ROASTED PEPPER POTATO SOUP
I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
PUREED RED PEPPER AND POTATO SOUP
This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain it after you puree it, a quick step that absolves you of the longer step of peeling the peppers.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
- Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
- Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1019 milligrams, Sugar 10 grams
POTATO PEPPER JACK SOUP #SP5
Official Contest Entry: Simply Potatoes 5Fix. Smooth potato based soup with melted pepper jack cheese, touch of garlic, and wilted baby spinach
Provided by linda.lowry_10482960
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place Simply Potatoes Traditional Mashed Potatoes in a 3 quart pot.
- Add shredded pepper jack cheese and press into mashed potatoes with a potato masher.
- Add chicken broth one cup at a time, slowly mixing to incorporate all.
- Heat on medium-high heat while stirring until the soup is hot and the cheese is completely melted. Add spinach and garlic powder, and heat a few minutes until spinach is wilted.
- Serve.
Nutrition Facts : Calories 224.2, Fat 17.6, SaturatedFat 10.8, Cholesterol 50.5, Sodium 1241.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.7, Protein 15.5
PEPPER JACK POTATOES
"I made these nicely seasoned potatoes all the time...they seem to go with anything," says Barbara Nowakowski of North Tonawanda, New York. Priced at 42¢ a serving, this side dish is sure to satisfy several guests without straining your budget.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine potatoes and onion. Combine the butter and seasonings; drizzle over the potato mixture; toss to coat. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the cheese; top with remaining potato mixture., Cover and bake at 400° for 45-50 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with salsa if desired.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 353mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
POTATO PEPPER JACK SOUP
A thick and creamy potato soup with a spicy pepperjack kick! A great replica of a favorite from our local bread company.
Provided by erin_denny
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Boil potatoes in water until tender; about 15 minutes.
- In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft.
- Drain all liquid from potatoes and add vegetables, water, and builllion cubes to the pot.
- Add bacon, milk, salt, pepper and thyme.
- Prepare roux by melting butter in a separate pot and stirring in flour to make a paste.
- Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan.
- Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency.
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