wilkes

My quickie is as follows:

5 to 6 large potatoes, diced
1 large, sweet onion, diced
2 tsp salt
1 tsp black pepper
1 large carrot, grated,
2 stalks celery, diced
1/2 stick or less, butter or margarine,
all cooked until onions and celery are done in enough water to cover ingredients

then add:
2/3 can condensed milk
check for salt and pepper, adjust for your taste.

Bring to scald, but do not boil.
Reduce to simmer for 5 or so minutes.

Serve with oyster crackers. Freezes well if you have leftovers.

Quick and good!

Potato Dumpling Soup???? OK rye, cough it up! We want the recipe!

Try tater dumplin soup

I use stewed potatoes that are left over. Put the potatoes in a pot and add approx. 2 cups of milk, chop a onion and put it in a small bowl with just enough water and cook in the microwave.Add the onion, and butter to taste.If I have some left over ham I put about 1 cup to the soup, if I don,t have any ham I use a pack of wafer ham you find in the meat section in the grocey store ( it is the packs that are around 50 to 75 cents a bag). I shredd the ham and put it into the soup. If it needs to be a little thicker I add instant potatoes until I get the thickness I want. Add salt and pepper to taste and enjoy.

This may not be to everybodys taste..If your soup is good and thick, add your cheese and put it on a Pan in the oven and broiler turned on to brown the cheese a little...Of course make sure your bowls or cup are safe to go in the oven for a very short period..It is also good with chilli..

add some diced ham..and carrot both finely chopped

add a good chunk of velveeta cheese atleast 1/4 cup cut it in cubes and toss in while cooking ...it will add flavor and body to ordinary potato soup yummy then top when you serve it with shredded cheddar,real bacon bits, and scallions.

I always add some carrots, chopped brocolli (msp?), and small cubes of ham to whatever potato soup recipe I use. Then for the finale, top it off with shredded cheese and serve with hot cornbread.

This is my worked all day and need something quick and easy and good for supper that sticks to your ribs.

1 can of Potato soup condensed
1 can of cheddar cheese
1 small can of spinach
1 15oz can of diced potato's
2 cans of whole milk
1 small can of oysters
1 teaspoon of red pepper flakes

Dump in the pot and bring to almost boil.
Serve in coffee mugs. With some graded cheese on top.

Here is the link to the recipe I use. I don't use the cornstarch. This is a very good recipe.

http://allrecipes.com/recip...etail.aspx

Parmesan Potato Soup

4 potatoes, cubed
3/4 cup chopped onion
1/2 cup all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon sage
4 1/2 cups chicken broth
1 cup grated parmesan cheese
1/2 cup margarine
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
6 cups milk
12 slices crisp cooked bacon, crumbled

Cook the potatoes in boiling water until tender.
In a soup kettle, saute onion in butter or margarine until tender.
Stir in flour and spices.
Gradually add broth, stirring constantly.
Bring to a boil; cook and stir for 2 minutes.
Add potatoes, and return to a boil.
Reduce heat, cover, and simmer for 10 minutes.
Stir in milk and cheese.
Heat through.
Stir in bacon

5 lbs. taters peeled, quartered and boiled
1 lb. bacon fried, drain,crispy and crumbled
1 large onion...
salt to taste
pepper to taste
garlic to taste
1 stick butter
cup or so of milk...or 1/2 can of evaporated milk...your choice
now you can use either a can of cream of mushroom soup for thickner if you like....
or...
you can allow the taters to cook down slowly and let it thicken itself. Soup will still be chunky yet thick.

I cut up about 3 good sized potatoes, 1 onion, and 2-3 things of celery. I cover it with water and add 3 chicken bouillon cubes and pepper and simmer until everything is cooked through.

In a separate saucepan, I melt about 4 tablespoons of butter, get it hot and bubbly (stirring the whole time) then I add 5 TBS of flour, one at a time and stir constantly. The flour will thicken up. Then I add 1 1/2 - 2 cups of milk, just a bit at a time, stirring constantly and keeping the mixture pretty thick. I add milk until it is about the consistency of pancake batter. Usually 1 1/2 cups. Then add it to your potatoes and stir.

You can add cubed ham, bacon, etc. at this time. I let it sit and thicken up and then I serve it with a little grated cheddar on top. I always get tons of compliments on this, and I get asked for the recipe a lot. I don't have a recipe I follow, but if you cook at all, this will be an easy soup to make!

Anyone have a good potato soup recipe? I would rather have more than potatoes in it so I generally add bacon and all sorts of stuff. I guess my soup isn't really just "potato soup" since I add other stuff. I need a good recipe. Thanks.