POTATO JALAPENO SOUP RECIPES

Name: Pressure-Cooker Potato Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings (3 quarts).
Ingredients: 3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups); 1 large onion, chopped; 1 jar (7 ounces) roasted sweet red peppers, drained and chopped; 1 small celery rib, chopped; 6 cups chicken broth; 1/2 teaspoon garlic powder; 1/2 teaspoon seasoned salt; 1/2 teaspoon pepper; 1/8 teaspoon rubbed sage; 1/3 cup all-purpose flour; 2 cups heavy whipping cream, divided; 1 cup grated Parmesan cheese, divided; 8 bacon strips, cooked and crumbled; 2 tablespoons minced fresh cilantro

PRESSURE-COOKER POTATO SOUP RECIPE: HOW TO MAKE IT

Pressure-Cooker Potato Soup Recipe: How to Make It image

I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Steps:

Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

Nutrition Facts : Calories 289 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 848mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

MUSHROOM POTATO SOUP RECIPE: HOW TO MAKE IT

Mushroom Potato Soup Recipe: How to Make It image

A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

2 medium leeks, sliced
2 large carrots, sliced
6 tablespoons butter, divided
6 cups chicken broth
5 cups diced peeled potatoes
1 tablespoon minced fresh dill
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
1 pound sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup heavy whipping cream

Steps:

In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

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

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

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
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Category Dinner, Lunch
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PRESSURE-COOKER POTATO SOUP RECIPE: HOW TO MAKE IT

I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Lunch
Calories 289 calories per serving

Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

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