Luciasricecelerypotatosoup Recipes

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POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

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

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

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

CREAMY CELERY ROOT SOUP



Creamy Celery Root Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for drizzling
3 ribs celery, chopped
1 large onion, chopped
2 medium celery root, peeled and chopped (about 2 1/4 pounds or 4 cups chopped)
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 quart low-sodium chicken broth
1 bay leaf
1 cup oat milk
Chopped chives, for garnish

Steps:

  • Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes.
  • Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes.
  • Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives.

LUCIA'S RICE, CELERY & POTATO SOUP.



Lucia's Rice, Celery & Potato Soup. image

From my late Grandmother who lived in Italy during WWII. I remember her making this often. Simple ingriedients, but it tastes good. Sprinkle with good cheese if you like. I like crushed red pepper. My mother sometimes adds a head of califlower to this.

Provided by ChefRed

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces crushed tomatoes with basil
6 large fresh basil leaves, chopped (or more)
1 large onion
1/2 stalk celery (use tender insides)
3 large potatoes, peeled and cut into 1/2 in. squares
6 tablespoons olive oil
salt
8 cups water
2 cups white rice (wash first to get rid of starch)

Steps:

  • Make your sauce first-chop onion & saute in oil.
  • Place water , potatoes, celery to boil.
  • Cook for 10 minutes, than add 2 cups of rice. Stir often. Once rice soft and cooked, add tomatoe sauce and serve. This should look a little thicker that a regular soup. Serve at once.

Nutrition Facts : Calories 751, Fat 21.1, SaturatedFat 3, Sodium 38.1, Carbohydrate 127.9, Fiber 9.3, Sugar 3.9, Protein 12.3

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