SPRING GARLIC AND POTATO SOUP
Very flavorful. Found it on the food network, courtesy of George Formaro. Last time I made it, I added 1/4 cup chopped ham. Delicious.
Provided by boatingchef99
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil, add potatoes and lower heat to simmer.
- Add minced garlic and black pepper and cook for 30 minutes.
- Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes.
- In a small bowl, mix cornstarch and water together to make a slurry.
- Slowly pour the slurry into the soup, and bring to a boil to thicken.
- Thickness of the soup will depend on the starchiness of potato.
- When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.
Nutrition Facts : Calories 626, Fat 44, SaturatedFat 26.6, Cholesterol 152.8, Sodium 454.7, Carbohydrate 42.7, Fiber 3.1, Sugar 4.2, Protein 17.2
SPICED SWEET POTATO AND GARLIC SOUP
Fresh sweet potato is balanced with savory garlic and a touch of cayenne in this creamy soup.
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer.
- Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil.
- Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving.
- Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
TURNIP, POTATO AND GARLIC SOUP
Add a bit of heavy cream to make this pureed soup rich and silky.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot garnished with crispy fried shallots and parsley.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
ROASTED GARLIC POTATO SOUP
A stick to your ribs meal! Serve with cheese, bacon or herbs.
Provided by KATMAC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g
ROASTED GARLIC POTATO SOUP
Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.
Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
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SMOOTH POTATO SOUP WITH ROASTED GARLIC - FAMILYSTYLE FOOD
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5/5 (14)Total Time 1 hrCategory Soup And StewCalories 230 per serving
- Put the garlic cloves in a small baking dish. Drizzle with olive oil, sprinkle with a pinch of salt and cover with a piece of foil. Roast until the cloves are soft and golden brown, 25-30 minutes.
- Put 2 cups of the potatoes on a baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon salt and toss around to coat. Roast in the oven alongside the garlic until tender, about 40 minutes.
- Heat a tablespoon of olive oil in a large pot or saucepan over medium-high heat. Add the leek and cook until softened. Add the roasted garlic, remaining raw potatoes, 6 cups water or broth and 1 teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 25 minutes.
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- Spring Vegetable Soup. This soup is vegan, and its main ingredients are cannellini beans, leeks, basil, asparagus, and spring vegetables, making it light, healthy, and delicious.
- Ginger Turmeric Carrot Soup. Whenever I feel like I need to detox, I make a big pot of this ginger turmeric soup. It’s so great for flushing out toxins, and it always gives me a nice reset.
- Spring Asparagus Soup. Most asparagus soups are pureed, but this one has more of a broth base, with chunks of asparagus swimming in it. It also has onions, potatoes, and carrots, making it ideal for a nice, hearty lunch or a dinner that’s on the lighter side.
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- Taco Soup. This recipe is credited to the queen of southern cooking herself, Paula Deen, so you know it’s over-the-top good! It’s basically everything you love about tacos in a one-pot dish, which is pretty tough to beat.
- Spring Ramp, Radish & Spinach Soup. This soup is healthy, light, and has such an earthy flavor. If you’re wondering what ramps are, they’re basically just wild leeks.
- Spinach Soup. If you’re someone who isn’t a huge fan of spinach, this recipe will totally change your mind about it! This pureed soup is rich, smooth, and has such a delicious flavor, thanks to the addition of potatoes and garlic.
- Artichoke Soup. Before I tried this soup, I’d only had artichokes as an addition to a salad or as a pizza topping. But let me just tell you — artichokes make the most fabulous pureed soup!
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