OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
OLD FASHIONED POTATO SOUP
A rich and creamy soup that is from a great friend of ours. We could eat this once a week during the winter months and is great reheated.
Provided by Bens Mom
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot cook 1st four ingredients until potatoes are soft.
- Combine flour and butter and cook over medium-low heat until a smooth paste is formed (approx. 2 minutes) Thicken potato mixture with flour mixture.
- Add remaining ingredients and stir to combine.
- Simmer until creamy, at least 30 minutes.
- We enjoy a thicker soup so I double the flour and butter or add a 1/2 of the small cube of velveeta at the final step.
Nutrition Facts : Calories 388.7, Fat 22.1, SaturatedFat 13.1, Cholesterol 70.2, Sodium 1475.5, Carbohydrate 35.8, Fiber 4.2, Sugar 3.6, Protein 12.5
LOVAGE, POTATO & BUTTERMILK SOUP
Make and share this Lovage, Potato & Buttermilk Soup recipe from Food.com.
Provided by Dancer
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the onion into a heavy-based saucepan.
- Add the stock and bring to boiling point very slowly so the onion begins to soften a little.
- Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage.
- Add the potato and herbs to the pan and pour on 1/2 pint buttermilk.
- Increase the heat very slightly and bring the mixture to a bare simmer.
- Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base.
- Half-cover the pan and reduce heat as low as possible once again.
- Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender.
- Whizz the contents of the pan to a smooth puree.
- Season with salt and pepper and with extra lovage if you like.
- Whizz again and thin to taste with a little more stock or buttermilk.
- Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small piece of chopped fresh lovage.
Nutrition Facts : Calories 93.5, Fat 1.6, SaturatedFat 0.6, Cholesterol 4.6, Sodium 188.7, Carbohydrate 14.9, Fiber 1.2, Sugar 4.4, Protein 4.9
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