Spicy Potato Soup Recipes

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:

• 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 Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Steps:

• Brown beef and onion well, drain off excess grease.
• Add remaining ingredients.
• Bring to a boil, then simmer for about 1 hour or until potatoes are cooked.
• NOTE: Freezes well.

Steps:

• In a large kettle, brown the beef and drain off the fat.
• Add all the remaining ingredients and bring to a boil.
• Reduce heat, cover, and simmer for about 1 hour.

Steps:

• In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
• Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
• Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
• Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

Steps:

• Brown italian sausage and drain, set aside to cool.
• Sautee the onions and celery in some butter until the onions start to become clear and soft.
• Combine the sausage, onions/celery, and potatoes in a large pot, cook for 10 minutes until potatoes begin to brown.
• Pour in all of the chicken stock, bring to a boil, and cook until the potatoes are fork tender.
• Remove from heat, and SLOWLY add the cream, stirring constantly to prevent scorching. Return to medium heat until soup is warmed.

Steps:

• In a Dutch oven or large kettle, brown ground beef.
• Drain.
• Add potatoes, onion and tomato sauce.
• Stir in water, salt, pepper, and hot pepper sauce; bring to a boil.
• Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.

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 minutes
• Pour the milk and 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, liquidizing until smooth.
• Divide the soup into bowls, finishing with the cilantro leaves if you have them.

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.