IRISH POTATO AND CHIVE CASSEROLE
A new twist for mashed potatoes. I usually add a dash of onion and garlic powder. I also do a taste test prior to baking to see if they need more salt. Potatoes are combined with cream cheese, sour cream, chives, butter, and paprika...Delicious!!
Provided by BAWHITE1
Categories Side Dish Casseroles Potato Casserole
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes in a large pot of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
- Combine hot potatoes, cream cheese, sour cream, butter, and salt together in a large bowl. Mash until creamy.
- Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
- Bake in preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 425 calories, Carbohydrate 39.3 g, Cholesterol 73.8 mg, Fat 27.4 g, Fiber 4.8 g, Protein 7.5 g, SaturatedFat 17.2 g, Sodium 337.9 mg, Sugar 1.8 g
POTATO CHIVE SOUP
Steps:
- In a medium pan heat the olive oil and cook the garlic and chives, over low-medium heat, until soft and fragrant.
- Add the potatoes, cook few minutes.
- Add the water (just to cover the potatoes) and season with salt and pepper. Simmer for 10-12 minutes or until the potatoes are soft.
- Stir in the cream cheese (or sour cream), if using and off heat. Puree using an immersion blender until smooth and nice (Just don't puree too much as this might cause the potatoes being a bit gummy.) Add more water if necessary, to thinner up. Try and adjust the seasoning, if needed.
- Serve hot as it is or garnished with toppings of your choice. Enjoy!
Nutrition Facts :
CREAMY POTATO AND CHIVES SOUP
Make and share this Creamy Potato and Chives Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 1h5m
Yield 80 fluid ounces, 7-10 serving(s)
Number Of Ingredients 16
Steps:
- Cook the potatoes until they are tender; set aside.
- Prepare roux: melt the butter in a small saucepan over medium heat.
- Gradually whisk in the flour until it is well combined.
- Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
- To make the soup: in large kettle, sauté the onion in oil until it is soft.
- Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
- Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
- Add the sour cream and potatoes.
- Simmer until soup reaches 160°F.
- Remove the bay leaf.
- Remove from the heat and serve with croutons if desired.
POTATO-CHIVE SOUP
Provided by Paula Zsiray
Categories Soup/Stew Milk/Cream Blender Food Processor Potato Lunch Chive Sour Cream Bon Appétit Utah Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Combine potatoes and broth in heavy 2-quart saucepan. Cover and simmer until potatoes are very tender, stirring occasionally, about 45 minutes. Let mixture cool slightly.
- Purée potato mixture in batches in blender or processor. Return soup to saucepan. Stir in enough milk to thin to desired consistency. Mix in butter and chives. Bring to simmer. Remove from heat and mix in 1/3 cup sour cream. Season with salt and pepper. Serve, passing additional sour cream separately.
DIY INSTANT POTATO-BACON AND CHIVE SOUP
Find some hot water, give it a shake and you'll have creamy potato soup in an instant.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Add the instant mashed potatoes, milk powder, bouillon granules, bacon crumbles, chives, garlic powder, onion powder and 1/8 teaspoon black pepper a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
- To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
POTATO CHIVE SOUP
The homespun flavor in every spoonful of this delicate cream soup disguises its easy preparation. Based on a favorite restaurant soup, this version comes in handy when there are extra mashed potatoes from a holiday meal. -Linda Harrington, Hudson, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, melt butter. Add onion; cook and stir until crisp-tender. Add chives; cook 2 minutes longer. Remove from the heat; stir in broth and potatoes., In a blender or food processor, process mixture in batches until smooth. Return to the pan; stir in cream. Heat through (do not boil). Serve with crackers if desired.
Nutrition Facts : Calories 293 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 791mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
LOW FAT POTATO SOUP WITH CHIVES
LOW fat as can be! Tasty, delicious...simply YUMMY! Inspired always be the internet? How long til someone reviews? Shall we make a bet?
Provided by mickeydownunder
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- COMBINE onions, celery, broth, pepper and peeled and diced potatoes into large saucepan.
- BOIL then cover and SIMMER for 20 minutes.
- In small bowl, combine 1/4 cup of milk and cornstarch until smooth.
- COMBINE into above mixture.
- ADD remaining milk and BOIL.
- STIR constantly for about 3 minutes until thick.
- REMOVE from heat and stir in cheese.
- Allow mixture to cool slightly before putting it in a blender to make smooth.
- If necessary, reheat via stovetop or microwave 2 minutes until hot.
- TOP with chopped chives or allspice/nutmeg.
- NOTE: Amount if pepper is personal taste.
- NOTE: I mixed a tsp of a chilli recipe from the Golden Door Retreat into it (is fantastic for losing weight and tasty too; 300 grams of chilli peppers (all of it), 2 tbsp apple cider, 2 tsp tamari --- is HOT :).
- ENJOY.
Nutrition Facts : Calories 221.9, Fat 0.4, SaturatedFat 0.2, Cholesterol 3.4, Sodium 125.3, Carbohydrate 45.1, Fiber 4.2, Sugar 11.9, Protein 10
POTATO-CHIVE SOUFFLE
The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Spray a 2 1/2-quart souffle dish with vegetable-oil cooking spray, coat dish with bread crumbs, and lightly tap to rid dish of the excess. Place the dish in the freezer to chill.
- Place potatoes, garlic, bay leaves, and 1 teaspoon salt in a small stockpot. Fill with cold water to cover potatoes, and bring to a boil over high heat. Reduce heat to medium high, and cook until potatoes are very soft, 12 to 15 minutes. Remove stockpot from heat, and drain potatoes, making sure to remove any excess water. Discard bay leaves.
- Pass potatoes through a potato ricer or food mill into a large bowl. Stir baking soda into buttermilk, and mix into potatoes with milk, chives, sugar, remaining teaspoon salt, and pepper. Mixture should be thick and soupy, not stiff. Set aside.
- Place egg whites and cream of tartar in an electric mixer, and beat on medium speed until soft peaks form, 2 to 3 minutes. Fold egg whites into the potato mixture. Remove the souffle dish from the freezer, and pour in the potato mixture. Transfer to the oven, and bake until souffle has rise above the dish and the top is browned, about 45 minutes. Remove souffle from the oven, and serve immediately.
Nutrition Facts : Calories 99 g
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