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 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.
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
HERBED POTATO, MUSHROOM & SPINACH SOUP
Make and share this Herbed Potato, Mushroom & Spinach Soup recipe from Food.com.
Provided by Lizzymommy
Categories Spinach
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
- Add the potatoes, water, dill and marjoram, cover and bring them to boil.
- Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender.
- To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted.
- Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup.
- Serve hot. Delicious with garlic bread.
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
FRESH HERB, POTATO AND LEEK SOUP
Provided by Debbie Fleming
Categories Soup/Stew Milk/Cream Dairy Herb Onion Potato Quick & Easy Lunch Leek Fall Winter Bon Appétit South Carolina Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 12 cups
Number Of Ingredients 10
Steps:
- Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
- Ladle soup into bowls. Garnish with chopped chives and serve.
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