TWO POTATO SOUP RECIPES

Name: Two-Potato Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 3 cups.
Ingredients: 1/2 pound small unpeeled red potatoes, cut into chunks; 1/2 pound medium russet potatoes, peeled and cut into chunks; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 cup water; 1/4 cup chopped onion; 2 teaspoons canola oil; 1 tablespoon all-purpose flour; 1/4 cup 2% milk; 2 tablespoons evaporated milk; 3 tablespoons cream cheese, cubed; 1 tablespoon minced fresh parsley; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 1/3 cup shredded Swiss cheese

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

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

Potato chunks, Swiss cheese and onions fill this creamy soup that's a comfort on crisp autumn afternoons. Pamela Reiling-Kemp from Roselle, Illinois shares her mother's recipe. “For variety, I sometimes add chopped celery and a dash of green hot sauce.”

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield about 3 cups.

Number Of Ingredients 14

Ingredients

1/2 pound small unpeeled red potatoes, cut into chunks
1/2 pound medium russet potatoes, peeled and cut into chunks
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup chopped onion
2 teaspoons canola oil
1 tablespoon all-purpose flour
1/4 cup 2% milk
2 tablespoons evaporated milk
3 tablespoons cream cheese, cubed
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup shredded Swiss cheese

Steps:

Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,

Nutrition Facts : Calories 245 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 33g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 12g protein.

TWO-POTATO SOUP RECIPE - FOOD.COM

Two-Potato Soup Recipe - Food.com image

Make and share this Two-Potato Soup recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 small yellow onion, chopped
2 garlic cloves, minced
2 stalks celery, chopped
1 1/2 lbs russet potatoes, peeled and sliced
3/4 lb sweet potato, peeled and sliced
3 1/3 cups chicken stock or 3 1/3 cups chicken broth
1/2 teaspoon dried thyme
3/4 teaspoon salt
1/8 teaspoon white pepper
1 cup buttermilk or 1 cup milk
1 granny smith apple, unpeeled, cored, and chopped (for topping)

Steps:

In a big soup pot over med heat, let the oil get warmed.
Add in onion, garlic, and celery; stir/saute for 5 minutes or until tender.
Add in potatoes; stir to mix well.
Add in stock, thyme, salt, and pepper; bring to a boil.
Lower heat to med-low and simmer, covered, 15 minutes or until potatoes are soft.
Transfer mixture to a blender or food processor in batches; process until smooth (may use a stick blender). Return soup to pot and add buttermilk.
Simmer 10 minutes or until heated through.
Ladle into individual soup bowls; top with chopped apples.

Nutrition Facts : Calories 241.2, FatContent 4.4, SaturatedFatContent 1, CholesterolContent 5.6, SodiumContent 573.7, CarbohydrateContent 43.1, FiberContent 5.2, SugarContent 10.5, ProteinContent 8.2

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