wilkes

pixel, that sounds like some good soup. I'll have to fix some chunky mashed taters for supper tomorrow night so I can fix your soup Thursday.

pixel's Too Lazy to Cook T'nite Tater Soup

Last nite's chunky mashed taters
1 package onion soup mix
1/2 stick butter
Milk, to desired consistency
6 sticks crumbled precooked bacon


Add all ingredients in pot big enough to hold it, then bring to a simmer.

Thicken with cornstarch if needed.

Serve with last nites corn bread, or float a tortilla on top if there was no leftover corn bread.

**Try to get your butt in gear to actually cook tomorrow.

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

I only use the potatos, milk and lots of butter....little salt and pepper...

I slice my potatoes about 1/4 inch thick, boil until tender, leave some of the water in the pot, add milk (as much as needed to cover, or depending on how much soup you want. Lots of butter to taste along with salt and pepper.

None of my crowd likes onions and things in this so I just fix it plain and everyone loves it...good luck

Crock pot Potato Soup
6 potatoes
2 leeks
2 onions
1 carrot
1 stalk celery
4 c. water
1 1/2 tsp. salt
4 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of celery soup
1 tbsp. parsley flakes
2 tbsp. butter
13 oz. can evaporated milk
Chopped chives
Cut all to bite-size.
Put all ingredients except milk and chives, in the crock pot.
Cover and cook on low for 10 to 12 hours or high for 3-4 hours.
Stir in evaporated milk during the last hour. Serve with chopped chives.

5 lbs. taters...peeled, cubed to size you like add just enough water to top potatos
1 large onion...sliced and diced
now I use a whole pack of bacon fried and well drained then crumbled
2-4 cups of milk
salt and pepper to taste
some garlic powder to taste
stick of butter
several ways to thicken just choose one....you can use cornstarch, flour or instant potatos...I take out about a half cup of juice from cooking pot add to corn starch or flour till dissolved...then pour it slowly back into pot stiring slowly. If you use instant potato's just pour in a little at a time just till you see it start to thicken up.

I have a shortened version also...

6-8 medium size potatos peeled cubed and boiled, if need be drain off some of the water...I use just enough water to top potatos.
2 cups of milk add that after potatos are boiled
1 medium onion
1 can cream of mushroom soup or cream of celery soup...I prefer mushroom.
1/2 stick of butter
salt and pepper to taste.

SOUTHERN POTATO SOUP

potatoes, boiled and drained
1/2 pack of bacon, fried
1 large onion, chopped
1/2 galllon whole milk
2 tbs cornstarch (optional)

Boil potatoes, drain and rinse under water - fry bacon in the pot you plan to cook soup in. Remove bacon, set aside and add onion. Cook until tender. Pour in milk.

If you want a thicker soup, add 3 tbs of cornstarch in a separate container, combine with milk and stir until thick, then and add the rest of the milk.

How do you make potato soup?