Prsoup Potato Rice Soup Recipes

Steps:

• In lg. saucepan, saute garlic in oil until light brown.
• Add remaining ingredients except cheese.
• Stir, bring to boil; simmer 1 hr, stirring occasionally.
• Stir in cheese just before serving, if desired.

Steps:

• In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.
• Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender.
• Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese.

Steps:

• Heat oil in a pot and saute garlic until golden brown.
• Add onion, potato, rice, broth, parsley, and 2 cups water.
• Stir, bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
• Add more water if soup appears too thick.
• Stir in cheese and serve.

Steps:

• Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
• Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
• Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
• Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

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.

Steps:

• In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.
• Add rice and potatoes. Stir well and cook 1 minute.
• Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.
• Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat diffuser over burner, and cook 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
• Stir soup well. Ladle into bowls.
• Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.
• Serves 6-8.

Steps:

• Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
• In a large pan add onion, patatoes, carrot, and celery.
• Just barely cover veggietables with water and simmer until tender.
• Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
• Heat.
• Salt to your taste.
• Serve.

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.