Spicy Potato Soup Ii Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chiles, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low 4-6 hours, until potatoes are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining 1/4 cup cilantro; heat through. If desired, serve with sour cream and avocado.

Steps:

• Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
• Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.

Steps:

• In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

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.

Steps:

• Heat the oil in a large saucepan or casserole pan.
• Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
• Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
• Pour in the vegetable stock.
• Bring up to the boil and then simmer for 20 minutes until the veg is tender.
• Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
• Taste and season as required with salt and pepper.
• Serve with crusty bread and a twist of black pepper.

Steps:

• In a saucepan, fry potatoes in oil until golden brown.
• Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add sausage to the hot pot; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Cancel Saute function and drain grease.
• Add potatoes, sweet peppers, onion, and pepperoncini to the pot. Add condensed soup, corn, green beans, and kale, then pour in milk. Season with chili-lime seasoning, salt, and pepper and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Serve with Mexican cheese sprinkled over top.