PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
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!).
POTATO SOUP
I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.
Provided by msouth
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
- In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
- Add half the milk and stir until lumps are out of flour mixture.
- Add remaining milk and on med-high heat, heat to a boil.
- Stir almost constantly or it will scorch.
- After boiling, turn heat off and add remaining ingredients.
POTATO MINESTRONE
Let the aroma of this savory soup waft through your home while you get ready for the holidays. I only have to slice some bread and prepare a salad to have dinner ready. For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 8h40m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.
Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 916mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.
SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
- Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
MYRMIDON'S POTATO SOUP
I've been working on a cold garlic soup for some time and developed this recipe along the way.... still haven't mastered the garlic soup but this one is quite nice. It can be served warm or cold (imagine it as a Greek relative of the vichyssoise). I recommend a nice crusty bread to accompany it as well as a medium-dry sauvignon blanc.
Provided by King of Phthia
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring enough water to boil to cover potatoes and onion. Cut potatoes and onion into chunk-size pieces and place in boiling water. Bring water back to a to boil then let simmer for 15-20 minutes.
- While waiting for the potatoes and onion, in a separate pot, bring 2 cups of water to a boil. Add 1 chicken bullion cube. Bring to boil then reduce heat. A few minutes before potatoes are ready, add chopped celery, salt, pepper and fennel. Let simmer. Time your celery so that it remain a bit crunchy -- it will add a nice variation in texture to the soup which otherwise will be smooth and thick.
- Finely chop garlic and, if desired, sautee for 1-2 minutes in olive oil.
- Use food processor to puree potatoes, onion and garlic. Add the remaining spices to the mix and blend evenly.
- Slowly add puree to bullion while stirring. Let simmer for 5 minutes with the lid off. The mix should thicken. Adjust any spice to taste.
- Reduce heat to low or turn stove off, but continue to stir for a few minutes. Once temperature is well below boiling point, slowly add yogurt, blend evenly then serve.
- Alternative: mix all spices in small bowl, divide in half, add the first half with the bullion cube and then add the second half to the food processor while pureeing.
Nutrition Facts : Calories 382, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.1, Sodium 838.6, Carbohydrate 67, Fiber 8.5, Sugar 7.7, Protein 10.1
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