South Union Spring Garlic And Potato Soup Recipes

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SPRING VEGETABLE SOUP



Spring Vegetable Soup image

It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.

Provided by SWEETIEBRITZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
½ cup chopped broccoli
½ cup frozen corn
½ cup torn spinach
½ cup chopped fresh mushrooms
½ cup chopped carrots
¼ cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans

Steps:

  • Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
  • Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 41 g, Cholesterol 27.7 mg, Fat 4.9 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 0.5 g, Sodium 1452 mg, Sugar 4.1 g

SPRING GARLIC AND POTATO SOUP



Spring Garlic and Potato Soup image

Very flavorful. Found it on the food network, courtesy of George Formaro. Last time I made it, I added 1/4 cup chopped ham. Delicious.

Provided by boatingchef99

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups chicken stock (or broth)
3 cups diced potatoes
1/4 teaspoon minced fresh garlic
1 pinch cracked black pepper
3/4 cup chopped spring garlic (substitute green onions in off season)
1 1/2 cups heavy cream
3 tablespoons cornstarch
4 tablespoons cold water
1 cup shredded monterey jack pepper cheese

Steps:

  • Bring chicken broth to a boil, add potatoes and lower heat to simmer.
  • Add minced garlic and black pepper and cook for 30 minutes.
  • Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes.
  • In a small bowl, mix cornstarch and water together to make a slurry.
  • Slowly pour the slurry into the soup, and bring to a boil to thicken.
  • Thickness of the soup will depend on the starchiness of potato.
  • When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.

Nutrition Facts : Calories 626, Fat 44, SaturatedFat 26.6, Cholesterol 152.8, Sodium 454.7, Carbohydrate 42.7, Fiber 3.1, Sugar 4.2, Protein 17.2

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 whole garlic bulb
1-1/2 teaspoons plus 2 tablespoons butter, divided
2 pounds potatoes (about 6 medium), peeled and cubed
2 medium onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth, divided
4-1/2 teaspoons all-purpose flour
1/2 cup milk

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

GARLIC POTATO SOUP



Garlic Potato Soup image

Heart warming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in chicken broth with minced garlic.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 10

3 ½ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
4 cloves garlic, minced
4 medium red potatoes, cut into cubes
2 medium carrots, diced
1 medium onion, chopped
1 stalk celery, chopped
2 slices bacon, cooked and crumbled
1 cup milk
1 cup instant mashed potato flakes or buds
1 tablespoon chopped fresh parsley

Steps:

  • Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
  • Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 54.2 g, Cholesterol 14.2 mg, Fat 4 g, Fiber 6 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 1025.4 mg, Sugar 9.1 g

HEARTY GARLIC POTATO SOUP



Hearty Garlic Potato Soup image

"I started with a basic potato soup and added my own touches to come up with this comforting recipe," writes Beth Allard from Belmont, New Hampshire.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 13

8 medium potatoes, peeled and cut into 1/2-inch cubes
1 large carrot, peeled and chopped
2 garlic cloves, peeled
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
8 cups milk
2 teaspoons minced fresh parsley
1-1/2 teaspoons salt
1 teaspoon chicken bouillon granules
1/2 teaspoon seasoned salt
1/4 teaspoon pepper

Steps:

  • Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a large bowl and mash. Set aside mashed potatoes and remaining potato mixture., In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a Dutch oven, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened., Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. Add mashed potato mixture; cook and stir until heated through. Add reserved potato and sausage mixtures. Heat through.

Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 690mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.

SOUTHERN POTATO SOUP



Southern Potato Soup image

This is a family recipe I'm ever so happy to share! At times I substitute precooked Hickory Smoked Bacon in place of Ham and serve w/what else? Potato rolls, or ever better- Hawaiian Bread Rolls ;) I've never actually measured any of this-I just do it! So, have fun w/it!

Provided by Tallie in Pacific NW

Categories     < 60 Mins

Time 55m

Yield 2 cup, 8 serving(s)

Number Of Ingredients 14

1 medium yellow onion, diced
1 (4 1/2 ounce) package 98% fat-free honey ham, diced
1 tablespoon extra virgin olive oil
6 large russet potatoes, peeled & diced
1/4 cup margarine (I use Imperial)
1 teaspoon onion powder
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons garlic salt
1 teaspoon tarragon
1 (12 ounce) can evaporated milk, with vitamin D
water
cornstarch

Steps:

  • In a large soup pot, on medium heat saute diced onion and ham in olive oil.
  • Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
  • Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
  • Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
  • Add cornstarch/water mixture to thicken.
  • Enjoy!

Nutrition Facts : Calories 346.6, Fat 10.9, SaturatedFat 3.5, Cholesterol 12.3, Sodium 420.4, Carbohydrate 55.2, Fiber 6.6, Sugar 2.8, Protein 8.9

SPRING ONION SOUP WITH GARLIC CROUTONS



Spring Onion Soup with Garlic Croutons image

Categories     Soup/Stew     Bitters     Garlic     Onion     White Wine     Spring     Gourmet

Yield Makes about 12 cups, serving 8

Number Of Ingredients 13

For the garlic croutons
1 loaf of Italian bread
4 garlic cloves, sliced
1/3 cup olive oil
For the soup
2 pounds large onions (preferably white), chopped fine
3 tablespoons unsalted butter
2 tablespoons vegetables oil
4 large garlic cloves, minced
3/4 cup dry vermouth or dry white wine
7 cups chicken broth
1 1/2 tablespoons Angostura bitters
3 cups finely chopped scallion (about 3 bunches)

Steps:

  • Make the garlic croutons:
  • Preheat the oven to 325°F. With a serrated knife remove the crust from the bread, discarding it, and cut the bread into 3/4-inch cubes. In a shallow baking pan arrange the bread cubes in one layer, bake them in the middle of the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer the croutons to a large bowl. In a skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden and with a slotted spoon discard the garlic. Drizzle the oil over the croutons, tossing to coat them well, and sprinkle the croutons with salt to taste.
  • Make the soup:
  • In a kettle cook the onions in the butter and the oil over moderate heat, stirring occasionally, for 25 to 30 minutes, or until they are soft and pale golden, add the garlic, and cook the mixture for 3 minutes. Stir in the vermouth and boil the mixture until most of the liquid is evaporated. Add the broth, the bitters, and salt and pepper to taste and simmer the soup for 5 minutes. The soup may be made up to this point 2 days in advance, kept covered and chilled, and reheated. Stir in the scallion.
  • Serve the soup topped with the croutons.

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