Mrs Ps Old Fashioned Potato Soup Recipes

OLD FASHIONED POTATO SOUP

Steps:

• 1. Take four good-sized potatoes, cut into dice; also two small onions finely chopped; add salt, pepper, celery salt, and a small piece of bacon or a little butter. Cover with a quart of water.Cook slowly for one hour. Blend two tablespoons flour with one cup of milk. Add to hot soup, stir until it comes to a boil. Cook for a few minutes. This is very good. Submitted by C. Croman, Marion, ohio.

BONNIE'S OLD-FASHIONED POTATO SOUP WITH BACON

Steps:

• 1. Wash, peel and chop the potatoes, carrots, and celery.
• 2. In a large, deep skillet, fry the chopped bacon until brown, and reserve 2 TBSP of the grease to make a roux.
• 3. Saute the potatoes, onion, celery and carrots in the remaining grease in the skillet until the onion is translucent. Drain and spoon the vegetables out of the skillet and set aside. Wipe out the skillet with a paper towel. Heat the skillet over medium heat and add 2 tablespoons of bacon grease and 2 tablespoons of butter. When a pinch of flour makes the oil bubble, Stir in 4 tablespoons of flour and make a simple roux. Let it bubble for a couple of minutes, or until it starts to turn a very light brown.
• 4. My substitute for All Purpose Flour is My Kitchen Flour and consists of equal parts of these four flours: MY KITCHEN FLOUR Brown rice flour, superfine cornstarch potato starch tapioca flour
• 5. Using a whisk, add the 4 cups of chicken stock, slowly to the roux.
• 6. Return the pre-cooked vegetables to the skillet and add the seasonings: basil, celery powder, garlic powder and the bay leaf, salt and pepper. Stir the mixture.
• 7. Cook over medium low heat until the potatoes are about half done, about 20 minutes, then add the bacon, heavy cream and the parsley.
• 8. Simmer on lowest setting until potatoes are tender, about 10 to 15 minutes. Check the seasoning to see if it needs more salt.
• 9. Remove the bay leaf and serve with crusty bread.

OLD-FASHIONED POTATO SOUP

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.

OLD-FASHIONED POTATO SOUP

Steps:

• Cook and stir bacon in medium saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
• Add carrots, celery and yellow onions to reserved drippings; cook on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook and stir 1 min. Gradually stir in milk; cook 3 min. or until vegetable mixture is slightly thickened, stirring constantly. Add cream cheese; cook on medium-low heat 2 to 3 min. or until completely melted.
• Add potatoes and chicken broth; stir. Bring to boil on medium heat; cover. Simmer on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.
• Serve topped with bacon and green onions.

JUST PLAIN GOOD OLD FASHIONED POTATO SOUP

Steps:

• 1. Peel potatoes and cut into eighths and place in a large pot. Cover potatoes with water to about an inch above the potaoes. Add salt to taste. Boil about 20-25 mins, until potatoes are nice and soft and a fork goes through them easily. (Do not drain them)
• 2. To the pot of potatoes and potato water, add the rest of the ingredients. (the onions must be grated as that is what really flavors the soup and gives it some texture)
• 3. Take a potatoe masher and mash some but not all of the potatoes. Try to get the larger chunks. This will thicken it. Don't mash too much or it will be too thick. If it does get too thick, add some water. Add salt and pepper to taste. Heat until hot and serve. *** The flavor is so pure and tastey that it makes it the best comfort food on a cold day!