Grannys tater soup

Grannys Tater Soup Recipe

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Rita Allen


It says 2 hours to prep,but that is over a period of 2 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.


★★★★★ 1 vote

2 Hr
2 Hr


  • 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
  • 1 stick
  • 3 lg can(s)
  • 3or 4 Tbsp
    chicken base
  • several dash(es)
    onion and garlic powders,salt and pepper

How to Make Grannys tater soup


  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 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.

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About Grannys tater soup

Course/Dish: Other Soups

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