Herbed Cream Of Potato Soup Food

CREAM OF POTATO & HERB SOUP

Steps:

• Set a large pot of water to boil
• As the water boils, peel and cube the potatoes, then add them to the boiling water, and let the potatoes cook for 30 minutes on high heat
• When the potatoes are cooking, chop the onions, parsley and fresh chives before sauteeing them in a large pan, until onions are soft and translucent
• Once potatoes are cooked and soft, drain the potatoes, then combine the potatoes with the sauteed herbs and onions, vegetable stock, and mix well
• Process the mixture in batches in a blender, adding more water as needed until you get the desired texture of soup. I like mine slightly thick and creamy, but if you'd prefer a more liquid consistency, add more water or stock as you wish.
• Add salt and pepper to taste
• Serve with a drizzle of cream and fresh chives

HERBED POTATO SOUP

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.

GARLIC HASSELBACK POTATOES WITH HERBED SOUR CREAM

Steps:

• Preheat oven to 400 degrees F.
• Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
• Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

HERBED CREAM OF POTATO SOUP

Steps:

• Place potatoes and cold water in a microwave-safe bowl. Cover and microwave on high for about 1 to 1-1/2 minutes or until potatoes are tender; drain and set aside. In a small bowl, dissolve bouillon in boiling water; set aside., In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the parsley, thyme, rosemary and garlic salt. Stir in potatoes and bouillon mixture; heat through.

HERBED POTATO SOUP (AMAZING)

Steps:

• Bring water to a boil in a large saucepan.
• Add potatoes, cook over medium heat until tender. (Note: sometimes I add the cauliflower or chicken to the potatoes while they cook. You don't have to, but it's convenient.) Set aside. DO NOT DRAIN!
• Meanwhile, in another saucepan, saute onion in the butter until tender. Onions will have a sweet smell and will look glazed over.
• Stir in the flour, salt, thyme, rosemary (optional), and pepper.
• Gradually add milk. Bring to a boil. If you like, add the cheese.
• Cook and stir for 2 minutes.
• Add potatoes (and extra, optional ingredients) with cooking liquid. Heat through.

ENGLISH CREAM OF SORREL HERB SOUP

Steps:

• Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
• Add the stock & milk, season well with salt and black pepper and bring to the boil.
• Simmer for 10-15 minutes until the potatoes are tender.
• 2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
• Liquidise the soup.
• Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
• To serve it chilled:.
• Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.