starting to colour. Add the leeks and potatoes, then stir well until they are glistening.
- Add the stock and bay leaves, season and bring to the boil. Partly cover and simmer for 15 mins, until everything is cooked. Fish out the bay leaves, then purée the soup in batches in a food processor or blender. Return to the pan and stir in the milk. Reheat gently and season to taste. Add more stock or water if the soup seems too thick (this will depend on the size of your potatoes). Sprinkle with parsley to serve.
- Make the toasts: heat oven to 200C/fan 180C/gas 6. Cut the baguette into thin diagonal slices. Mix the oil and mustard together, then brush over both sides of the bread. Spread them on a large baking sheet and bake for 10 mins. Serve with the soup for dipping. They can be baked earlier in the day and served cold or warmed through in the oven.
Nutrition Facts : Calories 314 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 2 milligram of sodium
MOTHER'S POTATO SOUP
MANY of our family-favorite recipes came from my mother-in-law, who was a wonderful cook. My husband inherited her love of cooking, and he enjoys stirring up her recipes, including this fabulous soup. We've often treated our friends to this dish, and one young man even asked for the recipe when he went off to college. -Louella Kightlinger Erie, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes., With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 283 calories, Fat 4g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 758mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
MY MOM'S POTATO SOUP
My mom, the Galicianer, makes a mean potato soup that every eastern European native (or wannabe) will love. Easy, hearty, nourishes the soul.
Provided by Sarah Chana
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in a soup pot and add water to cover, plus another few inches. Salt and bring to a boil.
- Once boiling, add the carrots, optional parsnips and s, parsley, dill, garlic.
- Bring to a boil, then simmer for about 1 hour.
- While soup is boiling, saute the onion in oil in a skillet. When the onions are golden, add flour to make a roux. Thin with a little bit of water. Bring to a boil to thicken and then add to the soup.
- Simmer a few more minutes and season to taste.
Nutrition Facts : Calories 159.9, Fat 0.2, SaturatedFat 0.1, Sodium 22.4, Carbohydrate 36.3, Fiber 4.8, Sugar 3, Protein 4.2
MOM'S POTATO SOUP
Creamy potato and egg soup. Comforting on a cold day or night by the fire. My mother made this often for our family growing up. My husband and I love it as comfort food.
Provided by Ann Arber
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
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.
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