HARVEST POTATO SOUP
A hearty potato vegetable soup with kale. Great harvest time warm-up.
Provided by Janet
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 12
Number Of Ingredients 18
Steps:
- Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
- Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
- Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
- Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 41.9 g, Cholesterol 11.6 mg, Fat 4.4 g, Fiber 6.1 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 195.4 mg, Sugar 5.6 g
HARVEST SOUP
Loaded with ground beef, squash, tomatoes and two kinds of potatoes, this hearty soup makes a great family meal on a busy night. Go ahead and substitute any of the vegetables with those that better suit your tastes. -Janice Mitchell Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until vegetable are tender. Add the tomatoes. Cook and stir until heated through. Discard bay leaves.
Nutrition Facts : Calories 241 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 493mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
JENNA'S HARVEST SOUP
Jenna's Harvest Soup is a fall favorite, complete with flavors of roasted garlic, pumpkin and nutmeg.
Provided by Idahoan
Categories Idahoan®
Yield 4
Number Of Ingredients 8
Steps:
- Heat chicken broth to a heavy simmer and add dry Idahoan Roasted Garlic Mashed Potatoes, pumpkin and seasonings to taste.
- Simmer on low until somewhat thick.
- Finish with cream, heat through and serve.
Nutrition Facts : Calories 272 calories, Carbohydrate 30.9 g, Cholesterol 44.6 mg, Fat 14.4 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 9 g, Sodium 1042 mg, Sugar 4.4 g
VERY SERIOUS HARVEST POTATO SOUP
This is an intense potato soup made from scratch, like all of my recipes. It is savory, thick, creamy, flavorful, and rich. Serve it with hot, buttered baguette or your favorite fresh bread, if you want. I like it served in a gigantic mug, and find it to be perfect for chilly Autumn or Winter days or evenings.
Provided by E. J. Hilden
Categories Chowders
Time 2h20m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Cut the bacon into small slices and cook in the bottom of your soup pot until they are crisp (not flaccid), over medium high heat.
- While the bacon is cooking, peel and chop the yellow onions, garlic, celery, and carrots. Chop them into small pieces but don't mince them. Set aside.
- When the bacon is crisp, drain most of the fat and add the onions, garlic, celery, and carrots. Add the vegetable oil and stir, coating everything in the soup pan. Saute until onions, garlic, celery, and carrots are cooked tender. Add a quart of water and the ham stock concentrate or four cups prepared ham stock, stir to de-glaze the pot, bring to a boil, cover, and simmer for an hour, stirring once in a while.
- After an hour, chop the potatoes into cubes and place in a bowl. I leave the skins on them, you do not have to if you don't want to, but I think the soup tastes better that way. Add the potatoes, stir, and bring back to a boil. Once it is boiling, cover and turn the soup down to medium low, and let it simmer for twenty minutes or until the potatoes are tender.
- Once the potatoes are tender, add the half-gallon of milk, three tablespoons of sour cream (more if you want), and the stick of butter. Let simmer for another twenty minutes, stirring frequently. Cover between stirrings. Cut the roots off of the bunch of green onions and chop them into quarter-inch long pieces. Add them to the soup and cover the pot.
- Mix the flour into cold water to form a slurry and add to the soup once the soup is simmering again. Stir to thicken, then add the cheddar cheese and stir until it is dissolved. Salt and pepper to taste.
- Serve with your favorite bread or dinner roll. Sour dough goes well with this recipe. This should yield enough for leftovers, so refrigerate whatever is left over and know that it will be that much more flavorful the next day. Enjoy!
Nutrition Facts : Calories 293.9, Fat 12.4, SaturatedFat 6.6, Cholesterol 29.7, Sodium 153.1, Carbohydrate 38.1, Fiber 3.9, Sugar 12.1, Protein 9.2
GRANDMA'S HARVEST SOUP
I have fond memories of eating Grandma's soup when I was a child. Now I give my wife a break in the kitchen by making this soup every once in a while. It tastes just like home!
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 18 servings (4-1/4 quarts).
Number Of Ingredients 10
Steps:
- Place ham hocks, water and bouillon in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove hocks; allow to cool. , Add potatoes, carrots, onions, cabbage and turnip to broth; cover and simmer for 1 hour or until vegetables are tender. Using a potato masher, coarsely mash vegetables. , Remove meat from bones; cut into bite-size pieces and add to soup. Stir in salt and pepper; heat through.
Nutrition Facts : Calories 189 calories, Fat 9g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 377mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
HARVEST SWEET POTATO SOUP
I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Even young children can really dig in, since this thick nutritious mixture clings to spoons. We prefer it warm, but it can also be served chilled. -Gayle Becker, Mount Clemens, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender. , Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
HARVEST POTATOES
This has been a requirement of any company dinner at our house. It is very rich and cheesy, probably still fattening with low fat substitutes, which I use. The taste is wonderful
Provided by mandabears
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray 13 x 9 pan with cooking spray.
- Mix all ingredients together except topping ingredients in a large bowl.
- Spoon into pan.
- In a small bowl mix topping ingredients.
- Sprinkle over potato mixture.
- Bake for 45 minutes or until golden brown and bubbly.
HARVEST PUMPKIN SOUP
A very easy and great tasting soup.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
- Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream
Nutrition Facts : Calories 245 calories, Carbohydrate 16.8 g, Cholesterol 67.5 mg, Fat 19.8 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 898.9 mg, Sugar 3.2 g
HARVEST POTATO CASSEROLE
Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. -Mrs. Robert Cody, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
Nutrition Facts : Calories 395 calories, Fat 19g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 421mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
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