Luxembourg Potato Soup Gromperenzopp Recipes

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BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

LIGHTER POTATO AND LEEK SOUP



Lighter Potato and Leek Soup image

From grandma, a wholesome Depression Era soup, without butter or cream. Takes a little longer to cook, but the flavors meld into an exquisite homemade light potato and leek soup you'll make again and again. Garnish with nonfat sour cream if desired. Butter and cream lovers can add a swirl of cream and a pat of butter on top of their servings.

Provided by wamsley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

2 leeks, white parts only, thinly sliced
3 tablespoons olive oil
3 cloves garlic, smashed
3 tablespoons all-purpose flour
6 cups water
2 cubes vegetable bouillon, or more to taste
1 teaspoon white sugar
½ teaspoon chili-garlic sauce
cracked black pepper to taste
5 unpeeled potatoes, diced
1 cup low-fat milk

Steps:

  • Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
  • Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
  • Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 41.4 g, Cholesterol 3.3 mg, Fat 7.9 g, Fiber 4.6 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 63.1 mg, Sugar 5.3 g

LUXEMBOURG POTATO SOUP (GROMPERENZOPP)



Luxembourg Potato Soup (Gromperenzopp) image

Make and share this Luxembourg Potato Soup (Gromperenzopp) recipe from Food.com.

Provided by threeovens

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -5 leeks, washed and chopped (1 1/2 cups)
2 tablespoons butter, divided
4 -5 potatoes, peeled and diced (3 1/2 cups)
3 cups water, boiling
3 cups milk
2 egg yolks
1/2 cup cream or 1/2 cup sour cream
salt & freshly ground black pepper
fresh parsley, for garnish (optional)

Steps:

  • Cut up the green stalks and roots from the leeks and wash well; you should have about 1 1/2 cups.
  • In a heavy saucepan or Dutch oven, melt the butter over low heat; add leeks and saute until soft and translucent.
  • Add diced potatoes and 3 cups boiling water; season with 2 teaspoons salt.
  • Cook 30 minutes so that potatoes and leeks are very soft.
  • Strain mixture through a sieve or put through a food mill, and return to pot.
  • Meanwhile, in a separate saucepan, heat milk to boiling; blend egg yolks into the cream or sour cream.
  • Stirring constantly, add milk, 1 teaspoon butter, then the egg and cream mixture.
  • Season with salt and pepper; garnish with parsley if desired.
  • Add salt and pepper and finely chopped parsley if desired.

Nutrition Facts : Calories 498.2, Fat 24.2, SaturatedFat 14.4, Cholesterol 168.4, Sodium 178.5, Carbohydrate 59.5, Fiber 6.3, Sugar 5.2, Protein 13.6

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