RECIPE FOR CREAMY POTATO SOUP RECIPES

Name: Creamy Potato Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup sliced leek, washed well; 2 cans chicken broth; 4 medium potatoes, cut in 1" cubes; 1 onion, diced; 3/4 cup heavy cream; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1 teaspoon dried thyme; 1/2 teaspoon celery seed; 1/8 teaspoon garlic powder

CREAMY POTATO LEEK SOUP RECIPE - FOOD.COM

Creamy Potato Leek Soup Recipe - Food.com image

The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup sliced leek, washed well
2 cans chicken broth
4 medium potatoes, cut in 1" cubes
1 onion, diced
3/4 cup heavy cream
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/8 teaspoon garlic powder

Steps:

Bring broth to a boil and reduce to medium.
Add leeks, potatoes, and onion.
Simmer, covered, 25-30 minutes.
Add seasonings and cream.
Simmer 5 minutes more.
Slightly mash with a potatoe masher to desired consistency.
Serve with salad and crusty bread.
A snap to make, but tastes gourmet!

Nutrition Facts : Calories 386.2, FatContent 18.6, SaturatedFatContent 10.8, CholesterolContent 61.1, SodiumContent 1231.8, CarbohydrateContent 44.3, FiberContent 5.6, SugarContent 4.2, ProteinContent 11.8

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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CREAMY POTATO LEEK SOUP RECIPE - FOOD.COM

The idea for the recipe came from a soup I had at Biltmore Estate in Asheville, NC. It is easy to prepare, but tastes gourmet!
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 386.2 per serving

A snap to make, but tastes gourmet!

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CREAMY CHICKEN POTATO SOUP RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Lunch
Calories 232 calories per serving

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.

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Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

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CREAMY CHICKEN POTATO SOUP RECIPE: HOW TO MAKE IT

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.

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In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

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