Potato And Yam Soup With Bacon And Spinach Recipes

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CREAMY SPINACH & POTATO SOUP



Creamy Spinach & Potato Soup image

My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings.

Number Of Ingredients 11

6 cups cubed peeled potatoes
2 medium leeks (white portion only), chopped
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon sodium-free chicken bouillon granules
3 cups reduced-sodium chicken broth
1 can (12 ounces) reduced-fat evaporated milk
1 package (9 ounces) fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

YAM SOUP



Yam Soup image

A sweet simple yam soup with lots of flavor!

Provided by LIL_PYRO

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

Time 55m

Yield 5

Number Of Ingredients 9

3 cups chicken broth
2 pounds yams, diced
1 medium onion, chopped
1 tablespoon curry powder
¼ teaspoon black pepper
½ teaspoon salt
½ cup uncooked wild rice
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 65.7 g, Fat 0.7 g, Fiber 9.3 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 251.6 mg, Sugar 2.8 g

FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD 2



Fully-Loaded Cheesy Potato Soup with Gina's Spinach Salad 2 image

Provided by Food Network

Yield Makes: 4 to 6 servings

Number Of Ingredients 37

4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 onion, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock, plus more if needed
1 cup whole milk
One 12-ounce bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire sauce
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
Gina's Spinach Salad with Spiced Pecans, for serving, recipe follows
2 tablespoons unsalted butter
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Freshly cracked black pepper
1 cup pecan halves
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly cracked black pepper
One 10-ounce package prewashed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes
Active Time: 20 minutes
Total Time: 2 hours 50 minutes

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
  • Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
  • Gina's Spinach Salad
  • Spiced Pecans:
  • Spinach Salad:
  • For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
  • For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
  • Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

POTATO AND YAM SOUP WITH BACON AND SPINACH



Potato and Yam Soup with Bacon and Spinach image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     High Fiber     Dinner     Bacon     Spinach     Sweet Potato/Yam     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 10

6 slices applewood-smoked bacon (about 6 ounces), cut crosswise into 1/2-inch pieces
1 large onion, chopped
2 garlic cloves, pressed
1 teaspoon dried thyme
1 14.5-ounce can diced tomatoes in juice
1 10-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices
2 medium yukon gold potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices
2 medium red-skinned potatoes (about 10 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices
4 to 5 cups low-salt chicken broth
1 5-to 6-ounce package baby spinach

Steps:

  • Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain. Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add all potatoes; stir to coat. Add 4 cups broth; bring to boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes. Add spinach and bacon; stir until spinach wilts, about 1 minute, adding broth by 1/2 cupfuls if too thick. Season with salt and pepper.

CREAM OF YAM AND SPINACH SOUP



Cream of Yam and Spinach Soup image

Adapted from the Louisiana Sweet Potato commission, this recipe is packed with healthy ingredients. A cream soup with no cream, no butter; just flat out good for you. I used King Arthur's "white" whole wheat flour to pack in a bit more nutritional punch. My local Safeway is carrying this flour now. This colorful soup is very mild; if you want to kick it up with some heat, go right ahead. Mr. B does not like spicy; when he tried this soup he gave it two thumbs up. Note--I use bagged baby spinach and don't bother to remove the stems.

Provided by BumblingBs

Categories     Vegetable

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 red pepper, seeded and chopped
2 tablespoons minced garlic
1 cup all-purpose flour
3 (14 ounce) cans vegetarian broth
3 cups fresh yams, large dice
1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped
2 cups skim milk
1/2 cup sliced green onion stems
salt and pepper

Steps:

  • In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes.
  • Whisk in the flour and gradually add the broth, whisking until soup is blended.
  • Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer. Cook approximately 20 minutes or until the potatoes are very tender.
  • Add the spinach, milk, green onions, salt and pepper (I didn't measure, but guesstimate that I used between 1/2 and 3/4 teaspoons salt).
  • Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
  • Hope you enjoy!

Nutrition Facts : Calories 182.5, Fat 2.3, SaturatedFat 0.4, Cholesterol 1.2, Sodium 76, Carbohydrate 34.9, Fiber 4.1, Sugar 2.2, Protein 6.4

YAM AND POTATO SOUP WITH BACON AND SPINACH



Yam and Potato Soup With Bacon and Spinach image

Make and share this Yam and Potato Soup With Bacon and Spinach recipe from Food.com.

Provided by Ambervim

Categories     Low Protein

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

6 slices bacon, cut to 1/2-inch pieces
1 onion, chopped (large)
2 teaspoons garlic, chopped
1 teaspoon thyme, dried
14 1/2 ounces diced tomatoes (canned ok)
10 ounces yams, peeled and diced (red-skinned sweet potato)
20 ounces potatoes, diced (Yukon Gold or Red-skinned)
4 1/2 cups chicken broth
6 ounces spinach (fresh best)

Steps:

  • Saute bacon until crisp and drain on paper towels.
  • Add onion to drippings and saute until beginning to brown (about 7 minutes).
  • Add garlic and thyme and stir.
  • Add tomatoes and stir about 2 minutes.
  • Add potatoes and stir to coat.
  • Add broth and bring to a boil. Reduce to simmer and cover with lid ajar until potatoes are tender.
  • Add spinach and bacon and stir until spinach wilts.
  • Add more broth if too thick.
  • Season with salt and pepper.

Nutrition Facts : Calories 221.2, Fat 5.1, SaturatedFat 1.6, Cholesterol 5.4, Sodium 662.8, Carbohydrate 36, Fiber 5.7, Sugar 4.2, Protein 8.9

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