CHUNKY PEPPER POTATO SOUP
This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying-and you would never know it's low-fat! -Denise Mayer, Modesto, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne.
Nutrition Facts : Calories 158 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 504mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CHUNKY POTATO SOUP
This is another one of my favorite potato soup recipes. It's similar to some of the recipes already posted, but a little different so I am posting this too. Enjoy!
Provided by AmyZoe
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes and cut into 1" cubes.
- Bring water to a boil in large saucepan and add potatoes.
- Cook until tender and drain reserving liquid.
- Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
- Peel and finely chop onion and chives.
- Melt butter in saucepan over medium heat.
- Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
- Add flour to saucepan.
- Season with red pepper and black pepper to taste.
- Cook 3 to 4 minutes.
- Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
- Stir well and add cheese and bacon.
- Simmer on low heat for 30 minutes, stirring frequently.
- Serve with fresh chives, cheese, and bacon.
ROASTED PEPPER POTATO SOUP
I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chiles, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. , Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blender, process the cream cheese and half the soup until smooth. Return all to pan and heat through.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 1154mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein.
CREAMY CHUNKY POTATO SOUP
"The first time I made this creamy satisfying soup, it instantly became my family's favorite," recalls Stephanie Moon, of Boise, Idaho. "It is perfect on chilly days. Even those who don't normally like Swiss cheese savor this delicious soup."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash., Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.
Nutrition Facts : Calories 283 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 599mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein.
CHUNKY POTATO-PEPPER SOUP
If you're serving this colorful soup to kids, reduce the ground red pepper to a dash for a milder flavor.
Provided by BeccaB3c
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan combine potatoes and vegetable or chicken broth.
- Bring to a boil; reduce heat, cover and simmer for 10 minutes or till potatoes are tender-- Do not drain.
- Meanwhile, in a large saucepan cook the green pepper, red pepper, yellow pepper, and onion in hot margarine or butter till tender but not brown.
- Stir in flour, salt, black pepper, and ground red pepper.
- Add milk all at once.
- Cook and stir till thickened and bubbly.
- Cook and stir for 1 minutes more.
- Stir in undrained potatoes- Heat through.
- To serve, ladle soup into individual bowls.
Nutrition Facts : Calories 395.1, Fat 18.4, SaturatedFat 6.2, Cholesterol 25.6, Sodium 379.9, Carbohydrate 48.4, Fiber 5, Sugar 3.2, Protein 11
CHUNKY POTATO SOUP
Taken from Grandma's Kitchen, posted for safekeeping. To make this a more filling meal, serve with fresh homemade bread. For an interesting twist, cut the tops off of small, round loaves of bread, and remove the inside. Serve soup inside "bread bowl."
Provided by cellogirl2
Categories Ham
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1-inch cubes.
- Bring water to a boil in large saucepan.
- Add potatoes and cook until tender.
- Drain, reserving liquid.
- Set aside potatoes.
- Measure 1 cup cooking liquid, adding water, if necessary. Set aside.
- Peel and finely chop onion.
- Melt butter in saucepan over medium heat.
- Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
- Add flour to saucepan; season with pepper flakes and black pepper to taste.
- Cook 3 to 4 minutes.
- Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
- Add cheese and ham.
- Simmer over low heat 30 minutes, stirring frequently.
- Stor leftovers, covered, in refrigerator.
Nutrition Facts : Calories 181.4, Fat 10.3, SaturatedFat 6, Cholesterol 36.6, Sodium 119.8, Carbohydrate 13.6, Fiber 1, Sugar 1, Protein 8.7
YUMMY CHUNKY POTATO SOUP
A warming comfort food, this soup is served frequently at our house in the cooler months. Fabulous when served in bread bowls! Prep time considers cleaning and chopping fresh vegetables.
Provided by Little Old Me
Categories Pork
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Peel Potatoes and cut into 1 inch cubes.
- Boil in water until done, about 15 minutes.
- Drain & Set aside, but save 1 Cup of the cooking liquid for later.
- Melt butter in a large saucepan over medium heat.
- Add onion, celery, and mushrooms, stirring frequently until onion is soft and translucent.
- Add flour, bacon, red and black pepper to saucepan.
- Mix well, cook 3- 4 minutes.
- Slowly add potatoes, reserved cup of liquid, milk, and sugar.
- Stir well.
- Add cheese and ham.
- Simmer over low heat 30 minutes, stirring frequently.
CHUNKY LOADED BAKED POTATO SOUP
This recipe is a combination of some of my favorites, including Panera's version. In my humble opinion, this soup beats them all!
Provided by Raquel Grinnell
Categories < 60 Mins
Time 1h
Yield 1 pot, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Place bacon on a lined baking sheet and cook for 15 minutes or until crisp and most fat is rendered. Pour off the fat and reserve. Crumble bacon and set aside.
- Pierce potatoes with a fork and microwave on high until they are soft and baked through, about 8-10 minutes depending on your microwave. Set aside to cool, then peel and chop. I sometimes leave half with peel, half without for more texture.
- In a large, heavy-bottomed pan over medium heat, melt butter and stir in 2 tablespoons of reserved bacon fat. Saute onions and garlic in the butter until softened, about 6-7 minutes.
- Sprinkle flour over onions and stir into a paste (roux). Cook for 2-3 minutes to remove raw flour taste, then whisk in chicken stock slowly, then milk, stirring constantly to avoid lumps.
- When thick and bubbling, add salt and peppers, and then the cream cheese. Using a potato masher, mash cheese to melt and remove lumps.
- Add potatoes and use masher to create your desired texture. We like a thick soup with plenty of lumps of potato left. Reduce heat to low and simmer for 15 minutes to incorporate flavors. Add more seasoning salt and pepper to taste.
- Serve topped with reserved bacon bits, cheese, sour cream and chopped green onions. Enjoy!
Nutrition Facts : Calories 621.2, Fat 39.6, SaturatedFat 19.4, Cholesterol 93.9, Sodium 864.7, Carbohydrate 47.4, Fiber 4.7, Sugar 9.3, Protein 19.8
CHUNKY POTATO SOUP
Good hearty soup to warm you up on a chilly day! I think this is a quick & easy recipe. I have been making it for years and have never had one complain & I love to eat it the next day for left overs. I got this recipe from my old boss on a cold winter day when I had a cold and it just warmed me up. I hope you enjoy it as much as me. =)
Provided by Pierced Chef
Categories Ham
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1 inch cubes.
- Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water if necessary; set aside.
- Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
- Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3-4 minutes
- Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 mins, stirring frequently.
- Enjoy! =).
Nutrition Facts : Calories 181.7, Fat 10.3, SaturatedFat 6, Cholesterol 36.6, Sodium 119.8, Carbohydrate 13.7, Fiber 1, Sugar 1, Protein 8.7
ROASTED RED PEPPER AND POTATO SOUP
Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.
Provided by VANCGIRL2
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
- Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g
CHUNKY POTATO SOUP
Make and share this Chunky Potato Soup recipe from Food.com.
Provided by Karen in KS
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel potatoes and cut into 1 inch cubes.
- Cook the potatoes in the 2 cups water until tender.
- Drain, reserving 1 cup of the liquid.
- Add more water if necessary to measure 1 cup.
- Set potatoes aside.
- Peel and chop onion.
- Melt butter in saucepan over medium heat.
- Add onion to saucepan and cook stirring frequently until onion is tender and translucent, not brown.
- Add flour to saucepan and season with pepper flakes and pepper to taste.
- Cook 3-4 minutes.
- Gradually add potatoes, reserved liquid, milk and sugar to saucepan.
- Add cheese and ham.
- Simmer over low heat for 30 minutes, stirring frequently.
Nutrition Facts : Calories 181.7, Fat 10.3, SaturatedFat 6, Cholesterol 36.6, Sodium 119.8, Carbohydrate 13.7, Fiber 1, Sugar 1, Protein 8.7
CHUNKY POTATO SOUP
Make and share this Chunky Potato Soup recipe from Food.com.
Provided by ginalovesChelce
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- peel potatoes and cut into 1 inch cubes.
- bring water to a boil in large pot.
- add potatoes and cook until tender.
- drain reserving 1 cup of the liquid and set aside.
- peel and finely chop onion.
- melt butter in saucpan and add oinions to pan.
- cook until onions are translucent and tender, not brown.
- add flour to pan; season with cajienne pepper and balck pepper to taste.
- cook 3-4 min.
- add potatoes and reserved liquid
- add milk and sugar all into saucepan with potatoes and onions, stir well.
- add cheese and ham.
- simmer 30 minutes, stirring frequently.
Nutrition Facts : Calories 112.8, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.2, Sodium 54.5, Carbohydrate 13.5, Fiber 1, Sugar 1, Protein 3.3
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