Old Style Potato Soup Recipe

Old-Fashioned Potato Soup #SoupSwappers Palatable Pastime dried thyme, black pepper, cayenne pepper, garlic, diced celery and 12 more Nanny's Old Fashioned Potato Soup Julia's Simply Southern

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Step 3. 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.

Rating: 5/5(365)
Total Time: 45 mins
Category: Cream of Potato Soup
Calories: 338 per serving

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directions. Combine the potatoes, onions, water, and salt in a saucepan over medium heat. Bring to a boil then cook until the potatoes are tender (10-15 …

Rating: 5/5(6)
Total Time: 20 mins
Servings: 5
Calories: 208 per serving

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In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper and dillweed. Cook on low until potatoes are creamy, about 45 minutes. …

Rating: 4/5(46)
Estimated Reading Time: 2 mins
Category: Soups
1. In a large saucepan, brown the onion in the butter. Add the potatoes, carrot, water, salt, pepper and dillweed.
2. Cook on low until potatoes are creamy, about 45 minutes. Stir in the milk and parsley and continue cooking until mixture is heated through. Stir in the potato flakes.

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Instructions. Peel and chop 4 potatoes into bite-sized chunks and place into a medium-sized stockpot. Place the 1 peeled potato into the pot. Add evaporated milk and fill up empty can with each whole milk and water. Add butter, allow to melt. Add chopped celery, onion, chopped garlic, sea salt, and pepper.

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In a large pot, melt the butter over medium heat. Stir in the onion and celery, cooking until the onion is translucent and the celery begins to soften. Add the potatoes and carrots to the pot. Season with salt and pepper. Stir in the flour and cook for 1 to 2 minutes. Add the vegetable broth and bring to a boil.

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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.

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Instructions. Cover potatoes with water in a large soup pot. Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain. Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 …

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Top with 2 cups of water or chicken broth. Cover and cook on low for 6 hours. Whisk together the evaporated milk and flour. Stir into hot potatoes until fully incorporated, breaking up some of the potatoes. Season with salt and pepper to taste. Return cooker to low, cover and cook an additional 30 minutes.

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Potato Soup Recipes. Looking for an extra hearty soup for dinnertime? Try one of these potato soup recipes— loaded with potatoes and other delicious ingredients, they're a no-brainer for a filling meal. 1. 2.

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Creamy Carrot Soup. Both the bright orange color and the deliciously different flavor of this soup delight guests. A hint of rosemary adds a nice spark to a slightly sweet soup. —Grace Yaskovic, Lake Hiawatha, New Jersey. Go to Recipe. 15 / 25. Taste of Home.

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Onions frying in a skillet. Melt the butter in a large soup pot and toss in the diced onions. Cook for about a minute. Sweating potatoes and onions in a pot for potato soup. Add the potatoes and mix well to coat with butter. Cover the pot and sweat the vegetables for 10 minutes over medium heat.

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Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds. Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl.

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Pour in warm milk, heavy cream, and chicken broth. Stir until combined. Add potatoes (that have been peeled and cubed) and bring to a boil. Turn heat down to medium-low and let simmer for 20-25 minutes. Make sure to stir occasionally, scraping the bottom of the pot, to avoid soup from sticking and scorching.

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salt and pepper, to taste. Peel and dice potatoes, set aside in a bowl of cold water. Cut bacon into 1-inch pieces and fry in skillet on low heat until partially cooked (limp). Drain grease. Add chopped celery and onion to bacon, season with salt and pepper. Continue frying until bacon is cooked to desired crispness (I prefer limp and not crispy).

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I cannot think of The Great Depression without reminiscing about one of my favorite John Steinbeck books, 'The Grapes Of Wrath' where the Joad family flees Oklahoma due to inhospitable weather conditions caused by the Texas and Oklahoma Dust Bowl. The Joads drive their old truck down the famous Route 66 to the California sunshine in hopes of getting jobs as …

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Directions. Cook the onions and celery in 1 tablespoon butter in a medium saucepan over medium heat until softened but not browned. Add potatoes and JUST enough water to cook (just barely to the top of the potatoes). Season lightly with salt. Bring to a boil; cover and reduce heat to low.

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