Grandmas Kitchen Hearty Potato Soup Recipes

Steps:

• Peel and cut potatoes into the size of your liking and add onion into a large pot.
• Add just enough water to cover your potatoes in your pot, add salt.
• Boil potatoes until soft. Do Not Drain!
• Add the milk, the butter, and the flour to the water.
• Heat stirring continuously until there are no more clumps of flour and butter has melted.
• You may add more salt and pepper.
• Serve and enjoy!

Steps:

• In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Steps:

• 1. Wash potatoes well and cut into 1-inch cubes
• 2. Bring water to a boil in a large saucepan.Add potatoes and cook until tender. Drain,reserving liquid. Set aside potatoes.Measure 1 cup cooking liquid,adding water if necessary;set aside
• 3. Peel and finely chop onion.Melt butter in saucepan over medium heat. Add onion to saucepan;cook,stirring frequently,until onion is translucent and tender,but not brown.
• 4. Add flour to saucepan; with pepper flakes and black pepper to taste.Cook 3-4 minutes.
• 5. Gradually add potatoes,reserved 1 cup cooking liquid,milk and sugar to onion mixture in saucepan;add cheese and ham. Simmer over low heat 30 minutes,stirring frequently.
• 6. Store leftovers,covered in refrigerator. This recipe is a hearty,warm,filling soup that kids really enjoy : )

Steps:

• Peel potatoes and cut into 1-inch cubes.
• Bring water to a boil in large saucepan. Add potatoes and cook until tender.
• Drain, reserving liquid. Set aside potatoes.
• Measure 1 cup cooking liquid, adding water, if necessary; set aside.
• Peel and finely chop onion. Melt butter in saucepan over medium heat.
• Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
• Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.
• Store leftovers, covered in refrigerator.

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.

Steps:

• Peel potatoes and cut into 1-inch cubes.
• Bring water to a boil in large saucepan.
• Add potatoes and cook until tender.
• Drain, reserving liquid.
• Set aside potatoes.
• Measure 1 cup cooking liquid, adding water, if necessary. Set aside.
• Peel and finely chop onion.
• Melt butter in saucepan over medium heat.
• Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
• Add flour to saucepan; season with pepper flakes and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
• Add cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.
• Stor leftovers, covered, in refrigerator.

Steps:

• Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Fry bacon until crisp reserving 2 tablespoons drippings in skillet and set aside.
• Over medium heat, sauté onions, garlic, carrots, and celery in bacon drippings until tender.
• Prepare a roux of flour and butter in soup pot.
• Add salt, pepper and milk.
• Stir constantly with a wire whisk over medium heat.
• When slightly thickened add vegetables. Cover and heat through.
• Top with shredded cheddar cheese.