Spicyhotpotatosoup Recipes

SPICY POTATO SOUP

Steps:

• In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

SPICY POTATO SOUP

Steps:

• Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
• Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.

SPICY HOTPOT

Steps:

• For the soup base:
• Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the chile bean sauce, and chile sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, chile oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles.
• For the hotpot:
• Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
• For the soy dipping sauce:
• Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
• For the special dipping sauce:
• Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
• For the assembly:
• To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces.

HOT POTATO SOUP

Steps:

• peel and rinse potatoes then dice into small-medium cubes.
• put potatoes into pot and fill water line to about 1/2" taller than potatoes.
• open 2 of your bouillon cubes smashing them and add to potatoes.
• put potatoes on med-high and bring to boil.
• while potatoes are cooking cook bacon in seperate skillet, once they are done drain and put aside.
• in a large pot heat 6 cups of water on med-high with 3 bouillon cubes until the bouillon is completely blended with the water.
• take out your cream cheese and cut into quarters adding one at a time.
• once all quarters have been added make sure to stir frequently.
• add peppers and garlic powder once the cream cheese is melted.
• drain potatoes but save the broth incase there isn't enough in the soup pot.
• add potatoes and bag of corn to soup pot.
• take cilantro bunch and after cleaned start cutting cilantro from the top of the bunch and keep going until you reach the middle of the bunch discarding the base.
• add cilantro that you cut stems included to the soup.
• add entire bag of cheddar to the soup still stirring frequently turn down the heat to low.
• chop up the bacon into small pieces at this point and add to the soup.
• add about 3/4 of the left over broth from the potatoes and if you need the last bouillon cube make sure to mash it up before adding it.

SPICY BEEF TOTCHOS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220°C).
• Spread tater tots out on a sheet tray. Bake for 20 minutes. Remove from oven and set aside.
• Heat a medium skillet over medium heat. Add ground beef, Frank's Red Hot Original, cumin, garlic powder, paprika, chili powder, and salt. Gradually break up beef with a spatula and sauté until beef is fully cooked, about 5 minutes. Remove from heat.
• Place an even layer of tater tots in an 8-inch oven-safe skillet. Top with half of the beef. Sprinkle a layer of cheese. Repeat layering of tater tots, beef, and cheese.
• Lower oven temperature to 375ºF (160°C). Place skillet in oven and bake for 5-7 minutes, until cheese is melted.
• Remove from oven and top with red onion, scallions, and tomatoes. Add a dollop of sour cream and guacamole to the center of the skillet. Serve immediately.
• Enjoy!

SPICY HOT POTATO SOUP

Steps:

• Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
• Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender.
• Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add cheddar and Jalapeño Cheddar cheese, stirring until melted.
• Serve in bowls topped with green onions and crumbled bacon.
• Notes:.
• Use a Vegetarian Cheddar in place of the cheeses. Also add a small dash of Braggs or liquid smoke to the potato soup.
• Used half chicken and half veggie broth. Didn't need the flour because I pureed the potato mix in the pot with my Phillips. And used fat free everything.