MOTHER'S POTATO SOUP
MANY of our family-favorite recipes came from my mother-in-law, who was a wonderful cook. My husband inherited her love of cooking, and he enjoys stirring up her recipes, including this fabulous soup. We've often treated our friends to this dish, and one young man even asked for the recipe when he went off to college. -Louella Kightlinger Erie, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 283 calories, Fat 4g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 758mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.
BASIC POTATO SOUP
My mother gave me this recipe for potato soup and it is extremely easy and tastes great. Substitute butter for the oil if desired. Regular bacon can be substituted for turkey bacon if desired.
Provided by Rutter Family
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
- Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.
- Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.
- Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 54 g, Cholesterol 61.7 mg, Fat 21.5 g, Fiber 4.9 g, Protein 12.5 g, SaturatedFat 11.8 g, Sodium 1600.6 mg, Sugar 11.4 g
MOTHER B'S POTATO SOUP
This recipe was given to me by a very sweet lady who happened to be the mother of an old boyfriend. This is the best potato soup I have ever eaten and everyone I've served it to loves it. My kids beg me to make this for dinner.
Provided by CookinAnneS
Categories < 4 Hours
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cut celery, and also cut the leaves off and chop them up fine.
- Chop onions and finely grate carrots.
- Add these three ingredients to a pot of with enough water to cover. Put over med. heat till it comes to a soft boil.
- Add potatoes.
- Add enough water to cover potatoes.
- Add the parsley, sweet basil, and salt.
- Cook over med. heat until potatoes are done.
- In a separate pot, melt the margarine.
- Slowly add the flour stirring constantly until it's thick.
- Slowly add milk, a little bit at a time. Keep stirring as it becomes very thick, like mashed potatoes. Add the salt and pepper.
- When it's so think it looks like mashed potatoes, it's ready. Add this mixture, gradually to the soup pot and cook until thick.
- Slice the smoked sausage at the end and add to the soup pot.
- This soup is even better when it's eaten the next day. It will be thicker, you may have to thin it a little then. You can also use crumbled bacon instead of the smoked sausage.
- You cannot freeze this.
Nutrition Facts : Calories 386.1, Fat 24.1, SaturatedFat 8.1, Cholesterol 41.2, Sodium 1403.2, Carbohydrate 27, Fiber 2.6, Sugar 2.7, Protein 15.3
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