Best Mamas Potato Soup Recipes
POTATO SOUP
Potato Soup in the slow cooker or instant pot is the best way to make simple creamy potato soup, and with no milk or cream!
Provided by April Woods
Categories Soup
Time 6h20m
Number Of Ingredients 7
Steps:
- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
- Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
- Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
- Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
- Simmer about 15 minutes, until potatoes are fork tender.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
MAMA'S POTATO SOUP
Steps:
- Heat oil in 3-quart saucepan and add garlic, onions, tomatoes and green chilies; sauté for 3 minutes. Stir in flour and cook for 2 more minutes. Continue stirring as you pour in the hot broth. Add potatoes, salt and pepper. Cover pan and simmer over low heat for 20 minutes. Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender. Just before serving add the cubed cheese. Makes 4 to 6 servings.
Nutrition Facts :
MAMA MOE'S SCALLOPED POTATOES
Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!
Provided by Stephanie
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 14
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9x13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.
- Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 20.4 g, Cholesterol 31.9 mg, Fat 11.5 g, Fiber 1.8 g, Protein 9.9 g, SaturatedFat 6.7 g, Sodium 468.1 mg, Sugar 0.8 g
POTATO SOUP
I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place first 9 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until potatoes are tender., Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese and the bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.
Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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