Best 6 Moms Plain Potato Soup Recipes

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Moms plain potato soup is a classic comfort food that has been enjoyed by families for generations. It is a simple yet flavorful dish that is perfect for a cold winter day or a busy weeknight dinner. With its creamy texture, hearty potatoes, and savory vegetables, Moms plain potato soup is sure to satisfy the whole family. For those looking for a delicious and easy recipe to make Moms plain potato soup, there are a few key tips to keep in mind.

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

PLAIN POTATO SOUP



Plain Potato Soup image

Very basic, very simple soup. Potatoes are boiled, then mashed. Evaporated milk is blended in and some salt and white pepper is used to season the soup. Serve hot, or you can reheat in a microwave or double boiler.

Provided by Rosemary

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

Time 40m

Yield 4

Number Of Ingredients 5

4 potatoes, peeled and cubed
water to cover
2 (12 fluid ounce) cans evaporated milk
4 tablespoons unsalted butter
salt and pepper to taste

Steps:

  • Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.
  • Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 56.2 g, Cholesterol 85.3 mg, Fat 26 g, Fiber 4.7 g, Protein 17.3 g, SaturatedFat 16 g, Sodium 214.7 mg, Sugar 20.6 g

MY MOM'S EASY POTATO SOUP



My Mom's Easy Potato Soup image

I know there are a lot of potato soup recipes on here, but this is the best I have ever had. The onion flavor adds a little something extra, and it is so easy and delicious. Everyone loves this soup...even my incredibly picky roommate. It cooks for a while; if you have a crock pot, which I don't, you can let is simmer for a while and forget about it. Also, this can be doubled easily. I hope you all enjoy.

Provided by The Nerdy Chef

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

7 potatoes
2 (8 ounce) cans cream of chicken soup
3 cups milk
8 ounces French onion dip
1/2 cup butter
1 onion, chopped
cheese
bacon bits

Steps:

  • Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer).
  • While waiting on the potatoes, sauté the onions in the butter.
  • When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed.
  • When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness.
  • Salt and pepper to taste.
  • Serve with cheese and bacon bits as desired.

Nutrition Facts : Calories 720.6, Fat 36.6, SaturatedFat 20.8, Cholesterol 95.7, Sodium 1111.8, Carbohydrate 84.3, Fiber 8.7, Sugar 4.7, Protein 16.8

MOM'S MONDAY LUNCH POTATO SOUP



Mom's Monday Lunch Potato Soup image

I love making this soup for my friends who visit for lunch.-Evelyn Bonar, Pensacola, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 8

8 bacon strips, diced
1 small onion, chopped
1-1/2 cups leftover mashed potatoes
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups milk
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley

Steps:

  • In a 3-qt. saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Add potatoes and soup; stir until blended. Gradually stir in milk. Cook and stir over medium heat until heated through. , Stir in bacon, salt if desired and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 514 calories, Fat 33g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1538mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 4g fiber), Protein 17g protein.

MOM'S POTATO SOUP



Mom's Potato Soup image

Creamy potato and egg soup. Comforting on a cold day or night by the fire. My mother made this often for our family growing up. My husband and I love it as comfort food.

Provided by Ann Arber

Categories     One Dish Meal

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/2 cup chopped celery
1/2 cup chopped onion
4 tablespoons butter or 4 tablespoons margarine
4 cups water
4 cups peeled and chopped potatoes
3 hard-boiled eggs
2 (12 ounce) cans evaporated milk
salt
pepper
butter or margarine

Steps:

  • Cook onion and celery in butter til tender, not brown.
  • Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes).
  • Peel and chop eggs.
  • Put back in with potates.
  • Add evaporated milk, salt, pepper.
  • Put little bit of butter on top of soup in bowl.

MOTHER'S POTATO SOUP



Mother's Potato Soup image

MANY of our family-favorite recipes came from my mother-in-law, who was a wonderful cook. My husband inherited her love of cooking, and he enjoys stirring up her recipes, including this fabulous soup. We've often treated our friends to this dish, and one young man even asked for the recipe when he went off to college. -Louella Kightlinger Erie, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

RIVELS:
1 egg white, lightly beaten
Pinch salt
6 tablespoons all-purpose flour
SOUP:
1-1/2 cups cubed peeled potatoes , cut into 3/4-inch pieces
1 large carrot, sliced
1/2 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups water
1 egg yolk
1/2 cup 2% milk
Minced fresh parsley

Steps:

  • In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes., With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 283 calories, Fat 4g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 758mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 4g fiber), Protein 10g protein.

OLD-FASHIONED POTATO SOUP



Old-Fashioned Potato Soup image

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Provided by Cyd Lmbros

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
¼ teaspoon dried thyme

Steps:

  • Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  • Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g

Tips:

  • Use a good quality potato: Russet potatoes are a good choice for potato soup because they are starchy and have a smooth texture. You can also use Yukon Gold potatoes or red potatoes, but they may not be as creamy.
  • Peel and cube the potatoes evenly: This will help them cook evenly. If you don't have time to peel the potatoes, you can leave the skin on. However, the soup may not be as smooth.
  • Use a flavorful broth: Chicken broth or vegetable broth are both good choices for potato soup. You can also use water, but the soup will be less flavorful.
  • Add your favorite vegetables: Carrots, celery, and onions are all classic additions to potato soup. You can also add other vegetables, such as peas, corn, or broccoli.
  • Season the soup to taste: Salt, pepper, and garlic powder are all good seasonings for potato soup. You can also add other spices, such as paprika, cumin, or thyme.
  • Garnish the soup before serving: Chopped parsley, chives, or bacon bits are all good garnishes for potato soup.

Conclusion:

Potato soup is a classic comfort food that is easy to make and can be enjoyed by people of all ages. It is a versatile dish that can be customized to your own taste. With a few simple ingredients and a little time, you can make a delicious and satisfying pot of potato soup that your family and friends will love.

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