HOMEMADE ORGANIC POTATO SOUP RECIPE
Provided by Kelly the Kitchen Kop
Number Of Ingredients 18
Steps:
- Melt butter in a large saucepan, add onion and garlic and cook until they start to turn golden brown. Add carrots and celery and cook on low to medium heat until they start to soften. Add the flour, cook and stir for a few more minutes, being careful that it doesn't burn. Add chicken broth very slowly and keep whisking. (If you add the liquids in too fast it won't be as thick in the end.) Stir in milk slowly (add however much depending on how much soup you want to end up with). Steam or boil potatoes in a separate pan until a fork can go through them, and then add them to the soup.
- While continuing to stir, add in the bacon or ham (if you are using them), plenty of salt and pepper, garlic powder, and other herbs as desired - getting this step right is the key to great flavor, so taste test until it's yummy!
- Serve and enjoy. Toppings not only make it taste yummy, but make it look pretty, too. You can add sour cream, shredded cheese, bacon, chopped green onion or chives.
- You can easily double this for a big crowd and keep warm in a crock pot until it's time to serve.
MARTY'S ORGANIC POTATO SOUP
A complete Vegetarian Potato soup made with all organic ingredients. Recipe comes form my cousin, Marty.
Provided by AbsurdBookNerd
Categories Potato
Time 40m
Yield 7-8 cups
Number Of Ingredients 11
Steps:
- Dice onion, set aside.
- Dice potatoes, carrots, and celery and place in a stock pot with broth. Bring to a boil and boil at medium heat for 10-15 minutes or until potatoes are tender.
- Halfway through the cooking time for the potatoes, carrots, and celery, begin to saute the onion by heating the butter in a saute pan; add the onion and saute until translucent, then add the flour to the cooking onions to make a paste. Gradually add the milk to the paste, stirring constantly. When the milk and onion mixture becomes thickened, remove from heat.
- Remove the potato mixture from heat and add the milk mixture, stirring to blend. Add seasonings, infuse with LOVE, and serve.
- This soup freezes very well! Makes 7-8 cups of soup, serving size 1 to 1½ cups. Enjoy.
Nutrition Facts : Calories 261.5, Fat 8.2, SaturatedFat 4.4, Cholesterol 17.4, Sodium 122.7, Carbohydrate 41.2, Fiber 6, Sugar 3.4, Protein 7.6
SLOW COOKER POTATO SOUP
There is nothing like coming home to the aroma of soup on a cold, busy day. This slow cooker potato soup recipe is easy and ready when you are!
Provided by Marty Walden
Categories Soup
Number Of Ingredients 12
Steps:
- Combine all ingredients in slow cooker except milk and bacon.
- Cook on low 10 hours or high 3-4 hours.
- Stir in half & half during the last hour.
- Garnish with chopped bacon.
POTATO AND GREENS SOUP
This rustic vegetarian soup is perfect for winter nights.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Heat oil and butter in a large, heavy saucepan over low heat. Add leeks and stir well. Cover and cook until soft, about 5 minutes.
- Add stock and bring to a simmer over medium-high heat. Add salt and pepper to taste. Add potatoes and bring back to a simmer. Cook until tender but not mushy, 10 to 15 minutes. Turn off heat.
- Ladle about 3 cups of soup into a blender (don't fill more than half full). Hold the lid on with a dish towel to prevent splattering, and blend until smooth. Return pureed soup to saucepan, stir to combine, and bring back to a simmer. Season to taste.
- Stir in greens. Cook for 2 to 3 minutes, until wilted and bright green, and serve immediately.
SMOKY ROASTED POTATO SOUP
You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together peppers, potatoes, garlic, and olive oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.
- Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean. With a potato masher or back of a wooden spoon, mash some potatoes and peppers until soup is thick and chunky.
- Add chorizo to reserved pan and roast until fat renders and chorizo is crispy, about 7 minutes. To serve, add chorizo and pan drippings to soup.
Nutrition Facts : Calories 289 g, Fat 15 g, Fiber 4 g, Protein 11 g
PERFECT POTATO SOUP
Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.
Provided by Marilee Wilson Mack
Categories Potato Soup
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
- Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
- Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
- Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g
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