CREAM OF POTATO AND VEGETABLE SOUP
I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.
Provided by Chris from Kansas
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in large saucepan or Dutch oven over medium heat.
- Stir in onion; cook 2 to 3 minutes or until crisp-tender.
- Add broth, potatoes, salt and pepper.
- Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
- In small bowl, combine flour and half-and-half; mix well.
- Stir into potato mixture; add frozen vegetables.
- Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
CREAMY POTATO SOUP
This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
- Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
- Stir in milk, salt and pepper. Bring to a boil.
- In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
- Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g
CREAMY LOADED POTATO SOUP
Steps:
- Cook the potatoes: Add the cubed potatoes to a pot of salted boiling water and cook until fork tender, about 15 minutes. You can alternatively bake them in the oven at 425 F degrees for about 45 minutes until fork tender.
- Cook the bacon: Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tbsp of the rendered bacon fat and discard the rest.
- Saute veggies: In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt and pepper.
- Make the soup: Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any of the lumps as necessary. Once all the broth has been added, add in all the heavy cream. Bring to a boil.
- Finish the soup: Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.
- Serve and add toppings: Spoon into bowls, top with remaining bacon and load it up with your favorite toppings.
Nutrition Facts : Calories 422 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 96 mg, Sodium 354 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
INCREDIBLY CREAMY POTATO SOUP
One potato, two potato, five potato soup! Easy, flavorful, creamy potato soup is just five potatoes away.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
- Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth.
- Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.
Nutrition Facts : Calories 95, Carbohydrate 20 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg
SIMPLE VEGETABLE SOUP WITH CREAMER POTATOES
A quick mid-week meal that will warm everyone's stomach! This simple vegetable soup with Creamer potatoes is vegan and GF!
Provided by Kacey
Categories Main Course
Time 1h45m
Number Of Ingredients 16
Steps:
- In a large pot, add a tablespoon of oil or two and set over medium-high heat. When hot, add in the onions, carrots, and celery. Cook for about 5 minutes. Stir in garlic and cook for another minute. Add the tomato paste and cook for another 3 minutes, stirring often. Add in all the remaining ingredients except for the potatoes and parsley. Bring to a boil, leave uncovered, and simmer for 30 minutes. Add potatoes and simmer for another hour.
- Remove fresh herbs (that is why we keep them on the stems!) Pour into bowls and serve with fresh parsley!
- *I find using a food processor saves time and effort when chopping the veggies. I also used napa cabbage because the taste is very subtle compared to regular cabbage, so do not exchange the two.
Nutrition Facts : Calories 647 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 33 grams fat, Fiber 7 grams fiber, Protein 19 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 1043 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CREAMY SWEET POTATO AND VEGGIE SOUP
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CREAMY STEAK AND POTATO SOUP
Steps:
- Add the olive oil to a large pot or Dutch Oven over medium heat.
- Season the steak with the salt and pepper, then add to the hot oil. Cook, stirring occasionally, until it's done through, about 6-7 minutes.
- Remove the steak with a slotted spoon and set it aside. Leave the extra juices in the pot.
- Add the onions and garlic to the pot with the beef juices. Cook 2-3 minutes until softened.
- Pour in the beef stock and carefully add in the potatoes. Increase the heat to high and bring to a boil. Cook for about 10-12 minutes until the potatoes are just fork tender.
- Meanwhile, in a separate pot over medium heat, melt the butter. Whisk in the flour until well combined, then the milk.
- Once the potatoes are fork-tender, pour in the hot milk mixture and stir until thickened, about 3-4 minutes.
- Add the steak back to the pot along with the heavy cream and cook until heated through, about 2-3 minutes.
- Remove the pot from the heat and stir in the white cheddar cheese cheese until melted and thoroughly mixed in.
- Taste and season as needed with more salt and pepper.
- Ladle the soup into bowl and garnish with extra cheese and sliced green onions, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 652 kcal, Carbohydrate 29 g, Protein 26 g, Fat 48 g, SaturatedFat 26 g, Cholesterol 150 mg, Sodium 661 mg, Fiber 3 g, Sugar 6 g
GREATEST BAKED POTATO SOUP
Delicious, comforting loaded potato soup that's made with bacon, green onions, and cheese, This creamy potato soup is perfect for the fall season.
Provided by lyuba
Categories Soup
Time 1h
Number Of Ingredients 15
Steps:
- Prepare the ingredients first. Dice cold bacon and onion into small pieces. (Note that bacon is easier to cut when it's cold.) Peel and dice potatoes and measure remaining ingredients.You can dice and prepare green onion and dill when ready to add to the soup.
- Preheat a Dutch oven over medium heat and melt butter in it.
- Add diced bacon and cook it until about half way cooked. Add yellow onion and sauté until onion and bacon are fully cooked.
- Add pressed garlic and sauté until fragrant.
- Add the cubed potatoes and cook for about 5 minutes.
- Pour in chicken stock (enough to just cover the potatoes) and stir well. Bring the soup to simmer on medium-high heat and then reduce heat to medium-low.
- Season with salt, pepper, garlic powder and add bay leaf. Cover and cook until the potatoes are mostly tender. Take the lid off and cook until potatoes are completely tender. Make sure to stir often.
- Stir in dill weed, green onion, sour cream, cheese, and heavy cream. Mix well and cook for a few more minutes and serve!
Nutrition Facts : Calories 744 kcal, Carbohydrate 67 g, Protein 19 g, Fat 46 g, SaturatedFat 22 g, Cholesterol 111 mg, Sodium 1024 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
30-MINUTE LEEK AND POTATO SOUP
The whole family will love this creamy & comforting leek and potato soup! It's made with 7 plant-based ingredients, takes only 30 minutes to cook, and is rich in flavor.
Provided by Bethany Kramer
Categories Main Course Soup
Time 37m
Number Of Ingredients 9
Steps:
- Rinse and drain leeks: in a small bowl add chopped leeks and rinse thoroughly before draining.
- Soak potatoes: place diced potatoes in a bowl with cold water and set aside.
- Saute arromatics: In a large pot on medium heat saute garlic, leeks, and onion together with oil and pinch of salt until soft - about 5-7 minutes.
- Add additional ingredients: Drain water from potatoes and add to pot along with vegetable broth, thyme sprigs, and salt & pepper - cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
- Blend soup: Use a fork to remove the thyme sprigs. Then using a hand-blender or high-powered blender, puree ingredients until the consistency is creamy and smooth (about 20-30 seconds). Note: if using a blender you may need to blend the soup in batches.
- Season and serve: season soup to taste with salt & a good amount of black pepper. Taste, and adjust flavor as needed. Serve with chopped chives and enjoy!
Nutrition Facts : Calories 172 kcal, Carbohydrate 40.6 g, Protein 4.4 g, Fat 0.4 g, Sodium 460.1 mg, Sugar 6.3 g, ServingSize 1 serving
CREAMY VEGETABLE SOUP
A delicious and easy-to-make Creamy Vegetable Soup packed with veggies and healthy ingredients.
Provided by Chelsea Lords
Categories Main Course Soup Vegetarian
Time 53m
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced carrots, celery and onion and saute 5-7 minutes. Add garlic and saute 30 seconds more.
- Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid, and cook 15-20 minutes or until the veggies are crisp-tender. Stir in the frozen broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.
- Meanwhile, melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in the milk (whisk well until smooth).
- Cook, stirring constantly until mixture begins to gently boil and thicken; then stir in the heavy cream. Remove from heat and once all veggies are tender, pour the milk/cream mixture into the vegetable soup and stir. Season to taste with salt and pepper. Reduce heat to low and stir in the shredded cheese. Cook until cheese is melted. Serve warm with freshly chopped parsley or thyme and bread!
Nutrition Facts : Calories 604 kcal, Carbohydrate 47 g, Protein 21 g, Fat 38 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 108 mg, Sodium 786 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
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- While potatoes are cooking melt 2 tbsp of butter in a separate saute pan on medium heat. Add onion, celery, and carrots and saute until tender. Add garlic and cook for two minutes more, then add content of the saute pan to the soup pot.
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