JALAPENO POTATO SOUP
Steps:
- In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
- When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
- Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
- Top with fried pancetta/bacon or cheese or jalapenos.
- Best served warm with bread or dinner rolls.
Nutrition Facts : Calories 501 kcal, Carbohydrate 46 g, Protein 16 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 992 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
SIMPLY SENSATIONAL LOADED "NO-BAKE" POTATO SOUP #5FIX
5-Ingredient Fix Contest Entry. If you've got one pot, five ingredients, and 20 minutes you can have a satisfying bowl of soup that the whole family will love! This comforting soup is creamy, cheesy and full of potatoes! It tastes just like a loaded baked potato, but thanks to Simply Potatoes Diced Potatoes with Onion, no baking is required! The secret to the flavor is real bacon bits and sour cream mixed right into the soup and extra to put on top, of course! The best part is that there are no ingredients that require chopping or prepping! Simply sensational...Simply Potatoes!
Provided by CalmBliss
Categories One Dish Meal
Time 25m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cheddar cheese soup and milk over medium heat. Stir frequently, until the soup is smooth.
- Add one package of Simply Potatoes Diced Potatoes with Onion to the soup and mix well. Add 1/4 cup of real bacon bits and 1/2 cup of sour cream and combine thoroughly.
- Allow the soup to simmer over medium-low heat until it is heated through.
- Ladle the soup into serving bowls and top each with 1 tablespoon of real bacon bits and 1 tablespoon of sour cream.
POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS
If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
- In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
- Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
- Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
- Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
- Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.
JALAPEñO PUFF PASTRY POTATO POPPERS #5FIX
5-Ingredient Fix Contest Entry! A step above the ordinary poppers! Beautiful peppers filled with creamy garlic and chive potatoes, wrapped with prosciutto and baked in a warm, flaky blanket of delicious, buttery pastry....your guests will swoon! (Don't tell them how easy they were to make, it'll be our secret! ;) )
Provided by Wildflour
Categories Potato
Time 35m
Yield 16 poppers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400. Prepare mashed potatoes according to pouch directions and stir in cream cheese. Set aside.
- While potatoes set up, slice jalapeños in half lengthwise, clean out seeds and membranes, and place onto parchment paper-lined baking sheet.
- On floured surface, cut each sheet of pastry into four squares. Then cut each square in half corner-to-corner making 16 triangles. *I like to use my fluted-edge pastry wheel for this, but a pizza wheel works just fine, too.
- Overfill each jalapeño half with potato mixture, and wrap each with a strip of prosciutto, place onto wide ends of pastry triangles and roll up towards pointed end. Place pointed end-down back onto lined baking sheet.
- Bake in 400 degree oven for 12-15 minutes until golden.
- *Before baking, you can brush outsides and top with an egg wash, but isn't necessary.
- **Serve with warmed raspberry jam if desired for dunking.
Nutrition Facts : Calories 684.9, Fat 46.9, SaturatedFat 11.9, Sodium 306.7, Carbohydrate 57.2, Fiber 2.6, Sugar 2.1, Protein 9.2
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