POTATO SOUP USING FROZEN DICED POTATOES RECIPES

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CLASSIC POTATO LEEK SOUP - SKINNYTASTE



Classic Potato Leek Soup - Skinnytaste image

Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!

Provided by Gina

Categories     Dinner    Side Dish    Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

4 medium leeks (dark green stems removed)
1/2 large white onion (chopped)
2 medium russet potatoes (peeled and cut into cubes)
1 tablespoon flour (use AP gluten free flour for GF)
1 tbsp butter
4 cups chicken stock (use vegetable broth for vegetarians)
1/2 cup 2% milk
salt and fresh pepper

Steps:

  • Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
  • In a medium soup pot, melt butter and add flour on low flame.
  • Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
  • Add chicken stock, leeks, onion, potatoes and bring to a boil.
  • Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
  • Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : ServingSize 1 -1/2 cup, Calories 133 kcal, CarbohydrateContent 23.5 g, ProteinContent 4.5 g, FatContent 2.5 g, SaturatedFatContent 1.5 g, CholesterolContent 7 mg, SodiumContent 416 mg, FiberContent 3 g, SugarContent 5 g

LOADED BAKED POTATO SOUP – INSTANT POT RECIPES



Loaded Baked Potato Soup – Instant Pot Recipes image

This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

2 tbsp butter
1 large onion (chopped)
2 garlic cloves (minced)
1 tsp fresh thyme leaves (chopped)
6 large russet potatoes (peeled and diced)
4 cup low-sodium chicken broth
1 cup whole milk (plus 2 tablespoons, divided)
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
freshly ground black pepper
shredded cheddar (for serving)
Chopped cooked bacon (for serving)
Freshly chopped chives (for serving)

Steps:

  • Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
  • Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
  • In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
  • Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
  • Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

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