CHUNKY POTATO SOUP
This is another one of my favorite potato soup recipes. It's similar to some of the recipes already posted, but a little different so I am posting this too. Enjoy!
Provided by AmyZoe
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
CREAMY CHUNKY POTATO SOUP
"The first time I made this creamy satisfying soup, it instantly became my family's favorite," recalls Stephanie Moon, of Boise, Idaho. "It is perfect on chilly days. Even those who don't normally like Swiss cheese savor this delicious soup."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 283 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 599mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.
CHUNKY POTATO SOUP
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 7
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.;
CURRIED CHUNKY POTATO SOUP
This recipe comes from Nancie McDermott's cookbook The Curry Book. When I prepared this soup, I followed the recipe exactly but found the soup to be a little thin, in my opinion. The flavor was fabulous - there just weren't enough potatoes! Hubby, who loves curry, agreed and we ended up eating it over rice. Originally the recipe called for 4 cups of potatoes, which just isn't very much when compared to 10 cups of liquid. If you're looking for a thinner, brothier soup, by all means go with the 4 cups of potatoes. I have beefed up the recipe and called for more potatoes based on personal preference. Hubby also suggested throwing in some cauliflower, which would be a great addition. Don't be afraid of using all coconut milk either - the taste is very subtle and really makes the soup delicious. I was hesitant at first but glad that I used it. Another nice thing about this soup is that you can make it with what you have in your pantry - no unusual ingredients.
Provided by Kater
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan over medium heat.
- Add onions and cook 5 minutes, stirring often, until they are shiny, fragrant and transparent.
- Add the potatoes and cook, stirring frequently, until they are steaming, about 3 minutes.
- Reduce heat to medium-low and add the curry powder and garlic. Cook about 3 minutes, stirring often, until the curry and garlic are fragrant and evenly mixed inches.
- Increase heat to medium, add broth and bring to a boil.
- Reduce heat to maintain a simmer and cook about 45 minutes or until potatoes are tender. Stir occasionally.
- Add milk & salt, stir well, and cook until heated through.
- Taste and adjust seasonings.
- Serve hot or warm, sprinkled with cilantro or parsley.
- Note: You can use other types of potatoes, including white rose, Idaho and new potatoes.
Nutrition Facts : Calories 268.4, Fat 17.2, SaturatedFat 11.6, Sodium 923.8, Carbohydrate 22.3, Fiber 2.7, Sugar 3.9, Protein 8.4
CHUNKY TOMATO POTATO SOUP
Creamy soup filled with chunky vegetables.
Provided by Kitchen Kitty
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.2 g, Cholesterol 12.5 mg, Fat 4.4 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 190.5 mg, Sugar 7.8 g
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Ratings 1Category Main CourseCuisine Modern AustralianTotal Time 45 mins
- In a large, heavy-based pot fry the chopped bacon (3 rashers plus extra to serve) over medium heat until it starts to crisp. Remove bacon from the pot and set aside, leaving the bacon grease in the pot.
- Add onion (1 medium) to the same pot and fry until soft (if there isn't enough fat from the bacon add a little butter). Then add crushed/minced garlic (2 cloves) and fry for another minute.
- Add potatoes (600 g / 1.3 lbs), milk (2 cups / 500 ml) and chicken stock (2 cups / 500 ml) then bring to a simmer, making sure you scrape up all those little brown bits on the bottom of the pot. That's all flavour! Simmer partially covered for 15 minutes, or until potatoes are soft.
- Remove pot from the heat, then use immersion/stick blender to blend the soup to your desired consistency.
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- Heat a large saucepan to medium-high. Add butter and onion, and sauté until translucent. Season with ½ teaspoon salt and ¼ teaspoon pepper.
- Add flour and stir until absorbed. Add vegetable broth and bring to a boil. Reduce heat to simmer and stir frequently, 5 minutes.
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