Potato Soup With Lemon Thyme Recipes

HERBED POTATO SOUP

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.

LEMON-AND-THYME POTATO GRATIN

Steps:

• Heat oven to 400 degrees with rack in center. Place a baking sheet on rack below to catch any drips from gratin. Brush a 10-by-5 1/2-inch gratin dish with melted butter.
• Cover bottom of gratin dish with one-third of potato slices in an even layer. Sprinkle potatoes with one-third each of thyme, nutmeg, and lemon zest; season with salt and pepper. Dot with butter. Add a second layer, and season. Top with a third layer of neatly arranged potato slices. Pour milk over potatoes. Sprinkle with remaining third thyme, nutmeg, and lemon zest, and dot with butter. Season to taste with salt and pepper. Cover with foil.
• Bake for 40 minutes. Remove foil, and continue to bake 10 to 20 minutes, until top is golden brown and potatoes are tender when pierced with the tip of a knife. Serve gratin hot, spooned out into individual servings.

LAMB, POTATO AND LEMON THYME CASSEROLE

Steps:

• Brown the lamb in a skillet or frypan.
• Combine the chopped garlic and lemon thyme leaves.
• Place all of the thinly sliced potato in a large bowl and mix with the garlic and thyme mixture.
• You can also add salt and freshly cracked black pepper here if you wish.
• Place half of the potato mix in a casserole dish, top with the lamb and cover with the remaining potato making sure you get all the garlic and thyme into the casserole.
• Pour the stock into the casserole until the potatoes are just about covered but not quite.
• Bake at 160-180 degrees C for about an hour until the potatoes are very tender.
• You can bake it with a lid on for a soft top or off for crispy potato slices on top.
• This will fill your house with the mouthwatering smell of lemon thyme.
• The lemon thyme has a delicious delicate taste so don't overpower it with too much salt and pepper.

MASHED POTATOES WITH THYME-LEMON BUTTER

Steps:

• Mix butter, thyme, and lemon in small bowl. Season with salt and pepper. (Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
• Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are very tender, about 20 minutes. Drain. Return potatoes to same pot and mash. Heat half and half in small saucepan over medium heat until hot; stir into potatoes. Set aside 2 tablespoons thyme-lemon butter. Mix remaining butter into potatoes. Season to taste with salt and pepper. Transfer mashed potatoes to large bowl. Top with 2 tablespoons butter and serve.

POTATO SOUP WITH LEMON THYME

Steps:

• In a large saucepan, cook sausage and onions over medium heat, until sausage is brown and crumbled. Drain any excess fat.
• Add potatoes, chicken broth, lemon thyme, and cream of potato soup to the pot. Stir well; simmer over medium heat for 45 minutes.
• Add evaporated milk and parsley and cook for an additional 3 minutes.
• Season with salt and pepper, and serve.