Creamy Nutmeg Potato Soup Food

CREAMY NUTMEG POTATO SOUP

Steps:

• Combine potatoes, celery, onion and 4 cups chicken broth in a pan and bring to a boil. On medium high cook until potatoes are tender, 12-15 minutes. Strain and save liquid.
• Put liquid back in pot and add half & half. Heat on medium. In a bowl combine melted butter and flour. Stir into half & half mixture. Once thickened add in the vegetables, the rest of the broth, bouillon, pepper and nutmeg.
• Enjoy!

CREAM OF LEEK AND POTATO SOUP

Steps:

• In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
• Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

CREAMY CARROT AND SWEET POTATO SOUP

Steps:

• Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
• Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.

SPINACH, POTATO, AND NUTMEG SOUP

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
• In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
• In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
• Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.

CREAMY BRATWURST AND POTATO SOUP

Steps:

• Melt butter in Dutch oven.
• On medium low heat, sweat onion, garlic, and potatoes.
• Season with white pepper and salt.
• Potatoes will begin to form a slurry from their starch. This is normal.
• Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc).
• When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer.
• From this point on, do not allow to boil. Only allow a slow simmer.
• After returning to simmer, slowly add grated cheese and melt into mixture.
• Add bratwurst, return to simmer, and simmer 30 minutes.
• Salt and pepper to taste.
• If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more.
• Stir in parsley.
• Serve with your favorite salad and/or fresh garlic toast.

CREAMY BROCCOLI SOUP WITH NUTMEG

Steps:

• In a large saucepan, bring broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes. , Meanwhile, in a small skillet, saute onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside. , In a small pan, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Gradually stir into broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally.

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 LEEK SOUP

Steps:

• Bring broth to a boil and reduce to medium.
• Add leeks, potatoes, and onion.
• Simmer, covered, 25-30 minutes.
• Add seasonings and cream.
• Simmer 5 minutes more.
• Slightly mash with a potatoe masher to desired consistency.
• Serve with salad and crusty bread.
• A snap to make, but tastes gourmet!

CREAMY POTATO SOUP

Steps:

• In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
• Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
• Stir in milk, salt and pepper. Bring to a boil.
• In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
• Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.