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how do u make it?

Posted by on Jan. 27, 2009 at 5:22 PM
  • 7 Replies

its freezing here and i wanna know how you ladies make your potato soup. i'm craving it but i've never made it, i usually make my dad do it lol but it's too cold to get it from him!! come on ladies pls share or any other soup/stew recipes!!

How`s my pregnancy doing?
by on Jan. 27, 2009 at 5:22 PM
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Replies (1-7):
casey940
by on Jan. 27, 2009 at 5:47 PM

bump...no one!?!?!?

perfectmom20
by on Jan. 27, 2009 at 5:47 PM

bump 

12.jpg picture by issak2007

Susanjdv861
by on Jan. 27, 2009 at 5:57 PM

don't have any recipes but would like to get some too!!

magna45
by on Jan. 27, 2009 at 6:04 PM

Take a 1/2 a pound of Bacon, onions and celery and fry it up in a dutch oven on the stove, while this is cooking, peel and cut up 4 or 5 cups of potatoes.

Once your veg and bacon are cooked throw in 2 Tablespoons of flour, and stir it up, add potatoes, Milk , Chicken bouillon to taste, and some more flour maybe another tablespoon, add salt and pepper, cook till potatoes are done and you have some darn good potato soup.

Oh and if you want you can add carrots thily sliced.....Yummy

Deb

mybabygirl32406
by on Jan. 27, 2009 at 6:05 PM

INGREDIENTS:

  • 4 to 5 cups cubed potatoes, about 3 pounds
  • 1 can cheddar cheese soup
  • 1 can cream of celery soup
  • 1 soup can water
  • 2 teaspoons chicken bouillon granules - I used Wylers Shakers chicken garlic herb flavor
  • 6 to 8 slices cooked bacon, diced
  • 1/4 cup finely chopped red bell pepper (or use 2 tablespoons chopped pimiento)
  • 1 cup chopped green onion, with much of the green
  • Dash ground black pepper
  • 1/4 cup chopped fresh parsley
  • dash thyme

PREPARATION:

Combine in crockpot the cubed potatoes, soups, water, bouillon, bacon, bell pepper, and green onion and pepper. Cover and cook on low heat for 6-7 hours. Add parsley and thyme for the last hour of cooking time.
Potato soup serves 4

My Heart, My Soul, My Life!  
casey940
by on Jan. 27, 2009 at 6:13 PM

mm mm thanks everyone..pls keep sharing

mommamiaria
by on Jan. 27, 2009 at 7:42 PM

I would like to invite you to join THE COOKING CAFE. It's all about Food, Fun & Friends. Swap recipes, share ideas, ask questions or just hang out. We have a RECIPES section divided into categories to make it easy for our members to find what they are looking for. It's an awesome group and we would love for you to join us.

http://www.cafemom.com/group/27504

Potato Soup

8 bacon strips, diced
1 small onion, chopped
1-1/2 cups leftover mashed potatoes
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups milk
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley

In a 3-qt. saucepan, cook bacon until crisp; remove to paper towels to drain. Saute onion in the drippings until tender. Add the potatoes and soup and stir until smooth. Gradually stir in milk. Cook over medium heat, stirring constantly. Stir in bacon, salt if desired and pepper. Cook until heated through. Garnish with parsley


Potato Soup

6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional

In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. About 8 servings.

Easy Baked Potato Soup

3 to 4 medium baking potatoes, baked
5 bacon strips, diced
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
3-1/2 cups milk
2 teaspoons garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1/4 teaspoon pepper
Dash Liquid Smoke, optional
1 cup (8 ounces) sour cream
Shredded cheddar cheese

Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.
    Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings. Cook, uncovered, for 10 minutes or until heated through,
stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon

MEXICAN POTATO SOUP

1 large baking potato, peeled and cubed
2 cups fat-free half & half
1 cup kernel corn
1/2 small red bell pepper finely chopped
2 tsps. minced jalapeno, seeds and veins removed
1/2 cup water
1 1/2 tsps. ground cumin
1/2 tsp. chili powder
Salt & freshly ground black pepper, to taste
Tabasco to taste
1 cup fresh cilantro chopped

In a medium saucepan, combine all ingredients except cilantro. Simmer,
covered, until potatoes are done, approx 15 to 20 minutes. Add cilantro
and serve.

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