Colorful Potato Soup Food

POTATO SOUP

Steps:

• Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
• In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
• Add half the milk and stir until lumps are out of flour mixture.
• Add remaining milk and on med-high heat, heat to a boil.
• Stir almost constantly or it will scorch.
• After boiling, turn heat off and add remaining ingredients.

POTATO CHEESE SOUP WITH VELVEETA®

Steps:

• In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
• In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
• Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
• Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
• In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

WINTER LEEK AND POTATO SOUP

Steps:

• Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.
• Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.
• Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.
• Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.

OUTBACK POTATO SOUP

Steps:

• DIRECTIONS.
• Potatoes,diced and boiled; save till the end.
• In Pot add broth, onions, salt, pepper,water simmer 20 minutes.
• in small pot melt 2 sticks butter and 3/4 cup flour together and add to broth slowly. Add approximately.
• 1 1/2 cups of heavy cream slowly to thicken.
• simmer 20 mins add potatoes and serve.
• Garnish with.
• Colby-Monterey Jack cheese.
• Bacon Bits.
• Green Onions.

COLORFUL POTATO SOUP

Steps:

• Saute onion in butter in a Dutch oven over medium heat; stirring constantly, until tender.
• Dissolve bouillon cubes in boiling water. Add bouillon and broth to dutch oven. Bring to a boil. Add potato; cover, reduce heat and simmer for 15 minutes.
• Stir in carrot, salt, and pepper; cover and simmer 15 minutes or until potato is tender.
• Combine flour and 2 tbsp cooking liquid, stirring with a wire whisk until smooth. Stir flour mixture into soup mixture; cook, stirring constantly, until thickened and bubbly. Reduce heat to low, stir in sour cream and parsley. Cook just until thoroughly heated.
• Serve in individual bowls. Top with cheese.

VEGAN BAKED POTATO SOUP

Steps:

• Heat a medium-size heavy pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil, the scallion whites and all but about 1/4 cup of the scallion greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until tender and aromatic, about 1 minute. Add the broth, cashew milk, potatoes, 1 1/2 teaspoons salt and a generous amount of pepper. Bring to a boil, then cover, reduce the heat and simmer until the potatoes are tender and crumble when pierced with a fork, about 10 minutes. The cashew milk will look curdled when it first comes to a boil and for a few minutes after it simmers, but it will smooth out when the soup is pureed.
• While the potatoes cook, dry the reserved potato peelings well. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potato peels flesh-side down in a single layer and fry, turning once or twice, until crispy and golden brown, about 4 minutes total. Transfer to paper towels using a slotted spoon, then immediately season with salt and a generous dusting of smoked paprika and transfer to a plate or rack-the longer they stay on towels, the quicker they de-crisp.
• When the potatoes are done, turn off the heat and use a slotted spoon to scoop one-third to one-half of the chunks into a bowl. Puree the remaining mixture in the pot with an immersion blender until smooth. Alternatively, allow the mixture to cool slightly and then puree in batches in a regular blender. (See Cook's Note.) Stir in the nutritional yeast and vegan sour cream until smooth.
• Return the potato chunks to the soup, crumbling them a bit as you drop them into the pot. Heat over low heat until hot; it doesn't have to come to a boil. Taste and adjust the seasoning with more salt and pepper as needed.
• Divide the soup among shallow bowls and top each with some vegan cheddar, a dollop of sour cream and some reserved scallion greens. Crumble the potato peels over the tops.

CHILI'S BAKED POTATO SOUP RECIPE

Steps:

• Start by baking potatoes for about an hour in a preheated oven (400 F). Then, set them aside to cool for a few minutes. Melt butter in a saucepan and add onions to it. Saute the onions until brown in color. Stir in flour and mix to make roux for the soup.
• Pour in water along with cornstarch, stock, mashed potatoes, and spices. Bring the mixture to a boil and reduce the heat. Let it simmer for about 5 minutes. Stir in chopped baked potatoes and half-and-half. Bring it to a boil, reduce the heat, and let it simmer again for about 15 minutes until the soup is thick.
• Now, transfer soup into a bowl with cheddar cheese on top. Garnish with a half teaspoon of bacon and chopped green onion and serve.

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS

Steps:

• Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
• Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
• Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.