Recipes for "potato soup"

Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.

Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.

Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.

Ladle into bowls and top with shredded cheese.

Melt butter in a pot over medium heat. Add leeks and onion; cook and stir until tender, about 5 minutes.

Add potatoes and chicken broth; simmer until potatoes are tender, 20 to 25 minutes.

Stir in half-and-half; simmer until slightly thickened, about 15 minutes more.

Stir in Cheddar cheese, parsley, garlic powder, salt, and black pepper until cheese is melted, about 5 minutes.

Melt the butter in a large, thick-bottomed pot over medium-high heat. Add the chopped onions and sauté for 3 to 4 minutes, then add the celery and leeks and sauté for 5 more minutes until softened. Add the garlic and cook a minute more.

Add the sweet potatoes, chicken stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce to a simmer, and simmer uncovered until the sweet potatoes can be easily pierced with a fork, about 20 minutes.

Remove the cinnamon stick. Use an immersion blender to purée the soup or work in batches and purée the soup in a standing blender.

Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste.

Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.

Did you love the recipe? Give us some stars and leave a comment below!

Place sweet potato cubes and shallots in a large bowl. Drizzle with oil. Sprinkle with salt, thyme, and cumin. Toss so all pieces are well coated with olive oil and seasonings.

Spread the sweet potatoes and shallots out on a foil or silicone-lined baking sheet. Roast for 25 minutes or until cooked through and nicely caramelized and browned around the edges. Remove from oven.

While the sweet potatoes are roasting, heat chicken stock in a saucepan on the stovetop until steamy.

Place the cooked sweet potatoes and shallots in a blender and add the hot chicken stock. Purée until smooth.

NOTE: when blending hot liquids, fill the blender bowl no more than a third full, and start with short pulses. So, depending on the size of your blender you may need to work in batches. Or use an immersion blender.

Taste for seasoning, add more salt and pepper to taste. Serve in bowls with a dollop of sour cream (if using). Leftovers will keep for about a week, or freeze for up to three months.

In a skillet set over medium heat, cook the sausage until no pink remains, 5 to 7 minutes. Drain the excess grease and discard it in the trash after it cools. (Don’t ever pour grease down the drain!)

Add the cooked sausage, frozen potatoes, chicken broth, pepper, and salt to the slow cooker. Set the slow cooker to high and cook until the potatoes are tender and the flavors have combined, about 3 1/2 hours.

Add the chopped kale and heavy cream to the slow cooker and stir gently to combine. Continue cooking until the kale is tender, about 30 minutes.

Stir this soup gently to help the potatoes maintain their structure and to avoid making mashed potatoes.

Taste and season with more salt as desired. Serve with your favorite toppings alongside a few slices of crusty bread.

Store any leftovers in an airtight container in the fridge for up to 2 days or the freezer for up to 2 months. Thaw frozen leftovers in the fridge overnight. Reheat in the microwave in 20-second increments, stirring between each, until warmed through.

Love the recipe? Leave us stars and a comment below!

Preheat the oven to 300 degrees F (150 degrees C).

Place sausage links on a sheet pan and bake until cooked through, 15 to 20 minutes. Cut each link in half lengthwise, then into 1/2-inch slices. Set aside for later.

Sauté onions and pancetta in a 4-quart saucepan over medium heat until onions are translucent, about 10 minutes. Add garlic and sauté for 1 minute.

Add bouillon, water, and potatoes; bring to a simmer for 15 minutes. Add kale, cream, and reserved sausage; simmer for 5 more minutes and serve.

Gather the ingredients.

Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon 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 flour to cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through.

Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

Gather all ingredients.

Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, until fork-tender, about 7 to 8 minutes. When cool enough to handle, scoop out the flesh.

Melt butter in a large saucepan over medium heat; stir in flour and cook until well combined, about a minute. Whisk in milk, a little at a time, stirring constantly until thickened.

Stir in cooked potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through.

Serve topped with remaining bacon, onions and cheese.

Enjoy!

Place potatoes, water, celery, onion, chicken bouillon, parsley, salt, and pepper into a large stockpot over medium heat. Simmer until potatoes and celery become tender.

Whisk milk and flour together in a small bowl until well blended; add to potato mixture and cook until thickened.

Stir in cheese and ham until incorporated. Simmer until cheese is melted.

In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.

Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.

Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.

Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.

Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.

Pour water into the slow cooker.

Cook on Low 7 to 9 hours.

Pour half-and-half into the soup; cook another 15 minutes.

Garnish with Cheddar cheese and green onion to serve.

Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.

Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.

Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.

Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.

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.

In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.

Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.

Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Bake potatoes in preheated oven for 1 hour. Scoop out the inside of potatoes and set aside. Reserve skins for another recipe or discard.

Melt butter in a large skillet over medium-low heat. Stir in flour to make a roux. Cook for about 1 minute, stirring continuously. Gradually stir in milk; increase heat to medium and continue to stir until thickened.

Add potatoes, green onions, salt, ground black pepper, bacon, and cheese. Stir well and continue to cook for about 15 minutes, allowing the flavors to blend. Stir in sour cream until well blended. Serve immediately.

Cook bacon in a 3-quart saucepan over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate. Discard bacon grease and wipe the pan thoroughly with a paper towel.

Heat olive oil in the same saucepan over medium heat. Sauté onion, carrots, and celery in hot oil until onion is soft but not brown, 3 to 4 minutes.

Stir in broth, potatoes, and cayenne pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 10 to 15 minutes.

Stir in cheese, heating just until melted; do not boil. Chop bacon and add to soup. Season with salt and serve hot.

Heat olive oil in a large pot over medium heat: add diced onion. Cook until onions release some moisture, about 5 minutes. Stir in chickpeas, sausage, sweet potato, and garlic. Add paprika, chipotle powder, coriander, cumin, and salt. Cook for 5 minutes more, stirring occasionally.

Pour stock into the pot and bring to a simmer. Cook until sweet potato has softened, 10 to 15 minutes. Stir in the kale and cook until wilted, about 1 minute. Ladle into bowls: top with cheese and freshly ground pepper.

Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.

Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.

With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

Heat a large Dutch oven over medium-high. Add the bacon and cook, stirring occasionally, until browned and crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Leave 2 tablespoons of the drippings in the Dutch oven, and discard or reserve the remaining drippings for another use.

Add the onion and garlic to the bacon fat in the Dutch oven and cook over medium, stirring often, until softened, about 5 minutes. Add the potatoes, salt, pepper, and broth, scraping up any browned bits from the bottom of the pot. Bring to a boil over medium-high.

Cook, stirring occasionally, until the potatoes are fork-tender, 6 to 8 minutes.

Remove the soup from the heat. Using a potato masher, mash the potatoes until no large chunks remain or until the soup reaches your desired consistency.

Stir in the cheddar, heavy cream, sour cream, and 1/3 cup of the chopped bacon until combined. Divide the soup among serving bowls and top with additional cheddar, sour cream, black pepper, and the remaining bacon. Garnish with green onions.

Let leftovers cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a saucepan over medium heat or reheat individual servings in the microwave until heated through.

Love the recipe? Leave us stars and a comment below!

In a small bowl, toss chopped bread with olive oil, dried thyme, and a pinch of salt and pepper. Toast croutons in a nonstick skillet over medium heat for 4 to 5 minutes, stirring occasionally. It’s okay if the char on them becomes uneven. Some sides should be crunchy and some soft still. Remove and set aside.

Add chopped bacon to a large pot over medium heat. Cook until fat renders out and bacon is crispy. Transfer the bacon to a plate lined with a paper towel and set aside as a topping for the soup. Reserve the bacon grease in the pot.

Add onion, celery, carrots, and parsnip to pot. Season with salt and pepper and cook until vegetables soften, 3 to 4 minutes.

Stir in flour, cook for another minute, then add broth and milk. Slowly stir. Bring to a slight simmer, then add potatoes and simmer for about 15 minutes, or until potatoes are very tender.

When potatoes are very tender, remove half of the soup from the pot and let cool briefly. Blend until smooth and return to the pot, stirring it into the non-blended soup base.

Alternatively, blend half the soup directly in the pot with an immersion blender; be careful not to over-blend! Some chunks are good. Taste the soup and adjust seasoning to your liking. Keep warm until serving.

Serve the soup topped with fresh chives, crispy reserved bacon, and skillet croutons.

Leftover soup keeps well in the fridge for up to a week, or you can freeze it for 3 months. Reheat gently on the stove with a splash of water.

Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bowl, cover the bowl with a plate, and let the peppers steam for 5 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the bowl, peel off the blackened skins, remove the seeds. Chop the peppers roughly.

Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring occasionally.

Add the potatoes and cook another 1 to 2 minutes, then add the garlic and the chopped roasted peppers. Stir well and cook for 2 minutes.

Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft, about 12 to 15 minutes.

Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until smooth, about 1 minute. You might need to do this in batches.

Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.

Did you love the recipe? Give us some stars and leave a comment below!

1. Melt the butter in a large soup pot over medium-high heat. Add the onions, garlic and brown sugar and cook about 10 minutes, stirring frequently, until softened. Continue cooking, stirring often, until the onions are deep golden in color and caramelized, 15 minutes. During the last 5 minutes of cooking, stir in the potatoes.

1. Melt the butter in a large soup pot over medium-high heat. Add the onions, garlic and brown sugar and cook about 10 minutes, stirring frequently, until softened. Continue cooking, stirring often, until the onions are deep golden in color and caramelized, 15 minutes. During the last 5 minutes of cooking, stir in the potatoes.

2. Reduce the heat to low and sprinkle the flour over the onions and potatoes, stirring for 3-5 minutes, until the raw flour taste is eliminated. Add the wine, beef broth, Worcestershire sauce, bay leaves, and thyme. Increase the heat to medium-high and return the soup to a simmer, simmer for 20 minutes or until the potatoes are fork tender. Remove the thyme sprigs and bay leaves from the soup. Season, to taste with salt and pepper.

4. Preheat the broiler to high.

5. Ladle the soup into oven safe bowls. Add a slice of bread to each and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!

1. To make the pesto. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the sage and cook 2 minutes, until fragrant and crisp. Remove from heat.

2. In a food processor, pulse together the remaining 1/3 cup olive oil, kale, pistachios, and parmesan until finely chopped. Add the sage and season to taste with salt and crushed red pepper flakes, pulse to combine.

3. Make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook until soft, about 5 minutes. Add the thyme and butter, cook another 30 seconds. Pour in the broth. Add the sweet potatoes, cayenne, nutmeg, and a pinch each of salt and pepper. Bring the soup to a boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes are fork-tender.

4. Using an immersion blender, blend the soup directly in the pot until smooth. Stir in the coconut milk and 2 tablespoons sage pesto, cook another 5 minutes. If the soup is thick, thin with addition broth.

5. To serve, ladle the soup into bowls. Swirl each bowl of soup with pesto. Break the burrata and spoon some over top the soup. Enjoy!

Bacon Prep: Bake the bacon on a baking sheet lined with parchment paper at 400 degrees for 20 minutes. Crumble or cut into pieces.

Soup Base: Melt the butter in a soup pot. Add the mirepoix, garlic, salt, and seasoning and sauté until nice and soft. Add flour and stir with the vegetables for a few minutes to cook off any floury taste. Add milk, just a little bit at a time, stirring after each addition until smooth and creamy. The soup should start out very thick and eventually thin out as you add milk. Add the potatoes, and add chicken broth as needed to achieve the right consistency. For a thicker soup, you may not need as much of the broth.

Simmer Time: Let the soup simmer for 30-40 minutes. The potato soup will thicken as it simmers, and even more as it cools down. I like to wait until the potatoes are almost melty, with their edges softened just a bit, before removing from heat. When ready to serve, crumble the bacon and stir it into the soup.

Place potatoes, chicken stock, celery, onion, and parsley in a slow cooker; season with salt and black pepper. Cover slow cooker. Cook on High until vegetables are tender, about 2 hours.

Whisk milk and flour together in a bowl until smooth; stir into slow cooker until thickened. Cook on High for 2 hours more.

Mash potatoes in slow cooker to desired thickness and consistency; stir in ham and cream cheese. Simmer soup until cream cheese has melted, soup is thick and creamy, and ham is heated through, 30 to 60 minutes more.

Melt butter in a large, heavy bottomed soup pot on medium heat. Add the sliced leeks, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.

Add the diced potatoes to the pot, along wit the chicken stock, bay leaves, and salt. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.

Remove from heat. Swirl in the white pepper, heavy cream, and sliced green onions. Taste and add more salt and pepper to taste.

Did you love the recipe? Give us some stars and leave a comment below!