Recently, I've began watching Julia Childs old French cooking show. Ill watch her and your Appalachia cooking. I grew up eating your food. We call it comfort cooking in my region. I've noticed the food of my youth isn't much too different than your mountain food! Thank you for sharing with us!
Potato soup always takes me back to the day after we lost our first baby when my wife had a miscarriage. My Aunt came to the house and she made homemade potato soup. It was a sad day but she brought some sunshine into our home with that homemade treat. Thankfully we had 2 babies after that but I will never forget that day and my dear wonderful Aunt. May she Rest In Peace 🙏
Your potato soup looks delicious. I crumble cornbread and then soup. I sometimes top it off with shredded cheese and green onions. Mama cooked dumplings in her potato soup. It was good and hardy.
My mama died in 2007 at the age of 84. She was the best cook. The only thing is, I didn't know how she cooked any of her food. I've recently been trying different recipes of my favorite foods she cooked. Well, the first was her cornbread, and your recipe in another video was spot on. Thank you. My next favorite meal she cooked was stewed potatoes. I can't wait to try your recipe on that. A couple of differences I see in yours and hers so far was she left the potatoes in little cubes because I liked mashing them as a boy with my fork. And she didn't make cornbread with it; instead, she made her homemade biscuits (that she cut in circles with a hairspray can top) and made sausage biscuits. Keep up the good content. Paul Cape, Greenville SC
Home cooking is magic. All home cooks are kitchen witches. Our cauldron is our soup pot, our wand is our wooden spoon, our offerings the food that goes into the cauldron (pot). We stir our intentions into our food; intentions of health and happiness as our loved ones eat the food we conjure up. Bright blessings!
This brought back a memory of when I was about 13 yrs old my parents took me to Maggie Valley on vacation then we we went to visit my mother's girlfriend's parents, there in NC. They lived in a small farmhouse and the bottom of a mountain, house sat between 2 creeks it was the most beautiful place I had ever seen, in the morning the mom made biscuits and gravy and eggs and grits 😋 that night she fixed a big pot of potato soup with cornbread collard greens and corn 🌽 😋 then we went to look for the brown mountain lights. Best time of my childhood ❤
When me and my 2 sisters were little mom would always make us potatoe soup when we were sick. Sometimes we would have grilled cheese sandwiches with our soup. I'm 58 now, years since we were little girls but last year my middle sister had a double mastectomy. She asked me to make her potatoe soup because she couldn't handle much of anything else and I made it most like our mama did. She lived off of weekly potatoes soup deliveries for a long while. Blessings to you.
OMG Tipper, I almost cried. You reminded me of my granny making me this when I was a kid. She's been gone since 1999, and she was from Georgia, grampa from North Carolina. I couldn't remember the exact ingredients until I saw this, and it's identical!!🥰 always wondered what the white stuff was she put in it, sour cream 🤔 🤣 lol now I know what mine has been missing. Southern raised and proud to be one of your subscribers!❤❤❤ Thanks for fixing my tater soup issue 😋 Love ❤ from Florida
@@CelebratingAppalachia i know that was sincere you are so for real a person its what keeps so many of us coming and sharing you to others. You Presleys are just real folk
Potato soup is the first thing I remember learning to cook. Momma was down the road working at our cousin’s bakery and I had to call to ask her all the ingredients. In its simplest form; peeled potatoes cut into chunks, diced onions, celery, carrots, salt, pepper, basil, water and butter. When you get your bowl of soup we would sprinkle shredded cheese on top if we had it and saltines on the side or crumbled up in it. We made so many versions, sometimes adding in vegetables like broccoli and cauliflower or even barley. Sometimes more brothy, others soupier. Adding milk, eating it with buttered bread. I think a lot of it came from just making do with whatever we had to put in it honestly. My great aunt made her potato soup closer to how you do yours and hers was delicious too!
I watched my grandmother make this in the winter. She'd send me into the large crawl space under the house for potatoes, where they stored them (could've fed an army with the potatoes under there). She'd add a spoonful of bacon grease to the pot, then a hunk of butter, melt that together, add onions and cook a few minutes, then add a spoonful or two of flour. Mix that until it was blended, add potatoes (cut up small), and toss and coat with the mixture. Add broth halfway up the potatoes, add milk (usually whole) to just over the top of potatoes, then add a good couple pours of cream. Add salt and pepper. Bring to a boil, lower temp to simmer, and let cook 10-20 minutes until potatoes are done. If you need it thicker, smash some of the potatoes in the pot. Absolutely delicious. Now I have to make some this week. lol Thank you for the memory, and for sharing your recipe. My husband might like the addition of sour cream. I'll have to try it.
I'm a Kentucky girl who has eaten potato soup all my life. My father-in-law ate a boiled, diced, potato with butter, salt and pepper every day for supper. His potato soup, which is what he wanted. My recipe is a half full Dutch oven pot of diced potatoes, 1/2 onion, chopped, 1/2 stalk of celery, and 1/2 carrot both diced. Celery and carrot is optional, more for color than taste. Place all in pot with at least 1 inch of water covering . Salt and pepper to taste. Cook until potatoes are tender. Meantime fry 1/2 to 1 pound of bacon till crisp. Drain, put 1-2 tablespoons of bacon grease in soup. Once potatoes are done, I thicken with cornstarch and milk. Crumble bacon into soup, to families preference, stir, my husband wants a piece or two of bacon on the side, and of course serve with cornbread baked in a cast iron skillet. Also good with crackers. Very hearty and filling on a winters day, but I also make it in the summer.
My absolute favorite potato soup is my dad's way of making it. We always got it the next day after a ham dinner. He would take some of the congealed fat off the leftover ham and throw in a pot with some butter. He would have cubed potatoes cooking in another pot. Once the fat mix was melted, ha added in chopped onion until sweated. Then he added shreds of ham and a few tablespoons of flour, always stirring, making a rue. He added milk and cream, stirring til thickened as he liked it. Added in the drained cooked potatoes, salt and pepper, then turned down the heat, covered the pot and let cook 15-20 minutes. He did reserve the potato water to thin each bowl if we wanted. Some shredded cheese and a couple saltines and you could about eat yourself sick it is so darn delicious.
Unfortunately fat does add a lot of flavor to soups and I think that is the key to a good broth, thus good soup. I know the indigenous ppl that live in the coldest parts of Canada, eat fat to stay warm. I love soup and I think I’ll make some potato soup tomorrow.
Thank you Tipper, you have change a long time tradition in our home. My wife’s potato soup has always been a cold weather treat. Her’s starts with finely minced celery and onion, she has been making it for fifty years. We love it as do our children and grandsons. My first thought on yours was it will not taste like much. You have never steered me wrong so I tried it your way. The sour cream more than makes up for the missing veg. It is on a whole new level. The next step will be baking a batch of cornbread to go with it. They say you can’t teach old dogs new tricks but there are tails wagging around here! You are a treasure! Thanks again for all the new tricks!
I use chicken broth, cubed potatoes, 1.5 cups of whole milk and then thicken with a little bit of mashed potato flakes! Salt and pepper to taste topped with cheddar cheese and bacon
Boil potatoes Cook some ground beef add a few chicken bullion cubes and onion powder.. Add cooked beef to the pot and add heavy cream. My family loves it.
I learned to make potato soup from my grandfather who was born in a log cabin in the mountains in 1889. I can still see him with a cup and fork mixing up his flour thickening. He used potatoes onions, milk, salt and pepper. He is the only man that I ever saw cook anything back then so I decided to learn how when I grew up. I fix it for my wife but I do it different, I thicken with fine ground cornmeal and put in a little chicken broth sometimes and we love it with cornbread. I put my cornbread in first but my wife puts hers in later. I will have to try it the way you did as it looks nice.
My sweet Mama (84 years old) makes corned beef and potato soup. She peels and cuts potatoes in chunks and dices an onion. Both are added to a pot and covered with water. She crumbles up a can of corned beef and adds it to the pot. Salt and pepper to taste. Boil until done. Great with homemade biscuits for sopping!! Yum!
I came to the comments to see if anyone else adds canned corned beef! I add diced potatoes and onions, butter, whole milk and evaporated milk, salt and pepper and a can of corned beef. I've had it many ways, this is my favorite!
The soup looks delish! I was born in Wisconsin to a family of 6 kids . We were poor but didn't know it. Our potato soup is very different but I love it. First you fry up a pound of hamburger and drain the fat off. Cutup some carrots , one onion, a couple stalks of celery and at least 4-5 potatoes cubed. Add all ingredients to 2 boxes of Swanson's chicken broth and boil it until the veggies are done. Add pepper and salt to your liking as well as 1-2 cups of milk.
My mom too made potato 🥔 soup. It was amazing. She always use bacon 🥓, onion 🌰, celery and a little carrot 🥕. Maybe with a little cheese 🧀 on top.Then the corn bread 🍞. Great memories of seeing her in the kitchen. On winter days. where there my 2 ft If snow ❄. Thanks for sharing. God bless.
Love it. I can close my eyes and listen to you describe these meals and the sounds of my life come flooding into my mind. The meals and lifestyles really so close to my own it feels like I am in the kitchen with my kin watching and listening to them prepare and cook meals. Coming in from a long day of work and the first think that hits me is the smell of supper. Thank you mam. Thank you for your sincere effort in your love of country living and family. May the lord bless y’all. ❤️🌲🌲🌲❤️
We had those green drinking glasses when I was growing up! 7:32 I know those are vintage! I love it. Easy to see where the girls get their love for such things. 💓
I make my potato soup with left over mashed potatoes. I make and onion broth base. When the onions are cooked I add the left over mashed potatoes, salt and pepper and if and some milk, heat throughly. At serving time I add a little chopped green onions and a little grated cheddar. My grannie was from Ireland and this was her potato soup. I lived in Appalachia for a while so I love southern corn bread with it. And you are right, it's a great meal especially in winter.
My momma was from Texas and moved to Virginia when she married my Dad in 1956. We grew up on potato soup and corn bread. When anyone had been Unser the weather, this is what she made. Thank you for your video!
My family requests my potato soup year round. Mine is almost like your recipe except that I leave out the sour cream. My family also requests fried hot water cornbread with it. I serve it with cheese, crumbled bacon bits and lots of black pepper. Thanks for sharing.
I absolutely love your channel. My mother was raised in Appalachia so I'm already familiar with a lot of the things you showcase. As for potato soup tho she did hers differently.. hers was more of a ham and potato chowder than anything.. large chunked potatoes cooked with the tiny bits of ham leftover from the bone of ham dinner. A roughly chopped onion.. barely enough water to cover, when potatoes were about half done, add milk to about 1/4 inch above the mixture, then mix a couple TB of flour into a bit more milk and mix in to thicken.. let simmer til everything is tender then serve in bowls with a knob of butter in the bottom of the bowl so it melts and rises to the top of the hot soup.
Tipper, Thank you for sharing all of your wonderful tasty recipe’s, The best part of your recipes/cooking is, Your personal LOVE and Joy that you put into them…. This is what makes them look and be so delicious. Every time I watch you cook it makes me want to try some of your yummy cookin’s, it makes my mouth water for a spoonful. Your family is very blessed by the Love and support you give them. It takes me back to the good old days when my Mother shared her Love and support with all of us…. :-)
We just finished the last of my cheesy potato soup that I made on Thursday after the snow storm! The base is near identical to your recipe, but I add the whites of 4-5 green onions (sweated out in the bottom of my pot) as well as 4oz of grated Black Diamond white cheddar cheese. We both agree with Matt..lots of fresh ground black pepper & we top outs with oyster crackers & the tops of the green onion. 😋😋.. SO SO DELICIOUS & extremely satisfying to body & soul after shoveling (or playing in) snow! Sending y’all lots of 🤗,💜 & 🙏🏻 for a healthy, happy & Blessed week!
I love your kitchen, it's got the look that my mom's kitchen had complete with that carved cornice board over the sink, same color cabinets and same door handles. We cooked alot in that kitchen. Thanks for the wonderful recipe.
I love potato soup! This looks so easy, going to try it this way. It’s quick. I usually sauté onions and celery in butter and put in and sometimes I make loaded baked potato soup with bacon, cheese and chives on top.!
Potato soup and cornbread is my all time favorite winter meal! I make a pretty good potato soup if I do say so myself. I always make a huge pot and we eat on it for a couple days.
Tipper, I loved the homey & heartwarming excerpt from John Paris and in my own imaginations I felt like I was right there too. I cook my salt & peppered potatoes with a chopped sweet onion till tender & don't drain, I then turn off heat & add I can of carnation milk & 1/2 stick of butter - then cool slightly before thickening with flour & warm water mixture in a well shaken 'sealed' container. We also do a yummy loaded potato soup topped with cheddar cheese, crispy bacon bits & fresh diced green onions and usually served with cornbread (crispy on the edges). :) TY for your savory inclusive recipes.
When we kids were sick with some childhood disease, we knew we were going to live when Mom gave us a bowl of tater soup and a hunk of cornbread. Yours looks perfect with that skiff of black pepper. Yum!!!
I just had to let you know what joy your videos have given me. I'm from the UK, in the south of England and you've given me a window into a world I know nothing about. It's brought me so much. Thank you so much.
You take me back to my grandmothers kitchen. Such beautiful memories. I hate I didn’t learn her cornbread and soup beans recipes. Nobody cooked like my mamaw. Thank you for all you do for us here in RUclips land
My Mom always added corn to her Potato soup. Also when she wanted it to be the full meal she would add diced chicken. It was sooo good. Thanks for the reminder. I might need to whip up a batch tomorrow ❤
One of my favorite things when I was growing in WV, was when we'd go to Shoney's restaurants where I could get my potato soup fix. As far as restaurant made potato soups go, there was none better than Shoney's. All I thought about while watching this video was having a big bowl of Shoney's potato soup along with some of the oyster crackers they had next to it on the salad bar...LOL. Thank you for posting this, Tipper.
Thank you for sharing your potato soup and cornbread ... I never had the two together .. our family did cornbread with white gravy and navy beans done up with pork hocks .. so I am willing to try it out. We love my mom’s potato soup so much that my husband will request it any time of year. Always make it up potatoes and onion salt pepper and just before the potatoes turn soft enough for a fork we drop in the riblets keep boiling till those are light and fluffy. Then keeping all that great water we simply add some butter and milk once that butter is melted it’s ready to eat... serve with peanut butter sandwiches and saltine crackers if you like. Delightful hot or cold the next day.
We have a potato soup recipe that's been handed down for at least 120 years. It's very different from what you did here. My great great grandmother cooked for a logging mill and made it every day for lunch along with all the breads and other meals.i wish you lived close, I'd send some over. Everyone in my family makes it. My oldest son now does too. Very special for us all.
Whenever I was sick as a child, Mama would make potato soup. Now that I think of it, she served it only when I was sick. I’m sure she used canned milk (evaporated), as she always said it made soup & gravy creamier. I still use canned milk, & I miss my Mama.
For my mom, evaporated milk was her “ cream”. If she said “add cream “ that’s what she ment. We always had a lot of evaporated milk on hand because she used it in so many things. I think she just got used to using evaporated milk after our cow died. And she’d never use any of the goats milk for cooking.
Potatoe soup is huge in our house! My husband loves it and so do my adult children. Here's mine. 6 potatoes Medium onion diced 1/2 stalk celery 1/2 stick butter. 2 cups whole milk 1 cup heavy cream 1 cup chicken stock 1 1/2 cups cheddar cheese 6 strips bacon fried crisp and crumbled. Salt and black pepper. In small pan add half stick butter and diced onion and diced celery. Cook for 3 minutes till just barely translucent. Add chicken broth and set aside. In large dutch oven put in diced potatoes, cover with salted water and cook till fork tender. When potatoes are done drain water. Take half the potatoes and rice them into the dutch oven add back remaining diced potatoes, add butter mixture over top. Add milk, cream and 1 cup of the cheese. Cook over medium heat for 15 minutes till warmed through, tastes have combined, stirring frequently. When warm, add salt and pepper to taste. Serve with remaining cheese and bacon crumbles. Serve with a pan of corn bread or biscuits with homemade strawberry butter. This was my Grandmothers recipe, it's been in our family for almost 100 years. I always thought my Grandma cooked it better than anyone I knew. I guess everyone feels that way about their Grandma. She also served this soup along side grilled ham sandwiches that had swiss cheese and a bit of sauerkraut on them, usually on rye bread. She'd also serve homemade cinnamon sugar apple sauce and cottage cheese. Can you tell she was truly of German descent? Lol, she always made dessert on top of all that. My Grandpa worked a 250 acre farm and always ate a lot and had a sweet tooth. They were incredible folks!
We love potato soup as well! I use homemade chicken broth instead of water to boil the potatoes in. After they are soft, I mash the potatoes up in the broth. I then add butter and some milk, garlic and onion powder, salt and pepper. My family likes grilled cheese with theirs. I think I'd like to try the cornbread next time! I might put some sour cream in the soup too!😊
Thank you Miss. Tipper. Mamaw made fried onion poultice (wrapped in a birdseye cloth) and pinned it to our undershirts--for the 'croup'...and fed us this potato soup (no sour dream). When I was grown, she put the onions in the soup if she thought I sounded "croupy". Mercy I miss her. I have doctored my own two and two grand children the same way way. It's not so much a medical miracle as it is the hand of someone who loves you that heals.
You know I was thinking that Tippers potato mashed looked exactly like the one I inherited from my mom! It works so well but you have to soak it or wash it right away or the dried cooked potato sticks like glue. ( I wonder if some traveling salesman traveled the Appalachian mountain areas selling these . I know there’s other items that were sold by traveling salesmen in these mountain areas …. ) Before my mom passed , when I first started my own house , I bought a potato masher and it was just some wavy bar like thing for the masher, I couldn’t find one like moms… that wavy bar thing didn’t work at all. I loathed that thing! My mom had a set of the large cooking utensils and along with her cast iron skillets , I value these like gold! I’m so grateful she passed them along to me.
Tipper thank you. Perfect idea for supper. My grandmother use to make a dish called breaded tomatoes. She would stew tomatoes from her garden and season them then she would add cornmeal near the end. I’ve tried over the years to make it but I have not got the recipe and it never tastes the same. I’d give anything to sit in her kitchen and eat at her table one more time.
We love tater soup! And always has to be with cornbread! I just leave the water in with taters, add butter & mash em some. Then I add milk to the right consistency & add parsley flakes. Season with salt & pepper. Sometimes I add cheese to the soup but most times I have it out so everyone can add what they want. My grandson doesn't care for cornbread so he likes oyster crackers in his. I eat my cornbread on the side mostly, but sometimes I crumble it up into my soup. The only thing I don't use that you do is sour cream. It's always a comforting meal when it's cold outside! My grandson is always asking for me to fix it, but since my hands are bad & I can't stand for very long, I told hubby how to do it & he did a great job! He's even learned to make good cornbread! I'm very lucky! Blessings from VA!
I do love potato soup and all my kids do too. Now whenever I make it, I make a big pot and one of my daughters comes over and takes some home to her husband and boys. It's so rich and comforting. I like to sprinkle a little onion salt and pepper on top. ♥️
We LOVE potato soup. My grandma made hers by keeping the potatoes diced, no mashing, and doing a milk & flour mixture to make it more like a chowder. She then added ham, corn and cheddar cheese. Plus lots of black pepper! Delish and that's how my family does it now. ❤️ Murfreesboro, TN
I like to boil celery with the potatoes, and use instant potatoes as a thickener with milk and sour cream. I like mine on the thick side with lots of pepper, adding chopped onions last like you do. Delicious! Thank you!
I love potato soup on cold days. I boil my potatoes and add sauteed bacon, onion and celery. I also add chopped hot dogs or sausage and sometimes chopped ham. I add milk and butter but thicken my soup with instant potatoes. I never had potato soup growing up and learned how to make a basic potato soup from my older brother. His was a thin potato soup with just onions and butter. I revised his recipe to suit my tastes.
Like you said, I don't think I've ever had a bad bowl of potato soup. My pastor's wife made hers with tiny little dumplings, and I have never been able to recreate it. TFS!!
My grandma always added peas, onions and potatoes. It was always great! I live in WV and was extremely lucky to grow up close to both sets of grandparents!
Oh my what memories! My Appalachian Mama would peel and cut the potatoes into medallions. She would par boil them and then saute the onion and celery. Return the potatoes and liquid to the onion and celery. Cook until done over a medium heat. Butter and salt and pepper was added. I really like the idea over sour cream. Whole milk was added last. Cornbread from a local miller. It was split and heaped with butter. Pepper jelly and hominy were also served. But only on the coldest days, 10 degrees or lower. She sometimes made a city ham and cheese grilled to make the potato soup go further. Thank you Tipper! Great video!🐶🐱🐈
I love potato 🥔 soup too! It’s such I comforting thing I think it’s what home would taste like if it were a soup. It was my dads favorite, it always reminds me of him.❤️
Yum YUM!! Watching this video reminded me of my Mom's potato soup. She made it similar to yours, with milk but no sour cream. And she'd add chopped celery and hard boiled eggs. We'd put oyster crackers or saltines in it. I haven't thought about it for a long time, but now I'm going to have to make me some! Thank you for your videos.
I've never had sour cream in my potato soup before mine is made with cooked diced potatoes potato water is so important for the starch to help thicken the soup up and I add bits of deli ham that's been shaved thin and onion or onion powder and of course instant mashed potato flakes help to thicken a too brothy soup. Salt, pepper, and real butter all go into the soup and a cup of whole milk or condensed milk depending on how much milk I have on hand. I don't always have green onions but when I do I use them if not it's a yellow onion as I don't buy the white ones.
I just found your channel and I felt like I was right at home. As the youngest of 7 and my parents gone home to be with the Lord, and my siblings spread out all over the country, it felt like home. My mother was the best cook in the world in my opinion, and she made everything from scratch. Potato soup was absolutely one of our favorites! She added celery and bacon to ours, but I love the idea of fresh onions on top! I even have the same cookware you used on the stovetop and even the green glasses. Thank you for making me feel like I was back home. 💜
This looks so delish! My granny used to make creamed potatoes, which were a bit thicker. You mash some of them, so it’s like mashed potatoes with bites of tender potato. She may have cooked with the milk. Think I might make this tomorrow. Love your accent! I’m from Indiana and the Chicago/Kentucky blend comes out sometimes. Growing up in California, though, I miss hearing other regional accents. So much of TV and film is a generic accent and I feel like a lot of people try to lose their native accent in favor of what they hear on screen. But regional accents, like regional dishes, are part of our rich tapestry in America.
My mouth was watering all through this video. Your meal looks absolutely delicious! I can't believe I've lived my whole life in the Appalachian mountains yet have never seen or heard of potato soup prepared the way you demonstrate here. As a matter of fact, I've been blessed with two revelations regarding potato soup so far this year. More on that in a minute. I'm familiar with and I too use the same ingredients you do here. But two of the things you do, I've never seen. To me they seem to allow for far more control of the texture, thickness, and balance of the soup. The two steps are the draining of the potatoes which are then mixed with the other ingredients, and then the mashing to break down the potatoes as desired. I've always made potoato soup and seen others make it without draining the water. The other ingredients are just added to the potatoes and water. The potato chunks are left whole. The resulting soup has a very flavorful, slightly thickened broth and chunks of potato. To me, it's like two delicious components that are served in the same bowl together. But in the way you prepare yours, these two components become one "balanced" and very flavorful creation. I'll be buying a bag of russets today, by far my favorite potato. I've gotta try your recipe methods. That other revelation I mentioned.... I recently saw a video all about the use of smoked ham hocks. A chef went into detail about all a smoked ham hock simmered in water for hours until falling apart can add to a soup broth. To me, it was eye opening and I immediately made potato soup from ham hock broth and added the chopped meat from the hock to the finished soup. It was delicious. Of course the hock adds significant flavor and smokiness. But, to me, the big payoff is in the gelatinous collagen imparted into the broth that causes it to linger on the tongue longer which increases the satisfying nature of the soup even more. Thanks for sharing with us and thanks very personally for reaffirming that the normal, common sense world I love and have known all my life still exists outside my home and community, regardless of the garbage that is broadcast across today's media.
I make black eye peas in a small pressure cooker using either smoked ham hocks or smoked neck bones. It’s an easy and quick Winter meal. In the InstaPot pressure cooker it takes about 20 minutes for hard dry black eye peas to turn into a delicious meal. This little InstaPot pressure cooker is a Godsend for people who want to get supper on the table quick. You dont have to remember to soak your dried beans or peas or cook them for hours. Meats fall of the bone they are so tender. I used to be afraid of my moms old pressure cooker but this one is safe , easy to use and it’s electric . I make cheesy biscuits with melted garlic butter to go on top ( like the ones made at Red Lobster) to go with my black eyed peas. They sell a boxed mix for these Biscuits. My husband loves these for dinner and eats them as a snack the next day. ( Any leftover biscuits are so tasty the next day wirh a piece of fried sausage in them , or an egg and some bacon ) And I agree, using smoked ham hocks or neck bones adds to the levels of flavor, the meaty flavor, the collagen and the smoky flavor. When I see ham hocks or neck bones for sale i always try to grab a couple of packs and put them in my freezer .I use them in all kinds of my home made soups and when cooking dried beans and peas .
I love potato soup especially my Mother's we ate it with crackers. My children I think got tired of it.But now on Xmas eve every one of my neice and nephews request me to make it when we get together over the holidays .I bring the soup and plenty of sides like fresh green onion,cheese,and bacon crunbles.I use half and half ,cream and sour cream on that big of pot.But my favorite way to eat it is made with milk and butter the way my Mother made it.
Your potato soup looks delicious! It is very similar to what my Granny called creamed potatoes. She diced the potatoes as you did, then cooked them until they were starting to break down, and the water was cooked nearly away and thick with the starch from the potatoes. She didn't use sour cream, but she did use the very thick, clot-like cream from the top of our jersey milk, along with plenty of homemade butter and milk as needed to thin it down. For creamed potatoes, she left it thick-ish, for creamed potato soup she added more milk, until it was a chowder-like consistency. It was seasoned with salt, black pepper and just a dash of garlic powder. Sometimes instead of butter, she would use bacon grease.
Oh LAWD, I just made potato soup the other night as this really cold, wet weather moved into the southeast. I don’t know how to make just a little bit. Homemade potato soup is good for the body and soul. 💯🇺🇸 ….but NOTHING goes better with potato soup than crispy on the outside, melt-in-your-mouth on the inside buttermilk cornbread. Absolutely delectable! My heart goes out to anyone who’s never had the opportunity to enjoy this, the ultimate comfort food supper.
I had to come on back and give credit where credit is due!!! Yesterday was my first time ever eating cornbread with potato soup!!!! AND oh my goodness!!! This is a game changer!! I felt guilty sitting here enjoying my lunch all by myself!!! It’s just like you said this was a feast for sure!! Thanks so much for sharing!!!
Love your recipes! I always learn something new! Looks delicious as usual. Always enjoy your stories that you read or tell before you cook. Love your videos! Thank you sooo much for taking the time to record and share! Love it!
Potato soup is one of my favorites. I cook my potatoes with diced onion, carrots and celery. Then I add butter, milk, ham, cheese and salt & pepper for cheesy ham and potato soup. Never have tried it with cornbread but certainly will the next time. Don’t think I’ve ever eaten potato soup I didn’t like. ❤️
Mine is similar to Patricia Fitton, I use several potatoes, some diced onion and celery, stick of butter, pint half and half, large can chicken broth, and a small package of spuds just to thicken it up. I don't mash it at all. Sometimes I drop in some pieces of canned biscuits for dumplings. I also may add shredded cheese and a bit of hot sauce 😋 yum
Always making that delicious Appalachia cooking ..... I remember this soup being served with cornbread during the winter time. Thank you for sharing....❤🙏
I’d love to try this with the cornbread crumbled in the bowl like you. I love sour cream in potato soup. This is a perfect, wholesome soup recipe! Thanks for sharing!
I ate a lot of potatoe soup growing up. I have lived in Indiana my whole life. There were 9 people in our family with 7 boys and 2 girls so cheap and easy meals was the normal for us. Most of my friends had never heard of potatoe soup. I enjoy your videos. Thank you
I start with bacon, butter and onions. Just harvested a bunch of potatoes from the garden, cubed and cooked in chicken broth. Added potato flakes, salt and pepper. Topped with shredded cheddar cheese, green garden onions, basil and cherry tomatoes. Next time I will try some sour cream. Your recipe sounds delicious!
When I was growing up in east TN, my momma would make us a potato soup. I sure do miss it. Haven’t been able to duplicate it in my own kitchen. Thank you for posting this, ma’am.
I like soup in the summer too because of the fresh vegetables from the gardens. It's light and especially good with a cold sandwich or salad. Doesn't heat up the kitchen either. 🥪🥣
I make my potato soup a little different every time, same way as cutting my grass. Guess I'm the only one that adds a little chopped parsley. You're always cooking up some good vittles Tipper!😋
Your receipe reminds me of my maw -maws. It was a staple in my house growing up in middle Tennessee. Thank you for your videos ! They are a bright light in a sometimes dark world.
Potato soup is one of my favorites. I cook diced potatoes with onion, celery and carrots. Then add butter, milk, ham & cheese, salt and pepper. I’ve never tried it with cornbread but I’m definitely going to make some the next time. Never had potato soup I didn’t like either. ❤️
Potato soup is a favorite for supper, almost equal to cornbread and buttermilk for a delicious supper! My potato soup recipe is milk gravy poured into the drained, cooked potatoes and thinned to the consistency we like with milk. LOTS of butter and coarse ground black pepper. 🌟♥️🌟
It’s a cold frozen rainy day. I planning on having some good ole warm tater soup and cornbread. I chop up an onion, and some bacon. I get my taters to cooking in a pan. I fry up the bacon, put that to the side. I sauté the onions in the bacon grease, put that in the soup. Put salt and pepper to taste. I like to add a splash of buttermilk to my soup. I like to sprinkle with the bacon, a little cheese, and of course I crumble up a little cornbread in the soup. It is good good good!
I always eat cornbread and onion in my beans, but have never tried it in potato soup. Love the simplicity of this recipe. I’m gonna give it a try! Thank you!
I like the way you make your potato soup there with the sour cream !!! I have made mine with milk only with the potatoes making a rue in it somewhat with a few slices of ham sliced on up for a treat for if you get a piece of ham it is like WOW I got something better !!!
Looks good! I put finely chopped celery and onions in my potato soup with cheese on top. It’s all good when it’s homemade! Thank you for sharing your recipe.
I use a whole stick of butter, Half & Half, a few carrots diced up, 1/2 C grated cheese, 1/2 C diced ham, or more to taste. I use more potatoes, I don't mash them. We have enough for 2 meals. I also dice 1/2 onion small. I add the onions and carrots while cooking the potatoes. After I drain the water from the potatoes I add the cheese andham. I simmer this until nice and hot. We like ours soupy- broth. And yes I make a pan of cornbread with it. We had a big pot of Potato soup during this last snow here in Oklahoma. Love watching all of you, just like a good visit. Stay safe and GOD bless
Absolutely love potato soup. My recipe is my mother’s and is very basic. Similar to yours without the sour cream ( although I think that would be very good). Mine is more brothy ( I generally don’t mash the potatoes or at least not all of them). I generally don’t use a lot of water and then don’t drain it and just add the milk and butter to the cooked potatoes.
Same, that’s how I make it too, I put just enough water to barely cover the potatoes, then obviously some boils out too. But I also add a stick of real butter, for a good sized batch, and I finely chop an onion to boil with my potatoes, because that yummy onion flavor just makes the soup for me. Then when the potatoes are done, I just add heavy cream, with salt and pepper, & serve. It’s so good! I’ve used a leftover ham bone and extra meat, and I also put bacon on top with a little cheese sometimes. Oh and I do also give it a quick mash or too, for a good sized pot of potatoes, but I definitely don’t mash the whole pot. Just enough to make it more creamy.:))
Hello Tipper! Your recipe looks pretty much like my Mama's potato soup. One thing she would do, but not always, would be put dumplings in with the potatoes. Either way, it was one of my favorites!
I remember my grandmother’s potato soup. She added an egg to thicken hers but I’ve never been successful doing that. I sauté onions, cat tots and celery while the potatoes cook and use cream and butter. And I agree, a bowl of potato soup would not be complete without cornbread!
Might I suggest you break the egg into a separate bowl, add a little of the broth from the potatoes, beat it together, add more, beat again, repeat a few more times until the bowl is mostly full or you have added over a cup of hot liquid, then pour it into the soup while stirring. Once the egg is mixed in, bring it to a boil for a minute or two. That should allow you to avoid the scrambled egg chunks I suspect you have ended up with in the past. For the record, that's known as tempering eggs. It's a very common technique. I obviously didn't invent it. But it does work.
I use onions, half and half, fresh cracked pepper, butter, kosher salt, chicken broth, roux made from flour and the potato butter mix, 3 -4 potatoes and hubby adds shredded cheese to the top with chives. You can go full on loaded baked potato and add bacon bits, and sour cream. But my soup is a bit creamy and just comforting. We also make homemade chicken noodle soup, mushroom soup, chicken gnocchi soup, vegetable soup here and our favorite is French Onion soup made in a crock pot. We live in TN. You could probably make this soup in a crockpot.
My mother always made hers with onions and celery seeds, and it was brothier . Instead of cornbread, she’d often make egg salad sandwiches on white toast to go with it.
🍳Purchase my eCookbook - 10 of My Favorite Recipes from Appalachia here: etsy.me/3kZmaC2
I just bought it 😋
A GREAT collection of recipes!
I want a book book 📕 not an E book .. You have that ??
@@annesweeney5552 😀 Not yet but I'm working on it 😀
Recently, I've began watching Julia Childs old French cooking show. Ill watch her and your Appalachia cooking. I grew up eating your food. We call it comfort cooking in my region. I've noticed the food of my youth isn't much too different than your mountain food! Thank you for sharing with us!
Potato soup always takes me back to the day after we lost our first baby when my wife had a miscarriage. My Aunt came to the house and she made homemade potato soup. It was a sad day but she brought some sunshine into our home with that homemade treat. Thankfully we had 2 babies after that but I will never forget that day and my dear wonderful Aunt. May she Rest In Peace 🙏
Bittersweet memory-thank you for sharing.
@@CelebratingAppalachia beautiful post my frienend
Prayers.
🙏🏻📿❤️🇺🇸
Your potato soup looks delicious. I crumble cornbread and then soup. I sometimes top it off with shredded cheese and green onions. Mama cooked dumplings in her potato soup. It was good and hardy.
My mama died in 2007 at the age of 84. She was the best cook. The only thing is, I didn't know how she cooked any of her food. I've recently been trying different recipes of my favorite foods she cooked. Well, the first was her cornbread, and your recipe in another video was spot on. Thank you. My next favorite meal she cooked was stewed potatoes. I can't wait to try your recipe on that. A couple of differences I see in yours and hers so far was she left the potatoes in little cubes because I liked mashing them as a boy with my fork. And she didn't make cornbread with it; instead, she made her homemade biscuits (that she cut in circles with a hairspray can top) and made sausage biscuits. Keep up the good content.
Paul Cape, Greenville SC
Home cooking is magic. All home cooks are kitchen witches. Our cauldron is our soup pot, our wand is our wooden spoon, our offerings the food that goes into the cauldron (pot). We stir our intentions into our food; intentions of health and happiness as our loved ones eat the food we conjure up.
Bright blessings!
This brought back a memory of when I was about 13 yrs old my parents took me to Maggie Valley on vacation then we we went to visit my mother's girlfriend's parents, there in NC. They lived in a small farmhouse and the bottom of a mountain, house sat between 2 creeks it was the most beautiful place I had ever seen, in the morning the mom made biscuits and gravy and eggs and grits 😋 that night she fixed a big pot of potato soup with cornbread collard greens and corn 🌽 😋 then we went to look for the brown mountain lights. Best time of my childhood ❤
and ya gotta add alot of pepper to it in the bowl after serving to make it complete with that cornbread. Man, what memories. Thank you.
Glad you enjoyed it 😀
Also salt. I don't use a lot of salt. But love salty peppery tator soup.
When me and my 2 sisters were little mom would always make us potatoe soup when we were sick. Sometimes we would have grilled cheese sandwiches with our soup. I'm 58 now, years since we were little girls but last year my middle sister had a double mastectomy. She asked me to make her potatoe soup because she couldn't handle much of anything else and I made it most like our mama did. She lived off of weekly potatoes soup deliveries for a long while. Blessings to you.
OMG Tipper, I almost cried. You reminded me of my granny making me this when I was a kid. She's been gone since 1999, and she was from Georgia, grampa from North Carolina.
I couldn't remember the exact ingredients until I saw this, and it's identical!!🥰 always wondered what the white stuff was she put in it, sour cream 🤔 🤣 lol now I know what mine has been missing. Southern raised and proud to be one of your subscribers!❤❤❤ Thanks for fixing my tater soup issue 😋
Love ❤ from Florida
Yay! So happy to help 😀
@@CelebratingAppalachia i know that was sincere you are so for real a person its what keeps so many of us coming and sharing you to others. You Presleys are just real folk
Potato soup is the first thing I remember learning to cook. Momma was down the road working at our cousin’s bakery and I had to call to ask her all the ingredients. In its simplest form; peeled potatoes cut into chunks, diced onions, celery, carrots, salt, pepper, basil, water and butter. When you get your bowl of soup we would sprinkle shredded cheese on top if we had it and saltines on the side or crumbled up in it. We made so many versions, sometimes adding in vegetables like broccoli and cauliflower or even barley. Sometimes more brothy, others soupier. Adding milk, eating it with buttered bread. I think a lot of it came from just making do with whatever we had to put in it honestly. My great aunt made her potato soup closer to how you do yours and hers was delicious too!
Thats workin young lady
Your mom made it like mine did
I watched my grandmother make this in the winter. She'd send me into the large crawl space under the house for potatoes, where they stored them (could've fed an army with the potatoes under there). She'd add a spoonful of bacon grease to the pot, then a hunk of butter, melt that together, add onions and cook a few minutes, then add a spoonful or two of flour. Mix that until it was blended, add potatoes (cut up small), and toss and coat with the mixture. Add broth halfway up the potatoes, add milk (usually whole) to just over the top of potatoes, then add a good couple pours of cream. Add salt and pepper. Bring to a boil, lower temp to simmer, and let cook 10-20 minutes until potatoes are done. If you need it thicker, smash some of the potatoes in the pot. Absolutely delicious. Now I have to make some this week. lol Thank you for the memory, and for sharing your recipe. My husband might like the addition of sour cream. I'll have to try it.
Such good memories! I bet her soup was amazing 😀
I like this recipe better. I'm gonna try it!
You had me at bacon grease. Lol
Sounds yummy
This is exactly how I make mine.
I'm a Kentucky girl who has eaten potato soup all my life. My father-in-law ate a boiled, diced, potato with butter, salt and pepper every day for supper. His potato soup, which is what he wanted. My recipe is a half full Dutch oven pot of diced potatoes, 1/2 onion, chopped, 1/2 stalk of celery, and 1/2 carrot both diced. Celery and carrot is optional, more for color than taste. Place all in pot with at least 1 inch of water covering . Salt and pepper to taste. Cook until potatoes are tender. Meantime fry 1/2 to 1 pound of bacon till crisp. Drain, put 1-2 tablespoons of bacon grease in soup. Once potatoes are done, I thicken with cornstarch and milk. Crumble bacon into soup, to families preference, stir, my husband wants a piece or two of bacon on the side, and of course serve with cornbread baked in a cast iron skillet. Also good with crackers. Very hearty and filling on a winters day, but I also make it in the summer.
My absolute favorite potato soup is my dad's way of making it. We always got it the next day after a ham dinner.
He would take some of the congealed fat off the leftover ham and throw in a pot with some butter. He would have cubed potatoes cooking in another pot. Once the fat mix was melted, ha added in chopped onion until sweated. Then he added shreds of ham and a few tablespoons of flour, always stirring, making a rue. He added milk and cream, stirring til thickened as he liked it. Added in the drained cooked potatoes, salt and pepper, then turned down the heat, covered the pot and let cook 15-20 minutes. He did reserve the potato water to thin each bowl if we wanted. Some shredded cheese and a couple saltines and you could about eat yourself sick it is so darn delicious.
Sounds so good!
Yum!!
Ham is delicious in potato soup. I make potato soup often because it is easy, cheap, and so good.
Sounds damn good to me!
Unfortunately fat does add a lot of flavor to soups and I think that is the key to a good broth, thus good soup. I know the indigenous ppl that live in the coldest parts of Canada, eat fat to stay warm. I love soup and I think I’ll make some potato soup tomorrow.
Thank you Tipper, you have change a long time tradition in our home. My wife’s potato soup has always been a cold weather treat. Her’s starts with finely minced celery and onion, she has been making it for fifty years. We love it as do our children and grandsons. My first thought on yours was it will not taste like much. You have never steered me wrong so I tried it your way. The sour cream more than makes up for the missing veg. It is on a whole new level. The next step will be baking a batch of cornbread to go with it. They say you can’t teach old dogs new tricks but there are tails wagging around here! You are a treasure! Thanks again for all the new tricks!
😀
I use chicken broth, cubed potatoes, 1.5 cups of whole milk and then thicken with a little bit of mashed potato flakes! Salt and pepper to taste topped with cheddar cheese and bacon
Thank you David 😀
@@CelebratingAppalachia you're welcome!
@@davidshowmaker4408 my goodness bacon and cheddar 😌 Potato flakes thanks for the tip🥰
My potato soup was a little too soupy this time so I added some potato flakes. Fixed it right up 😋
Boil potatoes
Cook some ground beef add a few chicken bullion cubes and onion powder.. Add cooked beef to the pot and add heavy cream. My family loves it.
I learned to make potato soup from my grandfather who was born in a log cabin in the mountains in 1889. I can still see him with a cup and fork mixing up his flour thickening. He used potatoes onions, milk, salt and pepper. He is the only man that I ever saw cook anything back then so I decided to learn how when I grew up. I fix it for my wife but I do it different, I thicken with fine ground cornmeal and put in a little chicken broth sometimes and we love it with cornbread. I put my cornbread in first but my wife puts hers in later. I will have to try it the way you did as it looks nice.
My sweet Mama (84 years old) makes corned beef and potato soup. She peels and cuts potatoes in chunks and dices an onion. Both are added to a pot and covered with water. She crumbles up a can of corned beef and adds it to the pot. Salt and pepper to taste. Boil until done. Great with homemade biscuits for sopping!! Yum!
I like the idea of corned beef! I'll try that
yep, that's the way it's done!
I came to the comments to see if anyone else adds canned corned beef! I add diced potatoes and onions, butter, whole milk and evaporated milk, salt and pepper and a can of corned beef. I've had it many ways, this is my favorite!
The soup looks delish! I was born in Wisconsin to a family of 6 kids . We were poor but didn't know it. Our potato soup is very different but I love it. First you fry up a pound of hamburger and drain the fat off. Cutup some carrots , one onion, a couple stalks of celery and at least 4-5 potatoes cubed. Add all ingredients to 2 boxes of Swanson's chicken broth and boil it until the veggies are done. Add pepper and salt to your liking as well as 1-2 cups of milk.
My mom too made potato 🥔 soup. It was amazing. She always use bacon 🥓, onion 🌰, celery and a little carrot 🥕. Maybe with a little cheese 🧀 on top.Then the corn bread 🍞. Great memories of seeing her in the kitchen. On winter days. where there my 2 ft If snow ❄. Thanks for sharing. God bless.
Yes you got to put celery in potatoe soup
Love it. I can close my eyes and listen to you describe these meals and the sounds of my life come flooding into my mind. The meals and lifestyles really so close to my own it feels like I am in the kitchen with my kin watching and listening to them prepare and cook meals. Coming in from a long day of work and the first think that hits me is the smell of supper. Thank you mam. Thank you for your sincere effort in your love of country living and family. May the lord bless y’all. ❤️🌲🌲🌲❤️
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We had those green drinking glasses when I was growing up! 7:32 I know those are vintage! I love it. Easy to see where the girls get their love for such things. 💓
I make my potato soup with left over mashed potatoes. I make and onion broth base. When the onions are cooked I add the left over mashed potatoes, salt and pepper and if and some milk, heat throughly. At serving time I add a little chopped green onions and a little grated cheddar. My grannie was from Ireland and this was her potato soup. I lived in Appalachia for a while so I love southern corn bread with it. And you are right, it's a great meal especially in winter.
My momma was from Texas and moved to Virginia when she married my Dad in 1956. We grew up on potato soup and corn bread. When anyone had been Unser the weather, this is what she made. Thank you for your video!
It is a comforting soup 😀
My family requests my potato soup year round. Mine is almost like your recipe except that I leave out the sour cream. My family also requests fried hot water cornbread with it. I serve it with cheese, crumbled bacon bits and lots of black pepper. Thanks for sharing.
I absolutely love your channel. My mother was raised in Appalachia so I'm already familiar with a lot of the things you showcase. As for potato soup tho she did hers differently.. hers was more of a ham and potato chowder than anything.. large chunked potatoes cooked with the tiny bits of ham leftover from the bone of ham dinner. A roughly chopped onion.. barely enough water to cover, when potatoes were about half done, add milk to about 1/4 inch above the mixture, then mix a couple TB of flour into a bit more milk and mix in to thicken.. let simmer til everything is tender then serve in bowls with a knob of butter in the bottom of the bowl so it melts and rises to the top of the hot soup.
Tipper, Thank you for sharing all of your wonderful tasty recipe’s, The best part of your recipes/cooking is, Your personal LOVE and Joy that you put into them…. This is what makes them look and be so delicious. Every time I watch you cook it makes me want to try some of your yummy cookin’s, it makes my mouth water for a spoonful. Your family is very blessed by the Love and support you give them. It takes me back to the good old days when my Mother shared her Love and support with all of us…. :-)
Thank you for the kind words 😀
We just finished the last of my cheesy potato soup that I made on Thursday after the snow storm! The base is near identical to your recipe, but I add the whites of 4-5 green onions (sweated out in the bottom of my pot) as well as 4oz of grated Black Diamond white cheddar cheese. We both agree with Matt..lots of fresh ground black pepper & we top outs with oyster crackers & the tops of the green onion. 😋😋.. SO SO DELICIOUS & extremely satisfying to body & soul after shoveling (or playing in) snow! Sending y’all lots of 🤗,💜 & 🙏🏻 for a healthy, happy & Blessed week!
Sounds so good! Wishing you a great week too 😀
I love your kitchen, it's got the look that my mom's kitchen had complete with that carved cornice board over the sink, same color cabinets and same door handles. We cooked alot in that kitchen. Thanks for the wonderful recipe.
I LOVE POTATO SOUP AND CORNBREAD ,,,,THIS IS THE BEST ♥️
Thank you LB 😀
I love potato soup! This looks so easy, going to try it this way. It’s quick. I usually sauté onions and celery in butter and put in and sometimes I make loaded baked potato soup with bacon, cheese and chives on top.!
Potato soup and cornbread is my all time favorite winter meal! I make a pretty good potato soup if I do say so myself. I always make a huge pot and we eat on it for a couple days.
It is so good 😀
Always better the next day!
@@ohnoyce yes it is!
)
Tipper, I loved the homey & heartwarming excerpt from John Paris and in my own imaginations I felt like I was right there too. I cook my salt & peppered potatoes with a chopped sweet onion till tender & don't drain, I then turn off heat & add I can of carnation milk & 1/2 stick of butter - then cool slightly before thickening with flour & warm water mixture in a well shaken 'sealed' container. We also do a yummy loaded potato soup topped with cheddar cheese, crispy bacon bits & fresh diced green onions and usually served with cornbread (crispy on the edges). :) TY for your savory inclusive recipes.
When we kids were sick with some childhood disease, we knew we were going to live when Mom gave us a bowl of tater soup and a hunk of cornbread. Yours looks perfect with that skiff of black pepper. Yum!!!
Exactly….. my dad always made potato soup when I was sick
I just had to let you know what joy your videos have given me. I'm from the UK, in the south of England and you've given me a window into a world I know nothing about. It's brought me so much. Thank you so much.
Thank you so much! I'm so glad you enjoy our videos 😀
You take me back to my grandmothers kitchen. Such beautiful memories. I hate I didn’t learn her cornbread and soup beans recipes. Nobody cooked like my mamaw. Thank you for all you do for us here in RUclips land
My mom is from Lancaster, PA and I remember making this soup as a kid and having it when we would visit her mom/my grandmother there.
Wow! The simplicity of this potato soup is mind blowing to me, in this world of "loaded" and "crack" recipe. Can't wait to try this!! Thanks.
Man, If I could enjoy your potato soup and cornbread, I’d feel like a King!
Five star all the way 👍👍
My Mom always added corn to her Potato soup. Also when she wanted it to be the full meal she would add diced chicken. It was sooo good. Thanks for the reminder. I might need to whip up a batch tomorrow ❤
One of my favorite things when I was growing in WV, was when we'd go to Shoney's restaurants where I could get my potato soup fix. As far as restaurant made potato soups go, there was none better than Shoney's. All I thought about while watching this video was having a big bowl of Shoney's potato soup along with some of the oyster crackers they had next to it on the salad bar...LOL. Thank you for posting this, Tipper.
Thank you for sharing your potato soup and cornbread ... I never had the two together .. our family did cornbread with white gravy and navy beans done up with pork hocks .. so I am willing to try it out. We love my mom’s potato soup so much that my husband will request it any time of year. Always make it up potatoes and onion salt pepper and just before the potatoes turn soft enough for a fork we drop in the riblets keep boiling till those are light and fluffy. Then keeping all that great water we simply add some butter and milk once that butter is melted it’s ready to eat... serve with peanut butter sandwiches and saltine crackers if you like. Delightful hot or cold the next day.
We have a potato soup recipe that's been handed down for at least 120 years. It's very different from what you did here. My great great grandmother cooked for a logging mill and made it every day for lunch along with all the breads and other meals.i wish you lived close, I'd send some over. Everyone in my family makes it. My oldest son now does too. Very special for us all.
Now we all want to know what her soup was like!
Whenever I was sick as a child, Mama would make potato soup. Now that I think of it, she served it only when I was sick. I’m sure she used canned milk (evaporated), as she always said it made soup & gravy creamier. I still use canned milk, & I miss my Mama.
For my mom, evaporated milk was her “ cream”. If she said “add cream “ that’s what she ment. We always had a lot of evaporated milk on hand because she used it in so many things.
I think she just got used to using evaporated milk after our cow died. And she’d never use any of the goats milk for cooking.
Potatoe soup is huge in our house! My husband loves it and so do my adult children. Here's mine.
6 potatoes
Medium onion diced
1/2 stalk celery
1/2 stick butter.
2 cups whole milk
1 cup heavy cream
1 cup chicken stock
1 1/2 cups cheddar cheese
6 strips bacon fried crisp and crumbled.
Salt and black pepper.
In small pan add half stick butter and diced onion and diced celery. Cook for 3 minutes till just barely translucent. Add chicken broth and set aside. In large dutch oven put in diced potatoes, cover with salted water and cook till fork tender. When potatoes are done drain water. Take half the potatoes and rice them into the dutch oven add back remaining diced potatoes, add butter mixture over top. Add milk, cream and 1 cup of the cheese. Cook over medium heat for 15 minutes till warmed through, tastes have combined, stirring frequently. When warm, add salt and pepper to taste. Serve with remaining cheese and bacon crumbles. Serve with a pan of corn bread or biscuits with homemade strawberry butter.
This was my Grandmothers recipe, it's been in our family for almost 100 years. I always thought my Grandma cooked it better than anyone I knew. I guess everyone feels that way about their Grandma. She also served this soup along side grilled ham sandwiches that had swiss cheese and a bit of sauerkraut on them, usually on rye bread. She'd also serve homemade cinnamon sugar apple sauce and cottage cheese.
Can you tell she was truly of German descent? Lol, she always made dessert on top of all that. My Grandpa worked a 250 acre farm and always ate a lot and had a sweet tooth. They were incredible folks!
Thank you for sharing Grandmother's recipe 😀
We love potato soup as well! I use homemade chicken broth instead of water to boil the potatoes in. After they are soft, I mash the potatoes up in the broth. I then add butter and some milk, garlic and onion powder, salt and pepper. My family likes grilled cheese with theirs. I think I'd like to try the cornbread next time! I might put some sour cream in the soup too!😊
Thank you Miss. Tipper.
Mamaw made fried onion poultice (wrapped in a birdseye cloth) and pinned it to our undershirts--for the 'croup'...and fed us this potato soup (no sour dream). When I was grown, she put the onions in the soup if she thought I sounded "croupy". Mercy I miss her.
I have doctored my own two and two grand children the same way way. It's not so much a medical miracle as it is the hand of someone who loves you that heals.
My mother had the same cookware set you do. She's gone but I still use it! Your soup looked delicious.
You know I was thinking that Tippers potato mashed looked exactly like the one I inherited from my mom! It works so well but you have to soak it or wash it right away or the dried cooked potato sticks like glue. ( I wonder if some traveling salesman traveled the Appalachian mountain areas selling these . I know there’s other items that were sold by traveling salesmen in these mountain areas …. )
Before my mom passed , when I first started my own house , I bought a potato masher and it was just some wavy bar like thing for the masher, I couldn’t find one like moms… that wavy bar thing didn’t work at all. I loathed that thing!
My mom had a set of the large cooking utensils and along with her cast iron skillets , I value these like gold! I’m so grateful she passed them along to me.
Tipper thank you. Perfect idea for supper. My grandmother use to make a dish called breaded tomatoes. She would stew tomatoes from her garden and season them then she would add cornmeal near the end. I’ve tried over the years to make it but I have not got the recipe and it never tastes the same. I’d give anything to sit in her kitchen and eat at her table one more time.
We love tater soup! And always has to be with cornbread! I just leave the water in with taters, add butter & mash em some. Then I add milk to the right consistency & add parsley flakes. Season with salt & pepper. Sometimes I add cheese to the soup but most times I have it out so everyone can add what they want. My grandson doesn't care for cornbread so he likes oyster crackers in his. I eat my cornbread on the side mostly, but sometimes I crumble it up into my soup. The only thing I don't use that you do is sour cream. It's always a comforting meal when it's cold outside! My grandson is always asking for me to fix it, but since my hands are bad & I can't stand for very long, I told hubby how to do it & he did a great job! He's even learned to make good cornbread! I'm very lucky! Blessings from VA!
Get your grandson to make it!
I really appreciate all your videos . I live in CT and watching your videos gives me hope that there are still good people in the world ..
I appreciate that 😀
I do love potato soup and all my kids do too. Now whenever I make it, I make a big pot and one of my daughters comes over and takes some home to her husband and boys. It's so rich and comforting. I like to sprinkle a little onion salt and pepper on top. ♥️
We LOVE potato soup. My grandma made hers by keeping the potatoes diced, no mashing, and doing a milk & flour mixture to make it more like a chowder. She then added ham, corn and cheddar cheese. Plus lots of black pepper! Delish and that's how my family does it now. ❤️ Murfreesboro, TN
My family had a roast with some cornbread for dinner. I love that you shared your potato soup recipe with us- it looks good!
I like to boil celery with the potatoes, and use instant potatoes as a thickener with milk and sour cream. I like mine on the thick side with lots of pepper, adding chopped onions last like you do. Delicious! Thank you!
I love potato soup on cold days. I boil my potatoes and add sauteed bacon, onion and celery. I also add chopped hot dogs or sausage and sometimes chopped ham. I add milk and butter but thicken my soup with instant potatoes. I never had potato soup growing up and learned how to make a basic potato soup from my older brother. His was a thin potato soup with just onions and butter. I revised his recipe to suit my tastes.
Like you said, I don't think I've ever had a bad bowl of potato soup. My pastor's wife made hers with tiny little dumplings, and I have never been able to recreate it. TFS!!
My grandma always added peas, onions and potatoes. It was always great! I live in WV and was extremely lucky to grow up close to both sets of grandparents!
Matts bowl made my taste buds jump to life. Potato soup loaded with pepper. Looked so good and easy . thanks Tipper.
😀 Thank you!
Oh my what memories! My Appalachian Mama would peel and cut the potatoes into medallions. She would par boil them and then saute the onion and celery. Return the potatoes and liquid to the onion and celery. Cook until done over a medium heat. Butter and salt and pepper was added. I really like the idea over sour cream. Whole milk was added last. Cornbread from a local miller. It was split and heaped with butter. Pepper jelly and hominy were also served. But only on the coldest days, 10 degrees or lower. She sometimes made a city ham and cheese grilled to make the potato soup go further. Thank you Tipper! Great video!🐶🐱🐈
I love potato 🥔 soup too! It’s such I comforting thing I think it’s what home would taste like if it were a soup. It was my dads favorite, it always reminds me of him.❤️
My mother and grandmother taught us to make it with onions and celery in it. We make a thin broth and add rivels. Lots of pepper also.
Yum YUM!! Watching this video reminded me of my Mom's potato soup. She made it similar to yours, with milk but no sour cream. And she'd add chopped celery and hard boiled eggs. We'd put oyster crackers or saltines in it. I haven't thought about it for a long time, but now I'm going to have to make me some! Thank you for your videos.
I've never had sour cream in my potato soup before mine is made with cooked diced potatoes potato water is so important for the starch to help thicken the soup up and I add bits of deli ham that's been shaved thin and onion or onion powder and of course instant mashed potato flakes help to thicken a too brothy soup. Salt, pepper, and real butter all go into the soup and a cup of whole milk or condensed milk depending on how much milk I have on hand. I don't always have green onions but when I do I use them if not it's a yellow onion as I don't buy the white ones.
My mom would add a little crumbled bacon and top with some parsley or chives in the bowl with hot corn bread as a side. Loved it!
Oh yes, parsley is a must!
that is the way we make it and we add cheese.
I just found your channel and I felt like I was right at home. As the youngest of 7 and my parents gone home to be with the Lord, and my siblings spread out all over the country, it felt like home. My mother was the best cook in the world in my opinion, and she made everything from scratch. Potato soup was absolutely one of our favorites! She added celery and bacon to ours, but I love the idea of fresh onions on top! I even have the same cookware you used on the stovetop and even the green glasses. Thank you for making me feel like I was back home. 💜
Welcome and so glad you enjoyed the video 😀
This looks so delish! My granny used to make creamed potatoes, which were a bit thicker. You mash some of them, so it’s like mashed potatoes with bites of tender potato. She may have cooked with the milk. Think I might make this tomorrow.
Love your accent! I’m from Indiana and the Chicago/Kentucky blend comes out sometimes. Growing up in California, though, I miss hearing other regional accents. So much of TV and film is a generic accent and I feel like a lot of people try to lose their native accent in favor of what they hear on screen. But regional accents, like regional dishes, are part of our rich tapestry in America.
My mouth was watering all through this video. Your meal looks absolutely delicious!
I can't believe I've lived my whole life in the Appalachian mountains yet have never seen or heard of potato soup prepared the way you demonstrate here. As a matter of fact, I've been blessed with two revelations regarding potato soup so far this year. More on that in a minute.
I'm familiar with and I too use the same ingredients you do here. But two of the things you do, I've never seen. To me they seem to allow for far more control of the texture, thickness, and balance of the soup. The two steps are the draining of the potatoes which are then mixed with the other ingredients, and then the mashing to break down the potatoes as desired.
I've always made potoato soup and seen others make it without draining the water. The other ingredients are just added to the potatoes and water. The potato chunks are left whole. The resulting soup has a very flavorful, slightly thickened broth and chunks of potato. To me, it's like two delicious components that are served in the same bowl together.
But in the way you prepare yours, these two components become one "balanced" and very flavorful creation.
I'll be buying a bag of russets today, by far my favorite potato. I've gotta try your recipe methods.
That other revelation I mentioned....
I recently saw a video all about the use of smoked ham hocks. A chef went into detail about all a smoked ham hock simmered in water for hours until falling apart can add to a soup broth. To me, it was eye opening and I immediately made potato soup from ham hock broth and added the chopped meat from the hock to the finished soup. It was delicious.
Of course the hock adds significant flavor and smokiness. But, to me, the big payoff is in the gelatinous collagen imparted into the broth that causes it to linger on the tongue longer which increases the satisfying nature of the soup even more.
Thanks for sharing with us and thanks very personally for reaffirming that the normal, common sense world I love and have known all my life still exists outside my home and community, regardless of the garbage that is broadcast across today's media.
Thank you for sharing. I'm going to have to try the ham hock tip 😀
I make black eye peas in a small pressure cooker using either smoked ham hocks or smoked neck bones. It’s an easy and quick Winter meal. In the InstaPot pressure cooker it takes about 20 minutes for hard dry black eye peas to turn into a delicious meal.
This little InstaPot pressure cooker is a Godsend for people who want to get supper on the table quick. You dont have to remember to soak your dried beans or peas or cook them for hours. Meats fall of the bone they are so tender. I used to be afraid of my moms old pressure cooker but this one is safe , easy to use and it’s electric .
I make cheesy biscuits with melted garlic butter to go on top ( like the ones made at Red Lobster) to go with my black eyed peas. They sell a boxed mix for these Biscuits. My husband loves these for dinner and eats them as a snack the next day.
( Any leftover biscuits are so tasty the next day wirh a piece of fried sausage in them , or an egg and some bacon )
And I agree, using smoked ham hocks or neck bones adds to the levels of flavor, the meaty flavor, the collagen and the smoky flavor.
When I see ham hocks or neck bones for sale i always try to grab a couple of packs and put them in my freezer .I use them in all kinds of my home made soups and when cooking dried beans and peas .
I love potato soup especially my Mother's we ate it with crackers. My children I think got tired of it.But now on Xmas eve every one of my neice and nephews request me to make it when we get together over the holidays .I bring the soup and plenty of sides like fresh green onion,cheese,and bacon crunbles.I use half and half ,cream and sour cream on that big of pot.But my favorite way to eat it is made with milk and butter the way my Mother made it.
Yours sounds so good 😀
Your potato soup looks delicious! It is very similar to what my Granny called creamed potatoes. She diced the potatoes as you did, then cooked them until they were starting to break down, and the water was cooked nearly away and thick with the starch from the potatoes. She didn't use sour cream, but she did use the very thick, clot-like cream from the top of our jersey milk, along with plenty of homemade butter and milk as needed to thin it down. For creamed potatoes, she left it thick-ish, for creamed potato soup she added more milk, until it was a chowder-like consistency. It was seasoned with salt, black pepper and just a dash of garlic powder. Sometimes instead of butter, she would use bacon grease.
Oh LAWD, I just made potato soup the other night as this really cold, wet weather moved into the southeast. I don’t know how to make just a little bit.
Homemade potato soup is good for the body and soul. 💯🇺🇸 ….but NOTHING goes better with potato soup than crispy on the outside, melt-in-your-mouth on the inside buttermilk cornbread. Absolutely delectable!
My heart goes out to anyone who’s never had the opportunity to enjoy this, the ultimate comfort food supper.
😀 I love it with cornbread!!
Potatoes are so precious! This looks like a soothing, delicious soup.
I had to come on back and give credit where credit is due!!! Yesterday was my first time ever eating cornbread with potato soup!!!! AND oh my goodness!!! This is a game changer!! I felt guilty sitting here enjoying my lunch all by myself!!! It’s just like you said this was a feast for sure!! Thanks so much for sharing!!!
Wonderful 😀
Love your recipes! I always learn something new! Looks delicious as usual. Always enjoy your stories that you read or tell before you cook. Love your videos! Thank you sooo much for taking the time to record and share! Love it!
Thank you so much!
We love potato soup and it’s what my husband’s mom made him when he was sick instead of chicken soup.
I love potato soup & cornbread. I make my potato soup often in the cooler weather of Fall, & winter days. make my potato soup like you do.
Potato soup is one of my favorites. I cook my potatoes with diced onion, carrots and celery. Then I add butter, milk, ham, cheese and salt & pepper for cheesy ham and potato soup. Never have tried it with cornbread but certainly will the next time. Don’t think I’ve ever eaten potato soup I didn’t like. ❤️
Sounds wonderful 😀
Sorry I don’t know how I ended up with 2 post on here.
Mine is similar to Patricia Fitton, I use several potatoes, some diced onion and celery, stick of butter, pint half and half, large can chicken broth, and a small package of spuds just to thicken it up. I don't mash it at all. Sometimes I drop in some pieces of canned biscuits for dumplings. I also may add shredded cheese and a bit of hot sauce 😋 yum
Always making that delicious Appalachia cooking ..... I remember this soup being served with cornbread during the winter time. Thank you for sharing....❤🙏
I’d love to try this with the cornbread crumbled in the bowl like you. I love sour cream in potato soup. This is a perfect, wholesome soup recipe! Thanks for sharing!
I ate a lot of potatoe soup growing up. I have lived in Indiana my whole life. There were 9 people in our family with 7 boys and 2 girls so cheap and easy meals was the normal for us. Most of my friends had never heard of potatoe soup. I enjoy your videos. Thank you
We love potato soup at our house...usually we have biscuits, looks like we might try cornbread next time...thanks for sharing the video!
I start with bacon, butter and onions. Just harvested a bunch of potatoes from the garden, cubed and cooked in chicken broth. Added potato flakes, salt and pepper. Topped with shredded cheddar cheese, green garden onions, basil and cherry tomatoes. Next time I will try some sour cream. Your recipe sounds delicious!
When I was growing up in east TN, my momma would make us a potato soup. I sure do miss it. Haven’t been able to duplicate it in my own kitchen. Thank you for posting this, ma’am.
I like soup in the summer too because of the fresh vegetables from the gardens. It's light and especially good with a cold sandwich or salad. Doesn't heat up the kitchen either. 🥪🥣
I make my potato soup a little different every time, same way as cutting my grass. Guess I'm the only one that adds a little chopped parsley. You're always cooking up some good vittles Tipper!😋
Your receipe reminds me of my maw -maws. It was a staple in my house growing up in middle Tennessee. Thank you for your videos ! They are a bright light in a sometimes dark world.
So glad you enjoy our videos! Thank you 😀
Love it! Just made borscht for dinner, starting with scratch made broth from oxtails. Loved hearing and seeing your soup recipe. Thanks!
We love potato soup, I just use several potato's milk and butter salt and pepper of course! Thank you for your videos, they remind me of home so much
Potato soup is one of my favorites. I cook diced potatoes with onion, celery and carrots. Then add butter, milk, ham & cheese, salt and pepper. I’ve never tried it with cornbread but I’m definitely going to make some the next time. Never had potato soup I didn’t like either. ❤️
Thanks for watching 😀
Sounds like the way I make mine although the carrots and ham are optional depending on my taste for the day. I LOVE it with cornbread.
Yummmm! So simple yet so comforting and satisfying. Thank you Tipper!
Potato soup is a favorite for supper, almost equal to cornbread and buttermilk for a delicious supper!
My potato soup recipe is milk gravy poured into the drained, cooked potatoes and thinned to the consistency we like with milk.
LOTS of butter and coarse ground black pepper.
🌟♥️🌟
Thank you Marilyn for sharing your recipe 😀
It’s a cold frozen rainy day. I planning on having some good ole warm tater soup and cornbread. I chop up an onion, and some bacon. I get my taters to cooking in a pan. I fry up the bacon, put that to the side. I sauté the onions in the bacon grease, put that in the soup. Put salt and pepper to taste. I like to add a splash of buttermilk to my soup. I like to sprinkle with the bacon, a little cheese, and of course I crumble up a little cornbread in the soup. It is good good good!
I always eat cornbread and onion in my beans, but have never tried it in potato soup. Love the simplicity of this recipe. I’m gonna give it a try! Thank you!
I like the way you make your potato soup there with the sour cream !!! I have made mine with milk only with the potatoes making a rue in it somewhat with a few slices of ham sliced on up for a treat for if you get a piece of ham it is like WOW I got something better !!!
Looks good! I put finely chopped celery and onions in my potato soup with cheese on top. It’s all good when it’s homemade! Thank you for sharing your recipe.
I use a whole stick of butter, Half & Half, a few carrots diced up, 1/2 C grated cheese, 1/2 C diced ham, or more to taste. I use more potatoes, I don't mash them. We have enough for 2 meals. I also dice 1/2 onion small. I add the onions and carrots while cooking the potatoes. After I drain the water from the potatoes I add the cheese andham. I simmer this until nice and hot. We like ours soupy- broth. And yes I make a pan of cornbread with it. We had a big pot of Potato soup during this last snow here in Oklahoma. Love watching all of you, just like a good visit. Stay safe and GOD bless
Absolutely love potato soup. My recipe is my mother’s and is very basic. Similar to yours without the sour cream ( although I think that would be very good). Mine is more brothy ( I generally don’t mash the potatoes or at least not all of them). I generally don’t use a lot of water and then don’t drain it and just add the milk and butter to the cooked potatoes.
It is so good 😀
Me too.
Same, that’s how I make it too, I put just enough water to barely cover the potatoes, then obviously some boils out too. But I also add a stick of real butter, for a good sized batch, and I finely chop an onion to boil with my potatoes, because that yummy onion flavor just makes the soup for me. Then when the potatoes are done, I just add heavy cream, with salt and pepper, & serve. It’s so good! I’ve used a leftover ham bone and extra meat, and I also put bacon on top with a little cheese sometimes. Oh and I do also give it a quick mash or too, for a good sized pot of potatoes, but I definitely don’t mash the whole pot. Just enough to make it more creamy.:))
I love any kind of potato soup. I love potatoes any way they are cooked. I love them raw too!
Hello Tipper! Your recipe looks pretty much like my Mama's potato soup. One thing she would do, but not always, would be put dumplings in with the potatoes. Either way, it was one of my favorites!
My mom started making potato soup when I was around 8. Loved it ❤ she made hers with lots of pepper and peas. I love watching you and your family ❤
I remember my grandmother’s potato soup. She added an egg to thicken hers but I’ve never been successful doing that.
I sauté onions, cat tots and celery while the potatoes cook and use cream and butter. And I agree, a bowl of potato soup would not be complete without cornbread!
Might I suggest you break the egg into a separate bowl, add a little of the broth from the potatoes, beat it together, add more, beat again, repeat a few more times until the bowl is mostly full or you have added over a cup of hot liquid, then pour it into the soup while stirring. Once the egg is mixed in, bring it to a boil for a minute or two. That should allow you to avoid the scrambled egg chunks I suspect you have ended up with in the past.
For the record, that's known as tempering eggs. It's a very common technique. I obviously didn't invent it. But it does work.
@@mustwereallydothis great suggestion. Thank you
Hi🏡🌿🐦
What are cat tots? Never had those before.
I use onions, half and half, fresh cracked pepper, butter, kosher salt, chicken broth, roux made from flour and the potato butter mix, 3 -4 potatoes and hubby adds shredded cheese to the top with chives. You can go full on loaded baked potato and add bacon bits, and sour cream. But my soup is a bit creamy and just comforting. We also make homemade chicken noodle soup, mushroom soup, chicken gnocchi soup, vegetable soup here and our favorite is French Onion soup made in a crock pot. We live in TN. You could probably make this soup in a crockpot.
My mother always made hers with onions and celery seeds, and it was brothier . Instead of cornbread, she’d often make egg salad sandwiches on white toast to go with it.