RUSSET POTATO SOUP RECIPES

Name: Potato Leek Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: french
Ingredients: 8 cups chicken stock; 6 russet potatoes, peeled and cut into large pieces; 4 leeks (whites only), thoroughly washed and sliced; 3 stalks celery, roughly chopped; 1 bay leaf; 1 1/2 teaspoons finely chopped fresh thyme; Salt and freshly ground pepper; 1 cup heavy cream

POTATO LEEK SOUP RECIPE | ROBERT IRVINE | FOOD NETWORK

Potato Leek Soup Recipe | Robert Irvine | Food Network image

This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream

Steps:

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
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.

HOW TO MAKE HOMEMADE POTATO SOUP | PERFECT POTATO SOUP ...

How to Make Homemade Potato Soup | Perfect Potato Soup ... image

Provided by Ree Drummond : Food Network

Total Time 55 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

6 slices thin bacon, cut into 1-inch pieces
3 carrots, scrubbed clean and diced
3 stalks celery, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1/2 teaspoon Cajun spice mix, plus more if needed
Salt and freshly ground black pepper
8 cups low-sodium chicken or vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon minced fresh parsley
1 cup grated Cheddar

Steps:

Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.

More about "russet potato soup recipes"

POTATO LEEK SOUP RECIPE | ROBERT IRVINE | FOOD NETWORK

This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category main-dish
Cuisine french

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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