Potato Soupfrom Mom And Me Recipes

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:

• Fill a pot about half full with chopped new potatoes and enough water to cover..I like my potatoes in large chunks, mom likes hers small and diced...so, I cut in small bite size pieces, perfect for my husband. Hint: the smaller the potato pieces, the faster the potatoes will be done. I leave the skins on..I like the extra flavor in the soup. Salt and pepper to taste. Bring to a boil and turn down to simmer for about 10 to 20 minutes depending on the size of potato bits.
• Chop 4 slices of bacon and fry in another pan. Add the chopped onion. Brown bacon and onion and set aside to cool. The rest of the bacon slices are fried or baked in the oven @ 400 degrees for 15 to 20 minutes, more or less, until crispy. (this can be done earlier in the day) Then I crumble the bacon and put into a small dish so that we can sprinkle the bacon on the top for extra bacon..My husband likes his bacon crispy, even in soup.
• After the potatoes are done, do not drain, add the canned milk. When the soup is hot, add the fried bacon and onion mixture to the pot, grease and all. Stir and bring to a boil. Add the powdered creamer and stir until dissolved. This makes the soup creamier. Sometimes I like to add a pat of butter or some shredded cheese (options). Mom's soup is ready..I like my soup thickened. Add the corn starch to a cup and add a little water. Stir until corn starch is dissolved. When soup begins to boil, add a little of the corn starch to the soup to thicken, just a little at a time, until it is to your liking. If it ends up being to thick add a little more regular milk. Serve with rolls or bread and top the soup with your crumbled bacon.

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:

• 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:

• 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.