OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
LACTOSE-FREE POTATO SOUP
This is a terrific way for my husband and me to have rich, creamy soup without worrying about my lactose intolerance. -Lisanne Heyward, Richmond, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process half the soup until smooth. Return to pan; heat through.
Nutrition Facts : Calories 166 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
DAIRY FREE POTATO SOUP
Steps:
- In large dutch oven, cook bacon until crisp. With slotted spoon remove and set aside.
- In same pot, drain excess fat, leaving 3 tablespoons.
- Add leeks, onions, garlic and celery, cook until softened (5-10 minutes)
- Add broth and almond milk, combine together.
- Add reserved bacon and potatoes.
- Season with salt and pepper.
- Bring to a boil, reduce heat and simmer on low heat for 1 hour.
Nutrition Facts : Calories 135 kcal, Carbohydrate 27 g, Protein 6 g, Fat 1 g, Sodium 538 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
30 MINUTE DAIRY FREE POTATO SOUP
Steps:
- Add chicken stock, onion, and potatoes (peeled and diced into 1 inch cubes) to a soup pot. Bring to boiling and cook for approximately 5 - 8 minutes or until potatoes are easily pierced with a fork. Be careful to not overcook your potatoes or you'll end up decreasing the amount of chicken stock you have.
- Once cooked, remove 1 cup of the diced potatoes from chicken stock. Set aside in a separate dish.
- Blend the diced potatoes (excluding the 1 cup you set aside), onion, chicken stock, and 1 cup canned coconut milk until smooth.
- Pour the blended soup back into your pot. Add the 1 cup diced potatoes you set aside earlier, salt, pepper, garlic powder, and dried thyme (or dried chives). Stir.
- Ladle the finished soup into bowls and top with fresh chopped chives and crispy bacon.
Nutrition Facts : ServingSize 1 cup, Calories 210 kcal, Carbohydrate 24 g, Protein 7 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 3 mg, Sodium 617 mg, Fiber 4 g, Sugar 3 g
POTATO LEEK SOUP (NO MILK OR CREAM)
This soup does not have cream or milk in it like many of the ones I have seen. I got it off the internet many years ago. The recipe is credited to the Dinner Co-op. And very simple to make. I think it could also easily be converted to a slow cooker recipe. I usually double the recipe when I make it.
Provided by Sherry
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
- Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
- In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.
NON-DAIRY POTATO BROCCOLI SOUP
This is a thick, creamy soup with no dairy for my milk allergic daughter. I got this from allrecipe.com, but adjusted it a little.
Provided by KristiJoy
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large stock pot, saute onions and garlic in olive oil.
- Add potatoes and broth. Bring to a boil then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Add chopped broccoli, sage, and hot sauce and cook a few minutes.
- In a blender puree half of the soup and return to stock pot.
- Season with salt and pepper.
CREAMY POTATO SOUP RECIPE
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
More about "potato soup without dairy recipes"
CREAMY DAIRY FREE POTATO SOUP WITH HAM. - THE PRETTY BEE
From theprettybee.com
5/5 (5)Total Time 40 minsCategory SoupCalories 270 per serving
- In a large sauce pan, saute the onions and celery in the olive oil for about five minutes until onion is translucent.
- Add the potatoes, ham, and broth and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 25 minutes.
- Put the gluten free flour and the water in a small container with a lid, and shake well. Drizzle the mixture in the soup while stirring until it reaches the desired thickness.
GRANDMOTHER'S POTATO SOUP RECIPE - ADD A PINCH
From addapinch.com
5/5 (57)Total Time 35 minsCategory SoupCalories 171 per serving
- Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
EASY POTATO SOUP (NO CREAM! NO BLENDER!) – A COUPLE …
From acouplecooks.com
Reviews 5Category SoupCuisine AmericanTotal Time 45 mins
- In large pot, heat the butter over medium heat. Add the shallots and garlic and cook for 2 minutes. Shake the flour over the vegetables and stir to coat. Cook for 2 to 3 minutes until just starting to brown.
- Slowly stir in the vegetable broth, adding it bit by bit and then stirring. Once incorporated add the milk, potatoes, kosher salt, and Old Bay.
- Bring to a simmer and cook on low heat for 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy (make sure to keep stirring or a skin will form on the top). It’s done when the potatoes fall apart when you mash one against the side of the pot with your spoon.
DAIRY FREE POTATO LEEK SOUP RECIPE - RANDA NUTRITION
From randaderkson.com
5/5 (3)Total Time 30 minsCategory SoupCalories 387 per serving
- Heat a large dutch oven or stock pot over medium heat add the olive oil and allow it to heat up until it glistens.
- Add the sliced leeks and saute them for 2 minutes. Then add the potatoes and garlic, stir it around until the garlic becomes fragrant.
- Add the rest of the ingredients and bring to a boil. Cover the pot, reduce the heat to medium-low and simmer for at least 20 minutes.
- Remove the pot from heat and using a ladle, scoop the soup into a blender and blend until smooth. You can also use an immersion blender. Feel free to leave some texture by not blending it all.
DAIRY FREE SLOW COOKER POTATO SOUP - BAKING WITH MOM
From bakingwithmom.com
5/5 (2)Total Time 5 hrs 20 minsCategory SoupCalories 128 per serving
- Place potatoes, onions, chicken broth and ham in slow cooker and cook on low for 7 hours or high for 4 or until potatoes are soft
- Slowly add in milk and whisk as you go. It will turn the flour mush into a thickened concoction. Let cook on the stove for 2-3 minutes while whisking
OLD FASHIONED POTATO SOUP RECIPE - SIMPLY WHISKED
From simplywhisked.com
4.4/5 (5)Total Time 50 minsCategory SoupCalories 132 per serving
- In a large stockpot or Dutch oven, heat olive oil to medium-high. Add onion, celery, carrot and 1/2 teaspoon coarse salt. Sauté, stirring occasionally, until softened – about 5 to 7 minutes.
DAIRY-FREE VEGETABLE CREAM SOUP RECIPE (PLANT-BASED ...
From godairyfree.org
Cuisine FrenchTotal Time 40 minsCategory SoupCalories 179 per serving
DAIRY-FREE POTATO SOUP - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 Estimated Reading Time 5 minsServings 4Total Time 45 mins
POTATO SOUP WITHOUT MILK, CREAM OR CHEESE – WISE TASTE
From wisetaste.com
10 BEST POTATO SOUP WITHOUT MILK RECIPES | YUMMLY
From yummly.com
DAIRY-FREE VEGAN CREAM OF POTATO SOUP RECIPE
From thespruceeats.com
4.4/5 (25)Total Time 45 minsCategory Dinner, Lunch, SoupCalories 354 per serving
DAIRY FREE POTATO SOUP RECIPE + VIDEO • CIAOFLORENTINA
From ciaoflorentina.com
5/5 (1)Calories 210 per servingCategory Soup
POTATO SOUP RECIPE EASY HEALTHY - VIEW COOKING VIDEOS ...
From womensbootieshoes.blogspot.com
45 DAIRY-FREE SOUPS THAT TOTALLY HIT THE SPOT | TASTE OF …
POTATO SOUP {THE BEST!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
10 BEST BAKED POTATO SOUP WITHOUT MILK RECIPES | YUMMLY
From yummly.com
POTATO SOUP NO MILK - RECIPES | COOKS.COM
From cooks.com
EASY HEALTHY POTATO SOUP {DAIRY FREE} • FIT MITTEN KITCHEN
From fitmittenkitchen.com
CREAMY VEGAN POTATO SOUP - YOUTUBE
From youtube.com
POTATO SOUP WITHOUT MILK - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love