Rustic Potato Soup Recipes

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RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS



Rustic Potato Soup with Cheddar and Green Onions image

Enjoy the mouthwatering combination of potato, cheese and green onion in this delicious soup - ready in 35 minutes. Perfect veggie dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

3 cups water
2 pounds unpeeled russet potatoes
2 cups fat-free (skim) milk
2 teaspoons margarine or butter
1/2 teaspoon salt
1/4 teaspoon pepper
16 medium green onions, finely chopped (1 cup)
1 cup shredded reduced-fat sharp Cheddar cheese (4 ounces)

Steps:

  • Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
  • Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
  • Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
  • To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.

Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 6 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1/2 g

RUSTIC POTATO SOUP



Rustic Potato Soup image

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

Provided by Patrick in Los Ange

Categories     Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 cups low sodium chicken broth
2 lbs red potatoes, peeled and cut into 3/4 inch cubes
1 bay leaf
2 tablespoons unsalted butter
1 lb kielbasa, cut into 1/2 inch pieces
2 large leeks, white and green parts only, cut in half lengthwise, then sliced thin crosswise
1/2 bunch kale, stems removed and leaves cut crosswise into 1/4 inch strips
1/4 teaspoon pepper

Steps:

  • Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving large chunks.
  • Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). Add leeks and cook until soft (about 4 minutes).
  • Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.

Nutrition Facts : Calories 438.3, Fat 26.3, SaturatedFat 9.9, Cholesterol 60, Sodium 795.4, Carbohydrate 35, Fiber 3.5, Sugar 4.6, Protein 17.9

RUSTIC LEEK AND POTATO SOUP



Rustic Leek and Potato Soup image

No cream, no guilt, but pure heaven. Served hot or cold with a crunchy salad, this luscious soup is a kid and crowd pleaser. Note that it is a blender-free recipe, you won't burn your fingers. I prefer to make this with Yukon Gold potatoes, but Dutch potatoes or fingerlings are also good. But if all you have is white, red or Russet, go for it! I adapted this recipe from many different leek and potato recipes on the web. It is a personal favorite for taste, stomach-satisfaction and ease of preparation.

Provided by Hi Heels

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped
2 large leeks, trimmed, rinsed and sliced
1 large garlic clove, minced
2 large potatoes, diced medium
3 1/4 cups water
2 large vegetable bouillon cubes
2 pinches dried rosemary (optional)
salt
fresh ground black pepper

Steps:

  • Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
  • Add garlic and saute 1 - 2 minutes longer.
  • Add potatoes and 3 cups water.
  • Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
  • Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
  • Mash with a potato masher until the soup has a coarse, rustic texture.
  • Serve with more black pepper.
  • Variations:
  • - Add half a teaspoon of dill instead of the rosemary.
  • - Add a carrot or two.
  • - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.

Nutrition Facts : Calories 216.1, Fat 3.7, SaturatedFat 0.5, Sodium 25.2, Carbohydrate 42.6, Fiber 5.4, Sugar 4.8, Protein 4.8

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Top Asked Questions

What is the best way to cook a potato soup?
Add garlic and saute 1 - 2 minutes longer. Add potatoes and 3 cups water. Dissolve bouillon cubes in 1/4 cup hot water and add to pot. Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork. Mash with a potato masher until the soup has a coarse, rustic texture.
What is rustic vegetarian potato soup?
Rustic Vegetarian Potato Soup is a comforting vegetarian soup that you can enjoy year round. Who said potato and cheese soup couldn't be delicious? Cook Mode Prevent your screen from going to sleep. Parsley and chopped green onions for garnish.
How to cook leeks and potatoes for Soup?
With just one leek and a few potatoes, you have a great fall or winter soup. While this soup is meant to be served chunky, you can always blend it if you like! Heat the oil and butter in a large saucepan. Add the leeks and cook over medium heat for about 3 minutes, stirring occasionally.
Is there a vegetarian potato and cheese soup?
Vegetarian Potato Soup is a comforting vegetarian soup that you can enjoy year-round. Who said homemade potato and cheese soup couldn't be delicious? Any season is great for soup, but when the winter chill rolls in this homemade potato soup is perfect.

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