Redpotatosoup Recipes

ROASTED RED POTATOES

Roasted Red Potatoes image

Fresh rosemary complements the earthy taste of roasted red potatoes in this simple but satisfying side dish.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 4

Ingredients

1 1/2 pounds baby red potatoes, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

RED POTATO SOUP

Red Potato Soup image

I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

Ingredients

2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 bacon strips, chopped
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.

Nutrition Facts :

RED POTATO SOUP

Red Potato Soup image

Make and share this Red Potato Soup recipe from Food.com.

Provided by Dancer

Categories Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 lbs red potatoes, peeled and cut into cubes
4 celery ribs, cut into small pieces
1 medium purple onion, diced
5 slices bacon, torn into pieces
1/4 cup chopped fresh parsley
1/2 teaspoon minced garlic
1 pint half-and-half
1 teaspoon black pepper
1 teaspoon salt
4 quarts water

Steps:

Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
Cook for an additional 20 minutes, covered.
Stir frequently.
Serve garnished with grated cheddar cheese and serve with warm French bread.
Season to taste.

Nutrition Facts : Calories 634.3, Fat 27.4, SaturatedFat 13.1, Cholesterol 64, Sodium 948.4, Carbohydrate 82.2, Fiber 9, Sugar 6.7, Protein 16.2

RED SKIN POTATO SOUP

Red Skin Potato Soup image

Make and share this Red Skin Potato Soup recipe from Food.com.

Provided by teresas

Categories < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 red potatoes
4 tablespoons butter, divided
2 small onions, Chopped
2 1/2 tablespoons flour
8 ounces chicken breasts, cooked
4 cups chicken broth
8 ounces sour cream
1 cup half-and-half cream (or milk for less fat)
2 cups cheddar cheese, grated
salt & pepper

Steps:

Cut potatoes (do not peel) in 1/4 and simmer in water in large pot till tender, then drain and set aside.
In the same pot, melt 1 Tbl. butter, add onions and saute' till soft.
Mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more Tbls. of the flour if desired) mixture will not be very thick.
Mashed the potatoes until smooth, leaving some chunks.
Add to broth with chopped chicken. Stir till well mixed and simmer 20 minutes. Add sour cream, 1/2 & 1/2 and seasonings.
Simmer till heated. Before serving stir in grated cheese.

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