HERBED CREAM OF POTATO SOUP
I think white sauce is the best for cream soup. One day I added complementary herbs to plain potato soup. Yum! Now we always have our potato soup "herbed".
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place potatoes and cold water in a microwave-safe bowl. Cover and microwave on high for about 1 to 1-1/2 minutes or until potatoes are tender; drain and set aside. In a small bowl, dissolve bouillon in boiling water; set aside., In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the parsley, thyme, rosemary and garlic salt. Stir in potatoes and bouillon mixture; heat through.
Nutrition Facts :
HERBED POTATO SOUP (AMAZING)
I found this recipe either on this site (and it's disappeared) or another that I don't remember. I had this recipe memorized last winter! Although, over summer, I forgot, so I came looking for it on here recently. Since I found my written copy and since I don't see it here anymore, I am going to share it with you! What's great about this recipe is what you can do with it. I love to add chicken or cauliflower or broccoli or cheese to it at the end. (Requires an extra step!)
Provided by CulinaryCinderella
Categories Potato
Time 30m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to a boil in a large saucepan.
- Add potatoes, cook over medium heat until tender. (Note: sometimes I add the cauliflower or chicken to the potatoes while they cook. You don't have to, but it's convenient.) Set aside. DO NOT DRAIN!
- Meanwhile, in another saucepan, saute onion in the butter until tender. Onions will have a sweet smell and will look glazed over.
- Stir in the flour, salt, thyme, rosemary (optional), and pepper.
- Gradually add milk. Bring to a boil. If you like, add the cheese.
- Cook and stir for 2 minutes.
- Add potatoes (and extra, optional ingredients) with cooking liquid. Heat through.
HERBED POTATO SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
- For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
- Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.
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.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
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.
HERB POTATO SALAD
Steps:
- Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
- Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
- When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
HERBED HADDOCK SOUP
Categories Soup/Stew Dairy Fish Herb Potato Quick & Easy Leek Spring Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks. Cover and cook until leeks begin to soften, stirring occasionally, about 3 minutes. Add potatoes; stir 1 minute. Add clam juice and thyme; bring to boil. Cover pan, reduce heat to medium-low and simmer 6 minutes. Add cream; return to simmer. Add haddock and simmer uncovered until potatoes are tender and haddock is opaque in center, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls.
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
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.
Provided by Allrecipes Member
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 26.1 g, Cholesterol 30.3 mg, Fat 10.8 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 6.8 g, Sodium 494 mg, Sugar 5.4 g
RICARDO'S HERBED POTATO CRISPS
WOW! These are soooo good and they look so fancy! A bit more work than traditional potato recipes but they look amazing! The original recipe called for 1/2 cup melted butter - but I used about 1/4 cup.
Provided by Redsie
Categories Potato
Time 30m
Yield 24 crisps, 4 serving(s)
Number Of Ingredients 4
Steps:
- With the rack in the middle position, preheat the oven to 450°F Line a baking sheet with parchment paper and butter the paper.
- Using a madoline, cut the potatoes into thin, nearly transludent slices; you should get about 24 slices from each potato. Avoid making the slices too thin, or they will shrink and break during cooking.
- Lay half the slices on the baking sheet. Brush with butter. Place 1 herb leaf in the centre of each slice and cover with another slice. Brush with butter. Sprinkle with salt.
- Bake for 6 to 7 minutes. Turn and bake for another 6 or 7 minutes or until the potatoes are a light golden colour.
Nutrition Facts : Calories 167.9, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 106.5, Carbohydrate 14.9, Fiber 1.9, Sugar 0.7, Protein 1.9
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