Redneck Potato Soup Food

MOM'S REDNECK POTATO SOUP

Steps:

• 1. Peel potatoes and dice into small pieces. Add potatoes into a pot of boiling salted water. Add the onions and cook until potatoes are tender. Drain
• 2. Add potatoes and onions back to pot and pour in milk cream and butter. Add hot dogs. Taste and seasoning to taste.
• 3. Cook until warmed through. Add paprika to serve

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

JB'S POTATO SOUP

Steps:

• Chop the onion and sautee in the vegetable oil until the onions are clear and soft.
• Peel and dice the potatoes; don't dice them too small if you like chunky soup. (For a real southern treat, leave the peel on one or two of the potatoes; just wash it and chop it!).
• Pour the onions and vegetable oil into a large pot (or crock pot.) Add the potatoes, salt, pepper, and enough water to cover it all.
• Boil it all together until the potatoes are cooked. (If you're using the crock pot on high, it will still take all night.).
• Scoop out about half of the potatoes and mash them with a fork. Pour the mashed potatoes back in with the other, and add all of the remaining ingredients. (Don't use both cheeses -- just pick one, please.) Mix it up and keep it over heat until the cheese is thoroughly melted.
• Finally, simmer for 30 minutes or until the potato soup has the consistency of mashed potatoes.
• When you're ready to serve, mix one part soup with one part milk or water.

MOM'S PLAIN POTATO SOUP

Steps:

• 1. Peel potatoes and cut into bite-size cubes. Peel and chop onion; place both in a large saucepan of boiling salted water. Reduce heat and simmer, covered, for about 15-20 minutes or until potatoes and onions are tender.
• 2. Drain potatoes and onions into a colander; set aside. In the saucepan, melt the butter and add the salt and pepper. Pour in milk and heat on medium-low setting until heated through; do not boil. Add the potatoes and onions back in and let simmer, uncovered, for 5 minutes on low heat.
• 3. I like to eat it with cheese and crackers on the side. Also goes great with a grilled cheese sandwich!

REDNECK POTATO SOUP

Steps:

• Peel, cube and cook potatoes.
• In a large stock pot combine milk, soup, bacon and stock with potatoes.
• Cook until a soft boil.
• Add parmesan cheese right before serving.

PERFECT POTATO SOUP

Steps:

• Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
• Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
• Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
• Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large saucepan, whisk flour and milk until smooth.
• Bring to a boil and cook and stir for 2 minutes or until thickened.
• Stir in the potatoes, 1/3 cup cheese, salt, and pepper.
• Cook over medium heat for 2 to 3 minutes.
• Remove from heat. Stir in sour cream and 1/4 cup onions.
• Cover and cook over medium heat for 10 to 12 minutes (do not boil).
• Garnish with remaining cheese, onions, and bacon.

BAKED POTATO CHEDDAR SOUP

Steps:

• In a large pot, melt butter and add flour.
• Cook for 2 minutes.
• Whisk in milk, stirring constantly, bring mixture to a boil to thicken.
• Add potatoes, garlic, onions.
• Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon.
• Heat til cheese is melted and serve!
• Enjoy!

HEARTY GARLIC POTATO SOUP

Steps:

• Place potatoes, carrot and garlic in a Dutch oven and cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 15-20 minutes or until tender; drain.
• Place 3 cups potato mixture in a bowl and mash.
• Set aside mashed potatoes and remaining potato mixture.
• In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside.
• In a soup kettle, melt butter.
• Stir in flour until smooth; gradually add the milk while stirring.
• Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
• Add the parsley, salt, bouillon, seasoned salt and pepper; mix well.
• Add the mashed potato mixture; cook and stir until heated through.
• Add the reserved potato and sausage mixtures.
• Heat through.

OYSTER AND POTATO SOUP

Steps:

• combine first five ingredients in a saucepan.
• cover and cook 20 minutes or until potatoes are tender (do not drain).
• mash vegetables.
• stir in salt, milk, butter and parsley.
• heat and simmer.
• then add the oysters with their liquor and cook briefly until the oysters curl.
• serve at once.

CREAMY POTATO SOUP

Steps:

• Peel & wash potatoes, cut into cubes.
• Put in pot and fill water just above potatoe level. Boil until soft.
• Meanwhile, cook bacon. And prepare mixture of dry ingredients.
• When potatoes are soft, drain but save the boiled water (it will get added back in later).
• In empty sauce, melt butter. Add onions and garlic, cook til tender.
• Add dry ingredients and milk to butter mix,stir.
• Add back cooked potatoes and bacon. Stir.
• Add in desired amount of water back in (depending on how thick you want your soup).
• Stir everything until all dry ingredients are completely dissolved.
• Let simmer 10-15 minute
• Let sit 5-8 minute until soup starts to thickin.
• Add cheese.
• Serve with cheese bread.

EASY TASTY POTATO SOUP

Steps:

• Place potatoes, onions, garlic, and spices in large pot with stock. The stock shouldn't quite cover all the ingredients.
• Cover and bring to a boil. After the stock is boiling, reduce heat and simmer 25 minutes until potatoes are tender.
• Turn off heat. Mash the potatoes to desired consistency. Stir in milk and half & half, then turn the heat back on low to warm through. Stir in the cheese and let it melt.
• Enjoy!

CREAM OF POTATO SOUP AU GRATIN

Steps:

• Peel and chop onion.
• Peel and dice potatoes.
• Melt butter in a saucepan.
• Saute onion in butter until soft.
• Add potatoes to the pan with the onions and stir.
• Add chile, chicken stock, salt, celery salt and pepper.
• Cook for 20 minutes or until the potatoes are tender.
• Let cool for 10- 15 minutes.
• Place the potato mixture into a blender and puree until smooth.
• Return puree mixture to the pan.
• Add milk and cream and heat through.
• When ready to serve, Pour into individual flame-proof bowls.
• Top with grated cheddar cheese.
• Dust with the parmesan cheese and sprinkle with paprika.
• Put the bowls under the broiler until the cheese is bubbly and browned.
• Serve with your favorite bread.

HERBED POTATO, MUSHROOM & SPINACH SOUP

Steps:

• In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
• Add the potatoes, water, dill and marjoram, cover and bring them to boil.
• Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender.
• To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted.
• Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup.
• Serve hot. Delicious with garlic bread.

SPICY SPINACH POTATO SOUP

Steps:

• Mix all ingredients together. Place in crockpot for 5 hours on Low.