POTATO SOUP
Follow our easy, step-by-step, photo illustrated recipe to make this warm and filling Potato Soup. Made from scratch, using fresh potatoes, it's the perfect soup for a cold winter night. Make it as creamy as you'd like.
Provided by Steve Gordon
Categories Soups
Time 40m
Number Of Ingredients 8
Steps:
- Peel and cube potatoes into about one inch sized pieces. Set aside.
- Remove outer skin from onion, dice into small sections.
- Place medium sized sauce pot over Medium heat on stove top.
- Add Butter.
- Add onions. Saute onions until tender and translucent.
- Add cubed potatoes.
- Add evaporated milk.
- Add two cups whole milk, or more if needed, to cover potatoes.
- Bring mixture to a slight boil, then REDUCE heat to medium-low.
- Simmer mixture, uncovered, until potatoes are tender, stirring often. About 25 minutes.
- Add salt and pepper to taste, as desired.
- Use a hand blender or large spoon to mash up some of the potatoes. Do not over blend.
- To thicken the soup if needed, mix water and flour together in a small cup. Stir well to combine and make a slurry.
- Gradually add flour slurry to the potatoes, stirring well.
- Continue to cook for about five minutes until the mixture thickens.
- Serve warm.
- Enjoy.
HEARTY POTATO SOUP
This is an easy recipe that your family will love.
Provided by The Southern Lady Cooks
Categories Soup
Time 25m
Number Of Ingredients 9
Steps:
- Place potatoes, onion, celery, garlic, salt and pepper in a large pot and cover with water.
- Bring to a boil, cover and simmer until potatoes are tender. Do not drain.
- Add stick of butter. Pour evaporated milk into a bowl and whisk the flour into the milk. Add flour and milk mixture to your soup. Let simmer for about 10 minutes. Garnish with crisp bacon or shredded cheese.
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
SOUTHERN POTATO SOUP
This is a family recipe I'm ever so happy to share! At times I substitute precooked Hickory Smoked Bacon in place of Ham and serve w/what else? Potato rolls, or ever better- Hawaiian Bread Rolls ;) I've never actually measured any of this-I just do it! So, have fun w/it!
Provided by Tallie in Pacific NW
Categories < 60 Mins
Time 55m
Yield 2 cup, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, on medium heat saute diced onion and ham in olive oil.
- Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
- Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
- Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
- Add cornstarch/water mixture to thicken.
- Enjoy!
Nutrition Facts : Calories 346.6, Fat 10.9, SaturatedFat 3.5, Cholesterol 12.3, Sodium 420.4, Carbohydrate 55.2, Fiber 6.6, Sugar 2.8, Protein 8.9
BAKED POTATO SOUP
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
- While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
- In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.
HEAVENLY POTATO SOUP
This is the first time I have ever attempted to make potato soup, but it came out so well I went back for seconds! This definitely defines comfort food for me! It is a little labor intensive, and something that I reserve specifically for the weekend, but I guarantee it is worth the time!
Provided by bcfossett
Categories Pork
Time 1h15m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In the soup pot you are going to use, add the extra virgin olive oil, butter and diced onion and sauté on medium low heat for 15 minutes (until onion is translucent and start to caramelize). After onion is caramelized, take out of pot and set aside.
- In the same soup pot, add cut up bacon and cook until crisp on medium-high heat. Take out of pot and set aside.
- In the same soup pot (yes, again), add chicken broth, water and potatoes. Boil potatoes until almost soft - about 15 minutes.
- Take some of the broth/water in a bowl and add flour to make a roux.
- Add half and half, onion and half of bacon, heat soup to boiling, stirring occasionally.
- Slowly add roux to desired thickness and cook until potatoes are tender.
- Top with left over bacon, cheese and sour cream, if desired.
- Enjoy!
Nutrition Facts : Calories 1045.7, Fat 73.2, SaturatedFat 28.4, Cholesterol 129.6, Sodium 1804.7, Carbohydrate 67.5, Fiber 6.2, Sugar 5.2, Protein 28.9
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