Hearty And Healthy Potato Soup Food

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.

HEARTY POTATO SOUP

Steps:

• In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

HEARTY LEEK AND POTATO SOUP

Steps:

• In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).

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.

HEARTY LEEK & POTATO SOUP

Steps:

• Peel and chop the potatoes into half inch cubes.
• Wash and chop the leeks, celery and scallions. They don't have to be chopped finely but not too chunky. Mince or finely chop the garlic.
• In a large saucepan, melt the butter and add all of the vegetables. Over a medium heat, stir until the veg is coated in butter, then put the lid on and leave to sweat for ten minutes, stirring occasionally, until the butter is absorbed.
• Add the stock, season, and simmer for 20 minutes or until the potatoes are good and soft.
• Remove from the heat and blend thoroughly. Add the cream and stir well.
• You can either then put back onto the heat until steaming hot (do not let it boil) and serve, or cool and reheat later, or freeze.

HEARTY MUSHROOM AND POTATO SOUP

Steps:

• Bring water and porcini mushrooms to boil in large saucepan. Turn off heat; cover saucepan. Let mushrooms stand in hot water 10 min.
• Drain soaked porcini in colander, reserving cooking water. Coarsely chop drained porcini.
• Heat 1/4 cup dressing in same saucepan over medium heat. Add potatoes, carrots, celery and onions; stir. Cook, stirring frequently, 5 min. Add cremini mushrooms, thyme and remaining dressing; stir. Cook, stirring frequently, 12 min.
• Add porcini, bouillon powder and reserved porcini cooking water; stir. Bring to boil; cover. Simmer over medium-low heat 10 min. or until potatoes are tender.

HEARTY POTATO AND LEEK SOUP

Steps:

• Wash and sort the beans the night before. Place them in a pot and cover them with 2 inches of water. Let them soak overnight (or all day if you are preparing for dinner).
• Pour the soaking water off the beans and then add water to cover by at least 1 1/2 inches. Bring to a boil and cook for 30 minutes. Remove from heat and set aside.
• While the beans are cooking, trim the leaks and wash with cold water, being careful to wash away the dirt deep in the tops. Slice the leeks in half lengthwise and chop into 1 inch pieces.
• In a large stockpot melt the 6 tbsp butter and cook the leeks on medium-low heat until tender.
• Sprinkle the flour over the leeks. Cook for 2 minutes. Increase the heat to high and stir in the chicken stock.
• Add the potatoes, sliced sausage, cooked white beans, and creole seasoning. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes and beans are tender. Use a paper towel to absorb any grease from the sausages that has accumulated on the top of the stockpot. Season with salt and pepper to taste. (Taste first -- the sausage will add some salt to the soup) If desired, add the remaining stick of butter before serving. (I usually skip this).

HEART-HEALTHY POTATO HAM SOUP

Steps:

• Heat water in a 6-quart pot over high heat; add potatoes, turkey ham, onion, beans, carrots, celery, frozen corn, cream-style corn, dill, salt, and black pepper. Bring water to a boil, lower heat to medium-low, and simmer, stirring occasionally, until potatoes are tender and soup is reduced, 1 to 1 1/2 hours.
• Remove pot from heat and stir in milk until incorporated and soup is creamy.

HEARTY BAKED POTATO SOUP

Steps:

• Place first seven ingredients in a 6-qt. slow cooker. Cook, covered, on low until potatoes are very tender, 6-8 hours., Mash potatoes slightly to break up and thicken soup. Add 1 cup cheese, cream and chives; heat through, stirring until blended. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

HEARTY POTATO SOUP

Steps:

• Combine first six ingredients in medium saucepan.
• Add sufficient water to cover vegetables, if necessary.
• Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes).
• Remove garlic clove.
• Add evaporated milk and spices.
• Simmer for 2-5 minutes.
• Remove from heat and serve immediately.
• Garnish with chives, if desired.