Pink Potato Soup Recipes

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MISSISSIPPI VEGAN'S PINK POTATO SOUP



Mississippi Vegan's Pink Potato Soup image

Provided by Mississippi Vegan

Categories     Contributors     Dinner     Food     Food Contributors     Lunch

Number Of Ingredients 16

3 cups filtered water
3 cups oat milk (preferably Oatly)
2 tbsp rice vinegar
3 cups chopped russet potato, peeled
4 to 5 garlic cloves
1 tbsp sea salt
2 tbsp nutritional yeast
1 tbsp onion powder
1 tbsp garlic powder
1 large shallot, sliced
3 large bay leaves
1 small beet, raw, peeled and cut into fourths
1 large ripe avocado, cut into chunks
1 bunch fresh dill, to garnish
Flaky salt + black pepper, to garnish
Good olive oil, to garnish

Steps:

  • For the soup base combine the water, oat milk, vinegar, potatoes, garlic, sea salt, nutritional yeast, onion powder, garlic powder, shallot, and bay leaves into a large pot and bring to a boil. Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes.
  • Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Then add in one piece of raw beet. Blend until smooth. Continue this step, adding more beet, until desired color is reached.
  • Serve hot or cold and garnish with avocado, chopped dill, a sprinkling of flaky salt, and freshly cracked black pepper.

Nutrition Facts :

OLD-FASHIONED POTATO SOUP



Old-Fashioned Potato Soup image

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Provided by Cyd Lmbros

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
¼ teaspoon dried thyme

Steps:

  • Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  • Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g

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.

PLAIN POTATO SOUP



Plain Potato Soup image

Very basic, very simple soup. Potatoes are boiled, then mashed. Evaporated milk is blended in and some salt and white pepper is used to season the soup. Serve hot, or you can reheat in a microwave or double boiler.

Provided by Rosemary

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

Time 40m

Yield 4

Number Of Ingredients 5

4 potatoes, peeled and cubed
water to cover
2 (12 fluid ounce) cans evaporated milk
4 tablespoons unsalted butter
salt and pepper to taste

Steps:

  • Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain.
  • Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 56.2 g, Cholesterol 85.3 mg, Fat 26 g, Fiber 4.7 g, Protein 17.3 g, SaturatedFat 16 g, Sodium 214.7 mg, Sugar 20.6 g

PINK POTATO SOUP



Pink Potato Soup image

I don't know where I got this recipe, but I've been making it for 25 or 30 years. My ex-MIL's boyfriend was at the excruciating end of his terminal pancreatic cancer, and I made some for him, in the hope that he could tolerate maybe THIS, as he couldn't seem to tolerate anything else. It did the trick, and he spent his final days having bowl after bowl of this, and loving every spoonful.

Provided by davianng

Categories     Potato

Time 45m

Yield 1 1/2 quarts, 6-8 serving(s)

Number Of Ingredients 11

3 large potatoes, cubed
1 celery rib, diced fine
1 carrot, diced fine
1 onion, diced fine
4 cups milk
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon parsley
1 cup sour cream
2 tablespoons flour
2 teaspoons paprika

Steps:

  • Boil potatoes, celery, carrot and onion in 1/2 cup water in a covered saucepan for 20 minutes. **Note per 1st review: If veggies are not diced in a VERY fine dice, this will need more than 1/2 cup water to cook. Use water to cover, more if needed.**.
  • Add milk, salt, pepper and parsley; bring just to boiling point.
  • Mix sour cream, flour and paprika.
  • Remove 1 cup hot mix from pan, stir into sour cream mix, return all to pot.
  • Cook, stirring constantly until bubbly and flour has thoroughly cooked (or soup will have a "floury" taste).

PINK POTATOES



Pink Potatoes image

This is one from a German grandmother. She will often cook hamburger with onion and make a gravy to blend with it to pour over the pink potatoes.

Provided by Sageca

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

6 medium size carrots
6 medium potatoes
1/2 medium onion, chopped fine
1/2 cup milk or 1/2 cup cream
4 tablespoons butter
2 tablespoons flour
salt and pepper

Steps:

  • Cook the potatoes with salt until done.
  • Drain into a colander.
  • Cook the carrots separately with some sugar and salt until tender.
  • Drain into the colander.
  • In one of the pots add the butter and melt and saute the onion till tender.
  • Add the flour and cook one minute.At this point stir in the milk.
  • Add the potatoes and the carrots and Mash together until smooth.
  • Add the salt and pepper and some garlic or onion powder if desired.

Nutrition Facts : Calories 424.6, Fat 13.2, SaturatedFat 8.1, Cholesterol 34.8, Sodium 199.3, Carbohydrate 70.3, Fiber 9.9, Sugar 7.4, Protein 9

PINK POTATO SOUP RECIPE



Pink Potato Soup Recipe image

Provided by Beckysbaking

Number Of Ingredients 9

1 Large onion
1 TB flour
1/2 tsp salt
3 cups whole milk
3/4 cup corn
3 TB butter
3 medium potatoes, peeled and diced
1 TB minced fresh parsley
1 TB paprika

Steps:

  • 1. In large stockpot, saute onion and corn until tender. 2. Stir in flour and salt until blended. 3. Gradually add milk, bring to a boil- cook and stir about 10 minutes until thick and bubbly. 4. Reduce heat. Add potatoes, parsley and paprika. 5. Heat until potatoes are tender.

PINK POTATO SALAD



Pink Potato Salad image

Use red or white small potatoes if fingerling potatoes are unavailable.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 cups plain nonfat yogurt
1 1/2 pounds fingerling potatoes
1 seedless cucumber, cut into 1/4-inch-thick half moons
4 ounces (about 1 cup) kalamata olives, pitted and cut in half
1 small red onion, sliced into thin half moons
1/4 cup picked fresh chervil leaves
3 tablespoons red-wine vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1/4 teaspoon paprika

Steps:

  • Drain yogurt in a cheesecloth-lined sieve for 30 minutes. Place potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop cooking. Set aside until completely cool.
  • Cut potatoes into 1-inch pieces; place in a bowl. Add cucumber, olives, onion, and chervil; set aside.
  • Place drained yogurt (about 1 1/2 cups) in a bowl. Add red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over potato mixture; stir until potatoes are well coated. Transfer to a serving bowl; serve immediately.

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