SWEET POTATO SOUP WITH BLUE CORN TORTILLAS
Provided by Bobby Flay
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.
- Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.
- Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.
- While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.
ULTIMATE POTATO SOUP
This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!
Provided by THUMPER74137
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
- Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 22.5 g, Cholesterol 45.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 469.3 mg, Sugar 1.6 g
POTATO-BLUE CHEESE SOUP
This ordinary potato soup takes the turn to fantastic with the addition of blue cheese! (That's if you enjoy blue cheese!) Love this stuff
Provided by TishT
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saucepan over medium high heat.
- Add onion; cook 5 minutes or until soft.
- Add garlic; cook 1 minute.
- Add potatoes; cook 5 minutes.
- Add broth; bring to a boil.
- Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
- Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
- (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.
CORDON BLEU POTATO SOUP
"I came up with this recipe when I was looking for a way to use up some leftover ingredients. Yummy!" It's also an easy way to simmer up some hearty comfort in a hurry on chilly days. Noelle Myers - Grand Forks, North Dakota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a 2-qt. microwave-safe dish, combine all the ingredients. Cover and microwave on high for 5-8 minutes or until heated through, stirring twice.
Nutrition Facts : Calories 362 calories, Fat 17g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 2287mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein.
BLUE-POTATO SOUP
Provided by William Norwich
Categories soups and stews, appetizer
Time 40m
Yield About 9 cups
Number Of Ingredients 9
Steps:
- Melt the butter in a 3-quart saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat. Cover and simmer until the potatoes are tender, about 25 minutes. Remove the bay leaf.
- In batches, carefully purée the mixture in a blender or food processor. (Do not overblend or potatoes will get gluey.) Place in a clean saucepan and stir in the milk or cream. Season with nutmeg, pepper and salt.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 0 grams
SWEET POTATO AND BLUE CHEESE SOUP
Can't remember where I picked this up from but it is good, so I posting it so I won't lose it. It may sound like an odd combination but it does work
Provided by dusty AE
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, cook sweet potato in stock until tender.
- Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste.
- Simmer gently 10 minutes until cheese is melted. DO NOT allow to boil.
- Ladle into soup bowls and garnish with a few drizzles of cream.
Nutrition Facts : Calories 426.8, Fat 12.6, SaturatedFat 6.5, Cholesterol 32.1, Sodium 1035.2, Carbohydrate 59.7, Fiber 6.8, Sugar 15.5, Protein 18.7
POTATO SOUP WITH BLUE CHEESE AND BACON
Categories Soup/Stew Food Processor Potato Super Bowl Blue Cheese Bacon White Wine Winter Bon Appétit
Yield Makes 6 to 8 Servings
Number Of Ingredients 9
Steps:
- Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
- Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
- Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
- Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.
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