Grannys Tater Soup Recipe

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Grannys tater soup

Rita Allen

By
@saska65

It says 2 hours to prep,but that is over a period of 2 hrs.you do a little bit,you sit down read your book get back up do a little more,it's worth the time.The prep and cook times are the same time.


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Serves:

everyone

Prep:

2 Hr

Cook:

2 Hr

Ingredients

3 medium
potatoes cut in 1/2 in.pieces
11/2 c
rice, long grain
3 stick
celery ribs cut up
1/4 c
onion chopped
2 c
broccoli florets cut up small
11/2 c
queso fresco
2 c
milk
1 stick
butter
3 lg can(s)
chicken
3or 4 Tbsp
chicken base
several dash(es)
onion and garlic powders,salt and pepper

Directions Step-By-Step

1
Start rice cooking in large pot of water,5cups.While rice cooks,wash taters well cut off any bad spots and cut up(i don't peel),1/2 way thru rice cooking,add taters,cover,turn heat to simmer add garlic and onion powders to taste and salt and pepper
2
prep celery,broccoli,onion add to pot cover again.open cans of chicken rinse really well after draining juice off add to pot.Now add chicken base
3
When all is relatively cooked,add queso,using a whisk,blend and then add milk still whisking and butter and the soup will thicken a bit with the tater starch and you may thin it a bit with some milk.
4
Now,after you have made this a few times you may like to add some cauliflower and mushrooms and,(oh yes,)bacon,cooked crispy and chopped up and some cheddar cheese too.fresh chicken breast cut up in small pieces,browned a bit makes the soup even better.You play and customize it and it's yours.I want to hear some feedback ok?I have fans of this stuff and garlic bread goes so well with it.

About this Recipe

Course/Dish: Other Soups