Best Pa Dutch Potato Soup Recipes

Dutch Potato Soup image

Provided by Jan W

Time 55m

Number Of Ingredients 11

6 large potatoes (i use russets)
3/4 c chopped onion
1/2 c celery, chopped fine (about 2 stalks)
1/2 tsp mrs. dash original seasoning
1/2 tsp italian seasoning
1/8 tsp dried basil
1/8 tsp dried parsley
1/8 tsp fresh ground black pepper
2 Tbsp butter or margarine
1/4 c milk (i use 2%)
4 all-beef hotdogs, cut in 1/4" slices

Steps:

1. Peel potatoes and cut into 1" cubes; chop onion and celery; place in 4 qt. saucepan and cover with water.
2. Add seasonings and heat over medium-high heat until it potatoes are softened. Use an immersion blender (or potato masher) to break potatoes down and make it thicker and creamy consistency (we like a little chunkiness, so I blended it just a little).
3. Add in the butter and milk, stirring to blend. Add hotdogs and continue heating until the hotdogs are warmed through.
4. Ladle into bowls and enjoy!
5. Note: If you don't want hotdogs, you can use cooked meatballs (beef, turkey or chicken), or maybe kielbasa. But try it first with the hotdogs!

Pennsylvania Dutch Sausage and Potato Soup image

Provided by Lisa MacDonald

Time 50m

Number Of Ingredients 9

1 pkg polish kielbasa or smoked sausage, cut in bite sized pieces
4-5 red skinned potatoes, cut in bite sized pieces
3 large celery stalks, chopped
1 large yellow onion, chopped
1 bunch parsley, chopped
2 can(s) 10 3/4 ounces chicken broth
2-3 c water, depending on how much broth you want
3-4 tsp chicken bouillon granules, to taste
1/2 c cream or half and half

Steps:

1. Combine first 7 ingredients in large soup pot and simmer until potatoes are tender. Add chicken boullion to taste during cooking. Add cream to finished soup right before serving. Do not boil after cream is added.
2. This could also be made in a slow cooker for 3 hours on high or 5 hours on the low setting. The cream can also be added to each individual bowl after serving.

Pennsyvania Dutch Potato Soup image

Provided by Mikekey *

Time 55m

Number Of Ingredients 11

2 c diced potatoes
1/2 c diced onion
3 c water
1 tsp salt
1 c chopped celery
1/2 c grated carrot
1 qt milk
2 Tbsp butter
3 hard boiled eggs, peeled and chopped
1 Tbsp fresh chopped parsley
salt and pepper, to taste

Steps:

1. Bring potatoes, onion, water and salt to a boil in a large pan. Reduce to a simmer and cook for 10 minutes. Add celery and carrot.
2. Stir in milk and return to simmer. Cook until heated through.
3. Just before serving, stir in butter, eggs, and parsley. Season with salt and pepper, as needed.