BEST CREAM OF POTATO SOUP
After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 19
Steps:
- In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
- Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g
CREAMY OATMEAL SOUP
This delicious soup is a bit unusual...and very comforting. I found it in an out-of-print cookbook long ago. I've adapted it a bit since then.
Provided by Patti599
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
- In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
- Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.
CREAM OF BROWNED POTATO AND OATMEAL SOUP
This recipe came about this morning when I messed up in making the morning oatmeal and it was not good enough to eat, and was too much to waste. (The oatmeal was gloppy, and we like it flaky). We always mix a couple of tablespoons of flax seed in with our oatmeal. If it had been bread-baking day, I would have hidden it in the bread. This recipe is mine: I made it up.
Provided by Kimberlys Surprise
Categories Potato
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
- I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them).
- Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet).
- Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy.
- Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup.
- Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
- You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
- Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it).
- Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
- Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional).
- _______.
- All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.
Nutrition Facts : Calories 156.7, Fat 6.7, SaturatedFat 2.5, Cholesterol 9.5, Sodium 70, Carbohydrate 21.1, Fiber 2.5, Sugar 0.7, Protein 3.7
PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
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.
GARLIC OATMEAL SOUP
I got this nutritious soup from strongwomen.com.It provides 1 vegetable serving ,and 1/2 a grain. A must try for every housewhole.
Provided by fireyangelxoxo
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- As instructed in website:.
- Prepare the soup in a saucepan that holds at least two quarts.
- Start by toasting the rolled oats in the saucepan: Heat over medium temperature for about three minutes, stirring frequently to avoid burning.
- The oats are toasted when they darken slightly and start to smell like toasted grain.
- Put them in a dish and set aside.
- Put the chopped onion and garlic in the saucepan and cook for a few minutes, stirring.
- Some of the onion may stick to the bottom, because you're not using oil, but it doesn't matter.
- Add the chopped tomato and the broth, and stir to release any stuck-on bits of onion.
- Bring the soup to a simmer.
- Add the toasted oatmeal and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
- Taste the soup and add salt if needed.
- Serve immediately.
- Note: Leftovers will taste just as good, but the texture becomes a little cereal-like if you don't serve it right away.
Nutrition Facts : Calories 136.1, Fat 2.6, SaturatedFat 0.6, Sodium 566.5, Carbohydrate 20.5, Fiber 3.7, Sugar 4.2, Protein 8.2
OATMEAL SOUP
An unusual but hearty soup. If too thick, thin with more broth or water. With a slice of thick bread you can call this lunch.
Provided by Tebo3759
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes.
- Stir in oats, broth, tomatoes& tomato sauce.
- Bring to a boil.
- Reduce heat and simmer 5 minutes.
- Season and stir in milk.
LEEK AND POTATO SOUP
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal and flavored with chicken stock instead of milk. Serve it with savory whole wheat scones or slices of brown soda bread.
Categories Soup/Stew Food Processor Onion Potato Leek Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
- Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.
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