VEGGIE POTATO SOUP
Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! -Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.
Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
CREAM OF POTATO AND VEGETABLE SOUP
I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.
Provided by Chris from Kansas
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in large saucepan or Dutch oven over medium heat.
- Stir in onion; cook 2 to 3 minutes or until crisp-tender.
- Add broth, potatoes, salt and pepper.
- Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
- In small bowl, combine flour and half-and-half; mix well.
- Stir into potato mixture; add frozen vegetables.
- Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
POTATO VEGETABLE SOUP
Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. It's a favorite of Jan Hancock in Evansville, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 545mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
VEGAN BAKED POTATO SOUP
Knobby, starchy russet potatoes are the humble heroes of comfort foods that run the gamut from homey to luxurious, especially when partnered with dairy. This soup is one of the homier ones: lots of potato, plus some cashew milk and vegan sour cream make for a creamy, chunky, loaded-potato kind of soup. Despite the name, we boil the potatoes in vegetable broth and cashew milk instead of baking, which speeds things up and increases the potato flavor. Be sure to pull out a good amount of cooked potato before pureeing the soup or it will edge toward mashed potatoes. As for the potato peel topping (a vegan alternative to bacon bits), the less potato flesh you remove with the peel the crispier your fried bits will be.
Provided by Food Network Kitchen
Time 40m
Yield About 2 quarts; 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a medium-size heavy pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil, the scallion whites and all but about 1/4 cup of the scallion greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until tender and aromatic, about 1 minute. Add the broth, cashew milk, potatoes, 1 1/2 teaspoons salt and a generous amount of pepper. Bring to a boil, then cover, reduce the heat and simmer until the potatoes are tender and crumble when pierced with a fork, about 10 minutes. The cashew milk will look curdled when it first comes to a boil and for a few minutes after it simmers, but it will smooth out when the soup is pureed.
- While the potatoes cook, dry the reserved potato peelings well. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potato peels flesh-side down in a single layer and fry, turning once or twice, until crispy and golden brown, about 4 minutes total. Transfer to paper towels using a slotted spoon, then immediately season with salt and a generous dusting of smoked paprika and transfer to a plate or rack-the longer they stay on towels, the quicker they de-crisp.
- When the potatoes are done, turn off the heat and use a slotted spoon to scoop one-third to one-half of the chunks into a bowl. Puree the remaining mixture in the pot with an immersion blender until smooth. Alternatively, allow the mixture to cool slightly and then puree in batches in a regular blender. (See Cook's Note.) Stir in the nutritional yeast and vegan sour cream until smooth.
- Return the potato chunks to the soup, crumbling them a bit as you drop them into the pot. Heat over low heat until hot; it doesn't have to come to a boil. Taste and adjust the seasoning with more salt and pepper as needed.
- Divide the soup among shallow bowls and top each with some vegan cheddar, a dollop of sour cream and some reserved scallion greens. Crumble the potato peels over the tops.
ROASTED VEGETABLE SOUP
Steps:
- In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Serve with Brioche Croutons and a drizzle of good olive oil.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
- Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
- Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.
POTATO CHEESE SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.
IAN'S POTATO-VEGETABLE SOUP
One day I heard my mom talking about soup and my mouth started to water. Next thing I knew, I was just putting a whole mess of stuff in a pot and cooking it, not expecting it to turn out. When it was finished I was amazed, what a great soup!
Provided by Ian Riesterer
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 5
Number Of Ingredients 13
Steps:
- In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
- Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
- Heat soup through, stirring occasionally, and serve.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 23.6 g, Cholesterol 6.7 mg, Fat 5.7 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 2058.6 mg, Sugar 2.6 g
ROASTED POTATO SOUP
From Vegetarian Times- December 2000. Roasting vegetables adds a satisfying, bold flavor dimension to soup. Be sure to roast the vegetables long enough for the onions to get well done, as undercooking them will give the soup a raw flavor. Because roasting leaves a brown skin on the potatoes, the soup won't be perfectly smooth when you puree it. But don't worry: A few chunks in the soup contribute to the texture.
Provided by Dominick and Amanda
Categories Potato
Time P3DT3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Place potatoes in large bowl. Snip root end off each onion and cut each half into 3 sections. Add onions to potatoes, breaking up onions with your fingers to separate.
- Drizzle vegetables with oil, add thyme and toss well. Spread vegetables on baking sheet. Season with salt and pepper.
- Slice top third off head of garlic and place it on a piece of foil. Put 1/2 tablespoon butter on top of garlic and drizzle 2 teaspoons water onto foil. Fold sides of foil to enclose; place on pan with vegetables.
- Roast vegetables 45 minutes, then remove garlic. Continue roasting vegetables until tender, about 15 minutes more.
- In large saucepan, bring broth to a simmer over medium-low heat. Transfer half the roasted vegetables to food processor and add 1/2 cup hot broth. Process mixture until fairly smooth, then transfer to bowl. Repeat with remaining vegetables and a little more hot broth, squeezing garlic pulp out of husks into last batch. Stir all pureed mixture into broth in pan; keep pan over low heat.
- In small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Add flour and cook, stirring constantly, 1 1/2 minutes. Stir in milk and cook, stirring often, until thickened, about 3 minutes. Stir in ladleful of soup and cook 1 minute.
- Add mixture back to soup. Cook over medium-low heat until heated through, stirring occasionally, about 10 minutes. Serve right away, or cool, refrigerate and reheat when needed.
Nutrition Facts : Calories 186.9, Fat 7.7, SaturatedFat 3.1, Cholesterol 11.7, Sodium 42.1, Carbohydrate 26.9, Fiber 3.1, Sugar 2.1, Protein 3.7
SWEET POTATO VEGETABLE SOUP
Make and share this Sweet Potato Vegetable Soup recipe from Food.com.
Provided by barefootmommawv
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spray your soup pot with nonstick cooking spray and place over high heat.
- When pan is hot, add the onions, celery and carrots and cook for 3 minutes. Stir occasionally.
- Add the rest of the ingredients, except for the salt and pepper. Stir and bring to a boil.
- Boil soup for 5-6 minutes until the sweet potatoes are just tender. Stir frequently.
- Season with salt and pepper to taste and cool before refrigerating. It will stay fresh up to 3 days and taste better each day. Reheat before serving. Or, let cool first before storing and place in your freezer; it can stay frozen for up to two weeks. If frozen, thaw in refrigerator before reheating.
- Note:.
- If you like things a little spicy, a small pinch of cayenne or red pepper flakes is a nice addition to this soup. Add during Step 5.
Nutrition Facts : Calories 200.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 4.8, Sodium 321.8, Carbohydrate 37.7, Fiber 6.6, Sugar 10.1, Protein 9
BEST CREAM OF POTATO SOUP
After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 19
Steps:
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g
SLOW COOKER POTATO SOUP
Excellent soup for cold nights; goes very well with cornbread.
Provided by TJACKSON
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 8h
Yield 8
Number Of Ingredients 8
Steps:
- Place the potatoes, onion, butter, chicken bouillon cubes, parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
- At least half an hour before serving, stir together the milk and flour until no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 91.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 7.8 g, Protein 10.2 g, SaturatedFat 2.7 g, Sodium 381.8 mg, Sugar 6.8 g
CROCK POT VEGETABLE SOUP
I haven't tried this yet, but it's hard to go wrong with Leanne- and this looks scrumptious, along with the variations! This is a Menu Mailer recipe, taken from a FlyLady Digest.
Provided by jenna sais quoi
Categories Potato
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
- Add the onion and cook till nearly translucent.
- Now add the garlic. Don't let the garlic brown and saute another couple of minutes.
- Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember--you're not cooking them-- just sauteing them for the wonderful flavor this quick step will infuse in your soup.
- Add the thyme and salt and pepper while sauteing.
- Now put the veggies in the crock pot, add the tomatoes and broth.
- Cook on low 7-9 hours (depending on your crock pot) or high 4-6 hours.
- Just before serving, gently mash some of the potato chunks against the side of the crock pot to thicken the soup, give it a stir and serve.
- SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.
- Quick Fixes for Variations on the Basic Veggie Soup: Now remember, don't do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.
- Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it--how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
- Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
- Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
- Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.
Nutrition Facts : Calories 97.8, Fat 3.2, SaturatedFat 0.6, Sodium 400.8, Carbohydrate 13.6, Fiber 3.1, Sugar 5, Protein 4.6
SLOW COOKER BEEF & POTATO VEGETABLE SOUP
Warm up on cooler days with slow cooker beef and vegetable soup. Heart beef, veggies and potatoes make this soup a great entrée for dinner or lunch for the week.
Provided by My Food and Family
Categories Soup Recipes
Time 8h20m
Yield 14 servings
Number Of Ingredients 17
Steps:
- Gently pound beef pieces with a meat tenderizer. Mix together steak seasoning and flour. Toss beef in mixture to coat.
- Heat vegetable oil in frying pan over med-high heat. Brown beef. Set aside.
- Add beef and remaining ingredients to slow cooker. Stir to mix. Cover and cook on low 8-10 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VEGETABLE SOUP WITH SWEET POTATO
Fabulous hearty vegetarian soup. Can be a meal by itself. Found in Suzy Fishbein's Kosher by Design.
Provided by baezus
Categories Yam/Sweet Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot heat oil over medium heat. Add the onions and saute about 6-7 minutes or until translucent.
- Add garlic and saute 2-3 minutes longer.
- Add tomatoes, stock, and sweet potatoes. Bring to a boil.
- Add the white beans, green beans, salt, pepper, and basil. Return to boil.
- Lower heat and cook for 30 minutes.
- Stir in corn and heat through.
Nutrition Facts : Calories 324.7, Fat 10.5, SaturatedFat 1.5, Sodium 914, Carbohydrate 54.6, Fiber 10, Sugar 9.6, Protein 9.4
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