Grandma’s Potato Soup

Happy New Year!

Family recipes are the best. I asked my mom a while ago for her potato soup recipe to learn that it was her mothers. My Grandma was a brave woman. She was a mother to 6 children, travelled across Hungary to Austria then took a boat to Texas and a train to Chicago. She had 2 children in Hungary, 2 in Austria (lost one in Austria) and 2 in Chicago. I can remember some of the recipes she would make for family get togethers and how amazingly yummy they are. This year I am hoping to go back to my roots in cooking as well as learning more about my family through family history.

Our church (The Church of Jesus Christ of Latter Day Saints) is big into Genealogy and I am hoping to go back and understand some of my roots as well as learn recipes native to the area. Unfortunately I cant ask my grandparents since they have all past on but I can look through family recipe books. So lets start with this Potato Soup recipe.

Recipe

Ingredients:

  • 5 lb bag of white potatoes; Finely chopped (russets tend to fall apart and Yukon tend to be too sweet)
  • 1 tbsp + some of vegeta
  • 1/2 a bag Manishewitz square noodles (you can use small alphabet noodles, 1/2 a box)
  • Sour cream; 4-6 oz
  • ground black pepper

my grandma used to add dry smoked Hungarian sausage to add a smokiness to the soup. It is quite excellent but my stomach is not a fan.

Roux:

  • Olive oil (enough to cover the bottom of the pan)
  • 2 medium yellow onions; chopped finely
  • 1 heaping tbsp flour
  • 1 heaping tbsp paprika
  • 1 bunch flat parsley; chopped

Instructions:

Boil the potatoes in water, non salted, until tender

add the heaping tbsp of vegeta; you can always add more later if needed, if you add too much it could be too salty.

bring to a boil and add the little square noodles, keep at a light boil and stir noodles to cook.

Start making the ROUX when you add the vegeta

Onions in the olive oil

To make the ROUX:

in a 8-10″ non stick pan make the roux, olive oil to slightly more than cover the bottom of the skillet.

heat olive oil, add the chopped onions and brown them. when the onions are slightly brown, add a heaping tbsp of regular flour and stir until the flour is slightly toasted.

quickly add about a heaping tbsp of paprika and stir quickly, add in the parsley. Take it off the flame and stir.

the finished Roux

add in about a cup of cold water and stir it into the roux. when smooth, add the roux to the boiling soup pot with the potatoes and stir till all the lumps are gone.

boil roughly for about 10 more minutes.

added in the roux

add in your sour cream into the soup and stir until soup is smooth and creamy color. add ground pepper to taste.

creamy color you are looking for

if soup is too thick when reheating, add boiling water and more vegeta if bland.

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