PERFECT POTATO SOUP
Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.
Provided by Marilee Wilson Mack
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain.
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease.
- Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes.
- Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes.
- Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 46.8 g, Cholesterol 54.8 mg, Fat 18.7 g, Fiber 5.7 g, Protein 10.7 g, SaturatedFat 10.6 g, Sodium 1157 mg, Sugar 3.1 g
P.R.SOUP (POTATO RICE SOUP)
A Dom Deluise recipe. This actually dates back to the Depression era. It's inexpensive, tasty and good for you. Make sure you use uncooked rice in this recipe. Serve with additional grated cheese. Note: I've read the reviews and adjusted the liquid.
Provided by Chocolatl
Categories Potato
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pot and saute garlic until golden brown.
- Add onion, potato, rice, broth, parsley, and 2 cups water.
- Stir, bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
- Add more water if soup appears too thick.
- Stir in cheese and serve.
Nutrition Facts : Calories 373.2, Fat 14.9, SaturatedFat 2.4, Cholesterol 1.1, Sodium 401.7, Carbohydrate 51.4, Fiber 2.4, Sugar 2, Protein 7.6
POTATO RICE SOUP
Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)
Provided by winkki
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In lg. saucepan, saute garlic in oil until light brown.
- Add remaining ingredients except cheese.
- Stir, bring to boil; simmer 1 hr, stirring occasionally.
- Stir in cheese just before serving, if desired.
Nutrition Facts : Calories 264.6, Fat 13.7, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 32.7, Fiber 2.6, Sugar 1.9, Protein 3.3
RICE AND POTATO SOUP
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.
- Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender.
- Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese.
ITALIAN POTATO, RICE, & SPINACH SOUP IN PRESSURE COOKER
Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's "The Pressure Cooker Cookbook."
Provided by KateL
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.
- Add rice and potatoes. Stir well and cook 1 minute.
- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.
- Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat diffuser over burner, and cook 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir soup well. Ladle into bowls.
- Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.
- Serves 6-8.
Nutrition Facts : Calories 408.4, Fat 13.4, SaturatedFat 2.8, Cholesterol 9.7, Sodium 891.1, Carbohydrate 60.8, Fiber 6.9, Sugar 12.2, Protein 13.6
CREAMY SWEET POTATO AND WILD RICE SOUP
Wonderful flavored sweet potato soup. Bake the potatoes before hand. They should be done well enough that the skin just slips off. Ditto for the wild rice. This shortens the cooking time and doesn't hurt the soup at all. The original was from the Veg. Journal.
Provided by drhousespcatcher
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large heavy skillet over medium heat. Add oil, onion, pepper and garlic. Stir, cover with a lid that fits directly over the onions and sweat the onions until soft and transparent.
- Remove lid and continue to cook until onions start to turn brown, stirring frequently. Remove from heat and set aside. In a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. Bring to a boil, cover, reduce heat, and cook on medium until sweet potatoes are very tender.
- Remove from heat and purée in a blender, two cups at a time, until mixture is smooth and creamy. Purée in miso. Return to saucepan.
- If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley before serving.
Nutrition Facts : Calories 249.2, Fat 3.4, SaturatedFat 0.6, Sodium 711.4, Carbohydrate 49.2, Fiber 7.2, Sugar 8.9, Protein 7.4
WILD RICE POTATO SOUP
You need to have 2 cups of cooked wild rice for this recipe. You might want to use this recipe by Tish, Recipe #106087 to cook your rice.
Provided by Charlotte J
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
- In a large pan add onion, patatoes, carrot, and celery.
- Just barely cover veggietables with water and simmer until tender.
- Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
- Heat.
- Salt to your taste.
- Serve.
Nutrition Facts : Calories 415.4, Fat 9.2, SaturatedFat 4.5, Cholesterol 25, Sodium 514.4, Carbohydrate 71.5, Fiber 7.5, Sugar 5.5, Protein 13.8
TOMATO & RICE SOUP
This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course
Provided by Ren Behan
Categories Main course, Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
- Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.
Nutrition Facts : Calories 213 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.6 milligram of sodium
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Servings 9Total Time 30 minsCategory LunchCalories 130 per serving
- In 2-quart saucepan, cook water, potatoes, garlic, white onion, 1 tablespoon of the oil and the salt over medium-high heat 7 to 10 minutes or until toothpick inserted into potato comes out easily. Strain potatoes; remove and set aside onion and garlic.
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- Add cooked rice and potatoes. Stir in remaining broth until desired consistency. Add pepper and salt; heat until hot.
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