POTATO SOUP VI
This is a base soup. You can eat it as is, or customize it by adding bacon, celery, onions, carrots, or whatever you like. Nondairy creamer is my choice, but you can use light cream or canned milk. Do not use red potatoes to make this soup.
Provided by Rosemary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 20
Number Of Ingredients 3
Steps:
- Place potatoes in a large pot, and cover with water. The water level should stand about 2 inches above potatoes. Bring to a boil, reduce heat, and simmer until very tender.
- Remove soup from heat, and slowly stir in nondairy creamer. Continue stirring until soup is creamy.
- Mash slightly with a potato masher. Season with salt and pepper. Serve hot or cold.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 45.1 g, Fat 5 g, Fiber 5 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 51.5 mg, Sugar 7.2 g
COMFY POTATO SOUP
Tender beer brat chunks and fresh vegetables help to create a creamy meal the whole family can enjoy!
Provided by MRSJEB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
- While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.
Nutrition Facts : Calories 543 calories, Carbohydrate 31.2 g, Cholesterol 94.4 mg, Fat 35.9 g, Fiber 3.6 g, Protein 21.5 g, SaturatedFat 13.4 g, Sodium 1948.3 mg, Sugar 9.2 g
KENTUCKY TOMATO SOUP
This creamy tomato soup is delicious and has a twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden. Remember - the better the quality of the tomatoes, the better the taste of the soup.
Provided by LAGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
- Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.
Nutrition Facts : Calories 142 calories, Carbohydrate 10.5 g, Cholesterol 33.4 mg, Fat 11 g, Fiber 2.5 g, Protein 2.2 g, SaturatedFat 6.7 g, Sodium 654.2 mg, Sugar 6 g
POTATO COFFEE CAKE
This is an old German recipe that's become a family favorite. I have adapted it to mix and raise the first time in your bread machine. I make it every year at Christmas for gifts and everyone loves it. It's also delicious anytime, especially warm with butter on it!
Provided by Oaksfan
Categories Desserts Cakes Holiday Cake Recipes
Time 2h20m
Yield 15
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
- When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
- Bake in preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 16.9 g, Cholesterol 38.3 mg, Fat 5.6 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 49 mg, Sugar 16.6 g
POTATO SOUP FOR BUSY PEOPLE
I made this potato soup with items I had on hand at home one day after work. It cooks in just 35 minutes.
Provided by NANCIG
Categories Potato Soup
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Discard all but 2 teaspoons bacon drippings from the pan.
- Add carrot, celery, and onion to the bacon drippings. Saute over medium heat for 2 minutes. Add 1 cup chicken broth, garlic powder, salt, bay leaf, and pepper. Reduce heat to low and cook for 5 minutes. Add potatoes and remaining chicken broth; cook for 10 minutes. Add evaporated milk, increase heat to a simmer, and cook for 5 minutes.
- Serve with crumbled bacon and grated Asiago cheese.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 33.2 g, Cholesterol 34.6 mg, Fat 16.3 g, Fiber 3.1 g, Protein 11.9 g, SaturatedFat 7.2 g, Sodium 1945.3 mg, Sugar 10.1 g
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