Zippy Potato Soup Food
ZIPPY POTATO CHUNKS
In Indian Harbour Beach, Florida, Priscilla Gilbert gives roasted potatoes a twist. She takes a queue from chicken wings and adds a dash of hot sauce and a creamy dip for a side dish that friends and family adore.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes in a greased 13-in. x 9-in. baking dish. Combine the butter, soup mix and pepper sauce; drizzle over potatoes. , Bake, uncovered, at 450° for 45-50 minutes or until tender, stirring occasionally. Serve with salad dressing.
Nutrition Facts :
ZIPPY POTATO SOUP
This savory soup has a lot of substance, especially for the men in the family. We enjoy brimming bowls all winter long. -Clara Lee Parsons, Terre Haute, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.
Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 222mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
ZIPPY POTATO SOUP
Make and share this Zippy Potato Soup recipe from Food.com.
Provided by daisygrl64
Categories Pork
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- in a large skillet cook bacon and onion. drain and set aside.
- in a soup pot or Dutch oven cook potatoes and carrot in water for 20 minutes or until potatoes are tender (do not drain).
- stir in remaining ingredients and the bacon mixture.
- cook 10 minutes or until heated through.
Nutrition Facts : Calories 259.4, Fat 14.6, SaturatedFat 5.9, Cholesterol 27.9, Sodium 302.5, Carbohydrate 25.4, Fiber 3, Sugar 1.6, Protein 7.1
ZIPPY CHICKEN SOUP
Make and share this Zippy Chicken Soup recipe from Food.com.
Provided by Gadget_Queen
Categories < 15 Mins
Time 10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large saucepan.
- Cook and stir for 5 minutes or until cheese melts.
- Serve with crusty bread or tortilla chips.
Nutrition Facts : Calories 213.7, Fat 12.1, SaturatedFat 5.7, Cholesterol 31.8, Sodium 1187.8, Carbohydrate 17.8, Fiber 1.1, Sugar 2.2, Protein 10.2
ZIPPY HAMBURGER SOUP
I created this recipe 3 days ago when my cupboard was mostly bare and my 11 year old son requested a pot of soup for supper. The A1 sauce happened because I couldn't find my bottle of Worchestershire sauce, and took a chance. I only added it a touch at a time but it turned out to be one of the most flavorful and satisfying soups I've ever made, and the leftovers were even better the next day when the flavors had intensified. I used pre-browned ground beef from my freezer stash and put this soup from conception to table in 45 minutes. The A1 sauce brings a whole new depth of flavor and makes it truly delicious and satisfying. I did not have any kidney beans or I probably would have added a can. I also cannot guarantee the results using a different brand of Steak Sauce, experiment at your own risk! Of course, like any soup, you can use whatever veggies you have around, and can use any combination of fresh, canned, or frozen. This is just what I had on hand. I added the A1 at the end, and just barely allowed it to cook into the soup. You can add it earlier but it loses some of the tang, which is what we liked so much. I would suggest adding it a bit at a time, and tasting until it suits your taste. Season with salt/pepper as needed along the way. Serve this with a green salad and biscuits or your favorite crusty bread and your family will be licking the bowl :)
Provided by NoDramaMama
Categories One Dish Meal
Time 45m
Yield 6 quarts, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Begin with ground beef (either freshly browned/drained/seasoned) or frozen, in soup pot, over medium heat.
- Add beef stock, onion soup mix, tomatoes (do not drain), Celery Salt, and 1 can of water (use empty tomato can- 28 oz, I guess). Mix well.
- Add potatoes and carrots and bring to a full simmer, until vegetables are fork tender (about 20 minutes depending on the size you cut them).
- Add drained beans/corn, and frozen peas.
- Add steak sauce at the end, allowing to cook just about 5 minutes to bring things together.
- This could easily be a crockpot recipe by putting the ground beef, onion soup, broth, tomatoes, potatoes and carrots on in the morning, and finishing by adding the other vegetables and A1 at the end.
Nutrition Facts : Calories 236.8, Fat 7.7, SaturatedFat 2.8, Cholesterol 30.8, Sodium 67, Carbohydrate 30.9, Fiber 5.8, Sugar 6.4, Protein 13.5
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.
ZIPPY POTATO SALAD
Make and share this Zippy Potato Salad recipe from Food.com.
Provided by Elmotoo
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
- Stir in chopped vegetables & eggs.
- Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
- Chill until serving time.
ZIPPY ROASTED RED PEPPER, TOMATOES, PEAR AND POTATO SOUP
This has the earthy taste of the roasted vegetables, the sweetness of the pear and the zing of the dried red pepper flakes. This was created today and enjoyed immensely
Provided by Food for thought
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Roast red peppers then remove blacked skin and seeds.
- Roast halved, skin side down, tomatoes with sprinkling of olive oil, dried basil or oregano, a sprinkle of sugar and salt and pepper and garlic.
- Blend the above until very smooth and add to 20 oz of chicken broth.
- Peel and core a ripe pear (Bartlett) and chop into broth, peel and dice potato and add to the above.
- Cook on medium heat until potato just tender, check for seasoning adding more herbs and spices as needed.
- Lastly add some single cream, half and half, creamo or evaporated milk (your choice).
- Sprinkle a tablespoonful of parmesan cheese over each bowl.
- Eat and enjoy!
Nutrition Facts : Calories 262.4, Fat 12.6, SaturatedFat 7.2, Cholesterol 38.7, Sodium 587.1, Carbohydrate 30, Fiber 6.5, Sugar 15.1, Protein 9.5
LOW-FAT SHRIMP CHOWDER
"This zippy chowder is chock-full of shrimp and vegetables, so it satisfies hearty appetites, but the skim milk and reduced-sodium broth help keep fat and calories to a minimum," writes Michelle Conley of Evanston, Wyoming. "It tastes even better the next day, after the flavors have melded overnight."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the potatoes, broth, celery, onions and red pepper to a boil. Reduce heat; cover and simmer for 13-15 minutes or until vegetables are tender. Stir in milk. Gently mash vegetables with a potato masher, leaving some chunks of potatoes., Combine flour and evaporated milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Return to a boil. Cook and stir for 2-3 minutes or until shrimp turn pink.
Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 130mg cholesterol, Sodium 334mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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