SMOKY ROASTED POTATO SOUP
You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together peppers, potatoes, garlic, and olive oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.
- Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean. With a potato masher or back of a wooden spoon, mash some potatoes and peppers until soup is thick and chunky.
- Add chorizo to reserved pan and roast until fat renders and chorizo is crispy, about 7 minutes. To serve, add chorizo and pan drippings to soup.
Nutrition Facts : Calories 289 g, Fat 15 g, Fiber 4 g, Protein 11 g
SMOKY VEGETARIAN POTATO SOUP
Quick and easy, the smokiness really adds flavor to this potato soup. Gluten-free and vegetarian, it's a favorite at our house!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 37.9 g, Cholesterol 45.1 mg, Fat 19.5 g, Fiber 4.6 g, Protein 7.9 g, SaturatedFat 10.1 g, Sodium 919.3 mg, Sugar 4.2 g
POTATO SOUP WITH SMOKED SALMON RELISH
Provided by Emeril Lagasse
Categories main-dish
Time 1h25m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.
SMOKY SWEET-POTATO SOUP
A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
- Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.
POTATO SOUP WITH SMOKY LINKS
My mom always makes potato soup on Christmas Eve. I took her recipe and modified it to make it thicker and a little cheesy.
Provided by Laurie Roberts
Categories Cream Soups
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Saute bacon and onions. Pour off all but 3 tablespoons fat.
- 2. Saute smoky links which have been cut in 1/2 at a diagonal angle, until well done.
- 3. Add potatoes, broth or water, and cook until potatoes are tender - about 15 minutes.
- 4. Add remaining ingredients.
- 5. Heat but DO NOT BOIL!!
SMOKIE LINK POTATO SOUP
This recipe was given to me years ago and I make it often. If you desire use a crockpot. Especially good with hot garlic bread for dipping
Provided by Sandy One
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Add just enough water to cubed potatoes to cover.
- boil till tender DO NOT DRAIN.
- Saute little smokies that have been cut in half with chopped onion and celery.
- Combine all with cheeze whiz and cream of celery soup.
- Heat slowly till hot.
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4/5 Total Time 30 minsServings 6Calories 465 per serving
- 1. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender.2. Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted, about 10 minutes. Remove from the heat.3. Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
- 1. Set the Instant Pot to sauté. Add the olive oil, chorizo, and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Add the broth and lemon juice, and season with salt and pepper. Lock the lid and cook on high pressure for 8 minutes.2. Once done cooking, use the natural or quick release function. Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then stir them back into the soup along with the kale, milk, and Manchego. Set the Instant Pot to sauté. Cook until the kale is wilted, about 10 minutes. 3. Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
- 1. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the chorizo and onions, and brown all over, about 5 to 8 minutes. Add the garlic, paprika, and cayenne, and cook another 2 minutes. Stir in the potatoes, toss to coat. Transfer everything to the bowl of your crockpot. To the crockpot, add the broth and lemon juice, and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5.3. During the last 30 minutes of cooking, remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Cook until the kale is wilted.3. Serve the soup topped with fresh oregano, if desired. Enjoy with crusty bread.
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5/5 (1)Total Time 45 minsCategory Main CourseCalories 206 per serving
- Drain off all but about 2 tbsp of bacon grease. Turn heat to low, add diced onions and cook, stirring often, until they are soft and golden.
- Pour a small amount of chicken broth (Better Than Bouillon mixed with hot water) into the pot and use a wooden spoon to scrape all the brown, flavourful bits off the bottom of the pot, mixing them into the bacon/onion mixture.
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