BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
POTATO AND PARSLEY SOUP
Easy, fast, healthful, and really good! I have called for using parsley root, but if unavailable, use celery or celery root. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Potato
Time 1h10m
Yield 4-6
Number Of Ingredients 11
Steps:
- Quarter the potatoes lengthwise and thinly slice. Chop the celery fine or, if using parsley root, grate.
- Melt the oil(or butter) in a soup pot and add the potatoes, celery, onion, and bay leaves.
- Cook over medium heat for 5-7 minutes, stirring occasionally. Raise the heat, add the wine, and let it reduce until syrupy. Add 1 1/2 cups parsley, 1 1/2 teaspoons salt, and the water; bring to a boil.
- Lower the heat and simmer, partially covered, until the potatoes have broken apart, about 30 minutes.
- Stir in the cream and remaining parsley and heat through.
- Taste and season with more salt if needed. Add the pepper. Remove the bay leaves and serve.
- Enjoy!
- Variations:.
- Roast 2 heads garlic(with skin left on) that have been rubbed with olive oil, covered with foil(and add a little water to the pan), in a 350*F. oven for 45 minutes. Remove skins and add with the onions and potatoes. You may run the soup through a food mill if desired.
- or.
- Boil 1 bunch greens(mustard greens are especially good) 10-15 minutes, drain, coarsely chop, and add to soup with 2-3 pinches of red pepper flakes. Serve with a few shavings of Parmesan cheese.
POTATO & PARSLEY SOUP
Make and share this Potato & Parsley Soup recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the pesto sauce put the last 7 ingredients in a food processor for 2 mintues.
- Finely chop the bacon, potatoes, and onions.
- Fry the bacon in a large pan for 4 minutes.
- Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
- Add the stock and milk to the pan, bring to a boil, and simmer for 10 minutes.
- Add the conchigliette and simmer for 12-14 minutes.
- Blend in the cream and simmer for 5 minutes.
- Add the parsley and 2 tablespoon pesto sauce.
- Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.
Nutrition Facts : Calories 1148.1, Fat 89.7, SaturatedFat 27.6, Cholesterol 118.8, Sodium 762.7, Carbohydrate 65.6, Fiber 7.7, Sugar 9.3, Protein 26.5
CELERY-LEEK SOUP WITH POTATO AND PARSLEY
This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. Woodsy herbs like thyme and bay leaves, and fresh, raw parsley give the soup its intensely green, almost grassy taste. It's worth trying the soup without dairy, then admiring the transformative effect of a splash of crème fraîche or cream, which subdues the louder celery notes.
Provided by Alexa Weibel
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course, side dish
Time 45m
Yield 6 to 8 servings (about 9 1/2 cups)
Number Of Ingredients 12
Steps:
- In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
- Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
- Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
- Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
- Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.
OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
CREAMY POTATO PARSLEY SOUP (BUT WITHOUT THE CREAM!)
I found this recipe in the book that was packaged along with my microwave. I haven't tried it yet, but it sounds fabulous!
Provided by Anu_N
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
- Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender.
- Combine cornflour with a small amount of cold milk.
- Stir into potato mixture, and add the remaining milk.
- Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
- Stir once or twice during cooking.
- Serve hot with crisp croutons, or toasted bread.
- For Vegetarian use vegetable broth or water.
Nutrition Facts : Calories 180.4, Fat 4.2, SaturatedFat 2.3, Cholesterol 12.8, Sodium 525.6, Carbohydrate 28.2, Fiber 3, Sugar 1.7, Protein 7.9
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