Twopotatovegetablesoup Recipes

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SLOW-COOKER TWO-POTATO VEGETABLE SOUP



Slow-Cooker Two-Potato Vegetable Soup image

For a simple soothing supper, dish up bowlfuls of this colorful soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 12h35m

Yield 4

Number Of Ingredients 8

1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
1 medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
1/4 cup chopped onion (1/2 medium)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2 1/2 cups water
3/4 teaspoon salt
2 vegetarian vegetable bouillon cubes
2 cups frozen peas and carrots (from 1-lb bag), thawed*

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
  • Cover; cook on Low setting 8 to 12 hours.
  • About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 1220 mg, Sugar 11 g, TransFat 0 g

CREAM OF POTATO AND VEGETABLE SOUP



Cream of Potato and Vegetable Soup image

I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.

Provided by Chris from Kansas

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup reduced-sodium chicken broth
2 cups cubed potatoes
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
2 cups half-and-half or 2 cups milk
1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce

Steps:

  • Melt margarine in large saucepan or Dutch oven over medium heat.
  • Stir in onion; cook 2 to 3 minutes or until crisp-tender.
  • Add broth, potatoes, salt and pepper.
  • Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
  • In small bowl, combine flour and half-and-half; mix well.
  • Stir into potato mixture; add frozen vegetables.
  • Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

IAN'S POTATO-VEGETABLE SOUP



Ian's Potato-Vegetable Soup image

One day I heard my mom talking about soup and my mouth started to water. Next thing I knew, I was just putting a whole mess of stuff in a pot and cooking it, not expecting it to turn out. When it was finished I was amazed, what a great soup!

Provided by Ian Riesterer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 5

Number Of Ingredients 13

2 ½ cups water
2 potatoes, peeled and cubed
1 tablespoon salt, or to taste
1 carrot, chopped
1 stalk celery, chopped
¼ onion, chopped
1 cube beef bouillon
1 tablespoon olive oil
½ cup frozen mixed vegetables
1 (10.75 ounce) can condensed cream of celery soup
¼ tablespoon dried parsley
½ teaspoon onion powder
ground black pepper to taste

Steps:

  • In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
  • Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
  • Heat soup through, stirring occasionally, and serve.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 23.6 g, Cholesterol 6.7 mg, Fat 5.7 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 2058.6 mg, Sugar 2.6 g

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