GERMAN POTATO SOUP
This delicious, authentic German Potato Soup is packed full of veggies and TONS of flavor - It will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- Fry the bacon then add the onion and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
- Add the parsley and simmer for another minute. Add salt and pepper to taste.
- Note: This is a great make-ahead soup as the flavor is even better the next day!
Nutrition Facts : Calories 327 kcal, Carbohydrate 37 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, ServingSize 1 serving
QUICK CREAMY POTATO SOUP
A yummy and easy to make potato soup. Kids love it.
Provided by Amanda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
- Brown onions in bacon fat over medium heat.
- Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
- Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 32.9 g, Cholesterol 41.7 mg, Fat 24.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 8.5 g, Sodium 1026.2 mg, Sugar 7.2 g
OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
CHUNKY LEEK AND POTATO SOUP (NO CREAM)
Chunky Leek and Potato Soup with no cream added, a healthy and nutritious vegetarian soup that the whole family can enjoy. It's ready in about 20 minutes or so, it's super easy to make, and delicious too.
Provided by Daniela Apostol
Categories Soup
Time 20m
Number Of Ingredients 11
Steps:
- Peel, wash and chop the potatoes and carrots.
- Wash the leek, and chop it as well.
- Heat up the oil, add the butter and allow it to melt.
- Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.
- Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.
- Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.
Nutrition Facts : Calories 382 kcal, Carbohydrate 68 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 2178 mg, Fiber 12 g, Sugar 7 g, ServingSize 1 serving
HERBED POTATO SOUP
This creamy potato soup is almost as easy to make as opening a can of soup-and it tastes so much better. The rosemary and thyme add just the right amount of seasoning.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place potatoes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, saute onion in butter until tender. Stir in the flour, salt, thyme, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes with cooking liquid; heat through.
Nutrition Facts : Calories 253 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 582mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.
MUSHROOM SOUP WITHOUT CREAM
A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos & White/Button Mushrooms.
Provided by KitKat
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
- Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.6 g, Cholesterol 8.2 mg, Fat 3.8 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 560.9 mg, Sugar 4.3 g
EASY CREAM OF POTATO SOUP
This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.
Provided by Twiggyann
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan combine chicken broth, onion, potatoes and dill weed.
- Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
- Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
- In the saucepan, melt the butter.
- Stir in flour, salt and pepper. Add the milk all at once.
- Cook and stir until mixture is thickened and bubbly.
- Stir in the potato mixture and cook until soup is heated through.
- NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.
BEST SOUP RECIPES: CREAMY POTATO SOUP
This creamy potato soup is one of our favorite soup recipes!
Provided by Jeanine Donofrio
Categories Soup
Time 40m
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
- Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.
- Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
- Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.
EASY CREAMY HOMEMADE POTATO SOUP
You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.
Provided by Adam and Joanne Gallagher
Categories Soup, Entree
Time 40m
Yield Makes about 7 cups of soup or 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
- Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
- Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
- Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
- Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
- Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
- Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
- Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).
Nutrition Facts : ServingSize About 1 cup, Calories 224, Fat 11.8g, SaturatedFat 6.9g, Cholesterol 30.7mg, Sodium 302.2mg, Carbohydrate 23.9g, Fiber 3.6g, Sugar 3.9g, Protein 7.4g
CREAMY POTATO SOUP
This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g
EASY, CREAMY POTATO SOUP
Easy and very creamy soup with taste! Great served with grilled cheese sandwiches. Will satisfy even the meat lovers in your family.
Provided by Karen From Colorado
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon until crisp (see recipe #242966 for homemade bacon bit tips). Remove to paper towels to drain. Reserve bacon grease.
- Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain.
- Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned.
- Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly.
- Stir potatoes, corn and crumbled bacon into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty) Simmer until butter is melted and stirred into soup.
- Add milk at little at a time if soup is too thick for your tastes.
EASY CREAMY & BROTHY POTATO SOUP
Easy, few ingredients, not too thick but more substance than a broth soup. Healthier than canned. Nothing fancy but satisfying and simple. All done in one pot too. I prefer organic stock which is lower in sodium, so adjust for that. very good with good italian garlic bread topped with good italian cheese.
Provided by jennifer in new jer
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- peel and chop potatoes.
- peel and chop onion.
- place potatoes and onion in your soup pot and saute in butter and garlic for 5 minutes.
- add chicken stock and stir.
- bring to boil.
- simmer on low-med for 1/2 hour or till potatoes are tender.
- use potatoe masher to mash some but not all potatoes in soup
- stir in cream.
- simmer on low for 5 minutes.
- add seasonings to taste and serve.
Nutrition Facts : Calories 317.1, Fat 16.1, SaturatedFat 9, Cholesterol 49.6, Sodium 397, Carbohydrate 34.9, Fiber 2.5, Sugar 6.1, Protein 9
CREAMY CHICKEN SOUP
Provided by Mel
Time 1h
Number Of Ingredients 18
Steps:
- For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
- For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
- Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
- Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
- Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.
Nutrition Facts : ServingSize 1 serving, Calories 206 kcal, Carbohydrate 14 g, Protein 17 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 574 mg, Fiber 1 g, Sugar 7 g
EASY CREAMY RANCH CHICKEN POTATO SOUP #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I thought about the list of ingredients and this soup just seemed a natural fit. This soup brings an old favorite up to date. And, did I mention how easy it is to make? All in one pot or crock pot. This soup can be made rich & creamy or, by changing the milk to fat-free Half & Half, made into a skinny soup without losing any of the flavor. You may also omit the chicken to made a vegetarian Creamy Ranch Potato Soup.
Provided by mae lafferty
Categories Weeknight
Time 40m
Yield 8-10 soup bowls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
- Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
- Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
- Garnish with fresh chopped spinach. Serve hot.
- May be made in crock pot.
Nutrition Facts : Calories 298.4, Fat 10, SaturatedFat 4.4, Cholesterol 51, Sodium 177.5, Carbohydrate 35, Fiber 4.5, Sugar 4.8, Protein 17.9
CREAMY, EASY NO-PEELING POTATO SOUP
I don't think it can get much easier. This one got a double thumbs up from DH. It's important to use frozen mashed potatoes and not dried, instant mashed potatoes. This was published in The Columbus Dispatch.
Provided by Debbie R.
Categories Potato
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring potatoes, milk and broth to boil in saucepan, stirring.
- Reduce heat to low, cover, and simmer until creamy, about 8 minutes.
- Remove from heat. Stir in butter.
- Ladle into bowls and top with cheese, scallion and/or bacon if using those.
Nutrition Facts : Calories 117, Fat 7.5, SaturatedFat 4.3, Cholesterol 19.8, Sodium 404.5, Carbohydrate 6.3, Sugar 6.5, Protein 6
SLOW COOKER TACO SOUP
This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.
Provided by Allrecipes Member
Categories Taco Soup
Time 8h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g
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