RED POTATO SOUP
I needed a recipe to use up a large amount of red potatoes after a school fund raising dinner. I was able to actually sell it to the student body it was so good. I also am not a huge potato fan and gravitate towards red potatoes when I do eat them.
Provided by Brandi Kirkpatrick
Categories Cream Soups
Time 40m
Number Of Ingredients 14
Steps:
- 1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-12 minutes or until tender. Drain, set aside.
- 2. In a kettle, sauté onion, celery and bacon until vegetables are tender; drain well.
- 3. Add milk, water, bouillon, salt and pepper; heat through. (DO NOT BOIL!)
- 4. In a separate large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir over for 1-2 minutes or until thickened.
- 5. Stir into soup stock. Add parsley and potatoes; heat through.
- 6. Sprinkle with cheese and green onions.
ROASTED RED PEPPER AND POTATO SOUP
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
- Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
RED SKIN POTATO SOUP
Make and share this Red Skin Potato Soup recipe from Food.com.
Provided by teresas
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes (do not peel) in 1/4 and simmer in water in large pot till tender, then drain and set aside.
- In the same pot, melt 1 Tbl. butter, add onions and saute' till soft.
- Mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more Tbls. of the flour if desired) mixture will not be very thick.
- Mashed the potatoes until smooth, leaving some chunks.
- Add to broth with chopped chicken. Stir till well mixed and simmer 20 minutes. Add sour cream, 1/2 & 1/2 and seasonings.
- Simmer till heated. Before serving stir in grated cheese.
RED POTATO SOUP
Make and share this Red Potato Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
- Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
- After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
- Cook for an additional 20 minutes, covered.
- Stir frequently.
- Serve garnished with grated cheddar cheese and serve with warm French bread.
- Season to taste.
Nutrition Facts : Calories 634.3, Fat 27.4, SaturatedFat 13.1, Cholesterol 64, Sodium 948.4, Carbohydrate 82.2, Fiber 9, Sugar 6.7, Protein 16.2
RED POTATO SOUP
I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin
Provided by Taste of Home
Time 45m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.
Nutrition Facts :
BILL'S CREAMY RED POTATO SOUP
Delicious potato soup using red potato's and lots of onion. It gets even better when the soup is refigerated overnight.
Provided by Chef metal
Categories < 60 Mins
Time 55m
Yield 10 cups of soup, 6 serving(s)
Number Of Ingredients 10
Steps:
- Do not peel potatoes, cut them in 1 inch squares, set aside.
- Dice 5 carrots, no need to peel, set aside.
- dice onion and mince garlic.
- in large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes.
- pour vegetable broth into pan, add carrots and potatoes.
- wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done.
- blend half the soup mixture in blender or magic bullet, return to pan.
- Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.
RED POTATO AND LEEK SOUP
I made this when we were travelling in Ireland the summer of 2013, and the locals thought it was pretty tasty. Since then, it's become a family staple. On a cold rainy day it is perfect, and I serve it with a salad made with baby lettuces, drizzled with olive oil and balsamic and some crusty fresh bread chunks.
Provided by REALtorFOOD
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- in a dutch oven, saute olive oil and diced bacon over medium high heat until bacon is crisp.
- add butter and leeks and saute until they are soft.
- add potatoes and saute 5 minutes, stirring frequently.
- add the vegetable broth, water, salt and white pepper and bring to a boil then reduce heat to simmer covered 15 minutes.
- when potatoes are soft and breaking apart, reduce heat and stir in half and half.
- simmer 10 minutes and serve.
Nutrition Facts : Calories 342.6, Fat 15.7, SaturatedFat 8.6, Cholesterol 39, Sodium 967.6, Carbohydrate 45.6, Fiber 4.8, Sugar 4.5, Protein 7.1
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