RUSTIC POTATO SOUP
Make and share this Rustic Potato Soup recipe from Food.com.
Provided by Patrick in Los Ange
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving large chunks.
- Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). Add leeks and cook until soft (about 4 minutes).
- Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.
Nutrition Facts : Calories 438.3, Fat 26.3, SaturatedFat 9.9, Cholesterol 60, Sodium 795.4, Carbohydrate 35, Fiber 3.5, Sugar 4.6, Protein 17.9
RUSTIC POTATO SOUP
This version of potato soup includes sausage, potato, and kale is a one-pot meal that can be prepared in under 20 minutes. The trick is to cut the potatoes into small cubes that cook quickly while the kielbasa and leeks are sautéeing and then partially mash the potatoes to thicken the soup. So Delicious!!
Provided by Chef mariajane
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth, potatoes and bay leaf to a boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 10 miutes. Discard bay laf. Using potato masher, coarsely break up potatoes, leaving some large chunks.
- Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, untl lightly browned in spots, about 4 minutes. Add leeks, and cook until soft, about 4 minutes.
- Add potato mixture and kale to Dutch oven and simmer until kale is tender, about 5 minutes. Season with pepper and serve.
Nutrition Facts : Calories 657.1, Fat 39.5, SaturatedFat 14.9, Cholesterol 90, Sodium 1193.1, Carbohydrate 52.4, Fiber 5.2, Sugar 7, Protein 26.9
RUSTIC LEEK AND POTATO SOUP
No cream, no guilt, but pure heaven. Served hot or cold with a crunchy salad, this luscious soup is a kid and crowd pleaser. Note that it is a blender-free recipe, you won't burn your fingers. I prefer to make this with Yukon Gold potatoes, but Dutch potatoes or fingerlings are also good. But if all you have is white, red or Russet, go for it! I adapted this recipe from many different leek and potato recipes on the web. It is a personal favorite for taste, stomach-satisfaction and ease of preparation.
Provided by Hi Heels
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
- Add garlic and saute 1 - 2 minutes longer.
- Add potatoes and 3 cups water.
- Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
- Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
- Mash with a potato masher until the soup has a coarse, rustic texture.
- Serve with more black pepper.
- Variations:
- - Add half a teaspoon of dill instead of the rosemary.
- - Add a carrot or two.
- - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.
Nutrition Facts : Calories 216.1, Fat 3.7, SaturatedFat 0.5, Sodium 25.2, Carbohydrate 42.6, Fiber 5.4, Sugar 4.8, Protein 4.8
RUSTIC POTATO LEEK SOUP
Make and share this Rustic Potato Leek Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
- Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
- Decrease heat to simmer, and continue to cook, covered until needed in step 5.
- Meanwhile, melt butter in a large Dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
- Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
- Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 321.8, Fat 9.7, SaturatedFat 5.3, Cholesterol 20.4, Sodium 113.4, Carbohydrate 53, Fiber 6.1, Sugar 10.3, Protein 9.7
RUSTIC POTATO SOUP PART DEUX
Steps:
- Brown sausages in oil in large soup pot. Remove sausages and set aside, add butter to the pot, then onion and fresh thyme. Sauté onions until slightly browned. While they are sautéing, cut the cooked sausages into pieces. When onions are ready, add chicken broth, sausages and potatoes. Bring to a boil and simmer until potatoes are soft when forked. (You may want to add a little water now and again while they boil, as the potatoes will tend to absorb some of the liquid.) Once the potatoes are cooked, strain the liquid into a separate bowl. Remove the thyme stems from the solids, and then put approximately half of the potatoes into the blender with all of the liquid. Purée the potatoes and broth, and then add back to the original soup pot and reheat. Add cream to the purée and stir to combine. Add back the remaining potatoes to the soup pot and use a potato masher to break down the pieces. (Don't mash too much, you want to preserve a somewhat lumpy texture - this is RUSTIC remember, and to me that means lumpy.) Add back the sausages and bring soup to a boil. Add fresh ground pepper, to taste. Serve piping hot with rustic (oddly, NOT lumpy in this case) country bread. This can serve 4 people (or just me and Al, as we usually eat the whole pot). P.S -- If you want the recipe with the leeks, kale and bay leaf - tant pis - I think I found it in Cook's Illustrated.
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POTATO SOUP RECIPE: HOMEMADE RUSTIC GARLIC & POTATO
From amandascookin.com
5/5 (1)Total Time 1 hrEstimated Reading Time 3 mins
- Melt one tablespoon of the butter in a large skillet over medium heat. Add carrot slices and saute until their color begins to change, about 5 minutes. Add mushrooms and saute two minutes. Add remaining tablespoon of butter and the onion; saute 3-4 minutes. Add garlic; saute 2 minutes. Add potatoes and two cups of the broth; bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender.
- Transfer 1 cup of the mixture to a blender or food processor; puree until smooth. Transfer contents of skillet to a saucepan. Return pureed mixture to saucepan as well. Stir in remaining broth and milk; season with Kosher salt and black pepper. Add fresh thyme.
- Bring to a low boil for a few minutes. Reduce to a low and simmer for 15 minutes to allow soup to thicken. Stir in garlic cheese and simmer until cheese is completely melted.
RUSTIC POTATO SOUP - KJ AND COMPANY
From kjandcompany.co
5/5 (4)Calories 428 per servingCategory Soups & Stews
- Melt the butter over medium heat in a large Dutch oven or soup pot. Add in the onion and salt and allow to sauté for a couple minutes until translucent, not allowing to brown. Add in the thyme and flour and stir to coat. Allow to cook for a about a minute.
- Pour in the chicken stock to de-glaze the pan. Stir together to combine. Bring to a boil over medium-high heat and then add in the potatoes to boil. Boil the potatoes for about 25 minutes, or until they are fork-tender.
- Reduce the heat to low before pouring in the heavy cream and sour cream, not allowing to boil. Bring to a simmer and allow to simmer and combine for another 10-15 minutes.
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