Golden Carrot Potato Soup Food

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

CARROT & POTATO SOUP

Steps:

• Saute onions& garlic in margarine until tender.
• Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
• Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
• Discard bay leaf and puree soup.
• Season with salt& pepper.

CARROT POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add the garlic, and cook for an extra minute until fragrant.
• Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
• Stir in the broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
• Turn the heat off, and let it cool slightly.
• Transfer approximately 1 cup of the soup to a stand blender and whizz just until smooth. Be careful because it's still hot, and make sure you don't over blend. This way you get a creamier soup, but you can use a hand blender instead, or you can skip this step if you wish.
• Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
• Serve with freshly ground black pepper, extra parsley, and crusty bread.

GOLDEN CARROT SOUP

Steps:

• In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender., Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.

GOLDEN POTATO SOUP

Steps:

• Saute onion and celery in butter in a medium saucepan.
• Add carrot, potato and 3/4 cup water; bring to a boil.
• Cover, reduce heat and simmer until potato is tender (about 15 minutes)
• Stir in milk, salt and pepper. Bring to a gentle boil, stirring often.
• In a small bowl, combine flour, cornstarch and 3 tablespoons water; stir into soup mixture.
• Cook and stir until thickened.
• Remove from heat.
• Stir in cheese until melted.
• Sprinkle each serving with a pinch of paprika.

GOLDEN POTATO SOUP

Steps:

• In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
• In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
• Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS

Steps:

• In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
• Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
• Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

WINTER WARMER CARROT, CELERY AND POTATO SOUP

Steps:

• Heat the vegetable oil.
• Saute the onions till soft.
• Add the celery and the potato.
• Saute for a minute or so.
• Add the carrots.
• Lower the heat and cook covered for 10 minutes. Keep stirring every 3-4 minutes so that it doesn't stick to the pot.
• Add the 2 cups of vegetable stock.
• Add the herbs rubbing them between your fingers to make the more fragrant.
• Stir in the cumin, turmeric and paprika.
• Bring to a boil and cook for 10 minutes more.
• Let it cool then blend it in a blender or food processer.
• Stir in the milk.
• Add salt and pepper to taste.

POTATO, CARROT AND PARSNIP SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
• Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

GOLDEN CARROT SOUP

Steps:

• Heat oil in a large saucepan.
• add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
• Put the stock in another saucepan and bring to the boil.
• Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
• Remove the pan from the heat and remove the bay leaves.
• allow the soup to cool a little, then transfer to a blender and puree until smooth.
• Season with pepper.
• If the soup is too thick, add some extra stock.
• serve garnished with parsley.

CHEF JOHN'S HAM AND POTATO SOUP

Steps:

• Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
• Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
• Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
• With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

GOLDEN CARROT POTATO SOUP

Steps:

• Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
• Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
• Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
• Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
• Serve immediately, with dollops of reserved sour cream and chives.