PAM'S POTATO AND LEEK SOUP
One of the most comforting of all comfort foods is potato soup. And this is the recipe that I have used for years and years. So yummy and warm.
Provided by Pam Ellingson
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. If you want to use the optional bacon, start by frying the bacon bits in a large stockpot until crisp. Remove bacon bits and reserve. (If there is more than a few tablespoons of bacon grease, drain some off.) Saute the leeks and celery in the bacon grease until soft and translucent. If you prefer to make the soup without bacon, simply saute the vegetables in a combination of butter and oil (about 2 Tbsp each) until soft.
- 2. Add the cubed potatoes, broth and just enough water to cover the potatoes. (Sometimes I add a tiny bit of turmeric, a couple of pinches or so, to the pot to enhance the buttery golden color) Bring to a boil and then turn to medium and cook until potatoes are tender. Partially mash some of the potatoes and set the pot aside to make the roux in the microwave.
- 3. In a small microwaveable bowl, melt the butter and stir in the flour. Microwave for another minute, stirring half way through to cook out the raw taste.
- 4. Add the milk to the stockpot and heat through. Stir in the roux vigorously and bring back to a low boil to thicken. Add the cream and stir. If the soup is too thin, you can either make a little more roux, or add some instant potato flakes or mash the potato chunks a little more to thicken. If too thick, add some more milk or even chicken broth.
- 5. Let the soup simmer on very low temp, stirring occasionally to prevent sticking or burning, for 10 to 15 minutes. Add salt and pepper to taste. Because the bacon and the chicken broth both have salt, you will need to determine how much to add for your preference. I use quite a bit because the potatoes really take up a lot of salt.
- 6. Return the bacon to the stockpot or use it as a garnish on bowls of the soup. You can also garnish with some fresh chopped chives or some green onion tops finely chopped, or the ultimate in decadence, with a little dab of butter that melts in the center of the bowl.
HOMEMADE POTATO SOUP
This yummy meal is great for cold days or just days when you want a comfort food! This recipe comes from my Mammaw....I love you Mammaw!
Provided by Danibelle
Categories One Dish Meal
Time 45m
Yield 1 Large Pot, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Start by boiling potatoes until fork tender.
- When potatoes are done, strain out the water and add butter.
- When butter is melted, add flour. Stir gently to make a paste between butter and flour. The paste will coat the potatoes.
- Add Milk.
- Gently stir. Allow the pot to boil. When it reaches boil, turn down to simmer.
- Simmer on low till soup thickens.
- Salt and Pepper to taste.
PAM'S POTATO SOUP
Steps:
- Chop onion up finely and put in large pan. Add stick of butter and turn the pan on simmer. Let butter slowly melt and the onions are sweetened and softened by the slow basting of butter.
- Peel the potatoes and chop up. I like to vary the size of the cubed potatoes so that some potatoes sort of dissolve while other potatoes stay in chunks. Add potatoes to onion and butter in pan. Add chicken broth and cream of chicken soup. Finish filling the pan to just above the potatoes with water. Salt and pepper the potatoes.
- Cook potatoes on medium heat for about 30 minutes or until potatoes are softened. Add can of carnation milk and the Velveeta Cheese. Stir until Velveeta Cheese is melted.
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
MAM'S LEFTOVER POTATO SOUP
This is a good, cheap soup that's tasty as well as filling. Simple to throw together, as well as delicious!
Provided by Sierra Silver
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and celery in oil until softened.
- Add mashed potatoes, stocks, parsley, salt, and pepper; bring to a boil.
- Simmer for at least thirty minutes.
- Stir in milk and sour cream.
- Allow to heat through before serving.
Nutrition Facts : Calories 207.7, Fat 10, SaturatedFat 4, Cholesterol 16.8, Sodium 141.5, Carbohydrate 25.6, Fiber 3.4, Sugar 4.2, Protein 4.9
GRANDMA'S CREAMY POTATO SOUP
This was my favorite soup my grandma ever made for me. My cousins and I would crave this and beg our grandma to make it for us! Now that I am on my own and starting to cook, I tried this and it is not only easy but tastes just like grandmas soup!
Provided by Michaels Little Chef
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut potatoes into the size of your liking and add onion into a large pot.
- Add just enough water to cover your potatoes in your pot, add salt.
- Boil potatoes until soft. Do Not Drain!
- Add the milk, the butter, and the flour to the water.
- Heat stirring continuously until there are no more clumps of flour and butter has melted.
- You may add more salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 608.9, Fat 24.1, SaturatedFat 15, Cholesterol 70.5, Sodium 238.5, Carbohydrate 86, Fiber 9.5, Sugar 3.4, Protein 15
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