OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
OLD FASHIONED POTATO SOUP
A rich and creamy soup that is from a great friend of ours. We could eat this once a week during the winter months and is great reheated.
Provided by Bens Mom
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 388.7, Fat 22.1, SaturatedFat 13.1, Cholesterol 70.2, Sodium 1475.5, Carbohydrate 35.8, Fiber 4.2, Sugar 3.6, Protein 12.5
THE GOLDEN LAMB INN'S OLD-FASHIONED POTATO SOUP
The Golden Lamb Inn is the oldest hotel in Ohio, having been established in the Warren County seat of Lebanon in 1803, which makes it more than two hundred years old. Many famous, well-known people have stayed at the Golden Lamb, including a dozen United States presidents, Charles Dickens, Mark Twain, Harriet Beecher Stowe, Daniel Webster, and Lord Stanley, who became one of England's Prime Ministers.
Provided by Molly53
Categories < 60 Mins
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in stockpot over medium high heat.
- Add leeks and onions; cook until translucent.
- Stir in flour until well mixed.
- Add broth or stock; bring to the boil, stirring constantly until slightly thickened.
- Add potatoes and reduce heat to a simmer; cook 20 to 25 minutes or until potatoes are tender.
- Add all remaining ingredients; cook until thoroughly heated.
POTATO SOUP WITH OLD-FASHIONED DUMPLINGS
Make and share this Potato Soup With Old-Fashioned Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
- Stir in potato, onion, ham, evaporated milk, and pepper.
- Bring to boiling, decrease heat.
- Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
- Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
- Make a well in the center of the flour mixture.
- In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
- Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
- Using rounded teaspoonfuls, drop dumping dough onto hot soup.
- Return to boiling, decrease heat.
- Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
- If desired, sprinkle with fresh snipped parsley.
Nutrition Facts : Calories 426, Fat 15.5, SaturatedFat 5.7, Cholesterol 71.4, Sodium 300.2, Carbohydrate 52.4, Fiber 3.5, Sugar 2.2, Protein 19.8
OLD FASHIONED LOVAGE AND POTATO SOUP
A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only.
Provided by French Tart
Categories Stocks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
- Add the stock and milk, simmering until the potatoes are nearly tender.
- When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
- Check the seasoning and add salt and pepper to taste.
- Return to the saucepan and heat through gently - do NOT allow the soup to boil.
- Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
- This travels very well in a thermos flask for a warming picnic soup.
Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 79.3, Carbohydrate 52.5, Fiber 5.9, Sugar 3.1, Protein 9.5
OLD GERMAN POTATO SOUP
The hearty root vegetable soup is great to serve to guests. It has a lovely (and tasty) garnish of sauteed musrooms, onions, and herbs. It's vegetarian, but you could easily add sliced sausages or diced ham to make it a complete meal for the carnivore. The recipe is from Dr. Oetker German Cooking Today cookbook.
Provided by PanNan
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 225.8, Fat 13, SaturatedFat 8.1, Cholesterol 39.5, Sodium 101.2, Carbohydrate 25.8, Fiber 3.9, Sugar 4.5, Protein 3.2
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