Best 2 Hoosier Potato Soup Recipes

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Hoosier Potato Soup: A Comforting and Rich Dish with Two Satisfying Recipe Variations

Originating from the heartland of America, Hoosier Potato Soup embodies the essence of comfort food. This creamy and hearty soup is renowned for its rich flavors and ability to warm the soul on a chilly day. Get ready to explore two delectable variations of this classic soup: the traditional Hoosier Potato Soup, brimming with tender potatoes, savory bacon, and a delightful blend of spices, and the Slow Cooker Hoosier Potato Soup, a convenient and time-saving version that delivers the same comforting flavors with minimal effort. Both recipes promise a culinary journey that will leave you craving more. Let's dive in and discover the secrets behind this beloved Midwestern dish.

Check out the recipes below so you can choose the best recipe for yourself!

HOOSIER BEEF AND NOODLES OVER MASHED POTATOES



Hoosier Beef and Noodles Over Mashed Potatoes image

I lived in California for 28 years and completely forgot about this Indiana staple. Yes, farm families really do eat this much starch in one meal. And it is REALLY GOOD COMFORT FOOD. Grandma made it often, especially during cold months.

Provided by Kathie Carr

Categories     Beef

Time 1h20m

Number Of Ingredients 10

1 Tbsp oil
2 lb beef stew meat
1/4 c flour
1 c chopped onion
2 clove garlic, minced
6 c beef broth
1 bay leaf
1/2 tsp each salt and pepper (if broth is salted you may not need to add salt here)
1 lb homestyle egg noodles, home made are even better
6 c prepared mashed potatoes

Steps:

  • 1. Add oil to a large Dutch Oven over medium heat. Sprinkle the flour over the meat and toss to evenly coat cubes with flour. Brown half of the coated meat in hot oil. Remove from pan. Brown the remaining meat and remove. Set aside.
  • 2. In the same pan, brown the onion and garlic, adding more oil, if necessary. Drain off any excess fat. Return all meat to the pot. Stir in the broth, bay leaf, salt, and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until meat is tender.
  • 3. When meat is tender, remove with a slotted spoon and set aside to cool briefly. In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low. Shred beef and add back to pot with noodles. Cook, uncovered, for about 30 minutes or until noodles are tender and mixture is thick. Add additional broth or water if necessary (if noodles are absorbing it all). Add salt and/or pepper if needed. Remove bay leaf.
  • 4. Serve beef and noodles over hot mashed potatoes.

ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

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

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
ΒΌ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

Tips:

  • For the creamiest soup, use Yukon Gold or Russet potatoes.
  • To make the soup ahead of time, cook the potatoes and sausage according to the recipe. Store the soup in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.
  • To freeze the soup, cook the potatoes and sausage according to the recipe. Let the soup cool completely, then transfer it to freezer-safe containers. Freeze the soup for up to 3 months. When you're ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Reheat the soup over medium heat until warmed through.
  • Serve the soup with your favorite toppings, such as shredded cheese, sour cream, green onions, or bacon.

Conclusion:

Hoosier potato soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, this recipe is sure to please. So next time you're looking for a comforting and delicious meal, give Hoosier potato soup a try.

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