Creamy Potato And Rapini Soup Recipes

CREAMY POTATO AND RAPINI SOUP

Creamy Potato and Rapini Soup image

I had some rapini in the fridge to use up, so I've adapted a potato/spinach soup recipe. If you don't have rapini - try it with broccoli. The cayenne really makes this soup sing. It doesn't add much heat, but you get a little "tingle" of spice by the end of the bowl.

Provided by Tatia 2

Categories Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 onion, diced
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken stock or 2 cups vegetable stock
3 cups water (2 c. for a thicker soup)
3 medium potatoes, diced
3 -4 cups rapini, florets (or broccoli)
1 cup heavy cream
2 teaspoons salt (to taste)
1 dash garlic powder
1 dash onion powder
black pepper, to taste
1 tablespoon spike seasoning, brand seasoning blend
1 dash cayenne pepper

Steps:

Melt butter in stock pot over medium heat.
Add onion - saute until onions are translucent.
Stir in flour.
Add stock, water, salt and onion/garlic powders and Spike seasoning.
Add potato and rapini/broccoli - bring back to a boil.
Cover and simmer - stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it's own. If using broccoli - it should be tender by the time potatoes are ready.
Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
Reduce heat to "low" and add cream - do not bring back to a boil.
Add black and cayenne pepper. Adjust salt/seasonings to taste.
Serve - garnish with grated parmesean or cheddar cheese.

BEST CREAM OF BROCCOLI AND POTATO SOUP

Best Cream Of Broccoli and Potato Soup image

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

Provided by BRITTLEY47

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

Steps:

Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g

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