Smoky Potato Soup Recipes

SMOKY VEGETARIAN POTATO SOUP

Steps:

• Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
• Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
• While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
• Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.

SMOKY ROASTED POTATO SOUP

Steps:

• Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together peppers, potatoes, garlic, and olive oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.
• Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean. With a potato masher or back of a wooden spoon, mash some potatoes and peppers until soup is thick and chunky.
• Add chorizo to reserved pan and roast until fat renders and chorizo is crispy, about 7 minutes. To serve, add chorizo and pan drippings to soup.

SMOKY SWEET-POTATO SOUP

Steps:

• Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
• Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.

SMOKY POTATO SOUP

Steps:

• In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
• Remove all but 2 tablespoons bacon fat.
• Saute onion, celery, and garlic for 5 minutes or until limp.
• Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender.
• Transfer half of soup to blender, and puree until smooth. Put pureed soup back in soup pot.
• Stir in rosemary and bacon.
• Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency.
• Season with salt and pepper.

SMOKED SAUSAGE AND POTATO SOUP

Steps:

• In a Dutch oven, combine the first 10 ingredients. bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Stir in sausage and hash browns. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until heated through.

SMOKIE LINK POTATO SOUP

Steps:

• Add just enough water to cubed potatoes to cover.
• boil till tender DO NOT DRAIN.
• Saute little smokies that have been cut in half with chopped onion and celery.
• Combine all with cheeze whiz and cream of celery soup.
• Heat slowly till hot.