Mommas Potato Soup Recipes

POTATO SOUP

Steps:

• Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
• Cook on high for 6 hours or low for 10 hours.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
• Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
• Simmer about 15 minutes, until potatoes are fork tender.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!

MY MOM'S HAMBURGER AND POTATO SOUP

Steps:

• Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
• Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

MOM'S POTATO SOUP

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.

MY MOM'S EASY POTATO SOUP

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.

MOMMA'S POTATO SOUP

Steps:

• Peel and dice potatoes.
• In dutch oven, combine all ingredients.
• Cook on med heat until potatoes are soft, making sure to stir at regular intervals so as not to burn the milk.

MOM'S PLAIN POTATO SOUP

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!

MOM'S POTATO SOUP

Steps:

• Cover potatoes with water; add salt and cook until they can be pierced with a fork. Don't overcook. Pour off about half the water. Break up potatoes slightly. Add margarine and Half & Half. Season to taste with salt and pepper.
• VARIATION: Add one package of imitation crab meat (cut into small chunks) and a can of drained whole kernal corn to make a delicious chowder. Give it some Cajun flavor with 1/2 teaspoon of Louisiana Spice.