Best Mothers Potato Soup Recipes

OLD-FASHIONED POTATO SOUP

Old-Fashioned Potato Soup image

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Provided by Cyd Lmbros

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup butter
1 large onion, chopped
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
¼ teaspoon dried thyme

Steps:

Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
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. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. 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.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g

MOM'S POTATO SOUP

Mom's Potato Soup image

Creamy potato and egg soup. Comforting on a cold day or night by the fire. My mother made this often for our family growing up. My husband and I love it as comfort food.

Provided by Ann Arber

Categories One Dish Meal

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup chopped celery
1/2 cup chopped onion
4 tablespoons butter or 4 tablespoons margarine
4 cups water
4 cups peeled and chopped potatoes
3 hard-boiled eggs
2 (12 ounce) cans evaporated milk
salt
pepper
butter or margarine

Steps:

Cook onion and celery in butter til tender, not brown.
Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
Peel and chop eggs.
Put back in with potates.
Add evaporated milk, salt, pepper.
Put little bit of butter on top of soup in bowl.

MOTHER'S POTATO SOUP

Mother's Potato Soup image

MANY of our family-favorite recipes came from my mother-in-law, who was a wonderful cook. My husband inherited her love of cooking, and he enjoys stirring up her recipes, including this fabulous soup. We've often treated our friends to this dish, and one young man even asked for the recipe when he went off to college. -Louella Kightlinger Erie, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

RIVELS:
1 egg white, lightly beaten
Pinch salt
6 tablespoons all-purpose flour
SOUP:
1-1/2 cups cubed peeled potatoes , cut into 3/4-inch pieces
1 large carrot, sliced
1/2 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups water
1 egg yolk
1/2 cup 2% milk
Minced fresh parsley

Steps:

In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes., With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 283 calories, Fat 4g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 758mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

MOTHER B'S POTATO SOUP

Mother B's Potato Soup image

This recipe was given to me by a very sweet lady who happened to be the mother of an old boyfriend. This is the best potato soup I have ever eaten and everyone I've served it to loves it. My kids beg me to make this for dinner.

Provided by CookinAnneS

Categories < 4 Hours

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

3 stalks celery (chop leaves)
3 medium onions
2 medium carrots, grated fine
1 quart cubed potato
1/4 cup fresh parsley or 1 1/2 tablespoons dried parsley
1 teaspoon sweet basil (must be sweet basil!)
2 teaspoons salt
6 tablespoons margarine
3/4 cup flour
3 cups milk
1/2 teaspoon salt
1 dash pepper
1 lb smoked sausage

Steps:

Cut celery, and also cut the leaves off and chop them up fine.
Chop onions and finely grate carrots.
Add these three ingredients to a pot of with enough water to cover. Put over med. heat till it comes to a soft boil.
Add potatoes.
Add enough water to cover potatoes.
Add the parsley, sweet basil, and salt.
Cook over med. heat until potatoes are done.
In a separate pot, melt the margarine.
Slowly add the flour stirring constantly until it's thick.
Slowly add milk, a little bit at a time. Keep stirring as it becomes very thick, like mashed potatoes. Add the salt and pepper.
When it's so think it looks like mashed potatoes, it's ready. Add this mixture, gradually to the soup pot and cook until thick.
Slice the smoked sausage at the end and add to the soup pot.
This soup is even better when it's eaten the next day. It will be thicker, you may have to thin it a little then. You can also use crumbled bacon instead of the smoked sausage.
You cannot freeze this.