UNBELIEVABLY EASY POTATO SOUP
Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)
Provided by Vina7737
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cube potatoes.
- Put in a saucepan along with the onions and celery.
- Add water, but don't quite cover the vegetables.
- Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
- Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
- Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
- (It will take a lot of salt!).
LOADED POTATO SOUP
Steps:
- Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
- Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
- With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
- Serve garnished with crispy crumbled bacon and sliced scallions.
ROASTED GARLIC POTATO SOUP
Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.
Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
POTATO SOUP A LA INGE
Just great soul food. Garnish with bacon bits.
Provided by Inge
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 4
Number Of Ingredients 8
Steps:
- In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!
Nutrition Facts : Calories 633.2 calories, Carbohydrate 52.4 g, Cholesterol 163.8 mg, Fat 44.7 g, Fiber 6.2 g, Protein 9 g, SaturatedFat 27.6 g, Sodium 1520.8 mg, Sugar 2.6 g
LUSCIOUS POTATO SOUP
This is my favorite potato soup recipe ever. I actually prefer to skip bacon as I find the smoky flavor overwhelms the delicate flavor of the onions and creme fraiche. I don't bother using a blender for this soup as a bit of chunky texture is great.
Provided by Lynne Polischuik
Categories Potato Soup
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter.
- Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes.
- Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up.
- Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 57.3 g, Cholesterol 53.2 mg, Fat 22.8 g, Fiber 7.1 g, Protein 10 g, SaturatedFat 10.7 g, Sodium 826.6 mg, Sugar 10.9 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
A POTATO SOUP WITH FLAKY POTATO KNISH
Splichal: "This is how I remember the comforting potato soup my father used to make when I was a child. The knish sneaked its way into the recipe when I came to live in Los Angeles."
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the soup: In a large saucepan, melt butter over medium heat and add onion, leek, celery, thyme, garlic, bacon, and bay leaf. Sweat the mixture over medium-low heat without allowing it to color at all, stirring occasionally, for 5 or 6 minutes or until very tender. Add potatoes, stock, and cream. Liquid should cover potatoes; if it does not, add a little water. Bring mixture to a simmer and cook, partially covered, for about 20 minutes, until potatoes are tender. Puree mixture in a blender and add creme fraiche. Push the soup through a fine strainer into a clean saucepan and season, to taste, with salt and white pepper. Cover and set aside.
- For the Knish: Preheat oven to 400 degrees F. Cut puff pastry sheet into 4 (3-inch) circles and 4 (4-inch) circles. In medium saucepan, combine potato with milk and water and bring to a simmer over medium high heat. Simmer, partially covered, for about 20 minutes or until potato is tender. Drain.
- Meanwhile, in small saute pan, heat 1 tablespoon butter over medium heat and add onion. Saute 3 to 4 minutes, until softened, then remove from heat and stir in parsley. Put potato through a food mill or mash with a masher or hand blender and stir in butter and parsley mixture. Season, to taste, with salt and pepper.
- Rinse a large baking sheet with cold water. Set the 4 smaller circles of puff pastry on baking sheet and mound about 2 tablespoons of mashed potato in center of each circle, leaving edges clear for attaching pastry tops. Brush edges of circles with a little beaten egg. Score each of the 4 larger circles with the back of a knife in a lattice pattern, and using a 1/4-inch aspic or biscuit cutter, cut a small circular vent hole in the center. Form these circles into domes with hands and fit over the mashed potatoes, pressing down firmly around egg-washed edges to form a good seal. Brush knishes with remaining beaten egg and bake for 10 to 12 minutes, or until puffed and golden.
- Assembly: Place a knish in each of 4 heated soup bowls. Reheat soup gently, if necessary, and ladle some hot soup into each bowl around the knish. Or if you prefer, you can serve the knish on the side.
LAZY SOUP
I made this one Friday when I had about 10 minutes to get a pot of soup together. You can put this together in under 4 minutes if all the ingredients are at hand.
Provided by Mirj2338
Categories Beans
Time 30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine all in a 5 liter pressure cooker, add water to the line.
- Place on the flame and let cook away under pressure for about 25 minutes.
- Let the pressure come down naturally.
- Serve with croutons.
POTATO SOUP VIII
This is a very low fat soup. No one will ever know. Try adding diced ham or bacon.
Provided by Terri
Categories Vegetable Soup
Yield 5
Number Of Ingredients 9
Steps:
- In a large saucepan over high heat, add the potatoes, water, onions, celery, carrots and bouillon. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender. Mash slightly.
- In a small bowl, mix together the milk powder and the flour. Gradually add the milk, stirring until smooth. Add the milk/flour mixture to the potato mixture, stirring constantly. Cook and stir until soup is thick and bubbly.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 37.5 g, Cholesterol 3.3 mg, Fat 0.4 g, Fiber 4 g, Protein 9.1 g, SaturatedFat 0.2 g, Sodium 331.1 mg, Sugar 11.1 g
LAZY HAM AND POTATO SOUP
I threw this together one morning when I needed to get rid of some leftover ham but didn't have any real cheese or potatoes. It was awesome - my husband and boys ate from it all day and into the night. They didn't even want me to cook dinner - they just kept eating this.
Provided by BogeysMom
Categories Vegetable
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Put water, salt,pepper and ham (just use whatever you have left over- amount doesn't really matter) in a large dutch oven and simmer for about an hour.
- Add milk, parsley and enough potato flakes to make a soup just less than thick enough to suit you (it will thicken a little more as it cooks).
- Add velveeta and simmer and stir til melted.
- Stir in sour cream and serve.
Nutrition Facts : Calories 126, Fat 9.7, SaturatedFat 6.1, Cholesterol 29.1, Sodium 316.2, Carbohydrate 5, Fiber 0.3, Sugar 1.6, Protein 5.2
LAZY DAY BLACK BEAN SOUP
Face it...sometimes you do not feel like cooking but your family still feels like eating. Here is a healthy easy recipe that will feed the whole family. It may save your family from fast food the next time you are feeling lazy. It is a spicy, tasty alternative to pizza or burgers. It is also a great quick "homemade" soup to whip up for a pot-luck.
Provided by VivianNP
Categories Black Beans
Time 25m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Pour the oil into a large dutch oven or soup pot. Add the diced onions and carrots. Cover and cook on medium until onions are translucent and the carrots are soft.
- While the onions and carrots are cooking, pour tomato sauce, one can of black beans and the liquid only from the other 3 cans of black beans into a blender. Add the jalapeno pepper, garlic cloves and chili powder. Blend on high until smooth.
- Add the blended black bean mixture and the beans from the other three cans to the soup pot. Pour the one cup of hot water into the blender. Swish around to clean out all the bean mixture from the blender. Pour into the soup pot. Stir together all the contents of the soup pot. Cook until boiling lightly. Then turn the heat on low and simmer for about 10 minutes.
Nutrition Facts : Calories 494.7, Fat 8.7, SaturatedFat 1.4, Sodium 320, Carbohydrate 79.8, Fiber 28.1, Sugar 3.8, Protein 28.1
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