Cream Of Potato Herb Soup Recipes

CREAM OF POTATO SOUP

Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

BEST CREAM OF POTATO SOUP

Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

Ingredients

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

HERBED POTATO SOUP

Herbed Potato Soup image

This creamy potato soup is almost as easy to make as opening a can of soup-and it tastes so much better. The rosemary and thyme add just the right amount of seasoning.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

3 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1-1/2 cups 2% milk

Steps:

Place potatoes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, saute onion in butter until tender. Stir in the flour, salt, thyme, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes with cooking liquid; heat through.

Nutrition Facts : Calories 253 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 582mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.

CREAM OF POTATO SOUP

Cream of Potato Soup image

I make this up in double batches, cool, then put into large freezer bags and freeze. Great to have on those cold winter days, or just anytime!

Provided by Gourmet Gal 2

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup chicken broth
3 cups potatoes, diced
1/3 cup onion, chopped
2 teaspoons parsley flakes
2 tablespoons flour
2 1/2 cups milk
1 1/2 cups swiss cheese, shredded
paprika
salt & pepper

Steps:

Simmer broth, potatoes and onion until vegetables are tender.
Stir in parsley flakes.
In small bowl, blend flour with a few tbsp of the milk.
Add to the potato mixture.
Stir in remaining milk, cooking until soup thickens.
Add the cheese, stirring until it melts.
Season with paprika, pepper and salt to taste.

Nutrition Facts : Calories 245.3, Fat 11.6, SaturatedFat 7.2, Cholesterol 39.1, Sodium 234.1, Carbohydrate 22.4, Fiber 1.9, Sugar 1.4, Protein 13.3

POTATO & HERB SOUP

Potato & Herb Soup image

Make you a pan of cornbread to go with this and you got yourself a meal.

Provided by Robert Priddy @robertpriddy

Categories Vegetable Soup

Number Of Ingredients 11

Ingredients

2 pound(s) yukon gold potatoes -- peeled & chopped
2 1/2 cup(s) chicken broth
1 cup(s) milk
1 (10 oz) can(s) cream of mushroom
1 (10 oz) can(s) cream of celery
1 cup(s) vidalia onions -- diced
1/2 cup(s) celery -- diced
1/2 cup(s) carrots -- diced
1 tablespoon(s) roasted garlic -- minced
2 teaspoon(s) parsley & chives -- dried
1 teaspoon(s) thyme & rosemary

Steps:

Place veggies in pot and cover with broth. Cook until tender.
May need to remove some of the broth before you add the rest of the ingredients. Depending on consistency.
Then add herbs, milk, and canned creams. Cook until soup is creamy and done.

ENGLISH CREAM OF SORREL HERB SOUP

English Cream of Sorrel Herb Soup image

Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter! Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself!! Garnish with croutons and finely chopped sorrel leaves.

Provided by French Tart

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon sunflower oil
1 onion, peeled and finely sliced
1 large potato, peeled and cubed
300 g fresh sorrel leaves
1/2 liter vegetable stock
1/2 liter milk
1 tablespoon creme fraiche or 1 tablespoon double cream
salt and pepper

Steps:

Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
Add the stock & milk, season well with salt and black pepper and bring to the boil.
Simmer for 10-15 minutes until the potatoes are tender.
2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
Liquidise the soup.
Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
To serve it chilled:.
Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.

Nutrition Facts : Calories 208.3, Fat 9.6, SaturatedFat 4.3, Cholesterol 23.2, Sodium 71.2, Carbohydrate 25, Fiber 2.4, Sugar 1.9, Protein 6.4

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Cream Of Potato Herb Soup Recipes

CREAM OF POTATO SOUP

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

BEST CREAM OF POTATO SOUP

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

HERBED POTATO SOUP

This creamy potato soup is almost as easy to make as opening a can of soup-and it tastes so much better. The rosemary and thyme add just the right amount of seasoning.

CREAM OF POTATO SOUP

I make this up in double batches, cool, then put into large freezer bags and freeze. Great to have on those cold winter days, or just anytime!

POTATO & HERB SOUP

Make you a pan of cornbread to go with this and you got yourself a meal.

ENGLISH CREAM OF SORREL HERB SOUP

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