POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
IAN'S POTATO-VEGETABLE SOUP
One day I heard my mom talking about soup and my mouth started to water. Next thing I knew, I was just putting a whole mess of stuff in a pot and cooking it, not expecting it to turn out. When it was finished I was amazed, what a great soup!
Provided by Ian Riesterer
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 5
Number Of Ingredients 13
Steps:
- In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
- Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
- Heat soup through, stirring occasionally, and serve.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 23.6 g, Cholesterol 6.7 mg, Fat 5.7 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 2058.6 mg, Sugar 2.6 g
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
DRAGO'S POTATO SALAD
Great side to have with any grilling out you might do. I came up with this while I was in my law enforcement classes. It was served up to my classmates at a cook out we had. Two other potato salads were made as well. Mine was the only one that went home empty. This is halfed from the original recipe, it is very easy to double or triple for large gatherings.
Provided by The Range Rover
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Dice and boil potatoes until fork tender.
- While boiling potatoes, hard boil your eggs.
- Let eggs and potatoes cool.
- Then peel and dice eggs.
- Mix potatoes, eggs, mayo, mustard, relish, onion, celery, cajun seasoning, salt and pepper.
- Make sure to mix lightly so not to mash the potatoes.
- Chill for no less than 3 hours.
Nutrition Facts : Calories 398.3, Fat 18.6, SaturatedFat 3.4, Cholesterol 151, Sodium 429.8, Carbohydrate 49.9, Fiber 5.1, Sugar 5.2, Protein 9.7
DANISH POTATO SOUP
I love cooking a ham for my family, because that means we'll be having this delicious hearty soup later that week. This recipe makes good use of all the wonderful fresh vegetables that are grown in Ohio.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. , Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. , Combine flour and 1/4 cup cold water until smooth. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Garnish with nutmeg.
Nutrition Facts : Calories 190 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
DRAGO'S POTATO SOUP
Make and share this Drago's Potato Soup recipe from Food.com.
Provided by The Range Rover
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan,saute the celery and the onion in butter until tender.
- Stir in the gravy mix and seasonings gradually add milk.
- Bring to a boil cook and stir for 2 minutes.
- Reduce heat stir in the potatoes and cheese.
- Cook and stir until the potatoes are heated through and the cheese is melted.
Nutrition Facts : Calories 441.9, Fat 20.2, SaturatedFat 12.3, Cholesterol 58.9, Sodium 1119.6, Carbohydrate 48.9, Fiber 4.3, Sugar 4.9, Protein 17.7
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