Comforting Potato Soup Recipes
COMFORTING POTATO CASSEROLE
After enjoying this creamy, snazzed-up potato casserole at a wedding dinner, my daughters and I asked the caterer to share the recipe. Because it can be made ahead, it's a great recipe for busy cooks. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender.
Nutrition Facts : Calories 211 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 309mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
COMFORTING POTATO SOUP
Make and share this Comforting Potato Soup recipe from Food.com.
Provided by Chris from Kansas
Categories Potato
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, cook potatoes, carrots and celery in water until tender, about 20 minutes.
- Drain, reserving liquid and setting vegetables aside.
- In same pot, saute onions in butter until soft.
- Stir in flour, salt, pepper, parmesan cheese and dry mustard.
- Gradually add milk, stirring constantly until thickened.
- Gently stir in cooked vegetables.
- Add 1/2 cup or more of reserved cooking liquids until soup is desired consistency.
Nutrition Facts : Calories 231, Fat 6.1, SaturatedFat 3.7, Cholesterol 16.8, Sodium 418.2, Carbohydrate 38.5, Fiber 4.8, Sugar 5.4, Protein 6.7
SIMPLY COMFORTING CREAMY STUFFED POTATO SOUP
Ready, Set, Cook! Special Edition Contest Entry: Snuggle up with Simply the best bowl of this creamy soup filled with goodness you would find in a stuffed potato. A creamy soup without added flour for a gluten free meal.
Provided by Rita1652
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot brown the bacon till crisp.
- Remove bacon and set aside to cool.
- Discard all bacon fat but 1 tablespoon.
- Add butter to the remaining bacon fat to melt.
- In the bacon fat over medium heat saute the bay leaf, thyme spring, garlic, onion, celery, carrots, and peppers till translucent.
- Add stock to the mirepoix and bring to a boil. Reduce heat to simmer for 15 minutes.
- Add pepper flakes to taste.
- Remove and discard bay leaf and thyme spring.
- Meanwhile crumble the bacon strips.
- Whisk in 1/2 of the heated potatoes mix in well combined in the broth.
- Taste and season with lots of black pepper and salt to taste.
- Distribute the remaining 1/2 of heated potatoes into 4 bowls mounding in center.
- Pour soup over mounds of potatoes and top with cheese, bacon crumbles and sprinkle with green onions.
- Ahhh Nothing like a comforting bowl.
Nutrition Facts : Calories 119.9, Fat 8, SaturatedFat 3.4, Cholesterol 16.7, Sodium 272.9, Carbohydrate 7.5, Fiber 0.7, Sugar 3.2, Protein 4.5
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