Moms Potato Soup With Spaetzles Recipes

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MOM'S POTATO SOUP



Mom's Potato Soup image

Creamy potato and egg soup. Comforting on a cold day or night by the fire. My mother made this often for our family growing up. My husband and I love it as comfort food.

Provided by Ann Arber

Categories     One Dish Meal

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/2 cup chopped celery
1/2 cup chopped onion
4 tablespoons butter or 4 tablespoons margarine
4 cups water
4 cups peeled and chopped potatoes
3 hard-boiled eggs
2 (12 ounce) cans evaporated milk
salt
pepper
butter or margarine

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.

MOTHER'S POTATO SOUP



Mother's Potato Soup image

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

RIVELS:
1 egg white, lightly beaten
Pinch salt
6 tablespoons all-purpose flour
SOUP:
1-1/2 cups cubed peeled potatoes , cut into 3/4-inch pieces
1 large carrot, sliced
1/2 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups water
1 egg yolk
1/2 cup 2% milk
Minced fresh parsley

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.

MOM'S PLAIN POTATO SOUP



MOM'S PLAIN POTATO SOUP image

Talk about comfort food! This was IT when I was growing up. Our mother was more or less a plain cook. She grew up on a farm and didn't much go in for frills in her cooking. When she was learning to cook, speed and practicality were prized assets. There were eight family members to feed, not to mention the hired hands. So for the...

Provided by Ellen Bales

Categories     Other Soups

Time 35m

Number Of Ingredients 6

5 or 6 large white potatoes
1/4 c onion, chopped fine
3 Tbsp butter
4 c whole milk
1 tsp salt
1/4 tsp pepper

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!

MY MOM'S EASY POTATO SOUP



My Mom's Easy Potato Soup image

I know there are a lot of potato soup recipes on here, but this is the best I have ever had. The onion flavor adds a little something extra, and it is so easy and delicious. Everyone loves this soup...even my incredibly picky roommate. It cooks for a while; if you have a crock pot, which I don't, you can let is simmer for a while and forget about it. Also, this can be doubled easily. I hope you all enjoy.

Provided by The Nerdy Chef

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

7 potatoes
2 (8 ounce) cans cream of chicken soup
3 cups milk
8 ounces French onion dip
1/2 cup butter
1 onion, chopped
cheese
bacon bits

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.

Nutrition Facts : Calories 720.6, Fat 36.6, SaturatedFat 20.8, Cholesterol 95.7, Sodium 1111.8, Carbohydrate 84.3, Fiber 8.7, Sugar 4.7, Protein 16.8

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