anyone know this potato soup recipe?

Question

my grandma used to make potato soup using instant potatoes. it seemed very simple like the instant stuff and some milk. im sure there was more to it but does anyone know this version? if so how much do i put in of each ingredient to make enough for 2 people? please help if you know this version. thank you.

Answer 1

That's probably her own little concoction and isn't a written recipe. But to do that you were right, mix the potatoes by the recipe, just add milk till you get the thickness you want. It might be a little better with some small small pinch of onion & garlic powder, salt, pepper & butter. You could probably drop a little minced ham in it for variety. Make it your own.

I like chunky pototo soup Just cover some chunked pototoes with water, bring to boil, add minced onion, pinch of garlic powder, salt, pepper & butter cook till fork tender. Drain 2/3 of water, smash a few of the potatoes for thickness or add some of those instant to thicken it, add some milk (canned milk is better). Cook about 15 min. on med high. I like to add green onions at the end. So simple, some use chicken broth and a little chicken. Or shrimp or ham, or just plain it's all good !!!!!!!!!!!

Answer 2

I make mine using my own recipe, so I do not have any measurements other than the eye and taste buds..I make my potatoes soup using instant and reg. potatoes. Cut the potatoes, Boil the potatoes, , put in water, boil, add some flakes and milk, then add cheddar, and ham....I think it taste better with ham..then add some garlic and onion. This does not take long. I would say for to add about four potatoes and maybe 3-4 cups of water. I usually do a huge pot and taste it often to see what it needs.

Answer 3

POTATO SOUP

6 slices bacon, pancetta or other pork
3 lbs. potatoes
2 tsp. salt (or to taste)
1 cup sour cream
1 stick butter
2 1/2 cups milk
2 tablespoons heavy cream
1/2 tsp. white pepper
2-3 green onions, chopped
2 tablespoons chives (optional)
1 small leek, finely chopped
3 cloves garlic, minced
1/2 cup shredded Cheddar cheese (optional)

Slice the meat into 1/4 inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and mince the garlic. Slowly sauté these ingredients in 1 tablespoon butter. Place in skillet on low heat for 5-10 minutes, then on medium-high until golden and crisp. (Add garlic last and do not allow to brown).

Wash, peel and slice potatoes into quarters. In a saucepan cover potatoes with water and bring to a boil. Add 2 teaspoons salt to water and reduce heat to a simmer, continuing to cook until tender (about 40 minutes). Drain and return potatoes to saucepan, mash potatoes in the still-hot pan while adding chunks of the butter.

When the butter melts, stir in the sour cream. Pour in the cream and milk; add salt and pepper to taste. Sprinkle with chopped chives and/or scallions, and optional cheese, if desired.

Answer 4

My Grandma used to thicken clear broth soups (like chichen or veggie) with a bit of instant potatoes. She'd use like Knorr Chiken stock, throw in veggies and cook until tender and then in the last few minutes put some instant potatoes in to thicken it to more of a stew-ey dish than a broth....

sorry, I don't know what the proportions were, my grandma was never a recepie woman, it was a pinch of this, scoop of that, what's in the pantry type deal...no recepie was ever the same twice.

Seems to me she did it much like you would add flour to something to thicken it, or cornstarch. A bit at a time, over high heat, stirring constantly, bit by bit, and adding more water or stock if need be. I would assume, just like gravy or some thing you would need to leave it cook a bit to cut that super starchy-ness though.

MMM..I'm gonna try and see what I can remember tomorrow and try this...

Answer 5

Loaded Potato Soup

Prep: 15 min.; Cook: 5 hrs., 20 min.


4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices
1 small onion, chopped
2 (14-ounce) cans chicken broth
2 teaspoons salt
1/2 teaspoon pepper
1 pint half-and-half
Toppings: shredded Cheddar cheese, crumbled bacon, green onion slices

Layer sliced potatoes in a lightly greased 6-quart slow cooker; top with chopped onion.
Stir together chicken broth, salt, and pepper; pour over potatoes and onion. (Broth will not completely cover potatoes and onion.) Cover and cook on HIGH 3 to 5 hours or until potatoes are tender. Mash mixture with a potato masher; stir in half-and-half. Cover and cook on HIGH 20 more minutes or until mixture is thoroughly heated. Ladle into bowls, and serve with desired toppings.

Yield: Makes 8 servings


Southern Living, FEBRUARY 2006

Answer 6

Baked Potato-and-Bacon Soup:

Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.

5 1/4 pounds baking potatoes
7 bacon slices
4 1/2 cups chopped onion
1 teaspoon salt
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk
3/4 teaspoon black pepper
3 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onions
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.

Yield: 18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)

Answer 7

Potato Soup
3 t. butter

3 C. sliced or chopped leeks (you can substitute onions)

3 T. flour

2 qts. water

salt and pepper to taste

4 C. potato chopped

1/2 C. heavy cream

3 T. chopped parsley

Melt butter in a 5 quart pan. Add leeks and cook slowly for 5 minutes without browning. Blend in flour and cook for 2 minutes. Gradually add water, stirring to prevent lumps. Add potatoes, bring to a boil and simmer partially covered 45 minutes. You can prepare ahead to this point if you like. Before serving bring soup to a simmer and stir in cream, parsley and 3 T. more butter.

Answer 8

INSTANT POTATO SOUP

5 c. milk
5 c. evaporated milk or light cream
2 tbsp. instant minced onion
1/2 cube butter
Chopped chives or parsley
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
2 c. instant mashed potatoes (more to suit your taste)

Heat all of the ingredients except potatoes and chives. When the milk mixture is simmering, add instant potatoes and stir briskly to blend. Heat for about 5 minutes. Serve hot, garnished with chopped chives or parsley.


http://www.cooks.com/rec/view/0,1938,153168-235203,00.html

Answer 9

My in demand Potato Soup Recipe is: aspects 2 great purple bell peppers 3 great russet potatoes, peeled and quartered (approximately 5 cups) a million medium yellow onion, peeled and diced (a pair of million cup) 3 cloves garlic 2 quarts chicken inventory (or vegetable inventory for vegetarian decision) a million cup warm milk or cream a million/4 cup butter (a million/2 a stick) Cayenne, salt and pepper to style education a million Roast the purple bell pepper via putting it over or under an open flame till that's blackened on all aspects. (you need to use a grill, cooktop gasoline burner, or oven broiler.) place the blackened pepper in a bag, close the bag and permit the pepper steam for 10-quarter-hour, or till the exterior sounds like it may easily be slipped off. do away with the pepper from the bag, peel off the blackened epidermis, do away with the seeds. decrease pepper into strips. 2 place pepper, potatoes, garlic, and onion in a extensive soup pot and upload inventory. cook dinner over medium-severe warmth till potatoes are gentle. 3 upload warm milk (or cream) and butter. Puree in a blender or food processor till very mushy. upload cayenne, salt and pepper to style. Serves 6-8. Bon Apetit!!!!!!!!!!!!!!!!!!!!