Zippy Potato Soup Recipes

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ZIPPY BAKED POTATO SOUP



Zippy Baked Potato Soup image

This heartwarming soup brings a little zip with each delicious spoonful. I add hot pepper sauce and basil to make this version stand out from the rest. -Kristi Teague, Southside, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 12

1 large potato
1 bacon strip, diced
2 tablespoons chopped onion
1 small garlic clove, minced
5 teaspoons all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
1-1/2 cups chicken broth
1/2 cup half-and-half cream
6 to 8 drops hot pepper sauce, optional
2 tablespoons shredded cheddar cheese
2 teaspoons minced fresh parsley

Steps:

  • Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at 400° for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside., In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. , In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. , Add the cream, cubed potato and, if desired, hot pepper sauce; heat through (do not boil). Top each serving with bacon, cheese and parsley.

Nutrition Facts : Calories 369 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 638mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

ZIPPY POTATO SOUP



Zippy Potato Soup image

This savory soup has a lot of substance, especially for the men in the family. We enjoy brimming bowls all winter long. -Clara Lee Parsons, Terre Haute, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

3/4 pound sliced bacon, diced
1 medium onion, chopped
8 to 10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 can (12 ounces) evaporated milk
2 tablespoons butter
4-1/2 teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 222mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

ZIPPY HAMBURGER SOUP



Zippy Hamburger Soup image

I created this recipe 3 days ago when my cupboard was mostly bare and my 11 year old son requested a pot of soup for supper. The A1 sauce happened because I couldn't find my bottle of Worchestershire sauce, and took a chance. I only added it a touch at a time but it turned out to be one of the most flavorful and satisfying soups I've ever made, and the leftovers were even better the next day when the flavors had intensified. I used pre-browned ground beef from my freezer stash and put this soup from conception to table in 45 minutes. The A1 sauce brings a whole new depth of flavor and makes it truly delicious and satisfying. I did not have any kidney beans or I probably would have added a can. I also cannot guarantee the results using a different brand of Steak Sauce, experiment at your own risk! Of course, like any soup, you can use whatever veggies you have around, and can use any combination of fresh, canned, or frozen. This is just what I had on hand. I added the A1 at the end, and just barely allowed it to cook into the soup. You can add it earlier but it loses some of the tang, which is what we liked so much. I would suggest adding it a bit at a time, and tasting until it suits your taste. Season with salt/pepper as needed along the way. Serve this with a green salad and biscuits or your favorite crusty bread and your family will be licking the bowl :)

Provided by NoDramaMama

Categories     One Dish Meal

Time 45m

Yield 6 quarts, 10-12 serving(s)

Number Of Ingredients 13

1 -1 1/2 lb ground beef, browned and seasoned to taste (weight after browning- starting with raw, 2 lbs)
1 (1 1/8 ounce) envelope Lipton beefy onion soup mix
1 (32 ounce) box low sodium beef broth (taste carefully if using salted stock to keep soup from getting too salty) or 1 (32 ounce) box broth (taste carefully if using salted stock to keep soup from getting too salty)
1 (28 ounce) can diced tomatoes
4 medium potatoes, washed and diced with skins left on
1 cup carrot (Chopped, sliced, or diced- I used baby carrots and cut them into thirds)
1 (14 ounce) can sweet corn (or equivalent of frozen)
1 (14 ounce) can green beans (or equivalent of frozen)
3/4 cup frozen peas
1/3-1/2 cup A.1. Original Sauce
3/4 teaspoon celery salt
salt
black pepper

Steps:

  • Begin with ground beef (either freshly browned/drained/seasoned) or frozen, in soup pot, over medium heat.
  • Add beef stock, onion soup mix, tomatoes (do not drain), Celery Salt, and 1 can of water (use empty tomato can- 28 oz, I guess). Mix well.
  • Add potatoes and carrots and bring to a full simmer, until vegetables are fork tender (about 20 minutes depending on the size you cut them).
  • Add drained beans/corn, and frozen peas.
  • Add steak sauce at the end, allowing to cook just about 5 minutes to bring things together.
  • This could easily be a crockpot recipe by putting the ground beef, onion soup, broth, tomatoes, potatoes and carrots on in the morning, and finishing by adding the other vegetables and A1 at the end.

Nutrition Facts : Calories 236.8, Fat 7.7, SaturatedFat 2.8, Cholesterol 30.8, Sodium 67, Carbohydrate 30.9, Fiber 5.8, Sugar 6.4, Protein 13.5

ZIPPY POTATO SOUP



Zippy Potato Soup image

This savory soup has a lot of substance, especially for the men in the family. We enjoy brimming bowls all winter long. --Clara Lee Parsons, Terre Haute, Indiana

Provided by Allrecipes Member

Time 45m

Yield 14

Number Of Ingredients 13

¾ pound sliced bacon, diced
1 medium onion, chopped
8 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 (12 ounce) can evaporated milk
2 tablespoons butter or margarine
4 ½ teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
½ teaspoon ground mustard
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

  • In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 25.2 g, Cholesterol 27.9 mg, Fat 14.6 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 5.8 g, Sodium 296.1 mg, Sugar 4 g

ZIPPY POTATO SOUP



Zippy Potato Soup image

This savory soup has a lot of substance, especially for the men in the family. We enjoy brimming bowls all winter long. --Clara Lee Parsons, Terre Haute, Indiana

Provided by Allrecipes Member

Time 45m

Yield 14

Number Of Ingredients 13

¾ pound sliced bacon, diced
1 medium onion, chopped
8 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 (12 ounce) can evaporated milk
2 tablespoons butter or margarine
4 ½ teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
½ teaspoon ground mustard
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

  • In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 25.2 g, Cholesterol 27.9 mg, Fat 14.6 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 5.8 g, Sodium 296.1 mg, Sugar 4 g

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