True Southern Stewed Potatoes Not Potatoe Soup Food

OLD-FASHIONED STEWED POTATOES

Steps:

• Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
• Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.

TRUE SOUTHERN STEWED POTATOES (NOT POTATOE SOUP)

Steps:

• 1. Cook 4-6 slices of bacon for the grease. In a med. cooking pot fill half way with cold water, peel and cut potatoes into large cubes (alittle larger than you would if you were making mashed potatoes). Put potatoes in the pot of cold water as you cut them up so they don't start turning brown.
• 2. After you have peeled, cubed and put potatoes in pot of water, the water should only cover the potatoes a couple of inches i do about 3 because my family loves the thick "gravy/juices". Turn stove on high, bring to a boil. Boil for about 10 mins. add bacon grease, butter, salt, pepper. onion flakes, cumin and garlic powder.
• 3. in a small bowl or mixing cup mix milk and flour with a wisk, until the flour is fully dissolved and their are no lumps. When the potatoes start to become tender slowly start to add the milk/flour mixture, stir carefully as you do this, turn heat down to low and let simmer until desired thickness. Now taste and add more salt and pepper to taste.
• 4. You can adjust this recipe to your liking, my family likes it thick but not too thick.........here are some pictures.

STEWED POTATOES

Steps:

• 1. Cut peeled potatoes into quarters. Place in saucepan and cover with COLD water. Add salt and bring to a slow boil on stove eye. Cook on low heat (cooking on high heat with cause them to mush and not keep their shape). Add onion slice for flavor, remove it later if you don't want to serve the onion in the potatoes. When tender, add butter and thickening. For thickening - Put flour in a small container, add small amt. of salt, add small amt. of cold water and stir into a thin paste. (You may need to add a bit more water.) Stir until all flour lumps are dissolved. Add to potatoes and bring to a low boil. NOTE: As with any thickening, whether you are using flour or cornstarch, you must bring it to a boil for it to thicken properly. Boil until liquid is at desired thickness. Add black pepper as desired.

OH SO SOUTHERN POTATO SOUP

Steps:

• In a large stock pot, bring water and chicken broth to a boil. Add salt, celery salt and potatoes. Cook approximately 35 minutes or until potatoes become tender. Turn to low. Add milk. Take some of the hot liquid from the stock pot and put in a separate bowl. Add sour cream a little at a time with a wisk. *If you add too quickly into the large pot, the sour cream will curdle. Save a little sour cream to put on top of your soup Add liquid/sour cream back into the pot. Add instant potato flakes to pot 'slowly' (so it does not clump) with a large spoon and stir lightly as not to mash the potato chunks. For thicker soup, add 3 cups. If you want your soup thin, add less. Serve. Garnish with shredded cheese, green onions/scallions and a dollop of sour cream (optional but oh so delicious).

THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP

Steps:

• 1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
• 2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
• 3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
• 4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.

POTATO SOUP

Steps:

• Peel and cube potatoes into about one inch sized pieces. Set aside.
• Remove outer skin from onion, dice into small sections.
• Place medium sized sauce pot over Medium heat on stove top.
• Add Butter.
• Add onions. Saute onions until tender and translucent.
• Add cubed potatoes.
• Add evaporated milk.
• Add two cups whole milk, or more if needed, to cover potatoes.
• Bring mixture to a slight boil, then REDUCE heat to medium-low.
• Simmer mixture, uncovered, until potatoes are tender, stirring often. About 25 minutes.
• Add salt and pepper to taste, as desired.
• Use a hand blender or large spoon to mash up some of the potatoes. Do not over blend.
• To thicken the soup if needed, mix water and flour together in a small cup. Stir well to combine and make a slurry.
• Gradually add flour slurry to the potatoes, stirring well.
• Continue to cook for about five minutes until the mixture thickens.
• Serve warm.
• Enjoy.

STEWED POTATOES

Steps:

• Peel the potatoes and cut into large slices or quarters.
• Place the potatoes into a large sauce pan and cover with water. Add the bouillon cube.
• Heat over medium heat until the potatoes are fork tender.
• Drain the potatoes into a colander with a pan below it to catch the cooking water. Set potatoes aside.
• In the same pan that the potatoes boiled in, melt the butter and add the 2 Tbs of flour. Stir together and allow the flour to cook for at least 1 full minute.
• Add the salt, pepper, paprika, onion and garlic powder to the rouxe.
• Add the potatoes back to the sauce pan.
• Pour enough of the cooking water into the pan to give the potatoes a nice saucey stew (about ½ to ¾ of the cooking water will work).
• Heat over medium heat till heated through and thickened. Taste before serving for salt and pepper and add more if needed. Serve hot.

SOUTHERN POTATO SOUP

Steps:

• In a large soup pot, on medium heat saute diced onion and ham in olive oil.
• Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
• Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
• Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
• Add cornstarch/water mixture to thicken.
• Enjoy!

HEARTY POTATO SOUP

Steps:

• Place potatoes, onion, celery, garlic, salt and pepper in a large pot and cover with water.
• Bring to a boil, cover and simmer until potatoes are tender. Do not drain.
• Add stick of butter. Pour evaporated milk into a bowl and whisk the flour into the milk. Add flour and milk mixture to your soup. Let simmer for about 10 minutes. Garnish with crisp bacon or shredded cheese.

STEWED POTATOES

Steps:

• Scrub the potatoes if you don't plan to peel them.
• Quarter the potatoes and let them soak a bit in cold water.
• Pour all other ingredients into a cooking pot or pan and, over medium heat.
• As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
• Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.