Best Nana Joanns Potato Soup Recipes

Nana Carol's Old Fashioned Potato Soup Recipe - (4.4/5) image

Provided by Oextls1

Number Of Ingredients 9

6 Large Potatoes peeled cut in large dice
2 Large Onions diced
1 Lb bacon diced
2 Stalks Celery diced
2 Eggs
2 tsp Salt
2 Cups Milk
Pepper
Flour

Steps:

1. Boil potatoes and celery with water twice as high in the pot. Separately, dice and cook bacon. 2. Saute onions in bacon grease and strain. Add bacon and onions to pot and simmer. 3. Mix eggs and salt. Slowly add flour to egg mix while stirring. You want to add until you get thickness of cookie dough. These will make dumplings that will also thicken the soup. My family varies on size, here are a few techniques; 1) roll dough into a 1/2" rope and cut half inch pucks, 2) roll into balls, 3) pull or cut into irregular pieces. This could be fun job for the kids. At any rate, toss them in to bowling pot gradually so they don't clump together. 4. Add milk and and simmer to thicken, about 1/2 hour.

Perfect Potato Soup image

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 13

6 slices thin bacon, cut into 1-inch pieces
3 carrots, scrubbed clean and diced
3 stalks celery, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1/2 teaspoon Cajun spice mix, plus more if needed
Salt and freshly ground black pepper
8 cups low-sodium chicken or vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon minced fresh parsley
1 cup grated Cheddar

Steps:

Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

Nana JoAnn's Potato Salad image

Provided by JoAnn Reyes

Time 1h30m

Number Of Ingredients 9

5 lb red potatoes with skins boiled and cooled
1 medium onion, finely chopped
1/2 c sweet relish
1 c Hellman's mayo (you can add more if you like)
6 eggs, boiled and cooled
1 Tbsp French's yellow mustard
1/2 tsp salt
1/2 tsp lemon pepper
1/2 tsp onion powder

Steps:

1. After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl.
2. Add the finely chopped onions to the bowl and mix.
3. Add the remaining ingredients.
4. Mix well. Put in the fridge covered for an hour or more.
5. Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.

Nana JoAnn's Potato soup image

Provided by JoAnn Reyes @Buttercups1016

Number Of Ingredients 8

3-4 pound(s) potato's(peeled , boiled cut in peices
1 large onion chopped well
1 package(s) loaf of breakfast saugage
1 tablespoon(s) chopped parsley
2 cup(s) milk
2 cup(s) heavy cream
1 teaspoon(s) salt
1/2 teaspoon(s) pepper

Steps:

Drain the Potato's add all ingredients except saugage in same pot you boiled the potato's in.In skillet crumble up saugage cook till done,pour into the pot that the potato's are in.Cook together for atleast a few hours.