RICH VIENNESE POTATO SOUP
This is a creamy and satisfying soup that is silky smooth with nice nibbles of vegetables that offer a nice change from other potato leek soups. The use of buttermilk and cardomom also provide distinctive flavor to the soup. This is filling enough to use as the centerpiece of a comforting dinner or lunch. You can make this vegetarian by using vegetable broth in lieu of chicken broth. On the day the photo was taken, I omitted the mushrooms for the sake of a mushroom-hating guest. Every spoonful was still delicious.
Provided by justcallmetoni
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Add 2 teaspoons of oil and 2 tablespoon of broth to a large pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
- Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes.
- Add the buttermilk, ground black pepper and cardamom. Puree the soup with an immersion blender ot in small batches with a blender or food processor.
- While the soup is simmering, place the mushrooms and the remaining teaspoon of oil and tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste.
- At the same time boil the diced carrots and potatoes in a small saucepan.
- Mix the mushrooms, carrots and potatoes into the pureed soup.
- Serve.
Nutrition Facts : Calories 205, Fat 2.5, SaturatedFat 0.5, Cholesterol 1.2, Sodium 496.3, Carbohydrate 40.8, Fiber 5.3, Sugar 6.5, Protein 6.8
RICH VIENNESE POTATO SOUP
This is a smooth soup, and can be changed by using different broth in the recipe for a different taste sensation. You can make this vegetarian by using vegetable broth or stock instead of the beef or chicken broth. If you do that, then I recommend using buttermilk in place of the cream.
Provided by MARBALET
Categories Cream of Potato Soup
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Place 1 tablespoon oil and 2 tablespoons broth in a large, non-stick pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
- Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes. Add the heavy cream, ground black pepper and cardamom. Puree the soup in small batches in a blender or food processor.
- Place the mushrooms and the remaining 1 tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste. Add the mushrooms, precooked carrots and precooked potatoes to the pureed soup. Stir together and serve.
Nutrition Facts : Calories 264.9 calories, Carbohydrate 39.7 g, Cholesterol 30.6 mg, Fat 9.1 g, Fiber 5.4 g, Protein 8.1 g, SaturatedFat 5.5 g, Sodium 723 mg, Sugar 4.5 g
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
DELICIOUS THICK CREAMY POTATO SOUP
One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
- Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
- Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
- In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
- Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
- Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
- Sprinkle with grated Parmesan cheese and chopped green onions.
- Delicious!
RICH VIENNESE POTATO SOUP
This is a smooth soup, and can be changed by using different broth in the recipe for a different taste sensation. You can make this vegetarian by using vegetable broth or stock instead of the beef or chicken broth. If you do that, then I recommend using buttermilk in place of the cream.
Provided by MARBALET
Categories Cream of Potato Soup
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Place 1 tablespoon oil and 2 tablespoons broth in a large, non-stick pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
- Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes. Add the heavy cream, ground black pepper and cardamom. Puree the soup in small batches in a blender or food processor.
- Place the mushrooms and the remaining 1 tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste. Add the mushrooms, precooked carrots and precooked potatoes to the pureed soup. Stir together and serve.
Nutrition Facts : Calories 264.9 calories, Carbohydrate 39.7 g, Cholesterol 30.6 mg, Fat 9.1 g, Fiber 5.4 g, Protein 8.1 g, SaturatedFat 5.5 g, Sodium 723 mg, Sugar 4.5 g
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