HOW TO CAN POTATO SOUP RECIPES
UNBELIEVABLY EASY POTATO SOUP RECIPE - FOOD.COM
Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cube potatoes.
- Put in a saucepan along with the onions and celery.
- Add water, but don't quite cover the vegetables.
- Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
- Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
- Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
- (It will take a lot of salt!).
Nutrition Facts : Calories 343.2, FatContent 2.6, SaturatedFatContent 1.5, CholesterolContent 8.5, SodiumContent 73.8, CarbohydrateContent 71.8, FiberContent 9.2, SugarContent 5, ProteinContent 10.1
OLD-FASHIONED POTATO SOUP RECIPE | ALLRECIPES
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337.9 calories, CarbohydrateContent 51.6 g, CholesterolContent 31.3 mg, FatContent 10.8 g, FiberContent 6 g, ProteinContent 10.1 g, SaturatedFatContent 6.6 g, SodiumContent 857.5 mg, SugarContent 10.2 g
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