POTATO SOUP RECIPE NO FLOUR RECIPES

Name: Veggie Potato Soup
Prep time: 20 min
Cook time: 5 h 30 min
Total time: 5 h 50 min
Yield: 11 servings (2-3/4 quarts).
Ingredients: 3 cans (14-1/2 ounces each) vegetable broth; 6 medium potatoes, cubed; 1 medium carrot, thinly sliced; 1 large leek (white portion only), chopped; 1/4 cup butter, cubed; 1 garlic clove, minced; 1 teaspoon dried thyme; 3/4 teaspoon salt; 1/4 teaspoon dried marjoram; 1/4 teaspoon pepper; 1/4 cup all-purpose flour; 1-1/2 cups half-and-half cream; 1 cup frozen peas, thawed

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

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

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories Lunch

Total Time 05 hours 50 minutes

Prep Time 20 minutes

Cook Time 05 hours 30 minutes

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

3 cans (14-1/2 ounces each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Nutrition Facts : Calories 207 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch

BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE

Broccoli Cheese and Potato Soup Recipe - Skinnytaste image

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Provided by Gina

Categories Lunch Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes (peeled and diced small)
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese

Steps:

Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, CarbohydrateContent 25.5 g, ProteinContent 16 g, FatContent 9.5 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 603 mg, FiberContent 3.5 g

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

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California
From tasteofhome.com
Reviews 4.5
Total Time 05 hours 50 minutes
Category Lunch
Calories 207 calories per serving

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

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BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Soup
Cuisine American
Calories 239 kcal per serving

Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

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