Does anyone have an Oldfashion Potato Soup Recipe?

Question

We'd just like a good recipe for todays lunch! :)

Answer 1

This is a great recipe. My boys want this all the time and it only takes a short time to fix. First, boil your potatoes just until fork tender, about 20 minutes. Drain most of the water off, leaving a little in the bottom of the pot. Mash you potatoes with a fork, leaving some lumps in them. Add to the potatoes the following: 1 stick of butter; 2 chicken bouillon cubes, 4-8 cups of milk - you add a lot of milk, because this is the only liquid you will have. Bring all of these ingredients to a full boil, stirring constantly so the milk does not burn on the bottom. Once this comes to a boil, add 1 box of velveeta cheese that has been cubed. Stir constantly so the cheese does not stick to the bottom of the pot. Continue stirring until all of the cheese melts. Enjoy!

Answer 2

Old Fashioned Potato Soup

a large pot of cold water
4 large Idaho potatoes
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
1 small onion, chopped
1 medium-large onion, stuck with 2 cloves and poked through with a knife
sea salt and white pepper
1 dried (green) bay leaf
1/2 cup flour (2 ounces)
1 stick unsalted butter (4 ounces)

Preparation:

Cube the potatoes and add them to the pot of water along with all the other vegetables. Bring the mixture to the boil, and allow to simmer merrily for 30 minutes.

In a medium sized skillet, melt the butter and add the flour to make a roux. Stir constantly to remove any potential lumps and make a smooth paste. Continue stirring constantly until the roux turns VERY dark brown. BE CAREFUL NOT TO BURN THE ROUX or you have to start all over again.

Remove the pot from the heat and add the roux, stirring constantly. When the foaming subsides, taste, and correct the seasoning. Remove the bay leaf and the whole onion before serving.

Because this soup is so plain, you can easily embellish it by adding a pound of tiny bay scallops about 2 minutes before serving; or slice some garlicky sausage into the soup and allow to heat through - or BOTH!

Answer 3

Here is my grandmother's recipe for Potato Soup:

1/2 pound bacon, cut into bite-sized pieces
1 medium onion, chopped
2 or 3 stalks of celery, cut into bite-sized pieces

Cook the above ingredients in a skillet until the bacon is fully cooked and the onions are translucent. Drain off the fat, and place the bacon mixture in a stock pot. Add:

5 or 6 medium-sized potatoes, peeled and diced
Salt & Pepper to taste
Enough water to just cover the potatoes and bacon mixture

Boil until the potatoes are tender. Add:

1 can of evaporated milk to the water, potatoes and bacon mixture. Allow the milk to heat through, but do not boil! This soup is thinner than a "cream of potato" soup. It can be served with bread or crackers. Enjoy!

Answer 4

If you have a decent cookery book look up Vichysoisse - it's a classic potato and leek soup (you can easily substitute white onions) that's so easy to make it's a doddle.

To serve 4:

2 oz butter
3 medium leeks/onions trimmed and chopped
2 good-sized potatoes, peeled and roughly chopped
2 pints of chicken or vegetable stock

Sautee the leeks/onions in the butter very gently until soft, but not brown. Add the potatoes, stock, salt and pepper to taste and simmer gently for 10-15 mins until the potatoes are tender. Wizz in a processor until smooth and serve with a swirl of cream and chopped chives on top. Equally good served chilled in summer. You can actually omit the blender stage and eat it as a chunky, hearty broth. Hope this helps.

Answer 5

OLD FASHIONED POTATO SOUP RECIPE:

INGREDIENTS

* 1/4 cup margarine
* 1 large onion
* 6 potatoes, peeled and diced
* 2 carrots, diced
* 3 cups water
* 2 tablespoons chicken bouillon powder
* ground black pepper to taste
* 3 tablespoons all-purpose flour
* 3 cups milk
* 1 tablespoon dried parsley
* 1/4 teaspoon dried thyme

DIRECTIONS

1. In a large stock pot melt the butter add the onions and cook over medium heat until the onions are translucent.
2. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper to taste.
3. Add the flour to the cooked onions to make a paste. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Answer 6

This one is absolutely excellent, fairly low in fat compared to some and easy to make. It always gets rave reviews....

Potato Soup
From chef and author Emeril Lagasse

Ingredients

1/4 cup (1/2 stick) butter
2 cups chopped yellow onions
1 cup chopped celery
1/2 tsp. salt
1/4 tsp. cayenne (cut way down unless you like a good kick!)
1 bay leaf
2 tbsp. chopped garlic
8 cups chicken broth
2 large baking potatoes (about 2 lbs.), peeled and diced
1/4 cup heavy cream

Directions

1. Melt the butter in a large, heavy pot or Dutch oven over medium-high heat. Add the onions, celery, salt, and cayenne and cook, stirring, until the onions are soft and lightly golden, about five minutes. Add the bay leaf and garlic and cook, stirring,, for two minutes. Add the broth and potatoes and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft about 30 minutes.

2. Remove the soup from the heat. Discard the bay leaf. With a hand-held immersion blender, or in a food processor or regular blender in batches, process until smooth. Slowly add the cream and stir to blend.

3. To serve, ladle into soup bowls and serve hot.

Recipe copyright ©1999 by Emeril Lagasse

Answer 7

OFPS Recipe

INGREDIENTS
1/4 cup margarine
1 large onion
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
1/4 teaspoon dried thyme
DIRECTIONS
In a large stock pot melt the butter add the onions and cook over medium heat until the onions are translucent.
While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper to taste.
Add the flour to the cooked onions to make a paste. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Servings Per Recipe: 6

Amount Per Serving

Calories: 341

Total Fat: 10.3g
Cholesterol: 11mg
Sodium: 895mg
Total Carbs: 52.8g
Dietary Fiber: 6.5g
Protein: 10.2g

Answer 8

This is cheating, but it's pretty darn good! 1 pkg Bear Creek Cheddar Potato Soup mix, fixed as directed, add 2 cans drained diced potatoes, 1 pkg bacon bits, 1 small jar chopped pimientos, some chopped green onion, and a half stick of butter. This makes over a gallon of soup, and may not be home-made quality, but is delish, quick & easy!

Answer 9

INGREDIENTS
1/4 cup margarine
1 large onion
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
1/4 teaspoon dried thyme
DIRECTIONS
In a large stock pot melt the butter add the onions and cook over medium heat until the onions are translucent.
While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper to taste.
Add the flour to the cooked onions to make a paste. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Answer 10

My Grandma's Potato Soup
potatoes (one big or 2 medium per person), peeled and cubed
onions (one big one for every 2-3 people), peeled and cubed
water
milk
butter (1 Tablespoon per person)
salt and white pepper to taste
Garnish: Your fancy. A sprinkle of paprika. Chopped celery leaves or scallions. I put 2 paper thin slices of cherry peppers and a sprinkling of scallion slices over the soup in a white soup plate--looked like a work of art!

Put the cubed potatoes and onions in a saucepan or souppot, depending on the volume, and cover with water about 1/2-inch higher than the solids. Bring to a boil, partially cover, then reduce heat and simmer until the potatoes are soft. Drain off about half the water, then pour in enough milk to be about 1/2-inch higher than the solids. Bring to a boil, simmer for 3-5 minutes, the stir in the butter. Salt and pepper to taste (or, as Tammy suggests, let your family members and guests season the soup at the table). Also, Tammy says, "Serve with low fat saltines! Very easy and tasty, a great comfort food on wintery days...enjoy!"
http://www.soupsong.com/rpotat10.html

Baked Potato Soup
http://www.soupsong.com/rpotato6.html