Lemon And Potato Soup Recipes

LEMON POTATO SOUP WITH FETA

Steps:

• Heat 1 tablespoon of the oil in a 4-quart Dutch oven over medium-high heat. Add onions and garlic and cook and stir for 3 to 4 minutes or until tender. Stir in broth and potatoes. Bring to boiling; reduce heat. Cover and cook for 10 to 15 minutes or until potatoes are tender. Stir in kale and oregano. Cover and cook for 2 to 3 minutes or until kale has wilted. Remove from heat. Stir in lemon zest and juice and remaining oil. Let stand 10 minutes. Season to taste with salt and pepper. Top with cheese and additional lemon zest, if desired.

LEMON POTATO SOUP

Steps:

• peel and cube potatoes and soak in water while preparing broth. Put lemon, oil, garlic, oregano, salt, pepper, bouillon cube and 2 cups chicken broth in ziplock bag. Dry potatoes and then put in bag. Then add enough chicken broth to cover potatoes. Mix around and let stand for at least 1 hr, turning once every 20 mins. After that put everything from the bag into a pot and add the remaining broth. Boil on high heat until potatoes are soft (break easily with a fork). once potatoes are soft turn heat to low and either blend with emulsifying blender or blend in small batches in a traditional blender until semi smooth. Mix in light cream or additional chicken broth until you get the desired consistency. If too salty you can add water instead of broth.

GREEK LEMON POTATOES

Steps:

• Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
• Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.