CREAMY ITALIAN POTATO & ZUCCHINI SOUP
Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy
Provided by Emily Kemp
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
- Add the grated zucchini and saute for 1-2 minutes.
- Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
- Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
- Stir in the grated parmesan and butter if using and season with salt and pepper.
Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 112 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ZUCCHINI/POTATO SOUP
When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield about 2 quarts.
Number Of Ingredients 8
Steps:
- In a saucepan, bring broth to a boil. Stir in zucchini, potato and onion. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. , In a small bowl, beat eggs; blend in lemon juice and 1/2 cup hot broth. Return to the saucepan. Heat over medium for 1 minute, stirring constantly. Do not boil. Stir in dill, salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 2g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
BAKED ZUCCHINI, POTATO AND ROSEMARY PANCAKE
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
- Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese.
- Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
KALE, ZUCCHINI AND POTATO SOUP
Puree zucchini and kale with potato for a rich and creamy soup.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with cayenne or paprika and topped with sliced kale.
BAKED POTATO SOUP I
Thick and creamy. Uses leftover baked potatoes.
Provided by Sherry Haupt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 49.7 g, Cholesterol 84.5 mg, Fat 49.3 g, Fiber 2.3 g, Protein 27.2 g, SaturatedFat 19.6 g, Sodium 1335.2 mg, Sugar 15.8 g
CREAMY ZUCCHINI SOUP
In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.
Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.
CREAMY BAKED POTATO SOUP
Make and share this Creamy Baked Potato Soup recipe from Food.com.
Provided by Chef Jeff 5
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
- While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
- Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
- Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
- Then add cream of celery soup, chicken broth and pepper.
- Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
- Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.
Nutrition Facts : Calories 555.7, Fat 28.8, SaturatedFat 10.1, Cholesterol 42.4, Sodium 1059.8, Carbohydrate 59.3, Fiber 6.1, Sugar 3.4, Protein 16.6
ZUCCHINI AND POTATO BAKE
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Provided by Jana
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g
CREAMY SWEET POTATO ZUCCHINI SOUP
This delicious soup is an easy way to disguise zucchini from picky eaters. It's nearly impossible to distinguish the zucchini from the sweet potato, and it gives the soup a beautiful, creamy texture. I discovered this soup in an attempt to use up zucchinis from my garden and sneak it into the soup without my zucchini-hating husband figuring out the deception. It worked! He loves the soup.
Provided by Mirramar
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion until transparent.
- Add the zucchini, sweet potato, and carrot.
- Sauté for about 20 minutes, then add water, sherry, and milk.
- Cover pot and let simmer for about a half hour.
- Once everything is soft, puree with immersion blender.
- Taste and adjust seasonings.
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