DIY INSTANT MINESTRONE SOUP
All you need is hot water (the spigot on a coffee machine at work or a gas station is perfect) and you have an instant veggie-packed soup.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Add the kale chips, vegetables, pasta, tomato powder, bouillon granules, Italian seasoning and 1/8 teaspoon pepper to a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
- To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
INSTANT POT® POTATO AND BACON SOUP
Comforting homemade potato soup in the Instant Pot®. While peeling potatoes is not hard, it is a task I very much dislike, so I chose to use red potatoes in my recipe. No peeling necessary and they stay a pretty bright red for added color. Wobbly bacon is another dislike of mine and with this treatment of the bacon, you get all of the flavor throughout the soup and still get to keep the crispy goodness to use on top for garnish.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
- Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
- Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 39.2 g, Cholesterol 17.8 mg, Fat 7.7 g, Fiber 4.1 g, Protein 9.8 g, SaturatedFat 2.2 g, Sodium 1062.2 mg, Sugar 6.3 g
DIY INSTANT TOMATO SOUP
All you need is hot water and presto! Instant tomato soup.
Provided by Food Network Kitchen
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Add the tomato powder, milk powder, bouillon granules, cayenne and 1/8 teaspoon black pepper to a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
- To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.
CREAMY POTATO AND CHIVES SOUP
Make and share this Creamy Potato and Chives Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 1h5m
Yield 80 fluid ounces, 7-10 serving(s)
Number Of Ingredients 16
Steps:
- Cook the potatoes until they are tender; set aside.
- Prepare roux: melt the butter in a small saucepan over medium heat.
- Gradually whisk in the flour until it is well combined.
- Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
- To make the soup: in large kettle, sauté the onion in oil until it is soft.
- Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
- Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
- Add the sour cream and potatoes.
- Simmer until soup reaches 160°F.
- Remove the bay leaf.
- Remove from the heat and serve with croutons if desired.
BACON AND POTATO SOUP
A delicious winter warmer.
Provided by Kwollak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
- Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
- Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
- Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g
CREAMY POTATO SOUP WITH SOUR CREAM, BACON AND CHIVES RECIPE - (4.5/5)
Provided by jads8627
Number Of Ingredients 10
Steps:
- In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside. Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes. With an immersion blender, purée soup until chunky-smooth (or purée in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, cheddar cheese, and chives.
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