Best 5 Grannys Tater Soup Recipes

Indulge in a comforting and hearty culinary journey with our diverse collection of tater soup recipes, each offering a unique flavor profile to tantalize your taste buds. From the classic and beloved Granny's Tater Soup, brimming with tender potatoes, savory sausage, and a medley of vegetables, to the zesty Mexican Tater Soup, bursting with bold flavors of chili powder, cumin, and salsa, our recipes cater to a wide range of palates. For those seeking a creamy and cheesy delight, the Cheesy Potato Soup beckons with its velvety texture and rich cheddar flavor. Embrace the simplicity of the Old-Fashioned Tater Soup, a timeless recipe that showcases the humble potato's earthy goodness. And for a smoky and flavorful twist, the Smoked Sausage Tater Soup infuses every spoonful with the essence of smoked sausage and paprika. Embark on this culinary adventure and discover your perfect tater soup companion.

Let's cook with our recipes!

GRANNY'S OKRA SOUP

Granny's Okra Soup image

A delicious beef and vegetable soup that is a variation on the okra and tomato-based soup my great-grandmother used to make on the farm in Alabama. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. All ingredient measurements are approximate. The important thing about Granny's okra soup is that the tomato is the main ingredient, but okra, lima beans and potatoes are important too. Adding or subtracting other vegetables to taste or based on availability is perfectly acceptable.

Provided by Jenn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 16

Ingredients

4 cups chopped tomatoes
2 cups lima beans
2 cups chopped okra
2 cups chopped red potatoes
1 cup corn
1 cup green beans
½ cup chopped carrots
1 (6 ounce) can tomato paste
4 cups chicken stock
1 pound ground beef
½ tablespoon garlic powder
½ tablespoon celery salt
½ tablespoon onion powder
1 small onion, chopped
2 cloves garlic, crushed, or more to taste
3 tablespoons butter

Steps:

Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 27 g, Cholesterol 49.3 mg, Fat 14.2 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 1352.6 mg, Sugar 7.7 g

GRANNY'S HOMEMADE SOUP

Granny's Homemade Soup image

My Granny sure was a "Good Cooker"! We all loved her food especially certain things like her soup. We all try to make ours taste "just like Grannys". When we make it we are sure to call everyone and brag. I normally boil a whole chicken and use most of it for the soup and a little for something else. Granny never drained the cans of veggies, but I never lose as much water as she did, maybe because I put a cover on the boiling chicken.

Provided by Chef Mommie

Categories Chicken Breast

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

3 chicken breast halves, with skin and bones
1 (28 ounce) can whole tomatoes
1 piece celery (washed and sliced)
2 carrots (washed and sliced)
1 medium sized onion (diced)
1 (16 ounce) can tomato sauce (or 1 can tomato soup)
1 (15 ounce) can butter beans (drained)
1 (15 ounce) can whole corn (drained)
3 -4 potatoes (peeled and cut in small blocks)

Steps:

Wash chicken.
Put in large pot and cover above chicken with hot water about 1 inch.
Open tomatoes and drain juice into pot.
Crush tomatoes with hands and add to pot.
Wash celery and carrots, then slice and add to pot.
Bring to a boil and then cover and lower temp to a low boil and cook 1 hour.
Watch to make sure liquid doesn't boil out. If it gets low add a little more water.
Remove chicken, set aside and let cool.
Add potatoes and cook 30 more minutes.
After potatoes are done, take 3 or 4 chunks and smash them on the side of the pan. This will help to thicken the soup.
Add onion, tomato SOUP (or sauce), corn and butter beans and cook about 10 minutes.
Pull the chicken off the bone and add to pot.
Salt and Pepper to taste now or in your own bowl. I personally think salt is a must in this soup.
Stir and serve.
Delicious!

GRANNYS TATER SOUP

Grannys tater soup image

It says 2 hours to prep,but that is over a period of 2 hrs.you do a little bit,you sit down read your book get back up do a little more,it's worth the time.The prep and cook times are the same time.

Provided by Rita Allen

Categories Other Soups

Time 4h

Number Of Ingredients 11

Ingredients

3 medium potatoes cut in 1/2 in.pieces
11/2 c rice, long grain
3 stick celery ribs cut up
1/4 c onion chopped
2 c broccoli florets cut up small
11/2 c queso fresco
2 c milk
1 stick butter
3 lg can(s) chicken
3or 4 Tbsp chicken base
several dash(es) onion and garlic powders,salt and pepper

Steps:

1. Start rice cooking in large pot of water,5cups.While rice cooks,wash taters well cut off any bad spots and cut up(i don't peel),1/2 way thru rice cooking,add taters,cover,turn heat to simmer add garlic and onion powders to taste and salt and pepper
2. prep celery,broccoli,onion add to pot cover again.open cans of chicken rinse really well after draining juice off add to pot.Now add chicken base
3. When all is relatively cooked,add queso,using a whisk,blend and then add milk still whisking and butter and the soup will thicken a bit with the tater starch and you may thin it a bit with some milk.
4. Now,after you have made this a few times you may like to add some cauliflower and mushrooms and,(oh yes,)bacon,cooked crispy and chopped up and some cheddar cheese too.fresh chicken breast cut up in small pieces,browned a bit makes the soup even better.You play and customize it and it's yours.I want to hear some feedback ok?I have fans of this stuff and garlic bread goes so well with it.

GRANNY'S CHEROKEE CASSEROLE

Granny's Cherokee Casserole image

My Granny always made this for Thanksgiving and Christmas dinner.

Provided by Heather Denard

Categories Main Dish Recipes Casserole Recipes Rice

Yield 11

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
1 onion, finely diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup instant rice
1 (14.5 ounce) can diced tomatoes
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons white sugar
6 slices American cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 12.8 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 0.8 g, Protein 12.4 g, SaturatedFat 6.9 g, Sodium 522.5 mg, Sugar 2.7 g

GRANNY'S TATER SOUP

Granny's Tater Soup image

Not my Granny, she was too busy shopping at Bloomingdale's! If we ever do find the Granny that invented this soup we want to adopt her, this is super comfort food, very popular during the winter in our house.

Provided by Mirj2338

Categories Potato

Time 5h10m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

6 potatoes, peeled and chopped (I cut them in pretty small pieces)
2 leeks, chopped
2 carrots, chopped
1 stalk celery, chopped
4 vegetable bouillon cubes
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
1/3 cup butter
chives, chopped to taste
1 (12 ounce) can evaporated milk

Steps:

Place all ingredients, except chives and milk, in a 4 quart slow cooker.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
Stir in milk and chives during last hour of cooking.

Nutrition Facts : Calories 215.2, Fat 8.9, SaturatedFat 5.5, Cholesterol 26.1, Sodium 814.8, Carbohydrate 29.6, Fiber 3.6, Sugar 2.4, Protein 5.4

Tips:

Select the Right Potatoes: For a creamy and flavorful soup, use starchy potatoes like Russet or Yukon Gold. These varieties hold their shape well and thicken the soup naturally.
Roast the Vegetables: Roasting the vegetables before adding them to the soup enhances their flavor and adds a smoky depth to the dish.
Cook the Sausage Thoroughly: Make sure the sausage is fully cooked before adding it to the soup. This can be done by browning it in a skillet or baking it in the oven.
Use a Good Quality Broth: The broth is the base of the soup, so it's important to use a high-quality one. Look for a broth that is low in sodium and has a rich flavor.
Don't Overcook the Soup: Overcooking the soup can make the vegetables mushy and the soup bland. Cook it just until the vegetables are tender but still have a slight bite to them.
Season to Taste: Before serving, taste the soup and adjust the seasonings as needed. Add more salt, pepper, or herbs until the flavors are balanced and harmonious.

Conclusion:

Granny's Tater Soup is a comforting and flavorful dish that is perfect for a cold winter day. With its creamy texture, smoky flavor, and hearty ingredients, it's sure to be a hit with the whole family. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and can be tailored to your own preferences. So gather your ingredients, put on your apron, and let's get cooking!