Best Grannys Tater Soup Recipes

Grandma's Creamy Potato Soup image

Provided by Michaels Little Chef

Categories Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

4 potatoes
0.5 (12 ounce) can evaporated milk
3 tablespoons butter (to taste)
1 tablespoon flour
water
onion (optional)
salt (optional) or pepper (optional)

Steps:

Peel and cut potatoes into the size of your liking and add onion into a large pot.
Add just enough water to cover your potatoes in your pot, add salt.
Boil potatoes until soft. Do Not Drain!
Add the milk, the butter, and the flour to the water.
Heat stirring continuously until there are no more clumps of flour and butter has melted.
You may add more salt and pepper.
Serve and enjoy!

Nutrition Facts : Calories 608.9, Fat 24.1, SaturatedFat 15, Cholesterol 70.5, Sodium 238.5, Carbohydrate 86, Fiber 9.5, Sugar 3.4, Protein 15

Grandma's Potato Soup image

Provided by Chef Sunshine

Categories < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 large baking potatoes, cooked, peeled and cubed
1/4 cup yellow sweet onion, finely chopped
1/4 cup carrot, finely chopped
1/4 cup celery, finely chopped
2 garlic cloves, minced
6 slices bacon
4 cups milk
4 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup shredded cheddar cheese

Steps:

Fry bacon until crisp reserving 2 tablespoons drippings in skillet and set aside.
Over medium heat, sauté onions, garlic, carrots, and celery in bacon drippings until tender.
Prepare a roux of flour and butter in soup pot.
Add salt, pepper and milk.
Stir constantly with a wire whisk over medium heat.
When slightly thickened add vegetables. Cover and heat through.
Top with shredded cheddar cheese.

Nutrition Facts : Calories 442.9, Fat 30.2, SaturatedFat 16, Cholesterol 78.3, Sodium 643.9, Carbohydrate 28.7, Fiber 1.8, Sugar 1.4, Protein 14.9

Grandma's Kitchen Hearty Potato Soup image

Provided by randimiller

Categories Ham

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

3 medium red potatoes
2 cups water
1 small onion
3 tablespoons butter
3 tablespoons all-purpose flour
crushed red pepper flakes
ground black pepper
3 cups milk
1/2 teaspoon sugar
1 cup shredded cheddar cheese
1 cup cooked ham, cubed

Steps:

Peel potatoes and cut into 1-inch cubes.
Bring water to a boil in large saucepan. Add potatoes and cook until tender.
Drain, reserving liquid. Set aside potatoes.
Measure 1 cup cooking liquid, adding water, if necessary; set aside.
Peel and finely chop onion. Melt butter in saucepan over medium heat.
Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham.
Simmer over low heat 30 minutes, stirring frequently.
Store leftovers, covered in refrigerator.