Creamy And Healthy Potato Soup Food

CREAMY AND HEALTHY QUICK POTATO SOUP

Steps:

• Start -- In a large pot on medium heat, add the butter and melt, then add the garlic and cook just a minute. Next, add the onions, carrots and potatoes and cook another minute until mixed well. Add the broth, bay leaf and thyme and cook on medium until all the vegetables are soft. About 15 minutes.
• Puree -- First remove the bay leaf -- Then just use an immersion blender. Or you can add the soup to a regular blender and blend until everything is a smooth texture. I love the immersion blender right in the pot, but both will work just fine. If using a regular blender return the soup to the pot. Then add the fresh parsley, heavy cream, salt and pepper to taste. Now this soup is thin, it is not meant to be thick. But if you want, mix a little water with the cornstarch to make a "slurry" and add to the soup and bring to a medium boil and it will thicken if you prefer it that way.
• Finish -- I like to top with a baguette with melted gruyere and put it right on top of the soup and then some crumbled bacon. You can really top it anyway you like. The soup is healthy and quick and just very light and easy.

HEALTHY POTATO SOUP

Steps:

• Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. While oil is heating, chop veggies.
• Sauté onions, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
• Pour in remaining ingredients, except milk.
• Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.
• Manually release pressure when timer goes off.
• Stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
• In a sauté pan, heat olive oil. While oil is heating, chop veggies.
• Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
• Add all ingredients into the crockpot, except milk.
• Set the crockpot to cook for 6 hours on high, or 8 hours on low.
• Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
• In a large pot, heat olive oil. While oil is heating, chop veggies.
• Sauté onions, carrots, and celery until onions are translucent, about 10 minutes
• Add all remaining ingredients, except milk.
• Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
• Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.

CREAMY BROCCOLI AND POTATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
• Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot and garnish each soup with a broccoli half.

CREAMY AND HEALTHY POTATO SOUP

Steps:

• In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent.
• Add potatoes and chicken stock. Bring to a boil and cook at a low boil until potatoes are tender. Reduce heat to medium. Add roasted garlic and the seasoning (I am always slightly off on the seasoning, so use just the seasoned salt and black pepper to your taste).
• Using a hand-held blender, puree soup. Continue cooking at medium for 5-7 minutes. Add Cream Cheese and Half & Half. Reduce heat to medium low and cover. Cook for about 15-20 minutes. Stir frequently.
• Check for seasoning -- add more if needed.
• Serve with the crumbled turkey bacon, cheese, and scallions. Enjoy!

CREAMY POTATO SOUP (LOW-FAT/HEART-HEALTHY)

Steps:

• Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
• Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
• Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
• Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
• Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
• Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.

CREAMY POTATO AND LEEK SOUP

Steps:

• Heat oil in soup pan. Add leeks, potato and onion. Fry for 3/4 minutes until slightly softened.
• Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste.
• Remove soup from the hob and, using a liquidiser or blender, liquidise the soup until it is smooth.
• Return the pan to the heat. Stir in the cream and heat through.
• Serve piping hot with bread and butter.

CREAMY POTATO SOUP

Steps:

• Cook dressing and garlic in large saucepan on medium heat 5 min. or until heated through, stirring frequently. Add flour; cook and stir 3 min.
• Add potatoes and chicken broth; stir. Bring to boil; simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally. Gradually add sour cream, mixing well after each addition. Cook 5 min., stirring frequently.
• Serve topped with bacon and cheese.

CREAMY LOW-FAT POTATO SOUP

Steps:

• In a saucepan combine the cubed potatoes with onion, celery, cayenne, garlic powder and bouillon powder and chicken broth (start with 2 teaspoon bouillon powder) bring to a simmer over medium heat.
• Reduce heat cover and simmer for about 20 minutes or until veggies are tender (at this point you may add in more bouillon powder if desired).
• In a small bowl whisk together 1/4 cup evaporated milk with 3 tablespoons cornstarch until smooth; stir into the simmering broth mixing constantly.
• Add in the remaining evaporated milk; bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened.
• Remove from heat season with black pepper and salt if desired, then stir in the shredded cheese.
• Delicious!

HEARTY AND HEALTHY POTATO SOUP

Steps:

• Add butter and oil in a dutch oven and heat over medium heat. Add cabbage and onions and cook until they start to soften, stirring occasionally.
• Chop meat to desired size and add to pan. Continue to saute about 5 minutes.
• Add carrot and cook until vegetables are as soft as you want them.
• Slice potatoes into various sized pieces, some small so they dissolve and make the soup thicker and some larger so you will have nice sized chunks. Add to pan stir to combine and allow the potatoes to absorb some of the flavors.,.
• Add milk and season with salt and pepper.
• Cook just until heated through. Do not let it bubble or boil.
• Garnish as desired and serve.
• NOTE: If not using cooked, leftover potatoes peel and cut potatoes in large bite sized pieces. Cook in water or broth that has been salted a little more than normal. Drain well and cool. I like to make ahead and refrigerate as they seem to hold up better in the soup but you can cook them while you are preparing the above.
• Also: You can adjust milk and broth, using more or less to reach the consistency you desire.