Best Moms Monday Lunch Potato Soup Recipes

My Mom's Easy Potato Soup image

Provided by The Nerdy Chef

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

7 potatoes
2 (8 ounce) cans cream of chicken soup
3 cups milk
8 ounces French onion dip
1/2 cup butter
1 onion, chopped
cheese
bacon bits

Steps:

Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer).
While waiting on the potatoes, sauté the onions in the butter.
When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed.
When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness.
Salt and pepper to taste.
Serve with cheese and bacon bits as desired.

Nutrition Facts : Calories 720.6, Fat 36.6, SaturatedFat 20.8, Cholesterol 95.7, Sodium 1111.8, Carbohydrate 84.3, Fiber 8.7, Sugar 4.7, Protein 16.8

Mom's Potato Soup image

Provided by Ann Arber

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/2 cup chopped celery
1/2 cup chopped onion
4 tablespoons butter or 4 tablespoons margarine
4 cups water
4 cups peeled and chopped potatoes
3 hard-boiled eggs
2 (12 ounce) cans evaporated milk
salt
pepper
butter or margarine

Steps:

Cook onion and celery in butter til tender, not brown.
Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
Peel and chop eggs.
Put back in with potates.
Add evaporated milk, salt, pepper.
Put little bit of butter on top of soup in bowl.

Mom's Potato Soup image

Provided by Tona C.

Categories Chowders

Time 1h

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 4

9 medium potatoes, peeled and sliced about 1/4-inch thick
3/4 teaspoon salt
1/2 cup margarine
1 cup half-and-half cream

Steps:

Cover potatoes with water; add salt and cook until they can be pierced with a fork. Don't overcook. Pour off about half the water. Break up potatoes slightly. Add margarine and Half & Half. Season to taste with salt and pepper.
VARIATION: Add one package of imitation crab meat (cut into small chunks) and a can of drained whole kernal corn to make a delicious chowder. Give it some Cajun flavor with 1/2 teaspoon of Louisiana Spice.

Moms potato soup image

Provided by Linda Smith

Time 1h50m

Number Of Ingredients 9

Steps:

1. In large soup kettle put ham hocks cover completely with water.
2. Add onions, celery, potatoes, and carrots.
3. Cook on low on stove top till veggies are tender.
4. remove ham hocks set aside till cool enough to handle, remove ham from bone.
5. Remove veggies from heat and drain half of water off veggies . Set aside.
6. In sauté pan melt butter, add flour and mix continue cooking for about 2 minutes. Add milk a little at a time till mixture thickens.Remove from heat.
7. Return veggies and water back to stove top add ham from hocks.Add milk mixture and cook on low, till hot.
8. In sauce pan make Kenufflies according to recipe just before serving add to soup.