CREAM OF POTATO & HERB SOUP
Thick, creamy soup that is a blend of potatoes, herbs and onions - one whose formula doesn't require precision, but will warm your hungry stomach and calm your anxious heart.
Provided by felicia | Dish by Dish
Categories Soup
Time 40m
Number Of Ingredients 7
Steps:
- Set a large pot of water to boil
- As the water boils, peel and cube the potatoes, then add them to the boiling water, and let the potatoes cook for 30 minutes on high heat
- When the potatoes are cooking, chop the onions, parsley and fresh chives before sauteeing them in a large pan, until onions are soft and translucent
- Once potatoes are cooked and soft, drain the potatoes, then combine the potatoes with the sauteed herbs and onions, vegetable stock, and mix well
- Process the mixture in batches in a blender, adding more water as needed until you get the desired texture of soup. I like mine slightly thick and creamy, but if you'd prefer a more liquid consistency, add more water or stock as you wish.
- Add salt and pepper to taste
- Serve with a drizzle of cream and fresh chives
HERBED CREAM OF POTATO SOUP
I think white sauce is the best for cream soup. One day I added complementary herbs to plain potato soup. Yum! Now we always have our potato soup "herbed".
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place potatoes and cold water in a microwave-safe bowl. Cover and microwave on high for about 1 to 1-1/2 minutes or until potatoes are tender; drain and set aside. In a small bowl, dissolve bouillon in boiling water; set aside., In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the parsley, thyme, rosemary and garlic salt. Stir in potatoes and bouillon mixture; heat through.
Nutrition Facts :
HERBED POTATO SOUP
This creamy potato soup is almost as easy to make as opening a can of soup-and it tastes so much better. The rosemary and thyme add just the right amount of seasoning.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place potatoes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, saute onion in butter until tender. Stir in the flour, salt, thyme, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes with cooking liquid; heat through.
Nutrition Facts : Calories 253 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 582mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.
POTATO AND GARLIC SOUP WITH HERBS
Categories Soup/Stew Blender Garlic Herb Potato Appetizer Vegetarian Quick & Easy Lunch Fall Winter Healthy Chive Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.
BEST CREAM OF POTATO SOUP
After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 19
Steps:
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g
HERB SOUP
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the soup, combine the greens in a large saucepan. Stir in the garlic and chicken broth. Bring to a boil over medium-high heat. Add potatoes and simmer until tender, about 20 minutes.
- Put the soup in a food processor and process until smooth. Stir in the salt and pepper. Reheat if necessary.
- For garnish, toss together the chopped mache, sage, chervil and chives. Just before serving, stir the lemon juice into the soup, ladle into 4 bowls and sprinkle with the herb mixture and lemon zest. Serve immediately.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 1085 milligrams, Sugar 5 grams
FRESH HERB, POTATO AND LEEK SOUP
Provided by Debbie Fleming
Categories Soup/Stew Milk/Cream Dairy Herb Onion Potato Quick & Easy Lunch Leek Fall Winter Bon Appétit South Carolina Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 12 cups
Number Of Ingredients 10
Steps:
- Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
- Ladle soup into bowls. Garnish with chopped chives and serve.
POTATO AND GARLIC SOUP WITH HERBS
Make and share this Potato and Garlic Soup With Herbs recipe from Food.com.
Provided by spatchcock
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large saucepan over medium heat.
- Add onion, sauté until golden, about 10 minutes.
- Add broth, potatoes, garlic and bay leaf; bring to boil.
- Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes.
- Cool slightly.
- Discard bay leaf.
- Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess).
- Return soup to same saucepan.
- Season to taste with salt and pepper.
- Simmer until heated through.
- Ladle soup into bowls.
- Sprinkle with chives and thyme and serve.
WORLD'S BEST POTATO SOUP
Cheesy, hearty potato soup that's better than the restaurants.
Provided by Elizabeth Goldsberry
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 9
Number Of Ingredients 8
Steps:
- In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
- Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g
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