Sopa De Papas Potato Soup Recipes

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SOPA DE PAPAS (POTATO SOUP)



Sopa De Papas (Potato Soup) image

This soup can be served hot as a traditional soup, but I also love it served cold for lunch on a hot day. It's mild - not spicy at all, but with lots of flavor.

Provided by puppitypup

Categories     Potato

Time 45m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 12

1 1/2 cups chopped green onions
1 cup sliced celery
1/4 cup butter
3 medium baking potatoes, peeled and cubed
3 cups water
2 chicken bouillon cubes
2/3 cup milk
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 cup mild taco sauce, like Taco Bell Taco Sauce

Steps:

  • In pan large enough to hold all ingredients, saute onions and celery in butter for 5 minutes.
  • Add potatoes, water and bouillon. Heat to boiling.
  • Simmer, covered, for 30 minutes.
  • Place 1/2 potato and liquid mixture in blender, cover and process on low just until smooth.
  • Pour into serving bowl and repeat with remaining potato and liquid mixture.
  • Whisk in remaining ingredients, except taco sauce, until smooth. serve warm or chill 2 hours before serving.
  • Garnish with taco sauce.

Nutrition Facts : Calories 228.9, Fat 14.1, SaturatedFat 8.7, Cholesterol 35.9, Sodium 963, Carbohydrate 22.9, Fiber 2.7, Sugar 2.9, Protein 4.3

SOPA DE PAPA (POTATO SOUP)



Sopa De Papa (Potato Soup) image

Vichyssoise's beefed up big brother! This soup is very hearty, filling, and is restuarant quality. Perfect for big gatherings, or for making a pot for the weekend. Can be scaled down for smaller quantities, but is easy to store.

Provided by MissHermes

Categories     Potato

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 -8 potatoes
3 leeks
1 scallion
4 cups nonfat milk
1 cup low-fat buttermilk
1/2 cup margarine
1 bouillon cube
1/2 cup flour
1/2 teaspoon salt
1 teaspoon black pepper
1/2 lb cheddar cheese
5 slices bacon, chopped

Steps:

  • Boil potatoes and slightly mash.
  • Saute scallions and leeks in 1 tablespoon margarine (part of stick).
  • Add milks to pot, and slowly add flour, stirring so it is not clumpy (used to thicken- cornstarch in a smaller measurement may suffice). Bring to boil.
  • Add all ingredients listed, except for scallion, and reduce heat. Make sure to stir and combine very well. Boullion cube should be completely crushed and distributed throughout soup. Cook until desired consistency.
  • Chop scallion for garnish on top, or add into soup if desired.
  • Serve!

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