Amish Potato Soup Recipes

Steps:

• Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
• Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

Steps:

• Cover the bite-sized potato cubes with cold, salted water.
• Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
• Pour the flour into a bowl and form a well (indentation) in the center.
• Beat the eggs together and pour them into the flour well.
• Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to ‘pellets’.
• Drop the pellets into the boiling cooked potatoes.
• Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
• Add the milk to the soup and heat through (do not boil).
• Season to taste.

Steps:

• Chop bacon.
• Saute' bacon, celery and onion in a deep sauce pan.
• (I drain the fat before going on to the next step, but the recipe doesn't call for it).
• Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
• Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
• Mash lightly, leave about 1/4 whole.
• Remove bay leaf and add milk, worcestershire sauce and parsley.
• Bring to a boil.
• Serve hot.