Time 1h Yield 16 serving(s) Number Of Ingredients 13 Steps:
Combine water, celery, carrots and half of the salt and pepper in a large soup kettle. Heat on high heat to a boil then turn down heat to medium high and boil for 5 minutes. Add potatoes and half of ham. When the kettle boils again it should take about 15 minutes until the potatoes are tender on a low boil. Start checking at this time. You should just be able to put a fork into the potatoes with little resistance. In a medium sauce pan add the butter, onions, left over salt and pepper. Cook on medium high heat stirring the onions about every 2 minutes for about 10 minutes till soft. You can tell they are done when the bottom of the pan starts to brown a little. Keep the pan on the heat and shake the flour over the onions. Now stir it into the onions for ½ minute. Pour in the milk and 3 cups of the potato water. Whisk it in till its well mixed, about ½ minute. It will be thick. Now add this and the rest of the ham to the potato’s when they are finished. Stir for about ½ minute till it’s well mixed. Cook over med high heat stirring the bottom of the pan constantly until you reach a boil. Boil for 1 minute and remove from heat. Remove 2 cups of the potato mixture and mash them with a little of the soup juice in the sauce pan. Add the mashed potatoes and the parsley to the kettle and check your seasonings. The mashed potatoes will thicken the soup some more and add more depth to it. Serve with shredded cheese on top if you like and crusty bread. We like smoked cheese with ours. If you have a ham bone boil it with 1 chop carrot, 1 chopped celery stalk and 1 chopped onion for 45 minutes in the gallon (plus 1 cup) water. Remove the bone to a plate to cool and strain the water before making the recipe. Add the ham bone meat when soup is finished.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Peel onions and dice. In a large sauce pan, saute onions in olive oil or bacon grease until translucent. Peel potatoes and dice. Add potatoes and chicken broth to onions. Bring to a boil, reduce heat and cook until potatoes are tender (30-45 minutes). Add sour cream, milk. Break bacon into one or two inch parts and add to pan. Return to a boil, then simmer 30 minutes.
Number Of Ingredients 9 Steps:
In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes. Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil. After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes. Great with saltine crackers.
Time 1h20m Yield 8 Number Of Ingredients 8 Steps:
Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer’s directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes. Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.
More about “dads potato soup recipes”
Time 1h20m Yield 8 Number Of Ingredients 8 Steps:
Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer’s directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes. Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mashed potato flakes to desired consistency.
