Creamy Potato Soup Based On Deceptively Delicious Recipes

CREAMY POTATO SOUP (BASED ON DECEPTIVELY DELICIOUS)

Creamy Potato Soup (Based on Deceptively Delicious) image

This recipe is out of Jessica Seinfeld's book Deceptively Delicious, which does not have nutritional info on her recipes. I have added this to get nutritional info as well as to try and get feedback.

Provided by bainbridgegal

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 small onion, chopped
1 garlic clove, cut in half
2 (14 ounce) cans low-sodium low-fat chicken broth
2 lbs potatoes, peeled and chopped
1/2 cup cauliflower, pureed
1 1/2 cups squash, pureed
1 cup low-fat buttermilk
1/2 teaspoon salt
1/4 cup reduced-fat cheddar cheese, shredded (optional)
crouton (optional)

Steps:

coat a large pot with cooking spray and set it over medium heat. When the pot is hot, add the oil, onion, and then the garlic, and cook, stirring occasionally, until the onion is soft but not brown- 5-6 minutes.
Add the broth and potatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, 20-25 minutes.
Carefully spoon the mixture into a blender or food processor and add the vegetable purees, buttermilk, and salt; puree until smooth. Ladle into bowls and sprinkle with cheese if you like.

Nutrition Facts : Calories 118.7, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.2, Sodium 187.2, Carbohydrate 23.3, Fiber 3, Sugar 3.3, Protein 3.8

CREAMY POTATO SOUP

Creamy Potato Soup image

Make and share this Creamy Potato Soup recipe from Food.com.

Provided by Sunflower

Categories Potato

Time 1h7m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

7 medium potatoes, peeled and cubed
2 -3 celery ribs, chopped
1 onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon pepper
1 quart milk
sour cream
shredded cheddar cheese

Steps:

In a large pot, add potatoes, celery, onion, water and bouillon; bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender; cool slightly.
Place half of potato mixture in a blender; cover and puree.
Repeat with remaining potato mixture; set aside.
In same large pot, melt butter.
Stir in flour, salt and pepper until smooth.
Gradually add milk and bring to a boil.
Boil and stir constantly for 2 minutes.
Pour in potato puree and cook until heated thoroughly.
Pour soup into individual serving bowls; garnish with sour cream and shredded cheddar cheese.

Nutrition Facts : Calories 2377.5, Fat 84.8, SaturatedFat 52.2, Cholesterol 259.7, Sodium 7120.2, Carbohydrate 346, Fiber 37, Sugar 19.3, Protein 69

PLANT-BASED CREAM OF POTATO SOUP

Plant-Based Cream of Potato Soup image

A simple, creamy, vegan potato soup with plant-based bacon flavoring.

Provided by Wendy

Categories Vegan Soups and Stews

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 slices plant-based bacon, cut into 1-inch pieces
1 cup diced onion
1 cup diced carrots
1 cup diced celery
4 tablespoons all-purpose flour, divided
2 medium potatoes, peeled and cubed
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
6 cups vegetable broth
2 large bay leaves
½ cup vegan butter
1 ½ cups almond milk
1 teaspoon dried parsley
1 teaspoon dried chives, or more to taste

Steps:

Heat oil in a 6-quart Dutch oven over medium heat. Add plant-based bacon and cook until crispy, 5 to 7 minutes. Add onion, carrots, and celery and cook for 3 minutes.
Reduce heat to medium-low. Add 3 tablespoons flour and cook, stirring continuously, until lumps are dissolved. Stir in potatoes, thyme, and pepper. Add broth and bay leaves. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 to 30 minutes.
While the soup is cooking, melt vegan butter in a skillet over low heat. Stir in remaining 1 tablespoon flour and cook until thickened, 1 to 2 minutes. Add milk. Cook, stirring constantly, over low to medium-low heat until mixture thickens to a cream-like consistency.
When the soup has finished cooking, pour in the vegan cream and simmer for 1 to 2 minutes. Stir in parsley and chives and serve.

Nutrition Facts : Calories 461.4 calories, Carbohydrate 44.5 g, Fat 28.2 g, Fiber 6.9 g, Protein 7.2 g, SaturatedFat 6.7 g, Sodium 1066.2 mg, Sugar 11.9 g

CREAMY POTATO SOUP

Creamy Potato Soup image

This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

Ingredients

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

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