PENNSYVANIA DUTCH POTATO SOUP
An easy potato soup. Serve with crusty bread.
Provided by Mikekey *
Categories Vegetable Soup
Time 55m
Number Of Ingredients 11
Steps:
- 1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
- 2. Stir in milk and return to simmer. Cook until heated through.
- 3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.
PENNSYLVANIA DUTCH SAUSAGE AND POTATO SOUP
I've tweaked this recipe I found in an herb magazine I once subscribed to. Since my husband is an avid deer hunter, I sometimes use venison kielbasa. Then we call it 'Buck-Pole Soup'
Provided by Lisa MacDonald
Categories Other Soups
Time 50m
Number Of Ingredients 9
Steps:
- 1. Combine first 7 ingredients in large soup pot and simmer until potatoes are tender. Add chicken boullion to taste during cooking. Add cream to finished soup right before serving. Do not boil after cream is added.
- 2. This could also be made in a slow cooker for 3 hours on high or 5 hours on the low setting. The cream can also be added to each individual bowl after serving.
PENNSYLVANIA DUTCH POTATO SOUP
Make and share this Pennsylvania Dutch Potato Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes and onion in boiling salted water until tender- drain.
- Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
- Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
- Cover and cook about 10 minutes.
- Serve at once.
Nutrition Facts : Calories 401.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 63.8, Sodium 901, Carbohydrate 67.4, Fiber 6.8, Sugar 3.1, Protein 13.6
NANA'S PA DUTCH POTATO AND BREAD FILLING
This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.
Provided by Parsley
Categories Potato
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
- While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
- Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
- Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
- Serve.
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
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