POTATO AND CHICKEN SOUP RECIPES

RED POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Red Potato Soup Recipe: How to Make It - Taste of Home image

I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

Ingredients

2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 bacon strips, chopped
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CREAMY CHICKEN POTATO SOUP RECIPE: HOW TO MAKE IT

Creamy Chicken Potato Soup Recipe: How to Make It image

Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Steps:

In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Nutrition Facts : Calories 232 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 27g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

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This super-simple classic leek and potato soup is satisfying and nutritious, too.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 139 calories per serving

1. Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
2. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
3. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
4. Meanwhile, peel the potatoes and cut them into 1cm cubes.
5. Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
6. Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
7. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

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BAKED POTATO SOUP RECIPE - NYT COOKING

If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and serve it with a side salad (though it’s plenty hearty all on its own).
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
Calories 774 per serving

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The only thing that beats the comforting flavor of this thick and hearty loaded baked potato soup is possibly the idea that it simmers on its own all day in a slow cooker. —Barbara Bleigh, Colonial Heights, Virginia
From tasteofhome.com
Reviews 4.3
Total Time 06 hours 35 minutes
Category Dinner, Lunch
Calories 212 calories per serving

In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt. slow cooker., Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

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