Potato Soup * Baked Potato Soup #1

"Homemade" Potato Soup * Potato Soup For Crockpot

Almost Marie Callendar's Potato Cheese Soup

Fat Man's Potato Soup * Hearty Potato Soup

Cream of Sweet Potato Soup * Baked Potato Soup 2

Roasted Garlic and Potato Soup * Two Potato Soup

Sweet Potato and Pepper Soup * Barb's Potato Soup

Tanner's Potato Soup * Spring Green Potato Soup

Creamy Sweet Potato Soup




Potato Soup

1/4 c Butter

1 tb Minced ginger root

1 tb Minced garlic

1 c Diced red onion

1/2 ts Turmeric

1/2 ts Chili powder

1/2 ts Kopan Masala

3 c Mashed potato

4 c Water

1 c Diced tofu

1 c Spinach leaves,chopped

1 1/2 ts White vinegar

1 tb Soy sauce

2 ts Salt

1/2 ts Black pepper

2 tb Chopped green onion

2 tb Chopped cilantro

 

Melt butter in large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute. Add turmeric,chili powder and masala. Stir-fry 1/2 minute longer. Add potato and mix. Cook and stir 3 minutes. Add water1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.

Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add green onions and cilantro and mix well. makes about 8 cups.


Baked Potato Soup #1

 

5 medium baking potatoes

8 slices bacon

1 cup sweet onions -- chopped

2/3 cup flour

6 cups chicken broth

2 cups half and half

1/4 cup fresh parsley -- chopped

1 1/2 teaspoons garlic -- minced

1 1/2 teaspoons dried basil

1 teaspoon salt

1 teaspoon coarsely ground pepper

1/2 teaspoon hot sauce

1 3/4 cups shredded cheddar cheese -- divided

1 cup green onions, sliced -- divided

1/4 cup fresh parsley -- chopped

Wash potatoes; prick several times with a fork. Bake at 400F degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.

Serves 8

Recipe By : http://www.cdkitchen.com


"Homemade" Potato Soup

 

6 Potatoes; pared, cut in bite size pieces

2 Leeks; washed, pared, cut in bite size pieces

2 Onions; chopped

1 Carrot; pared, sliced

1 Stalk celery; sliced

4 Chicken bouillon cubes

1 tb Parsley flakes

4 c Water

1 1/2 ts Salt

Pepper

2 tb Butter

13 oz Evaporated milk (1 can)

Chopped chives

 

Put all ingredients except milk and chives in crockpot. Cook on low 10-12 hours or high 3-4. Stir in milk in last hour. Serve topped with chives.


Potato Soup For Crockpot

 

8 large Potatoes -- cubed

2 medium Onions -- chopped

2 tablespoons Margarine

2 Chicken boullion cubes

2 tablespoons Parsley -- dry

6 cups Water

2 cups Milk

1/2 cup Flour -- mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve. NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup. : 1 can evaporated milk may be substituted for the regular milk.from the slowcooker list

Recipe By : From: SlickBluez@aol.com


Almost Marie Callendar's Potato Cheese Soup

 

8 c Potatoes -- peeled and cubed

2 c Chopped onion

4 c Chopped celery

2 ts Salt

4 c Water

4 c Half-and-half

6 tb Butter or margarine

1 c Shredded sharp cheddar cheese

 

Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot add add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.

Recipe By : Cook and Tell 25 Jul 96- PE


Fat Man's Potato Soup

 

5 cups whole milk

1 cup heavy cream

chicken or vegetable soup base or -- to make 2 cups

-- bouillion cubes -- liquid

3 large white potatoes -- up to 4

1 big leeks -- chopped fine, up to 2

1 stick butter

1 cup muenster cheese -- grated

salt and pepper

Garnish: chopped chives or green onion (optional) or crisp fried bacon, crumbled

In a medium saucepan, heat the milk and cream, then stir in the stock base or bouillon until it dissolves. Peel potatoes and grate directly into the milk. Keep the temperature of the broth low, as it will boil over easily. Stir in the leek, whisking to incorporate and thicken. Once the mixture is nicely thickened, stir in the butter. Then, with the temperature still low, add the cheese, stirring until it melts. Season with salt and pepper to taste. Ladle into bowls, top with chives or green onion and/or crisp bacon bits, and serve immediately.

Recipe By : The Recipe Maven


Hearty Potato Soup

 

1 lb Smoked sausage

1 md Onion (chopped)

4 lg Potatoes

3 c Hot water

Salt (to taste)

Pepper (to taste)

2 tb Parsley (chopped)

Peel and thinly slice potatoes. Cut sausage into half inch slices; place in large saucepan and brown on both sides. Add chopped onion and cook until wilted. Add potatoes, water, salt and pepper. Boil 30 minutes. Add parsley and simmer 2 minutes longer.

Source: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman


Cream of Sweet Potato Soup

 

3 md Sweet potatoes

2 c Vegetable broth

1 pn Nutmeg

1 pn Ground cloves

1 1/2 c Soy milk

Salt -- to taste

Peel and slice sweet potatoes.

Place potatoes in a Dutch oven with broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes. Place half of potato slices and half of broth in a blender. Add nutmeg, cloves, soy milk and salt, and puree. Repeat with remaining potatoes and broth. Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or chill and serve cold.

Source: Lynda Pozel in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias


Baked Potato Soup 2

 

4 lg Potatoes

2/3 c Butter

2/3 c Flour

1 1/2 qt Milk

4 Green onions -- chopped

1 c Sour cream

2 c Bacon, cooked and crumbled

5 oz Cheddar cheese -- grated

Salt and pepper

 

Heat oven to 350 F.

Bake the potatoes until fork tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter flour mixture, whisking constantly. Whisk.in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot,whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.


Roasted Garlic and Potato Soup

 

5 Whole Garlic Heads

2 Bacon slices -- diced

1 cup Onion -- diced

1 cup Carrot -- diced

2 Garlic cloves -- minced

6 cup Baking Potato -- diced (aprox 2 pounds)

4 c Chicken broth -- low salt

1/2 ts Salt

1/4 ts Pepper

1 Bay Leaf

1 c 2% low-fat milk

1/4 c Parsley -- fresh chopped

Notes: Thickened by mashed potatoes, this rich soupgets its hearty, smoky flavor from the addition of bacon and garlic.Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350F degrees for1 hour; let cool for 10 minutes. Separate cloves, andsqueeze to extract 1/4 cup of garlic pulp; discard theskins.Cook bacon in a large saucepan over medium-highheat until crisp. Add onion, carrot, and minced garlic, and saute 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf. Combine garlic pulp and 2 cups potato mixture in a blender or food processor and process until smooth. Return puree to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat and stir in chopped parsley.


Two Potato Soup

 

4 c Chicken stock or broth

1 tb Olive oil

4 c Leeks, white part only, carefully washed and chopped

1 t Garlic, minced

1/2 ts Ground red pepper

2 c White potatos, cut into 1/2 inch cubes

1 c Sweet potatos, cut into 1/2 -inch cubes

1 t Curry powder

1/2 ts Garlic powder

1 pn Turmeric, to taste

Sprig mint

1 tb Lemon juice

finely chopped red, green, and yellow peppers for garnish

Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat. Add the leeks, garlic, and red pepper and saute until the leeks are translucent, about 3 to 5 minutes. Add the chicken stock and bring to a boil. Add white and sweet potatos, and return to a boil. Reduce the heat and simmer gently until the potatos are tender, about 20 to 25 minutes. Cool slightly. Puree in a blender or food processor until smooth and return to the pot. Bring the puree to a simmer, then reduce the heat. Stir in the curry powder, garlic powder, turmeric, lemon juice, and mint. Simmer for another 3 to 5 minutes until the flavors have mingled. Serve hot with a sprinkle of chopped peppers.

Serves 6.


Sweet Potato and Pepper Soup

 

2 Sweet potatoes

2 cn (10oz each) Chicken broth, undiluted

1 c Water

1 t Bick's hot pepper relish OR

1/4 ts Tabasco sauce

Light sour cream

Preheat oven to 350F. Pierce potatoes and bake until very soft, about 45 minutes. Or microwave on high for 10 minutes. Peel potatoes and puree in a food processor. Combine potatoes, chicken broth, water and hot pepper relish in a large saucepan. Add more water, if needed, until soup is as thin as you like. Cook over medium heat until hot. Serve topped with a dollop of sour cream and more hot pepper relish. Makes 6 cups.


Barb's Potato Soup

 

4 sl Bacon -- diced

1 lg Onion -- diced (See note)

2 tb Butter

1 1/2 c Cabbage -- chopped

12 oz Chicken broth

3 lg Potatoes -- peeled, diced

-Salt and pepper to taste

1 c Egg noodles

2 c Milk

1 c Heavy cream

2 tb Butter

 

Note: I like to prepare onion by placing it in a covered vessel and placing it in the microwave on high, (skin on) for about 5 minutes. When the onion is done, the skin can be slipped off easily, and the onion chopped. This is equivalent to sauteeing to the point where the onion is translucent, but for this dish the onion still needs to be sauteed. Using this method cuts out the tears and most of the odor, not to mention, no use of fat! Cook the bacon in the butter until it is lightly browned, then add the onion and cook for a few minutes, until the onion just begins to brown. Add the cabbage, and cook until it is very limp. Now add the diced potatoes, and chicken stock. Salt and pepper to taste.Cover and simmer until the potatoes are almost tender. Add the noodles on top of the mixture, and cover again. Cook for about 6 to eight minutes, or until the noodles are almost done. Add the milk and cream, and the 2 tablespoons of butter, and correct seasonings. Stir and cover the pan again. Cook over low heat just until warmed through. Serving Note: You might like a little crisp fried, crumbled bacon and/or chopped chives or green onion tops as a tasty garnish.

By Barb Day


Tanner's Potato Soup

 

2 Onions; minced

3 T Margarine

8 lg Potatoes; peeled & sliced

6 c Water

6 Chicken Bouillon cubes

2 t Celery salt

1 t Pepper

4 T Parsley

Garlic powder

4 c Milk

2 c Light cream

1/2 c Cheddar cheese

In a large dutch oven, fry the onion in margarine. Add potatoes, water, bouillon, and seasonings. Cover and simmer till potatoes are soft. At this point you could mix the entire mixture in a food processor (some people like to leave some chunks of potato). Add the milk and cream; heat up and serve with grated cheddar on top.


Spring Green Potato Soup

 

1 tb Safflower oil

1 lg Onion -- minced

1 lg Russet potato -- peeled, cut into 1-in cubes

1 lg Sweet potato -- peeled, cut into 1-in cubes

6 c Chicken stock Canned Broth (preferably low-sodium)

1 t Dried dillweed

1/8 ts Cayenne pepper

1 c Frozen peas

1 c Packed sliced Romaine leaves

Salt to taste

 

Heat oil in 3-quart saucepan over medium-high heat.When hot, add onion. Cook until softened, about 4 minutes, stirring often. Add all potatoes and cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed and cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce. Cook until potatoes and peas are completely tender, about 5 minutes. Puree soup in food processor with metal blade until smooth, about 2 minutes. Return to pan. Thin as desired with remaining stock or broth. Adjust seasoning. It's bright green when freshly made; the color lightens on storage but it's still appealing. Can be made 3 days ahead and refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled.

Makes 6 1/2 Cups


Creamy Sweet Potato Soup

 

8 c Water

2 ts Thyme leaves

3 c Diced onions

2 1/2 lb Yams

2 c Celery -- thinly sliced

2 c Russet potatoes -- chopped

1 c Carrots -- 1/4" rounds

2 ts Dried basil

1 t Dried tarragon

10 oz Frozen peas thawed under hot water

2 tb Parsley -- minced fresh

1 c Nonfat sour cream

1/2 c Evaporated skim milk

2 ts Spike

2 ts Salt

2 tb Dried chives

 

A fat free hearty creamy & sweet soup that was altered to nonfat from the original cookbook * 6 cups diced and 2 cups cut into 1/4" thick half circles. Bring to a boil water thyme bay leaves onions & diced yams. Lower heat to medium & cook covered about 30 min until potatoes begin to break apart and form a broth. Add celery russet potato & carrots continue cooking 10 min. Add half circle yams basil and tarragon. Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 min. Add peas & parsley and simmer 5 min. Turn burner to lowest heat. Blend sour cream and milk together in a blender container and add to soup along with the spike salt & chives. Heat gently stirring often until soup is hot but not boiling. Adjust seasonings to taste.

Source: Follow Your Heart Vegetarian Cookbook

 

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