Zesty Potato Soup Food
SPICY POTATO SOUP
My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania
Provided by Taste of Home
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
ZESTY POTATO SOUP
This recipe was created by a friend of mine, Stephanie Berry. It is the best potato soup recipe I've ever tasted.
Provided by Ginger 77
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large sauce pan, combine first 5 ingrediants; bring to a boil. Reduce heat; cover and simmer for 15 minute DO NOT DRAIN-- mash potatoes in liquid until almost smooth. Add remaining ingredients. Cook until cheese is melted; stir continuously.
- I sprinkle with crumbled bacon and shredded cheddar cheese.
- Enjoy.
Nutrition Facts : Calories 347.9, Fat 12.7, SaturatedFat 7.8, Cholesterol 34.3, Sodium 718.9, Carbohydrate 47.7, Fiber 5.5, Sugar 2.1, Protein 12.2
ZESTY POTATO SOUP
Zesty Potato Soup is suggested by Marsha Brenda of Round Rock, Texas, who informs, "This soup has a delightful zip that sparks recipe requests."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain.) Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted.
Nutrition Facts : Calories 321 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 946mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
ZESTY POTATO SOUP
Steps:
- In large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to boil over medium heat. Reduce heat; cover and simmer 15 to 20 minutes or until potatoes are tender (do not drain).
- Mash potatoes in liquid until almost smooth.
- Add remaining ingredients; cook and stir until cheese is melted.
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
SPICY POTATO, BEEF AND BEAN SOUP
This is my own variation of a classic spicy potato soup. the measurements for the seasonings and broths are all guesses as I never measure anything - just pour! Typically I am not a fan of tabasco sauce but I really love it in this recipe - it gives such a nice heat that is not overbearing but really hits you in the back of the throat! I have also used green beans in this soup with great results and since you need 24 ounces of tomato sauce I usually use a one pint (16 oz.) jar of home-canned tomato sauce and one regular store bought 8 oz. can. Overall this is just a nice hearty soup that will really warm you up on a cold winter day!
Provided by anonymous
Categories Beans
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
- In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
- Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
- Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.
SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 9
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.
SAVORY, ZESTY CREAM OF POTATO SOUP
This recipe is derived from my grandmother's potato soup recipe. I've changed it up a bit to give it a little kick. The chorizo is a fantastic addition and makes the soup more of a meal than a side dish. Wonderful for cold and rainy nights. Your whole family will love this.
Provided by Michelle Horne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes in a bowl of cold water and set aside.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
- Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
- Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 21.9 g, Cholesterol 109.3 mg, Fat 36.7 g, Fiber 3.1 g, Protein 10.9 g, SaturatedFat 18.3 g, Sodium 1070.1 mg, Sugar 3.4 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.
SPICY POTATO-BEEF SOUP
I do not remember where I found this recipe, but it's been one that I've enjoyed for some years. This is rather spicy, and you may want to cut down on the peppers. I generally omit the ground pepper and use 2 tsp. of pepper sauce, but am posting the recipe as I originally wrote it down.
Provided by duonyte
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
ZESTY POTATO CHEESE SOUP
"I really like to make potato cheese soup from scratch," says Karen Pigmon of Corning, California. "But one night we were in a hurry, so I added a few ingredients to a can of potato soup instead. It was so good that now I always keep a few cans on hand...it's so quick and easy! Serve it in bread bowls, and it's always a big hit with kids."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the potato soup and milk. Cook over medium heat for 5-7 minutes or until heated through. Ladle into serving bowls. Sprinkle with cheeses and bacon.
Nutrition Facts : Calories 387 calories, Fat 20g fat (13g saturated fat), Cholesterol 72mg cholesterol, Sodium 1113mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein.
SPICY POTATO SOUP
My husband loves spicy food, and the hotter the better. This is a soup we can both enjoy without being too hot.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 273.1, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 1445.6, Carbohydrate 25.1, Fiber 4.3, Sugar 6.1, Protein 17.8
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