Pot O Gold Potato Soup Recipes

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POT O' GOLD POTATO SOUP



Pot o' Gold Potato Soup image

This golden soup may not be what you expect to find at the end of the rainbow, but you'll treasure its rich flavor.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter
2 cans (14-1/2 ounces each) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1/2 cup Velveeta, cubed
3/4 teaspoon garlic salt
1/8 to 1/4 teaspoon chili powder
1/2 cup sour cream

Steps:

  • In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through ( do not boil).

Nutrition Facts : Calories 285 calories, Fat 15g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 804mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.

POT O' GOLD POTATO SOUP



Pot O' Gold Potato Soup image

This golden soup may not be what you expect to find at the end of the rainbow, but you'll treasure its rich flavor.

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 10

¾ cup chopped celery
¾ cup chopped onion
¼ cup butter or margarine
2 (14.5 ounce) cans chicken broth
2 ⅓ cups mashed potato flakes
1 ½ cups milk
½ cup cubed process American cheese
¾ teaspoon garlic salt
⅛ teaspoon chili powder
½ cup sour cream

Steps:

  • In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through ( do not boil).

Nutrition Facts : Calories 269.1 calories, Carbohydrate 22 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 10.5 g, Sodium 1102.7 mg, Sugar 5.3 g

GOLDEN POTATO SOUP



Golden Potato Soup image

"Pure comfort food," is how Sheila Harms of Battle Lake, Minnesota refers to her warmer-upper soup filled with flavor, herbs and potatoes. "It's one of my husband's very favorite cold-weather meals," says Sheila. "I serve it with warm biscuits or garlic toast."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-1/2 cups.

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon canola oil
3 medium potatoes, peeled and cubed
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 small onion, chopped
1/4 cup crumbled cooked bacon
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 cup hot water
2 teaspoons chicken bouillon granules
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. , Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted.

Nutrition Facts : Calories 249 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 804mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

POT O' GOLD POTATO SOUP



Pot O' Gold Potato Soup image

This golden soup may not be what you expect to find at the end of the rainbow, but you'll treasure its rich flavor.

Provided by Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 10

¾ cup chopped celery
¾ cup chopped onion
¼ cup butter or margarine
2 (14.5 ounce) cans chicken broth
2 ⅓ cups mashed potato flakes
1 ½ cups milk
½ cup cubed process American cheese
¾ teaspoon garlic salt
⅛ teaspoon chili powder
½ cup sour cream

Steps:

  • In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through ( do not boil).

Nutrition Facts : Calories 269.1 calories, Carbohydrate 22 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 10.5 g, Sodium 1102.7 mg, Sugar 5.3 g

POT O' GOLD POTATO SOUP



Pot O' Gold Potato Soup image

This is a thick, creamy and cheesy lovin' kinda soup. If you love your potatoes and cheese then this will be a soup that you enjoy. It's easy to make but you may have to add a little more broth to get to the consistency that you like your soup so have a little extra on hand just in case it's too thick. Taste of Home recipe.

Provided by Kimberly Biegacki @pistachyoo

Categories     Cream Soups

Number Of Ingredients 14

1 cup(s) chopped celery
1 cup(s) chopped onion
1/4 cup(s) butter
32 ounce(s) chicken broth, low sodium (1 box)
1 1/3 cup(s) mashed potato flakes
1 1/2 cup(s) milk
1 cup(s) cubed process american cheese (velveeta)
1 cup(s) sharp cheddar cheese
1 teaspoon(s) garlic powder
1 teaspoon(s) chili powder
GARNISH
- sour cream
- bacon bits
- chopped celery

Steps:

  • In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes.
  • stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes.
  • Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil).

POT O' GOLD " CAULIFLOWER, CHICKEN AND RICE SOUP "



Pot O' Gold

This golden, healthy, thick, rich and creamy low fat soup is made with no butter or oil, milk or cheese added. I made this using left over chicken breast, white rice and Recipe #205074 (golden in color) also the potatoes add the golden color along with the turmeric.

Provided by Rita1652

Categories     Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 head cauliflower, golden roasted
4 yukon gold potatoes, washed and cubed
4 garlic cloves
1 onion, peeled and cut in 1/2
1/2 teaspoon curry
1/2 teaspoon turmeric
1/4-1/2 teaspoon red pepper flakes
2 chicken breasts, cooked and shredded (optional)
2 cups rice, cooked
2 scallions, sliced

Steps:

  • In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
  • Blend in blender or hand immersion blender.
  • Add chicken and rice to heat.
  • Season to taste with salt a pepper. Garnish with scallions.
  • For vegan omit the chicken.

Nutrition Facts : Calories 263, Fat 0.6, SaturatedFat 0.2, Sodium 26.8, Carbohydrate 58.3, Fiber 3.8, Sugar 2.7, Protein 6.2

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