VEGGIE POTATO SOUP
Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! -Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.
Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
POTATO VEGETABLE SOUP
Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. It's a favorite of Jan Hancock in Evansville, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 545mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
ALPINE VEGETABLE SOUP
This is adapted from a recipe in Jane Brody's Good Food cookbook. It is quick and easy to make. Serve with bread or crackers for an inexpensive winter supper. You can substitute or add other root vegetables (turnips, parsnip, etc.) to your taste or what's on sale at the store.
Provided by KiminyMe
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan on medium-high. When the oil is heated, add the chopped onion and saute until the onion starts turning light brown. Pay attention that it doesn't burnt.
- Turn the temperature down to medium or low (depending on how fast your range cooks), and let the onions carmelize to a darker brown.
- Turn the heat back to medium high, then stir in the garlic, celery, salt and pepper. Stir together to blend the flavors.
- Add the potatoes and carrots and stir-fry for a few more minutes.
- Add the broth, zucchini, and dillweed. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are soft.
- Make sure that the cornstarch is dissolved in the cold water, then add to the soup. Raise the heat to medium-high and heat through to thicken the broth a little.
- Serve topped with grated cheese.
Nutrition Facts : Calories 247.8, Fat 5.6, SaturatedFat 1.1, Sodium 983.3, Carbohydrate 39.3, Fiber 5.7, Sugar 6.5, Protein 10.9
IAN'S POTATO-VEGETABLE SOUP
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
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
WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS
I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest - which is what you want - if you use an immersion blender.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
- Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams
CREAM OF POTATO AND VEGETABLE SOUP
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
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.
ALPINE POTATO VEGETABLE SOUP
Steps:
- 1. Saute garlic and onion in large saucepan until onion is translucent 2. Add broth, potatoes, carrots, celery (without tops) and zucchini 3. Bring to boil then simmer 15-20 minutes until potatoes are *just* tender 4. Add the dill, parsley, salt, pepper, reserved celery tops and if desired, the cornstarch thickener and simmer until slightly thickened
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SOUPE DE CHALET (SWISS CHEESE AND POTATO SOUP)
From mission-food.com
4.8/5 (8)Total Time 30 minsCategory SoupCalories 253 per serving
- Heat the butter over medium heat in a medium Dutch oven or pot. Add the onion and cook until softened, about 5 minutes. Then add the diced potatoes and stir for 20 to 30 seconds.
- Add the vegetable stock, raise the heat to high, and bring to a boil. Season with salt and pepper, reduce the heat to low, partially cover, and simmer for 8 minutes.
- Add the macaroni and continue to cook until the macaroni and potatoes are both tender, about 8 minutes more. Stir in the spinach, heavy cream, and grated Gruyere. Make sure to stir well so the cheese melts into the broth evenly. Adjust seasoning as needed and serve immediately.
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