BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
SPICY POTATO SOUP I
This savory soup will warm you on the coldest day, and can help you chase away head colds.
Provided by Felicia Martinez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, fry potatoes in oil until golden brown.
- Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 67.6 g, Fat 5 g, Fiber 9.3 g, Protein 8 g, SaturatedFat 0.8 g, Sodium 24.3 mg, Sugar 4.5 g
SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
- Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
SPICY SWEET-POTATO SOUP
Chicken stock anchors arich combination of dicedsweet potatoes, butternutsquash, leeks, onion, andcarrots spicedwith an exotic blend ofturmeric, cardamom, chilipowder, and cinnamon.Each serving is garnishedwith radish sprouts.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Combine spices in a small bowl. In a medium saucepan, heat butter and oil over medium heat. Add leeks and onion; cook until translucent, about 8 minutes. Sprinkle with spices; add sweet potatoes, squash, and carrots. Stir well to combine.
- Add chicken stock to the mixture in the saucepan, and simmer over low heat, partially covered, until vegetables are tender, about 40 minutes. Season with salt and pepper. Remove from heat.
- Transfer half the soup to a blender, working in batches, if necessary, so as not to fill jar more than halfway; process until smooth. Return puree to saucepan; place over low heat until heated through. Serve hot; garnish each bowl with a handful of radish sprouts, if using.
SPICY SWEET POTATO SOUP
First Class Dining soup recipe, refreshing taste, full of flavour.
Provided by SARBEK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Yield 8
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
- Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
- Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
- Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 28.7 g, Cholesterol 10.5 mg, Fat 9 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 3.8 g, Sodium 462.2 mg, Sugar 6.8 g
SPICY CARROT AND POTATO SOUP
A really simple, medium sweet spiced soup. This soup uses spices from the storecupboard. Excellent for a starter as can be made in advance and also freezes well.
Provided by west1871
Time 45m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan or casserole pan.
- Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
- Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
- Pour in the vegetable stock.
- Bring up to the boil and then simmer for 20 minutes until the veg is tender.
- Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
- Taste and season as required with salt and pepper.
- Serve with crusty bread and a twist of black pepper.
SPICY POTATO AND ASPARAGUS SOUP
Spicy potato and asparagus come together to make a hearty and healthy comfort food.
Provided by Raquel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
- Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 43.9 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 7 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 2799.9 mg, Sugar 4.7 g
INSTANT POT® SPICY POTATO SOUP
I just made this up on the fly. It has just a bit of a zing but is not anywhere near painful. Measurements are approximated since I was just making it up as I went. Please feel free to leave feedback. Hope you enjoy!
Provided by Holly G Newton
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add sausage to the hot pot; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion, garlic, salt, and pepper and cook until fragrant, about 30 seconds. Cancel Saute function and drain grease.
- Add potatoes, sweet peppers, onion, and pepperoncini to the pot. Add condensed soup, corn, green beans, and kale, then pour in milk. Season with chili-lime seasoning, salt, and pepper and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Serve with Mexican cheese sprinkled over top.
Nutrition Facts : Calories 619 calories, Carbohydrate 60.6 g, Cholesterol 76.7 mg, Fat 31 g, Fiber 8.3 g, Protein 28 g, SaturatedFat 12.9 g, Sodium 2176.6 mg, Sugar 11.6 g
SPICY POTATO SOUP
My husband loves spicy food, and the hotter the better. This is a soup we can both enjoy without being too hot.
Provided by Nicole Brummett
Categories Lunch/Snacks
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a Dutch oven or large kettle, brown ground beef.
- Drain.
- Add potatoes, onion and tomato sauce.
- Stir in water, salt, pepper, and hot pepper sauce; bring to a boil.
- Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.
Nutrition Facts : Calories 273.1, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 1445.6, Carbohydrate 25.1, Fiber 4.3, Sugar 6.1, Protein 17.8
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