MY MOM'S HAMBURGER AND POTATO SOUP
This potato soup with hamburger is a comforting, warm soup that is great for a chilly winter day, or anytime you want a yummy, easy soup! Serve with crusty bread.
Provided by Heather
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 371 calories, Carbohydrate 50.6 g, Cholesterol 52.8 mg, Fat 9.7 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 3.8 g, Sodium 351.6 mg, Sugar 5.3 g
MY MOM'S EASY POTATO SOUP
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
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
MOM'S POTATO SOUP
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
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.
MOM'S POTATO SOUP
Make and share this Mom's Potato Soup recipe from Food.com.
Provided by Tona C.
Categories Chowders
Time 1h
Yield 2 quarts, 6-8 serving(s)
Number Of Ingredients 4
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.
MOMS POTATO SOUP
This was one of Moms go to soups she made it quite often. I tweeked it a little and added a rue because I like a thick soup, Mom doesn't like a thick soup so if you don't like thick soup you can leave out the rue.Hope you enjoy.
Provided by Linda Smith
Categories Cream Soups
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. In large soup kettle put ham hocks cover completely with water.
- 2. Add onions, celery, potatoes, and carrots.
- 3. Cook on low on stove top till veggies are tender.
- 4. remove ham hocks set aside till cool enough to handle, remove ham from bone.
- 5. Remove veggies from heat and drain half of water off veggies . Set aside.
- 6. In sauté pan melt butter, add flour and mix continue cooking for about 2 minutes. Add milk a little at a time till mixture thickens.Remove from heat.
- 7. Return veggies and water back to stove top add ham from hocks.Add milk mixture and cook on low, till hot.
- 8. In sauce pan make Kenufflies according to recipe just before serving add to soup.
MOM'S POTATO SOUP WITH SPAETZLES
Spaetzles are little fat noodles used in many German recipes. Mom always made them for her potato soup. Here is her recipe.
Provided by Kathie Carr
Categories Cream Soups
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. SOUP: Cook potatoes and onions at medium heat in chicken broth (uncovered) until they are tender. In a heavy skillet melt the butter over low heat. Stir in flour and cook until bubbly. Slowly add about half of the milk, stirring constantly. Add this mixture to the hot, cooked potatoes and onion mixture. Use a potato masher to break up potatoes a bit. Add the rest of the milk and the salt and pepper. Cook, uncovered, over medium heat until hot and just bubbly.
- 2. SPAETZLES: Stir together flour and salt. Mix in egg. Mixture should be the consistency of thin mashed potatoes. If necessary add a bit more flour or a little milk to adjust consistency.
- 3. ADDING SPAETZLES TO SOUP: Use a knife to "cutand push" a thin slice of spaetzle dough away from the bowl they are in and into the soup.Repeat until dough is used up. Speatzles should be approximately 1 inch long and 1/8-1/4 inch wide. A little larger is OK. Simmer soup until spaetzles are cooked.
- 4. FINISHING: If soup is not thick enough, place 1 tablespoon of flour with 1/2 cup cold milk in a shaker and shake until mixed well. Add to the soup, stir frequently, until desired thickness is reached. Adjust seasoning. Garnish with a sprinkle of chopped parsley, if desired.
MOM'S PLAIN POTATO SOUP
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
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 MONDAY LUNCH POTATO SOUP
I love making this soup for my friends who visit for lunch.-Evelyn Bonar, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Add potatoes and soup; stir until blended. Gradually stir in milk. Cook and stir over medium heat until heated through. , Stir in bacon, salt if desired and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 514 calories, Fat 33g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1538mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 4g fiber), Protein 17g protein.
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