Moms Redneck Potato Soup Recipes

Steps:

• 1. Peel potatoes and dice into small pieces. Add potatoes into a pot of boiling salted water. Add the onions and cook until potatoes are tender. Drain
• 2. Add potatoes and onions back to pot and pour in milk cream and butter. Add hot dogs. Taste and seasoning to taste.
• 3. Cook until warmed through. Add paprika to serve

Steps:

• Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer).
• While waiting on the potatoes, sauté the onions in the butter.
• When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed.
• When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness.
• Salt and pepper to taste.
• Serve with cheese and bacon bits as desired.

Steps:

• 1. In large soup kettle put ham hocks cover completely with water.
• 2. Add onions, celery, potatoes, and carrots.
• 3. Cook on low on stove top till veggies are tender.
• 4. remove ham hocks set aside till cool enough to handle, remove ham from bone.
• 5. Remove veggies from heat and drain half of water off veggies . Set aside.
• 6. In sauté pan melt butter, add flour and mix continue cooking for about 2 minutes. Add milk a little at a time till mixture thickens.Remove from heat.
• 7. Return veggies and water back to stove top add ham from hocks.Add milk mixture and cook on low, till hot.
• 8. In sauce pan make Kenufflies according to recipe just before serving add to soup.

Steps:

• In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes., With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Steps:

• Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
• Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
• Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
• Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

Steps:

• Microwave potatoes, onion and water on high 8 to 10 minutes until potatoes are tender.
• Cover and let rest 5 minutes. Mash potatoes with a fork into large pieces. This does help thicken the soup.
• Add remaining ingredients except cheese and cook on high 5 to 8 minutes to serving temperature.
• Garnish with cheese and bacon or chives.

Steps:

• Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
• In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
• Add half the milk and stir until lumps are out of flour mixture.
• Add remaining milk and on med-high heat, heat to a boil.
• Stir almost constantly or it will scorch.
• After boiling, turn heat off and add remaining ingredients.

Steps:

• Peel, cube and cook potatoes.
• In a large stock pot combine milk, soup, bacon and stock with potatoes.
• Cook until a soft boil.
• Add parmesan cheese right before serving.

Steps:

• 1. Peel potatoes and cut into bite-size cubes. Peel and chop onion; place both in a large saucepan of boiling salted water. Reduce heat and simmer, covered, for about 15-20 minutes or until potatoes and onions are tender.
• 2. Drain potatoes and onions into a colander; set aside. In the saucepan, melt the butter and add the salt and pepper. Pour in milk and heat on medium-low setting until heated through; do not boil. Add the potatoes and onions back in and let simmer, uncovered, for 5 minutes on low heat.
• 3. I like to eat it with cheese and crackers on the side. Also goes great with a grilled cheese sandwich!

Steps:

• Cook onion and celery in butter til tender, not brown.
• Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
• Peel and chop eggs.
• Put back in with potates.
• Add evaporated milk, salt, pepper.
• Put little bit of butter on top of soup in bowl.