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Thread: Looking for ole fashion potatoe soup

  1. #11
    Junior Member judith ann's Avatar
    Join Date
    May 2010
    The best potato soup I have ever had
    found on all recipes.com
    6 slices bacon cut in 1/2 inch pieces
    1 onion
    2 10.5 cans condensed chicken broth
    2 cups water
    5 large potatoes diced
    1/2 teaspoon salt
    1/2 teaspoon dill weed
    1/2 teaspoon white pepper
    1/2 cup all purpose flour
    2 cups half and half cream
    1 12 oz can evaporated mild

    place bacon in my dutch oven. Cook over medium heat until bacon is evenly brown add onion and cook until onion is done.
    Add next 6 ingredients Cook until potatoes are done.
    in a small bowl ,whisk the flour and half and half
    stir into soup with evaporated milk simmer for 20 min.

    This was a crock pot recipe but I did it in my dutch oven on the stove.

  2. #12
    Super Member reeskylr's Avatar
    Join Date
    Mar 2011
    Castle Rock, Washington State
    Blog Entries
    Quote Originally Posted by shawnemily
    My grandma always used evaporated milk and this one does too. I dont know if it is what you want....

    That is how my Mom made potato soup for years and how I do it. Except no pressure cooker.

    I cut up the potatoes and onions and put them in water and let them cook until they are almost done.

    I pour out some of the water and then add the canned milk, it's a taste thing. Too much water left over will make them taste starchy. I use milk instead of water. I add salt and pepper to taste and then put a stick of margarine in the hot soup and let it just melt.

    I server cornbread with mine.

  3. #13
    Super Member
    Join Date
    Nov 2009
    Blog Entries
    Moonwork, That is a good receipe. I cook my potatos in chicken stock, just to cover. Add milk when potatoes are cooked. All of your add-ins sound delicious.
    Edited to add: I never had mashed potato soup. The potatos were always cut into bite size pieces. And of course butter, not margerine.

  4. #14
    Super Member Minnisewta's Avatar
    Join Date
    Jun 2010
    Is one kind of potato better then another? Red, bakers, golden?

  5. #15
    Senior Member
    Join Date
    Mar 2011
    Southern Indiana
    I make my potato soup with ham chunks, celery, onions and cheese, I use whole milk. I made homemade beef and veggie soup today.

  6. #16
    Join Date
    May 2008
    I make rivals and put in my potato soup. Our family really likes it this way. All the above receipts are all good.
    we are such good cooks here.

  7. #17
    Super Member madamekelly's Avatar
    Join Date
    Jul 2010
    Central Willamette Valley, Oregon, USA
    Blog Entries
    Because I can only stand for short periods, I have developed what we call 'cheater potato soup'. I peel and chop 5-6 potatoes into bite size pieces, put water to just cover. Cook until soft. Add several shakes of Mrs Dash original, 1/3 cube of butter, and ham, sausage, or bacon, (about 1 & 1/2 cups.) I use non-fat milk, after boiling taters, and use instant potatoes as thickener. Try some of the flavored instant potatoes for variety. I try to avoid using flour in it, if I can. I have even added Cream of celery soup as the thickener for variety. DH loves this one.

  8. #18
    Junior Member
    Join Date
    Feb 2010
    I use 12 cups of potatoes, 1 cup onions, and one cup celery.Add with water just to cover and boil. While it is boiling I melt 3/4 cup butter and add 3/4 flour. Cook for a minute and add one quart half and half. Cook on med stiring until thickens. When potatoes are done add in white sauce. This makes a good clam chowder if you add two cans of clams. I am from Idaho and LOVE Russet potatoes.In fact our school mascot is a potato! NO KIDDING!!!

  9. #19
    Senior Member laurlync's Avatar
    Join Date
    May 2010
    Atlanta, Texas
    I always just boil red potatoes with salt and margarine until done. Then shake up flour and warm water and slowly stir into the potatoes while the water is at a full rolling boil until it is as thick as I want then add some milk. Quick, simple, cheap and delicious! I can't give any measurements, because I cook the way my Grannie taught me. Anytime I asked her how much of something to use, her response was, "Whatever you think." LOL

  10. #20
    Junior Member
    Join Date
    Apr 2009
    Might try this one:
    Got this from the web site listed below.

    Best Potato Soup Ever

    In any size pressure cooker, mine is 6qts. peel and quarter potatoes to about half full. (I like lots of potato)
    Chop an onion or two. (I like onions)
    (Decide how much you can eat)

    I use two cans of evaporated milk which are added after cooking SO..I put 24 ounces of water in the pressure cooker, add salt about 1 tsp., about 1/2 tsp. pepper, black, and about 1 tsp garlic salt. I bring the pressure up and cook about 4-5 min and then release the pressure. Remove from the heat source and I add the canned evaporated milk and 1 stick imperial margarine. Taste and add salt as needed. use a potato masher gently to break up the potatoes.

    I have an old pressure cooker, and this is an old recipe, I remember eating it in the 1950s. I have cooked it in a regular pot and used different margarine or butter and it's good, but it's great cooked in the pressure cooker. If you have any left over and it's not quite enough add some corn. The water, milk ratio is important. enjoy.

    Thanks Nancy for all your hard work, your the best on the internet!!
    love Lora


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