CHUNKY POTATO SOUP
This is another one of my favorite potato soup recipes. It's similar to some of the recipes already posted, but a little different so I am posting this too. Enjoy!
Provided by AmyZoe
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes and cut into 1" cubes.
- Bring water to a boil in large saucepan and add potatoes.
- Cook until tender and drain reserving liquid.
- Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
- Peel and finely chop onion and chives.
- Melt butter in saucepan over medium heat.
- Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
- Add flour to saucepan.
- Season with red pepper and black pepper to taste.
- Cook 3 to 4 minutes.
- Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
- Stir well and add cheese and bacon.
- Simmer on low heat for 30 minutes, stirring frequently.
- Serve with fresh chives, cheese, and bacon.
CHUNKY PEPPER POTATO SOUP
This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying-and you would never know it's low-fat! -Denise Mayer, Modesto, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne.
Nutrition Facts : Calories 158 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 504mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CHUNKY POTATO SOUP
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.;
DELICIOUS THICK CREAMY POTATO SOUP
One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
- Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
- Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
- In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
- Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
- Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
- Sprinkle with grated Parmesan cheese and chopped green onions.
- Delicious!
CHUNKY POTATO SOUP
Taken from Grandma's Kitchen, posted for safekeeping. To make this a more filling meal, serve with fresh homemade bread. For an interesting twist, cut the tops off of small, round loaves of bread, and remove the inside. Serve soup inside "bread bowl."
Provided by cellogirl2
Categories Ham
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1-inch cubes.
- Bring water to a boil in large saucepan.
- Add potatoes and cook until tender.
- Drain, reserving liquid.
- Set aside potatoes.
- Measure 1 cup cooking liquid, adding water, if necessary. Set aside.
- Peel and finely chop onion.
- Melt butter in saucepan over medium heat.
- Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
- Add flour to saucepan; season with pepper flakes and black pepper to taste.
- Cook 3 to 4 minutes.
- Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
- Add cheese and ham.
- Simmer over low heat 30 minutes, stirring frequently.
- Stor leftovers, covered, in refrigerator.
Nutrition Facts : Calories 181.4, Fat 10.3, SaturatedFat 6, Cholesterol 36.6, Sodium 119.8, Carbohydrate 13.6, Fiber 1, Sugar 1, Protein 8.7
YUMMY CHUNKY POTATO SOUP
A warming comfort food, this soup is served frequently at our house in the cooler months. Fabulous when served in bread bowls! Prep time considers cleaning and chopping fresh vegetables.
Provided by Little Old Me
Categories Pork
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Peel Potatoes and cut into 1 inch cubes.
- Boil in water until done, about 15 minutes.
- Drain & Set aside, but save 1 Cup of the cooking liquid for later.
- Melt butter in a large saucepan over medium heat.
- Add onion, celery, and mushrooms, stirring frequently until onion is soft and translucent.
- Add flour, bacon, red and black pepper to saucepan.
- Mix well, cook 3- 4 minutes.
- Slowly add potatoes, reserved cup of liquid, milk, and sugar.
- Stir well.
- Add cheese and ham.
- Simmer over low heat 30 minutes, stirring frequently.
CHUNKY POTATO LEEK SOUP
My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. -Christine Frye, Odessa, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Nutrition Facts : Calories 193 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 593mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
CHUNKY POTATO-PEPPER SOUP
If you're serving this colorful soup to kids, reduce the ground red pepper to a dash for a milder flavor.
Provided by BeccaB3c
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan combine potatoes and vegetable or chicken broth.
- Bring to a boil; reduce heat, cover and simmer for 10 minutes or till potatoes are tender-- Do not drain.
- Meanwhile, in a large saucepan cook the green pepper, red pepper, yellow pepper, and onion in hot margarine or butter till tender but not brown.
- Stir in flour, salt, black pepper, and ground red pepper.
- Add milk all at once.
- Cook and stir till thickened and bubbly.
- Cook and stir for 1 minutes more.
- Stir in undrained potatoes- Heat through.
- To serve, ladle soup into individual bowls.
Nutrition Facts : Calories 395.1, Fat 18.4, SaturatedFat 6.2, Cholesterol 25.6, Sodium 379.9, Carbohydrate 48.4, Fiber 5, Sugar 3.2, Protein 11
CHUNKY VEGETABLE SOUP
This chunky soup is great for the cold, winter nights and is full of goodness.
Provided by markandsel
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
- Before serving, mix cornflour with a little water and stir through the soup.
CHUNKY POTATO SOUP
Make and share this Chunky Potato Soup recipe from Food.com.
Provided by Karen in KS
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1 inch cubes.
- Cook the potatoes in the 2 cups water until tender.
- Drain, reserving 1 cup of the liquid.
- Add more water if necessary to measure 1 cup.
- Set potatoes aside.
- Peel and chop onion.
- Melt butter in saucepan over medium heat.
- Add onion to saucepan and cook stirring frequently until onion is tender and translucent, not brown.
- Add flour to saucepan and season with pepper flakes and pepper to taste.
- Cook 3-4 minutes.
- Gradually add potatoes, reserved liquid, milk and sugar to saucepan.
- Add cheese and ham.
- Simmer over low heat for 30 minutes, stirring frequently.
Nutrition Facts : Calories 181.7, Fat 10.3, SaturatedFat 6, Cholesterol 36.6, Sodium 119.8, Carbohydrate 13.7, Fiber 1, Sugar 1, Protein 8.7
CHUNKY POTATO SOUP
'The first time I made this creamy satisfying soup, it instantly became our family's favorite,' recalls Stephanie Moon of Nampa, Idaho. 'It is perfect on chilly days. Even those who don't normally like Swiss cheese savor this delicious soup.'
Provided by Allrecipes Member
Time 30m
Yield 7
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash.
- Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 31.5 g, Cholesterol 35.5 mg, Fat 11.3 g, Fiber 3.4 g, Protein 10.5 g, SaturatedFat 7 g, Sodium 575 mg, Sugar 6.6 g
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