Excellent soup! My uncle Carl is an amazing cook! Add the potato … Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Garnish with fresh parsley because all soups need something green and fresh at the end. It was hands-down the best potato soup I've ever had and not a soul would believe it didn't have butter (and lots of fat) in it. Add the cabbage, kielbasa and seasonings. The potatoes are cooked until tender, and the soup is blended for a delicious thick and creamy soup. You’ll see from the photo of ingredients that this recipe is wide open for interjecting your own desires on the potato soup. Watch that you do not boil too hard and cook the pan dry. Just made this soup and is very tasty...I substituted milk with Pet evaporated milk. Thanks for the recipe! This has become my little black dress of creamy soups and it's never failed me. It's a solid base that you can accessorize however you wish. 35.8 g Also I used 2.5 cups of milk instead of the 3 that the recipe called for and beef bouillon instead of chicken. If you are looking for an old fashioned potato soup recipe you have come to the right place. We enjoy a thicker soup so I double the flour and butter or add a 1/2 of the small cube of velveeta at the final step. Congrats! Add the milk, remaining 2 tablespoons butter, salt and pepper to taste. Season with salt and pepper and cook covered for about 10 to 15 minute stirring on occasion. Cover with chicken broth. Do not drain. Stir in thyme leaves, salt, black pepper and celery salt. To reheat, simmer gently. No gift befits the food-obsessed people in your life like a cookbook. Instructions. Low starch potatoes, such as Red Bliss or new potatoes, hold up better in the slow cooker than the higher starch baking potatoes. This old-fashioned potato soup consists of potatoes simmered in chicken broth and milk with tiny dumplings called rivels that add richness. Simmer until creamy, at least 30 minutes. Add comma separated list of ingredients to include in recipe. Stir in the milk and parsley and continue … Stir in the onion and celery, cooking until the onion is translucent and the celery begins to soften. Add the diced potatoes, studded onion and the vegetable stock. A great soup thanks Cyd. Pour off most of the grease, but do not clean the pot. I can eat them with Stir in the chopped garlic and fresh thyme leaves … 2. Stir in your non flavored almond milk and stir until it boils. WONDERFUL soup! Travel back to another time with our Old-Fashioned Potato Soup. Stir in the celery, carrots, zucchini, potatoes, basil and parsley. I have now made this many, many times with many variations. There are a number of variations on old fashioned potato soup and to be honest, they are all my favorite. Thanks very much! Percent Daily Values are based on a 2,000 calorie diet. Click "Show Link" to generate a url you can … REALLY good, will now be the variation I use most. Travel back to another time with our Old-Fashioned Potato Soup. Total Carbohydrate Your daily values may be higher or lower depending on your calorie needs. Our Old-Fashioned Potato Soup recipe includes cream cheese and bacon for an outstanding taste. Remove cooked bacon with a … Set Instant Pot to Sauté function and melt butter. Add the chicken stock and bay leaf and bring to a simmer. Realize here that you're making a roux - if you don't know about roux it's worth looking up so you understand how it works. Nutrient information is not available for all ingredients. I too sauted one celery stalk (with the leafy top) with my onion. Do not overcook. SIMMER until potatoes are tender, about 15 minutes. Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Meanwhile melt the butter in a Dutch oven or soup pot. Gradually add the milk and stir well. Meanwhile melt the butter in a Dutch oven or soup pot. Using a heavy soup pot or pan, cook onions in butter for about 2-3 minutes or until onions are tender. Peel potatoes and cut into eighths. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Peel potatoes and cut into eighths. How to make Old-Fashioned Potato Cabbage and Kielbasa Soup: There’s not much to it! I added Celery (leaves included), broccoli floweretes (as I love broccoli)and sauteed with the onions and I used straight Chicken Broth in lieu of Chicken bouillon..I did not use Parsley and Thyme at all...Don't think its needed...I made homemade croutons seasoned with garlic/butter/and parsley..Topped the soup with chopped green onions, bacon bits, cheese, and croutons....It was very good and the family loved it...I didn't add flour to the onions/broccoli/and celery...I added flour last to the soup by mixing the flour with cold water real good, then added to soup. Add the potatoes. This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you. Return the hot to medium-high heat and add the onions, carrots, and celery. Canned soup is a pantry staple and so convenient, but also packed with sodium. https://www.restlesschipotle.com/grammas-easy-potato-soup-recipe In the slow cooker, combine the cubed potatoes, onions, carrots, celery, chicken bouillon or base, parsley, and water. Season lightly with salt. Cover and bring to a boil and cook over medium heat for 20 minutes. Bring to a boil and cook for 20 minutes. Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes. Add the potato and carrot mixture. Leave bacon grease in the bottom of your pot. Instructions. In a large pot, saute the pancetta, onions, shallot and garlic in the olive oil and butter until the pancetta is slightly crisp. Made this on a day when comfort food was what I wanted and it filled the bill admirably. Many casserole recipes call for canned soups (such as cream of celery, cream of chicken, or cream of mushroom soup) to create a rich and creamy dish. Meanwhile, remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cook until vegetables are tender, about 10 minutes. This is not creamed potatoes or mashed potatoes. This recipe is comfort food at its best. A rich and creamy soup that is from a great friend of ours. This was a great soup. I mixed one Tablespoon of flour into soup at a time so as to reach the consistency of thickness I wanted because of using Pet evaporated milk as its thicker than milk. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Save It! Step 1, Peel and dice potatoes, set aside in a bowl of cold water. Add 2 tablespoons of cornstarch and mix well. Add remaining ingredients and stir to combine. Serve hot. Add the potatoes and carrots to the pot. This recipe is comfort food at its best. Add the chicken stock and bay leaf and bring to a simmer. Stir in the butter and evaporated milk for about 30 minutes before serving time; taste and add Kosher salt and freshly ground black pepper, as needed. Place in a large pot, cover potatoes with water and boil about 20-25 mins 3. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Add the potatoes. Share It! Our Old-Fashioned Potato Soup recipe includes cream cheese and bacon for an outstanding taste. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Whisked flour with the other cup of milk, and added it to the simmering soup. https://www.loavesanddishes.net/amish-old-fashioned-potato-soup Info. Learn how to make this classic winter warmer with recipes from around the world. Saute the potatoes, onion, celery and carrots in the remaining grease in the skillet until the onion is translucent. OLD-FASHIONED ITALIAN POTATO SOUP Posted on 12/03/2020. When onions are done add a few more Tbls of canola oil and flour. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Potato soup is classic comfort food. milk, enough to cover potatoes salt and pepper, to taste Peel and dice potatoes, set aside in a bowl of cold water. Simmer until it’s all tender. REALLY good, will now be the variation I use most. Cook, stirring constantly, for 2 minutes. https://www.mrfood.com/Soup-Recipes/Old-Fashioned-Potato-Soup--3804 Best way to thicken potato soup Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes. Drain and spoon the vegetables out of the skillet and set aside. I tried it the other day adding a can of veggie broth to the flour/oil mixture and a combo of almond and coconut milk. How to Make Old Fashioned Potato Soup: 1. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Cooked the onion, as directed, then added the potatoes and carrots to the onion, sauteed for about 5 minutes on medium low heat, added vegetable broth, brought to a boil, and then simmered, covered, for about 15 minutes, till potatoes were tender. Step 3, Drain grease. Uncle Carl’s Amish potato soup is loaded with bacon flavor because of a couple of little secrets in the cooking process. Add diced onions and cook for about 5 minutes, until tender and translucent. Cut bacon into 1-inch pieces and fry in … I tried it the other day adding a can of veggie broth to the flour/oil mixture and a combo of almond and coconut milk. TO MAKE THIS VEGAN you can sub some things. Add potatoes to the pan and lightly salt & pepper. I didn't have enough milk so like another reviewer I used a can of evaporated milk. Step 4, Add chopped celery and onion to bacon, season with salt and pepper. Simmer until it’s all tender. You don’t add cream or milk or any kind of thickening to these potatoes and they are delicious with anything. We could eat this once a week during the winter months and is great reheated. This was disappointing. Cut in half, wash thoroughly, drain and slice. The first time I made this I sauteed with olive oil rather than butter and I replaced water for whey leftover from making cheese (with non-fat powdered milk no less). Stir in your non flavored almond milk and stir until it boils. What makes this Instant Pot Potato Soup so great is that you don’t have to cook the potatoes then drain them. Amount is based on available nutrient data. See more ideas about old fashioned potato soup, potato soup, plastic bottle crafts. When onions are done add a few more Tbls of canola oil and flour. Add potatoes to the pan and lightly salt & pepper. Want to save this recipe? How to Make Potato Soup Cut raw bacon into small pieces and cook in a stock pot over medium heat until crispy (about 5-10 minutes), stirring occasionally. If the defrosted soup appears watery, add a bit of cream or evaporated milk. Add the cabbage, kielbasa and seasonings. Thanks so much. If you want an excellent potato soup try Absolutely Ultimate Potato Soup if you're ready to go all out or for the more calorie conscious Russian Mushroom and Potato Soup both on this site. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat in a large Dutch oven or soup pot until the butter is foamy. If you are looking for an old fashioned potato soup recipe you have come to the right place. Cover and cook on LOW for 6 to 8 hours until the vegetables are tender. 2 minutes) Thicken potato mixture with flour mixture. Wipe out the skillet with a paper towel. To freeze potato soup, cool it and transfer it to a zip-close bag or freezer container. 338 calories; protein 10.1g; carbohydrates 51.6g; fat 10.8g; cholesterol 31.3mg; sodium 857.5mg. Is it that time of a year for soup already? This recipe starts by peeling potatoes, cutting them, and placing them in a pot with milk, evaporated milk, and aromatic vegetables like celery and onions. 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