Spicy Hot Potato Soup Food

SPICY POTATO SOUP

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.

ULTIMATE SPICY SPUD SOUP

Steps:

• In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
• Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

HOT POTATO SOUP

Steps:

• peel and rinse potatoes then dice into small-medium cubes.
• put potatoes into pot and fill water line to about 1/2" taller than potatoes.
• open 2 of your bouillon cubes smashing them and add to potatoes.
• put potatoes on med-high and bring to boil.
• while potatoes are cooking cook bacon in seperate skillet, once they are done drain and put aside.
• in a large pot heat 6 cups of water on med-high with 3 bouillon cubes until the bouillon is completely blended with the water.
• take out your cream cheese and cut into quarters adding one at a time.
• once all quarters have been added make sure to stir frequently.
• add peppers and garlic powder once the cream cheese is melted.
• drain potatoes but save the broth incase there isn't enough in the soup pot.
• add potatoes and bag of corn to soup pot.
• take cilantro bunch and after cleaned start cutting cilantro from the top of the bunch and keep going until you reach the middle of the bunch discarding the base.
• add cilantro that you cut stems included to the soup.
• add entire bag of cheddar to the soup still stirring frequently turn down the heat to low.
• chop up the bacon into small pieces at this point and add to the soup.
• add about 3/4 of the left over broth from the potatoes and if you need the last bouillon cube make sure to mash it up before adding it.

SPICY POTATO SOUP

Steps:

• In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

SPICY POTATO SOUP

Steps:

• In a Dutch oven or large kettle, brown ground beef.
• Drain.
• Add potatoes, onion and tomato sauce.
• Stir in water, salt, pepper, and hot pepper sauce; bring to a boil.
• Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.

SPICY HOT POTATO SOUP

Steps:

• COOK bacon until crisp in a large pot. Transfer to paper towel and set aside. Discard all but 1 tablespoon fat from pot. ADD carrots, poblanos, onion, jalapenos, garlic and cumin; sauté until golden brown. Add potatoes, chicken broth and salt. Bring to boil. Reduce heat to maintain gentle simmer, cover pot and cook for 25 minutes, or until potatoes are tender. WHISK milk into flour until mixture is smooth. Slowly whisk milk mixture into soup. Cook over medium heat, stirring occasionally, until soup is thickened, about 12 minutes. REMOVE pot from heat. Add cheeses, stirring until melted. CRUMBLE reserved bacon. Ladle soup into bowls and top with bacon and green onion.

POTATO SOUP WITH INDIAN SPICES

Steps:

• Put butter in a heavy-bottomed soup pot over medium-high heat. Add onions and a little salt and cook, stirring, until softened and just beginning to brown, about 8 minutes. Add carrots and celery and cook for 5 minutes more.
• Add turmeric, ginger, cayenne and asafetida, if using. Stir to coat and cook for another minute or so. Add potato chunks and 6 cups water, and bring to a boil. Reduce heat to maintain a brisk simmer. Add a healthy pinch of salt and cook until potatoes are soft when pierced with a skewer, about 15 minutes. Taste broth and adjust salt and heat as necessary: 1/4 teaspoon cayenne should suffice to make the soup fairly spicy, but add a touch more if you like.
• Use a potato masher to crush some of the potatoes, then continue to cook for another 5 minutes or so. This will help to thicken the soup slightly and give it more body. Turn off the heat.
• Make the tarka: Heat ghee in a small skillet over medium, but don't let it get too hot. Lower heat and add garlic and cumin seeds. Cook, stirring, until garlic is barely colored and cumin seeds have begun to brown, a minute or so. Add mustard seeds and green chile, if using. When mustard seeds begin to pop, after another minute, add the tarka to the soup and stir in.
• Ladle soup into low bowls, garnish with cilantro and serve. Pass lime wedges at the table.

SPICY HOT POTATO SOUP

Steps:

• Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
• Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender.
• Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add cheddar and Jalapeño Cheddar cheese, stirring until melted.
• Serve in bowls topped with green onions and crumbled bacon.
• Notes:.
• Use a Vegetarian Cheddar in place of the cheeses. Also add a small dash of Braggs or liquid smoke to the potato soup.
• Used half chicken and half veggie broth. Didn't need the flour because I pureed the potato mix in the pot with my Phillips. And used fat free everything.

SPICY POTATO-BEEF SOUP

Steps:

• In a large kettle, brown the beef and drain off the fat.
• Add all the remaining ingredients and bring to a boil.
• Reduce heat, cover, and simmer for about 1 hour.

SPICY POTATO SOUP I

Steps:

• In a saucepan, fry potatoes in oil until golden brown.
• Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.

SPICY SPINACH POTATO SOUP

Steps:

• Mix all ingredients together. Place in crockpot for 5 hours on Low.

SICHUAN HOT AND SOUR POTATO

Steps:

• Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
• Drain potatoes and pat dry.
• Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
• Serve garnished with cilantro leaves.