CHUNKY POTATO SOUP 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

CHUNKY POTATO LEEK SOUP RECIPE: HOW TO MAKE IT



Chunky Potato Leek Soup Recipe: How to Make It image

My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor. —Christine Frye, Odessa, Missouri

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 15

2 medium leeks, coarsely chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
2 tablespoons olive oil
4 cups reduced-sodium chicken broth or vegetable broth
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
Dash ground nutmeg
5 cups diced potatoes
1-1/2 cups fat-free milk
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

Nutrition Facts : Calories 193 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 593mg sodium, CarbohydrateContent 32g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 9g protein. Diabetic Exchanges 2 starch

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