POTATO SOUP
One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
- Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
- Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
- Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
- Add sour cream and mix well.
- Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
EASY CREAMY HOMEMADE POTATO SOUP
You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.
Provided by Adam and Joanne Gallagher
Categories Soup, Entree
Time 40m
Yield Makes about 7 cups of soup or 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
- Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
- Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
- Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
- Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
- Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
- Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
- Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).
Nutrition Facts : ServingSize About 1 cup, Calories 224, Fat 11.8g, SaturatedFat 6.9g, Cholesterol 30.7mg, Sodium 302.2mg, Carbohydrate 23.9g, Fiber 3.6g, Sugar 3.9g, Protein 7.4g
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
POTATO SOUP WITH ROLLED OATS
Make and share this Potato Soup With Rolled Oats recipe from Food.com.
Provided by eledhwen
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring the water to boil, add salt and caraway seeds. Peel and chop the potato and onion into cubes, add into the boiling water.
- Fry the rolled oats and the root vegetables on the fat in a pan. Add to the soup and cook until all ingredients are tender.
- Add the marjoram and some salt if desired. Serve garnished with chopped chives.
Nutrition Facts : Calories 260.4, Fat 11.1, SaturatedFat 5.3, Cholesterol 11.2, Sodium 59, Carbohydrate 36.3, Fiber 4.8, Sugar 2.1, Protein 4.7
PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
CREAMY SWEET POTATO OATMEAL
Loaded with sweet potato and warm spices, this oatmeal is a nutritious and tasty breakfast! It's perfect for using up leftover sweet potatoes. Just adjust the sweetener and butter if your recipe already has them. Top with toasted pecans, walnuts, or coconut.
Provided by Tammy Lynn
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.
- Remove from heat and stir in honey, butter, and vanilla extract.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 62.8 g, Cholesterol 7.6 mg, Fat 13.1 g, Fiber 9.8 g, Protein 9.8 g, SaturatedFat 2.8 g, Sodium 292.7 mg, Sugar 19.5 g
CREAM OF BROWNED POTATO AND OATMEAL SOUP
This recipe came about this morning when I messed up in making the morning oatmeal and it was not good enough to eat, and was too much to waste. (The oatmeal was gloppy, and we like it flaky). We always mix a couple of tablespoons of flax seed in with our oatmeal. If it had been bread-baking day, I would have hidden it in the bread. This recipe is mine: I made it up.
Provided by Kimberlys Surprise
Categories Potato
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
- I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them).
- Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet).
- Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy.
- Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup.
- Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
- You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
- Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it).
- Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
- Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional).
- _______.
- All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.
Nutrition Facts : Calories 156.7, Fat 6.7, SaturatedFat 2.5, Cholesterol 9.5, Sodium 70, Carbohydrate 21.1, Fiber 2.5, Sugar 0.7, Protein 3.7
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