Chunky Pepper Potato Soup Recipes

Steps:

• Peel potatoes and cut into 1" cubes.
• Bring water to a boil in large saucepan and add potatoes.
• Cook until tender and drain reserving liquid.
• Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
• Peel and finely chop onion and chives.
• Melt butter in saucepan over medium heat.
• Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
• Add flour to saucepan.
• Season with red pepper and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
• Stir well and add cheese and bacon.
• Simmer on low heat for 30 minutes, stirring frequently.
• Serve with fresh chives, cheese, and bacon.

Steps:

• In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

Steps:

• In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.;

Steps:

• In a medium saucepan combine potatoes and vegetable or chicken broth.
• Bring to a boil; reduce heat, cover and simmer for 10 minutes or till potatoes are tender-- Do not drain.
• Meanwhile, in a large saucepan cook the green pepper, red pepper, yellow pepper, and onion in hot margarine or butter till tender but not brown.
• Stir in flour, salt, black pepper, and ground red pepper.
• Add milk all at once.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minutes more.
• Stir in undrained potatoes- Heat through.
• To serve, ladle soup into individual bowls.

Steps:

• Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

Steps:

• Peel potatoes and cut into 1-inch cubes.
• Bring water to a boil in large saucepan.
• Add potatoes and cook until tender.
• Drain, reserving liquid.
• Set aside potatoes.
• Measure 1 cup cooking liquid, adding water, if necessary. Set aside.
• Peel and finely chop onion.
• Melt butter in saucepan over medium heat.
• Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
• Add flour to saucepan; season with pepper flakes and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
• Add cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.
• Stor leftovers, covered, in refrigerator.