Rustic Potato Soup Food

LOADED POTATO SOUP

Steps:

• Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
• Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about a minute (this will remove the "raw" flour taste).
• Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
• Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, bring back to a simmer and cook for an additional 10 minutes until very hot.
• Ladle soup into bowls and top each as desired.

RUSTIC CHEDDAR POTATO SOUP

Steps:

• Add everything, except the cheddar and parsley, into a large slow cooker and place on low heat. Cook for 2 hours then remove half of the soup and place it into a blender. Blend until smooth and creamy then add it back into the slow cooker and stir.
• Turn the slow cooker to the warm setting. When ready to serve add half of the cheddar cheese and the 1 cup of parsley into the slow cooker and stir. Serve into individual bowls, then top each with 1/4 cup of cheese. Serve.

RUSTIC CABBAGE SOUP

Steps:

• Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
• Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
• Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
• Add the stock and the beans and bring the pot to simmer.
• Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
• Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
• Taste and see if you need more salt.*.
• Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.

RUSTIC LEEK AND POTATO SOUP

Steps:

• Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
• Add garlic and saute 1 - 2 minutes longer.
• Add potatoes and 3 cups water.
• Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
• Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
• Mash with a potato masher until the soup has a coarse, rustic texture.
• Serve with more black pepper.
• Variations:
• - Add half a teaspoon of dill instead of the rosemary.
• - Add a carrot or two.
• - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.

CURRY POTATO CAULIFLOWER SOUP (VEGAN)

Steps:

• Mince 6 cloves garlic and 1 onion (or 2 shallots). Peel a 1-inch portion of ginger root.
• Dice 7-8 red potatoes (about 3-4 cups) and break a head of cauliflower into small florets (about 3-4 cups). Make sure the cauliflower and potatoes are roughly the same size to ensure even cooking.
• Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium-low. Add 1 Tbsp. coconut oil and allow to melt. Once the oil is melted add the garlic and onions. Grate the ginger into the pot using a microplane or small grater. Saute for 2-3 minutes, stirring often.
• Add the potatoes and cauliflower to the pan along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often to prevent sticking.
• Add 3 tsp. curry powder and 1/2 tsp. garam masala to the pot. Stir the spices into the vegetables and allow to saute for another minute or two.
• Add 4 cups vegetable broth to the pot. Bring to a boil and then reduce to simmer. Cover the pot and cook the soup on a low boil for 10-12 minutes or until the vegetables are easily pieced with a knife.
• Add 1/2 cup coconut milk and 1 tsp. sugar to the soup. Stir to completely incorporate. Simmer for another couple of minutes.
• Serve the soup with a squeeze of lime and some minced herbs of choice. The lime brings needed acidity to the soup so please don't skip this step!

RUSTIC POTATO SOUP

Steps:

• Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving large chunks.
• Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). Add leeks and cook until soft (about 4 minutes).
• Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.

RUSTIC POTATO LEEK SOUP

Steps:

• Prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
• Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
• Decrease heat to simmer, and continue to cook, covered until needed in step 5.
• Meanwhile, melt butter in a large Dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
• Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
• Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
• Season with salt and pepper to taste and serve.

RUSTIC POTATO LEEK SOUP

Steps:

• Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
• Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
• Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
• Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
• Serve warm, garnished with whatever toppings sound good, and enjoy!

RUSTIC SAUSAGE POTATO SOUP

Steps:

• In a soup pot, saute onion and garlic in oil until soft.
• Add chicken broth, water, potatoes and sausage.
• Bring to a boil, then reduce heat and cook until potato is almost tender, about 30 minutes.
• Add frozen green beans and simmer for another 30 minutes, until everything is hot.
• Serve with a loaf of crusty bread.