MAKEOVER BAKED POTATO SOUP
This soup holds on to its decadent qualities and mouthwatering flavor even though the Taste of Home Test Kitchen slashed the fat and calories it contained. -Judy Tyler, Bossier City, Louisiana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-12 minutes or until tender, turning once., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels., In the drippings, saute onion until tender. Stir in 1/4 cup flour; cook and stir for 5-7 minutes or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to boil; cook and stir for 2 minutes or until thickened., In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Peel and cube potatoes; add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions; stir just until cheese is melted. Garnish with additional parsley, cheese, green onions and bacon if desired.
Nutrition Facts : Calories 235 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 720mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
ROBUST BEEF AND POTATO SOUP
The October 11-17, 2009 issue of the American Profile in my Saturday newspaper insert was entitled "Soup's On" A former Navy Seabee (Ken Haedrich) builds hearty soups for the fall and this is one of the soups that looked delicious to me. The recipes are from Ken's book Soup Makes the Meal (Harvard Common Press, 2001). Ken Haedrich says: This one is for the meat and potato lovers of the world. It has all the flavor and aroma of beef stew, and like stew, it tastes better on the second day. To make this even more stew-like, add some green beans or frozen lima beans
Provided by Sooz Cooks
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.
- Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.
- Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 372.4, Fat 21, SaturatedFat 7.6, Cholesterol 73.8, Sodium 344.2, Carbohydrate 22, Fiber 3.2, Sugar 3.5, Protein 22.1
MAKEOVER POTATO CHEESE SOUP
This makeover recipe has about 40% fewer calories, two-thirds less fat, less than half the saturated fat, about half the cholesterol and a third less sodium of the original. Yet its comforting taste and creamy consistency will surely please the soup lovers in your family!-Bethany Thayer, Troutville, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender. Stir in celery and red pepper; simmer for 10 minutes or until tender. Reduce heat to low. stir in process cheese and mayonnaise until blended. add cheddar and Swiss cheeses; stir until melted. Stir in the potato flakes and pepper. Remove from the heat; let stand for 15 minutes.
Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
MY MOM'S HAMBURGER AND POTATO SOUP
This potato soup with hamburger is a comforting, warm soup that is great for a chilly winter day, or anytime you want a yummy, easy soup! Serve with crusty bread.
Provided by Heather
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
- Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.
Nutrition Facts : Calories 371 calories, Carbohydrate 50.6 g, Cholesterol 52.8 mg, Fat 9.7 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 3.8 g, Sodium 351.6 mg, Sugar 5.3 g
SIMPLE MEAT AND POTATO SOUP
A simple meat and potato soup that my husband's father used to make for him when he was a child.
Provided by Durham1222
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
- Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 41.3 g, Cholesterol 71 mg, Fat 14 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 137.8 mg, Sugar 3.1 g
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