LUSCIOUS POTATO SOUP
This is my favorite potato soup recipe ever. I actually prefer to skip bacon as I find the smoky flavor overwhelms the delicate flavor of the onions and creme fraiche. I don't bother using a blender for this soup as a bit of chunky texture is great.
Provided by Lynne Polischuik
Categories Potato Soup
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large, heavy-bottomed pot over medium-high heat. Add onion, shallots, green onions, salt, and pepper; saute until softened and beginning to brown, 4 to 6 minutes. Add garlic and herbes de Provence; saute until garlic is fragrant, about 30 seconds. Avoid burning the garlic; it will turn bitter.
- Add potatoes to onion mixture and toss well to coat. Pour in vegetable broth and milk; stir well. Cover pot and bring to a boil. Reduce heat to low and simmer, covered, until potatoes are tender and can be easily broken up with a spoon, 10 to 12 minutes.
- Use a potato masher or the back of a wooden spoon to roughly mash the potato chunks until the soup is relatively smooth and the largest chunks have been broken up.
- Whisk creme fraiche into the soup and taste for seasoning. Add additional pinches of salt or black pepper if the soup tastes flat.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 57.3 g, Cholesterol 53.2 mg, Fat 22.8 g, Fiber 7.1 g, Protein 10 g, SaturatedFat 10.7 g, Sodium 826.6 mg, Sugar 10.9 g
POLLY'S PERFECT POTATO SOUP
My stepmom, Polly, would often place bowls of this creamy potato soup in front of us, along with salad, homemade bread and orange slices for dessert. Always perfectly seasoned, this recipe never disappointed.-Teresa Ambord, Anderson, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid. , Return potatoes to stockpot or Dutch oven; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Serve warm. Top with green onions. If desired, sprinkle with cheese and bacon.
Nutrition Facts : Calories 230 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
AUNT JOJO'S POLITICALLY INCORRECT POTATO AND SAUSAGE SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To a large stock pot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork tender, about 20 minutes.
- To a saute pan over medium heat, add sausage and chopped onion in pan and saute until completely cooked. Drain sausage mixture, add celery, and saute a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth if needed. Add vinegar, vanilla, and parsley at end of cooking. Season, to taste, with salt and pepper.
GREAT-AUNT FANNIE OLD TRADITIONAL POTATO SOUP
Make and share this Great-Aunt Fannie Old Traditional Potato Soup recipe from Food.com.
Provided by Tom232
Categories German
Time 50m
Yield 2 Quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes, onions, celery and carrots in the water until tender.
- Meanwhile, in other pan melt butter and blend in flour.
- Gradually add milk and cook, stirring constantly until thickened.
- Add to soup.
- Add evaporated milk.
- Season to taste with salt and pepper.
- Garnish bowls with paprika.
ARUGULA AND POTATO SOUP
Provided by Florence Fabricant
Categories lunch, soups and stews, appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt two tablespoons of the butter in a heavy saucepan over medium low heat. Add the onions, leeks, garlic and salt, tossing to coat. Cover and cook slowly, tossing occasionally, until the vegetables have softened, about 20 minutes.
- Add the potatoes, broth, ginger and nutmeg, stirring to combine. Raise the heat and bring the mixture to a boil, skimming off all the froth from the surface. Simmer, partly covered, until the potatoes are tender, 30 to 40 minutes.
- Remove half the solids with a slotted spoon and puree until smooth in a food processor or a blender. Return the puree to the soup and add the cream or milk. Bring to a boil, then thin the soup if desired with additional broth. (The soup can be prepared in advance to this point, then returned to a boil at serving time.)
- Scatter the chopped arugula over the surface and cover the pan. Cook until the arugula has wilted, about two minutes. Stir, add salt and pepper to taste, making sure to season the soup carefully. Swirl in the remaining tablespoon of butter and serve immediately.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 262 milligrams, Sugar 6 grams, TransFat 0 grams
POTATO SOUP A LA INGE
Just great soul food. Garnish with bacon bits.
Provided by Inge
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 4
Number Of Ingredients 8
Steps:
- In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!
Nutrition Facts : Calories 633.2 calories, Carbohydrate 52.4 g, Cholesterol 163.8 mg, Fat 44.7 g, Fiber 6.2 g, Protein 9 g, SaturatedFat 27.6 g, Sodium 1520.8 mg, Sugar 2.6 g
AUNT LULABELL'S POTATO SOUP
Make and share this Aunt Lulabell's Potato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, saute celery and onions in butter until tender.
- Stir in gravy mix and seasonings; gradually add milk.
- Bring to a boil; cook and stir for 2 minutes.
- Reduce heat; stir in potatoes and cheese.
- Cook and stir until potatoes are heated through and the cheese is melted.
Nutrition Facts : Calories 281.9, Fat 10, SaturatedFat 6.2, Cholesterol 33, Sodium 123.9, Carbohydrate 40.2, Fiber 4.3, Sugar 2.1, Protein 9.2
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