MAKEOVER BEEF & POTATO SOUP
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.
Nutrition Facts : Calories 327 calories, Fat 11g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.
MEAT AND POTATO SOUP
Potatoes and roast beef come together in this rich and hearty soup. The result is a well-balanced, flavorful dish perfect for the fall.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until potatoes are tender. Stir in spinach; cook 1-2 minutes longer or until tender.
Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 431mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SIMPLE MEAT AND POTATO SOUP
A simple meat and potato soup that my husband's father used to make for him when he was a child.
Provided by Durham1222
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
- Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 41.3 g, Cholesterol 71 mg, Fat 14 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 137.8 mg, Sugar 3.1 g
SLOW COOKER MEAT AND POTATO SOUP
Easy slow cooker soup with meat and potatoes.
Provided by jaledy
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h15m
Yield 6
Number Of Ingredients 9
Steps:
- Butter a slow cooker.
- Cook and stir ground beef and garlic in a skillet over medium-high heat until lightly browned, about 5 minutes. Stir in thyme and pepper. Remove from heat.
- Place 1/2 of the potatoes and onions into the prepared slow cooker. Add browned beef and top with remaining potatoes and onion. Mix mushroom soup with water and spread over top.
- Cover and cook on High, 3 to 4 hours, or Low, 8 to 10 hours.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 45.7 g, Cholesterol 76.1 mg, Fat 18.9 g, Fiber 5.6 g, Protein 24.9 g, SaturatedFat 7.4 g, Sodium 422.5 mg, Sugar 4.5 g
STEAK AND POTATO SOUP
Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 10
Number Of Ingredients 11
Steps:
- Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
- Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
- Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 255, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 2 Cups, Sodium 1210 mg, Sugar 6 g
ROBUST BEEF AND POTATO SOUP
The October 11-17, 2009 issue of the American Profile in my Saturday newspaper insert was entitled "Soup's On" A former Navy Seabee (Ken Haedrich) builds hearty soups for the fall and this is one of the soups that looked delicious to me. The recipes are from Ken's book Soup Makes the Meal (Harvard Common Press, 2001). Ken Haedrich says: This one is for the meat and potato lovers of the world. It has all the flavor and aroma of beef stew, and like stew, it tastes better on the second day. To make this even more stew-like, add some green beans or frozen lima beans
Provided by Sooz Cooks
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.
- Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.
- Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 372.4, Fat 21, SaturatedFat 7.6, Cholesterol 73.8, Sodium 344.2, Carbohydrate 22, Fiber 3.2, Sugar 3.5, Protein 22.1
BREAD BOWL POTATO SOUP
This is a fabulous potato soup recipe. I have been making this for years. It is an recipe from a restaurant called The Machine Shed. I am always asked to make it by my family as well as for big gatherings. We also have it on Halloween every year before the kids go Trick-O-Treating. Our local store makes individual bread bowls that are orange and look like pumpkins. They love the soup in these festive bread bowls. It is a bit of a time consuming recipe to make, but well worth it once in awhile.
Provided by lisar
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).
- Drain grease and return bacon, onions and celery to pot.
- Add milk, water, chicken base, salt and pepper.
- Heat over medium-high heat until very hot but do not let soup boil.
- In heavy, large saucepan over low heat, melt margarine.
- Stir in flour to make a roux.
- Mix well and let bubble, stirring 1 minute.
- If desired, a larger amount of roux can be made to produce a thicker soup.
- Gradually add roux to soup, stirring constantly.
- Continue to cook, stirring, until thick and creamy.
- Stir in potatoes, parsley and cream.
- Serve hot, garnished with cheese, bacon bits and/or onions.
Nutrition Facts : Calories 424.8, Fat 30.4, SaturatedFat 11.7, Cholesterol 51.4, Sodium 559.1, Carbohydrate 30.4, Fiber 2.9, Sugar 1.5, Protein 8.6
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