GRANDMA MARTY'S CHUNKY POTATO SOUP
To make this a filling meal,I usually serve this soup with fresh bread.For a slightly different twist,serve it in individual bread bowls. To make them,buy small round loaves of a hearty bread,such as Italian,and slice off a small piece from the top.Then remove the insides of the loaf,leaving a 1 1/2-inch shell;fill with hot...
Provided by marty olguin
Categories Soups
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Wash potatoes well and cut into 1-inch cubes
- 2. Bring water to a boil in a large saucepan.Add potatoes and cook until tender. Drain,reserving liquid. Set aside potatoes.Measure 1 cup cooking liquid,adding water if necessary;set aside
- 3. Peel and finely chop onion.Melt butter in saucepan over medium heat. Add onion to saucepan;cook,stirring frequently,until onion is translucent and tender,but not brown.
- 4. Add flour to saucepan; with pepper flakes and black pepper to taste.Cook 3-4 minutes.
- 5. Gradually add potatoes,reserved 1 cup cooking liquid,milk and sugar to onion mixture in saucepan;add cheese and ham. Simmer over low heat 30 minutes,stirring frequently.
- 6. Store leftovers,covered in refrigerator. This recipe is a hearty,warm,filling soup that kids really enjoy : )
MARTY'S ORGANIC POTATO SOUP
A complete Vegetarian Potato soup made with all organic ingredients. Recipe comes form my cousin, Marty.
Provided by AbsurdBookNerd
Categories Potato
Time 40m
Yield 7-8 cups
Number Of Ingredients 11
Steps:
- Dice onion, set aside.
- Dice potatoes, carrots, and celery and place in a stock pot with broth. Bring to a boil and boil at medium heat for 10-15 minutes or until potatoes are tender.
- Halfway through the cooking time for the potatoes, carrots, and celery, begin to saute the onion by heating the butter in a saute pan; add the onion and saute until translucent, then add the flour to the cooking onions to make a paste. Gradually add the milk to the paste, stirring constantly. When the milk and onion mixture becomes thickened, remove from heat.
- Remove the potato mixture from heat and add the milk mixture, stirring to blend. Add seasonings, infuse with LOVE, and serve.
- This soup freezes very well! Makes 7-8 cups of soup, serving size 1 to 1½ cups. Enjoy.
Nutrition Facts : Calories 261.5, Fat 8.2, SaturatedFat 4.4, Cholesterol 17.4, Sodium 122.7, Carbohydrate 41.2, Fiber 6, Sugar 3.4, Protein 7.6
HOMEMADE ORGANIC POTATO SOUP RECIPE
Provided by Kelly the Kitchen Kop
Number Of Ingredients 18
Steps:
- Melt butter in a large saucepan, add onion and garlic and cook until they start to turn golden brown. Add carrots and celery and cook on low to medium heat until they start to soften. Add the flour, cook and stir for a few more minutes, being careful that it doesn't burn. Add chicken broth very slowly and keep whisking. (If you add the liquids in too fast it won't be as thick in the end.) Stir in milk slowly (add however much depending on how much soup you want to end up with). Steam or boil potatoes in a separate pan until a fork can go through them, and then add them to the soup.
- While continuing to stir, add in the bacon or ham (if you are using them), plenty of salt and pepper, garlic powder, and other herbs as desired - getting this step right is the key to great flavor, so taste test until it's yummy!
- Serve and enjoy. Toppings not only make it taste yummy, but make it look pretty, too. You can add sour cream, shredded cheese, bacon, chopped green onion or chives.
- You can easily double this for a big crowd and keep warm in a crock pot until it's time to serve.
HEALTHY POTATO SOUP
Healthy Potato Soup is total comfort food! Paleo, Whole30 + vegan, this easy creamy potato soup can be made on the stove, in the slow cooker or instant pot.
Provided by The Clean Eating Couple
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. While oil is heating, chop veggies.
- Sauté onions, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Pour in remaining ingredients, except milk.
- Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.
- Manually release pressure when timer goes off.
- Stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
- In a sauté pan, heat olive oil. While oil is heating, chop veggies.
- Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
- Add all ingredients into the crockpot, except milk.
- Set the crockpot to cook for 6 hours on high, or 8 hours on low.
- Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
- In a large pot, heat olive oil. While oil is heating, chop veggies.
- Sauté onions, carrots, and celery until onions are translucent, about 10 minutes
- Add all remaining ingredients, except milk.
- Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
- Once cooked, stir in milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Nutrition Facts : ServingSize 1.5 cups, Calories 287 kcal, Carbohydrate 48 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Sodium 388 mg, Fiber 7 g, Sugar 7 g
BEET AND POTATO SOUP
I learned how to prepare this soup during a vegetarian cooking class. I'm not very fond of beets, but this was rather tasty. Recipe courtesy Rob McLean, instructor.
Provided by Lori Mama
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions with dill in butter until softened.
- Add cubed potatoes and saute for a few minutes.
- Add stock and beets.
- Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
- Blend with a hand blender until desired texture.
- Finish with cream or half/half, salt and pepper to taste.
- Serve hot.
- Note: prep. time includes cooking of the beets.
VEGETARIAN POTATO SOUP
A deceptively rich-tasting, elegant soup, adapted from a recipe in the Moosewood Cookbook. Perfect for dinner party showing off, or as a simple rainy day meal paired with hot, crusty bread.
Provided by Food Therapist
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large dutch oven, melt the butter over medium-low heat.
- Add the onions and 1 teaspoons salt. Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.
- Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt. Saute over medium heat about five minutes.
- Add water and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.
- Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt if needed. Serve topped with minced fennel fronds.
Nutrition Facts : Calories 231, Fat 6.9, SaturatedFat 4.3, Cholesterol 19.9, Sodium 904.9, Carbohydrate 36.1, Fiber 5.5, Sugar 5.7, Protein 7.8
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