Plain Old Potato Soup Southern Style! I know you can add more things but this is what mama raised us on! This is an Old-Fashioned Potato Soup Recipe that my family ate often! It is simple to make and includes basic ingredients. This tutorial is made so it is easy to follow and reproduce. It serves as a base that you can add onions to, bacon to, etc! It is rich and creamy and the potato taste comes through. Homemade and home-style country goodness is what we aim for! Scroll down for links and recipe!
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
NOW FOR THIS FAMILY RECIPE:
Potato Soup (Simple)
4-5 MEDIUM/LARGE RUSSET POTATOES
(PEEL AND CHOP INTO 3/4 INCH PIECES)
1/2 KNORR CHICKEN BOUILLON CUBE OR
2 REGULAR SQ. BOUILLON CUBES.
1 CUP HALF & HALF
2 TBSP. CORN STARCH
1/4 TSP. PEPPER
1/2 TSP. SALT
3-4 TBSP. BUTTER
Put potatoes in medium saucepan. Add water to top of potatoes. Add ½ Knorr bullion OR 2 cubes of regular bullion. Bring to a boil on medium/high setting. Once boiling set timer and boil 12 minutes.
In glass measuring cup combine half and half, cornstarch, pepper, and salt. Whisk well. Add to potatoes when timer goes off. Put on medium/high heat and add butter. Stir well.
Simmer 5 minutes and serve.
Optional (add cheese or garnish as desired) I love this soup just as it is. Serves 4-5 (one per potato)
TIP: DO NOT add skim or low-fat milk into boiling base or it will curdle! Use half and half or whole milk.!