MRS. P'S OLD-FASHIONED POTATO SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mrs. P's Old-Fashioned Potato Soup image

This is the potato soup recipe my grandma used to make: potatoes simmered in chicken broth with the addition of milk, rivels, and flour to add to the creaminess. I crave this simple recipe every winter! I have tweaked the recipe by adding extra vegetables occasionally, but this is the version I like best! Top with fresh scallions or chives and more freshly ground pepper.

Provided by Mrs. P

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

Time 55m

Yield 6

Number Of Ingredients 15

6 Yukon gold potatoes, unpeeled and diced small
1 onion, diced small
2 stalks celery, diced small
1 tablespoon salt
½ teaspoon dried thyme, crushed
3 cups low-sodium chicken broth
3 cups milk
2 tablespoons butter, or more to taste
½ cup frozen corn kernels
¼ teaspoon ground black pepper
1 cup all-purpose flour
½ teaspoon parsley
¼ teaspoon salt
1 dash ground black pepper
1 egg

Steps:

  • Combine potatoes, onion, celery, 1 tablespoon salt, and thyme in a saucepan. Cover with chicken broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds.
  • Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl. Crack egg into the bowl and combine with fingers or a fork to create very small dumplings or rivels. Add rivel mixture to the soup. Stir to combine.
  • Reduce heat to low and stir occasionally, until rivels are cooked and soup is thickened, about 10 minutes more.

Nutrition Facts : Calories 311.7 calories, Carbohydrate 49.2 g, Cholesterol 53 mg, Fat 7.8 g, Fiber 3.5 g, Protein 12.2 g, SaturatedFat 4.5 g, Sodium 1424.9 mg, Sugar 7.7 g

There are no comments yet!