Herbed Cream Of Potato Soup Recipes

CREAM OF POTATO SOUP

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Cream of Potato Soup image

Steps:

Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

Ingredients

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

BEST CREAM OF POTATO SOUP

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

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

Yield 6

Number Of Ingredients 19

Best Cream of Potato Soup image

Steps:

In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

Ingredients

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

POTATO & HERB SOUP

Make you a pan of cornbread to go with this and you got yourself a meal.

Provided by Robert Priddy @robertpriddy

Categories Vegetable Soup

Number Of Ingredients 11

Potato & Herb Soup image

Steps:

Place veggies in pot and cover with broth. Cook until tender.
May need to remove some of the broth before you add the rest of the ingredients. Depending on consistency.
Then add herbs, milk, and canned creams. Cook until soup is creamy and done.

Ingredients

2 pound(s) yukon gold potatoes -- peeled & chopped
2 1/2 cup(s) chicken broth
1 cup(s) milk
1 (10 oz) can(s) cream of mushroom
1 (10 oz) can(s) cream of celery
1 cup(s) vidalia onions -- diced
1/2 cup(s) celery -- diced
1/2 cup(s) carrots -- diced
1 tablespoon(s) roasted garlic -- minced
2 teaspoon(s) parsley & chives -- dried
1 teaspoon(s) thyme & rosemary

CREAM OF POTATO SOUP

I make this up in double batches, cool, then put into large freezer bags and freeze. Great to have on those cold winter days, or just anytime!

Provided by Gourmet Gal 2

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Cream of Potato Soup image

Steps:

Simmer broth, potatoes and onion until vegetables are tender.
Stir in parsley flakes.
In small bowl, blend flour with a few tbsp of the milk.
Add to the potato mixture.
Stir in remaining milk, cooking until soup thickens.
Add the cheese, stirring until it melts.
Season with paprika, pepper and salt to taste.

Nutrition Facts : Calories 245.3, Fat 11.6, SaturatedFat 7.2, Cholesterol 39.1, Sodium 234.1, Carbohydrate 22.4, Fiber 1.9, Sugar 1.4, Protein 13.3

Ingredients

1 cup chicken broth
3 cups potatoes, diced
1/3 cup onion, chopped
2 teaspoons parsley flakes
2 tablespoons flour
2 1/2 cups milk
1 1/2 cups swiss cheese, shredded
paprika
salt & pepper

ENGLISH CREAM OF SORREL HERB SOUP

Sorrel is a very old herb that has been used throughout the centuries in England, as well as the rest of Britain and Europe - especially France. I have called this an English soup, as it does not contain any egg yolks, as French Sorrel soup often does. It can be served chilled or hot, and is also delicious made with a combination of sorrel, watercress and other green herbs. You must try to use the small round tipped sorrel leaves, as the large pointed leaves are very bitter! Sorrel is a purgative and an excellent detoxification herb, so you can enjoy your soup as well as cleansing yourself!! Garnish with croutons and finely chopped sorrel leaves.

Provided by French Tart

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

English Cream of Sorrel Herb Soup image

Steps:

Heat the oil and add the onion and potatoes, stirring all the time, cook them until they start to soften.
Add the stock & milk, season well with salt and black pepper and bring to the boil.
Simmer for 10-15 minutes until the potatoes are tender.
2 minutes before the end of cooking, add the sorrel & the creme fraiche or cream.
Liquidise the soup.
Serve it chilled OR hot, with croutons and finely chopped sorrel leaves.
To serve it chilled:.
Allow it to cool and store in a cool place such as the fridge. Just before serving, add an ice cube to each bowl and pour the soup into the bowl. Garnish as before.

Nutrition Facts : Calories 208.3, Fat 9.6, SaturatedFat 4.3, Cholesterol 23.2, Sodium 71.2, Carbohydrate 25, Fiber 2.4, Sugar 1.9, Protein 6.4

Ingredients

1 tablespoon sunflower oil
1 onion, peeled and finely sliced
1 large potato, peeled and cubed
300 g fresh sorrel leaves
1/2 liter vegetable stock
1/2 liter milk
1 tablespoon creme fraiche or 1 tablespoon double cream
salt and pepper

CREAM OF ONION AND POTATO SOUP

This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons.

Provided by Charlie Swann

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

Cream of Onion and Potato Soup image

Steps:

In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 29.5 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 3.3 g, Protein 6 g, SaturatedFat 3 g, Sodium 66.9 mg, Sugar 7.5 g

Ingredients

12 potatoes, peeled and cubed
12 onions, chopped
6 tablespoons all-purpose flour
6 tablespoons butter
9 cups milk
3 tablespoons chopped fresh parsley
salt and pepper to taste

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Herbed Cream Of Potato Soup Recipes

CREAM OF POTATO SOUP

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

BEST CREAM OF POTATO SOUP

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

POTATO & HERB SOUP

Make you a pan of cornbread to go with this and you got yourself a meal.

CREAM OF POTATO SOUP

I make this up in double batches, cool, then put into large freezer bags and freeze. Great to have on those cold winter days, or just anytime!

ENGLISH CREAM OF SORREL HERB SOUP

CREAM OF ONION AND POTATO SOUP

This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons.

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