Cream Of Onion And Potato Soup Food

CREAM OF ONION AND POTATO SOUP

Steps:

• In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
• In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

CREAMY POTATO AND GREEN ONION SOUP

Steps:

• Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again.
• Reduce heat and simmer until potatoes are tender, about 20 minutes.
• Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water.
• Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery.
• Stir in remaining ingredients, then heat, stirring occasionally, until hot.
• Garnish with garlic toast, if desired.

CREAM OF POTATO AND ONION SOUP

Steps:

• In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.
• Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).
• Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.
• When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.

CREAMY ONION-POTATO SOUP

Steps:

• Saute onions until tender and golden.
• Add Oxo cubes, boiling water, tarragon& potato.
• Simmer, uncovered, until potato is cooked (20 min?).
• Puree in a blender or use a hand blender if available.
• Return to pot, add vinegar and bring to a boil.
• Reduce heat, stir in cream (salt& pepper and some green parsley as well).
• Serve and top with cheese cubes and chopped peanuts.

CREAM OF ONION SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add onions and sauté until very tender and pale golden, about 25 minutes. Add garlic and stir 1 minute. Add broth and potato and bring to boil. Reduce heat; cover and simmer until potato is very tender, about 25 minutes. Cool slightly.
• Working in batches, puree soup in blender. Return to pot. Stir in cream, Sherry and thyme. Simmer about 10 minutes. Season with salt and pepper. (Can be made 2 days ahead; chill. Bring to simmer before serving.) Sprinkle with chives.

CREAM OF POTATO SOUP

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

CARAMELISED ONION, POTATO AND HAM SOUP

Steps:

• Heat the oil in a large saucepan over a medium flame.
• Add the onions and cook gently for about 20 minutes or until well softened and golden, stirring occasionally.
• Add the sugar and vinegar, stir well and allow to cook for a further 10 minutes.
• Add the diced potato, ham, seasoning, stock, thyme and pepper; simmer gently for 30 minutes or until the potato is cooked through.
• Add the peas about 10 minutes before the soup is cooked.
• Add the cream, serve, and sprinkle with the parsley.

POTATO SOUP WITH SOUR CREAM

Steps:

• Set aside 4 potatoes; peel and cube the remaining potatoes.
• Place cubed and whole potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Set the 4 whole potatoes aside; mash the rest.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Cut reserved whole potatoes into small cubes and set aside with bacon.
• Heat flour in a large saucepan or pot over medium heat; slowly add milk, whisking until well blended. Add salt and pepper. Bring to a boil, stirring frequently, and cook for 8 to 10 minutes. Add mashed potatoes and stir well to combined. Remove soup from heat. Stir in 1 cup Cheddar cheese and mix until it melts completely. Stir in sour cream. Taste and adjust salt.
• Serve warm topped with bacon, cubed potatoes, remaining Cheddar cheese, and green onions.

CREAM OF ONION SOUP

Steps:

• Melt butter in heavy large pot over medium heat.
• Add 9onions and saute until very tender and pale golden, about 25 minutes.
• Add garlic, and stir 1 minute.
• Add broth and potato and bring to boil.
• Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
• Cool slightly.
• Working in batches, puree soup in blender.
• Return to pot.
• Stir in cream, sherry and thyme.
• Simmer about 10 minutes.
• Season with salt and pepper.
• Sprinkle with chives.

SAVORY, ZESTY CREAM OF POTATO SOUP

Steps:

• Place potatoes in a bowl of cold water and set aside.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
• Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
• Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.