Pot O Gold Soup Recipes

POT O' GOLD POTATO SOUP

This is a thick, creamy and cheesy lovin' kinda soup. If you love your potatoes and cheese then this will be a soup that you enjoy. It's easy to make but you may have to add a little more broth to get to the consistency that you like your soup so have a little extra on hand just in case it's too thick. Taste of Home recipe.

Provided by Kimberly Biegacki

Categories Other Soups

Time 20m

Number Of Ingredients 14

Pot O' Gold Potato Soup image

Steps:

1. In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes.
2. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes.
3. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil).

Ingredients

1 c chopped celery
1 c chopped onion
1/4 c butter
32 oz chicken broth, low sodium (1 box)
1 1/3 c mashed potato flakes
1 1/2 c milk
1 c cubed process american cheese (velveeta)
1 c sharp cheddar cheese
1 tsp garlic powder
1 tsp chili powder
GARNISH
sour cream
bacon bits
chopped celery

GOLDEN POTATO SOUP

This is a thick, hearty soup. Kids love this because of the cheesy flavor.

Provided by Marge

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

Time 1h15m

Yield 5

Number Of Ingredients 12

Golden Potato Soup image

Steps:

In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Nutrition Facts : Calories 298.9 calories, Carbohydrate 24.3 g, Cholesterol 57.4 mg, Fat 14.7 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 9 g, Sodium 1389.4 mg, Sugar 5 g

Ingredients

3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
1 ½ cups shredded American cheese
1 cup chopped ham

GOLDEN LEEK AND POTATO SOUP

Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.

Provided by Melissa Clark

Categories soups and stews, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Golden Leek and Potato Soup image

Steps:

Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams

Ingredients

2 1/2 pounds leeks, white and light green part only
2 bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter or extra-virgin olive oil
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock or water
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced
Heavy cream, for serving (optional)

POT O' GOLD " CAULIFLOWER, CHICKEN AND RICE SOUP "

This golden, healthy, thick, rich and creamy low fat soup is made with no butter or oil, milk or cheese added. I made this using left over chicken breast, white rice and Recipe #205074 (golden in color) also the potatoes add the golden color along with the turmeric.

Provided by Rita1652

Categories Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

Pot O' Gold

Steps:

In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
Blend in blender or hand immersion blender.
Add chicken and rice to heat.
Season to taste with salt a pepper. Garnish with scallions.
For vegan omit the chicken.

Nutrition Facts : Calories 263, Fat 0.6, SaturatedFat 0.2, Sodium 26.8, Carbohydrate 58.3, Fiber 3.8, Sugar 2.7, Protein 6.2

Ingredients

1 head cauliflower, golden roasted
4 yukon gold potatoes, washed and cubed
4 garlic cloves
1 onion, peeled and cut in 1/2
1/2 teaspoon curry
1/2 teaspoon turmeric
1/4-1/2 teaspoon red pepper flakes
2 chicken breasts, cooked and shredded (optional)
2 cups rice, cooked
2 scallions, sliced

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Pot O Gold Soup Recipes

POT O' GOLD POTATO SOUP

GOLDEN POTATO SOUP

This is a thick, hearty soup. Kids love this because of the cheesy flavor.

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