LACTOSE-FREE POTATO SOUP
This is a terrific way for my husband and me to have rich, creamy soup without worrying about my lactose intolerance. -Lisanne Heyward, Richmond, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process half the soup until smooth. Return to pan; heat through.
Nutrition Facts : Calories 166 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
LOADED BAKED POTATO SOUP
Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.
Provided by xtal420
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
- Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g
LOADED BAKED POTATO SOUP-LACTOSE FREE
Make and share this Loaded Baked Potato Soup-Lactose Free recipe from Food.com.
Provided by triciabrimley
Categories Lactose Free
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut Cauliflower into florets.
- Place 4 cups of Silk Original Soy Milk and Cauliflower in stockpot. Simmer covered for 25 minutes or until desired tenderness.
- While cauliflower is cooking, steam potatoes in microwave. (Each steamer bag takes 7 minutes.).
- Dice potatoes and set aside.
- Saute onions & garlic in olive oil over low heat for about 5 minutes. Allow flavors to enhance, but do not brown it! Set aside.
- By now cauliflower should be tender, drain liquid from cauliflower. Reserve it for the soup!
- Use mixer to blend cauliflower, then put back in stockpot.
- Add diced potatoes, sauteed onions/garlic, can of chicken broth & reserved soy milk. Stir until combined over medium heat until warm.
- Serve garnished with cheese, chives, and bacon.
FULLY-LOADED BAKED POTATO SOUP
The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.
Provided by Kristine Skaggs Frisone
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
- Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
- Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 30.3 g, Cholesterol 146.9 mg, Fat 51.1 g, Fiber 2.1 g, Protein 20.8 g, SaturatedFat 30.6 g, Sodium 2029.8 mg, Sugar 2 g
SOMMER'S LOADED POTATO SOUP (DAIRY-FREE)
I was inspired by another potato soup recipe that I recently made in a tag game I was participating in and that recipe became a huge favorite for me, so I decided I wanted to create a potato soup of my own. I had various ingredients hanging out in the pantry and fridge that needed serious rescue from the trash, so I started inventing this soup and imho it turned out absolutely excellent; rich, creamy, flavorful, simple, and comforting. The dairy-free part is due to my dietary needs. I have IBS and dairy products are very unfriendly to my GI tract. If you do substitute with the real McCoy on the non-dairy items, it may or may not affect the final product. Please add any additional seasonings you feel are necessary. I am posting this recipe exactly as I created it with the precise ingredients I used and measurements, too. I did have to approximate the serving size, because I ate this on its own and all by myself. I'm very proud of my creation and would appreciate any feedback if you decide to try it, whether you make it as directed or with substitutions. Enjoy! :)
Provided by blancpage
Categories Potato
Time 45m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: Regarding the non-dairy ingredients I used, the cheddar cheese I used was Kroger Value brand (a Fry's grocery store brand) Cheddar Melt Topping Shredded Imitation Cheddar Cheese, Almond Breeze (from Diamond brand) Original Almond Milk, and Tofutti brand Better Than Sour Cream. Regarding the cooking method of the white onions and yellow pepper; I purposely cooked them down, but if you would rather you can add the white onions and yellow pepper a bit later, but before the bacon is finished cooking. I wanted to infuse the flavors of the three in the skillet.
- In a skillet fry up the chopped bacon, adding in the chopped white onion and chopped yellow pepper at the same time.
- Add the chopped and peeled potatoes to 2 cups of water and bring to a boil; cover and turn heat to low and simmer for 20 minutes.
- When bacon is crisp and onion and pepper are translucent, drain on paper towels.
- When potatoes are tender, add 4 slotted spoonfuls of potatoes into a blender. Add 1/3 cup non-dairy milk and 1/3 cup of the potato water. Blend potatoes and liquid until smooth.
- Drain potatoes left in the pan, but reserve the potato water and set aside. Add blended potatoes back into pan with remaining un-blended potatoes. Add to the pan 1/3 cup non-dairy shredded cheddar cheese, 1 tbsp non-dairy sour cream, the drained bacon, onion and pepper mixture, and another 1/3 cup of the reserved potato water. Stir to combine, heating on medium until cheese is melted.
- Add 1 -2 tbsp of sliced green onion, and salt and pepper to taste. (I used about ¼ tsp pepper and no salt). Heat for an additional minute or less.
- This should create a fairly thick soup, but if you want it thinner, add in more of the leftover reserved potato water a little at a time until desired consistency is reached.
- Serves approximately 3.
- Enjoy!
Nutrition Facts : Calories 268.4, Fat 3.9, SaturatedFat 1.3, Cholesterol 5.4, Sodium 90.1, Carbohydrate 52.7, Fiber 6.8, Sugar 3.1, Protein 7.1
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