CHUNKY POTATO SALAD RECIPE RECIPES

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CHUNKY POTATO SOUP RECIPE - FOOD.COM



Chunky Potato Soup Recipe - Food.com image

This is another one of my favorite potato soup recipes. It's similar to some of the recipes already posted, but a little different so I am posting this too. Enjoy!

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

5 medium potatoes
2 cups water
1 small onion
1/2 cup chives
3 tablespoons flour
3 tablespoons butter
crushed red pepper flakes
ground black pepper
3 cups milk or 3 cups half-and-half
1/2 teaspoon sugar
1 cup cheddar cheese, shredded
1 cup crumbled bacon

Steps:

  • Peel potatoes and cut into 1" cubes.
  • Bring water to a boil in large saucepan and add potatoes.
  • Cook until tender and drain reserving liquid.
  • Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
  • Peel and finely chop onion and chives.
  • Melt butter in saucepan over medium heat.
  • Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
  • Add flour to saucepan.
  • Season with red pepper and black pepper to taste.
  • Cook 3 to 4 minutes.
  • Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
  • Stir well and add cheese and bacon.
  • Simmer on low heat for 30 minutes, stirring frequently.
  • Serve with fresh chives, cheese, and bacon.

Nutrition Facts : Calories 363.2, FatContent 16.7, SaturatedFatContent 10.5, CholesterolContent 52.1, SodiumContent 230.4, CarbohydrateContent 41.6, FiberContent 4.3, SugarContent 2.4, ProteinContent 13

EASY CREAMY HOMEMADE POTATO SOUP - INSPIRED TASTE



Easy Creamy Homemade Potato Soup - Inspired Taste image

You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes about 7 cups of soup or 4 to 6 servings

Number Of Ingredients 15

3 tablespoons butter or olive oil
2 cups chopped onion (1 medium)
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 to 3 stalks)
1 tablespoon minced garlic (3 cloves)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
4 cups stock or broth, see our chicken stock or vegetable broth
4 cups chopped potatoes, cubed (1 1/2 pounds or 3 to 4 medium)
1 bay leaf
Salt and fresh ground black pepper
1/4 cup cream, half and half, sour cream or plain yogurt
1 cup (2 ounces) shredded cheese like sharp cheddar or gruyere, optional
For serving (optional): Chopped parsley, chives or scallions, extra shredded cheese, sour cream, crumbled cooked bacon, hot sauce

Steps:

  • In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
  • Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
  • Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
  • Slowly whisk in 2 cups of the stock, making sure there aren’t any lumps of flour. It will be thick.
  • Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
  • Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
  • Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
  • Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne’s favorite way to serve the soup).

Nutrition Facts : ServingSize About 1 cup, Calories 224, FatContent 11.8g, SaturatedFatContent 6.9g, CholesterolContent 30.7mg, SodiumContent 302.2mg, CarbohydrateContent 23.9g, FiberContent 3.6g, SugarContent 3.9g, ProteinContent 7.4g

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