Creamy And Healthy Potato Soup Recipes

Steps:

• Start -- In a large pot on medium heat, add the butter and melt, then add the garlic and cook just a minute. Next, add the onions, carrots and potatoes and cook another minute until mixed well. Add the broth, bay leaf and thyme and cook on medium until all the vegetables are soft. About 15 minutes.
• Puree -- First remove the bay leaf -- Then just use an immersion blender. Or you can add the soup to a regular blender and blend until everything is a smooth texture. I love the immersion blender right in the pot, but both will work just fine. If using a regular blender return the soup to the pot. Then add the fresh parsley, heavy cream, salt and pepper to taste. Now this soup is thin, it is not meant to be thick. But if you want, mix a little water with the cornstarch to make a "slurry" and add to the soup and bring to a medium boil and it will thicken if you prefer it that way.
• Finish -- I like to top with a baguette with melted gruyere and put it right on top of the soup and then some crumbled bacon. You can really top it anyway you like. The soup is healthy and quick and just very light and easy.

Steps:

• Pour 4 cups vegetable broth into large pot; add potatoes; bring to a boil and simmer until fork-tender; drain and slightly mash potatoes; reserve broth.
• Pour remaining 1 cup vegetable broth into medium pot; add cauliflower and onions; bring to a boil and simmer until very soft.
• Scoop cauliflower mixture into blender and process until smooth. Add reserved broth from cooked potatoes if necessary.
• Blend 1/2 cup milk with brown rice flour in a bowl with a fork; set aside. Pour pureed cauliflower and remaining 1 cup milk into medium pot. Heat until warmed through, then slowly whisk in milk/rice flour mixture.
• Continue whisking while heating until soup base thickens. Add reserved potatoes (and remaining broth if needed); heat until thickened and bubbly.
• Serve soup into bowls garnished with 1 Tbs. shredded cheese and 1/2 slice prepared turkey bacon.

Steps:

• In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent.
• Add potatoes and chicken stock. Bring to a boil and cook at a low boil until potatoes are tender. Reduce heat to medium. Add roasted garlic and the seasoning (I am always slightly off on the seasoning, so use just the seasoned salt and black pepper to your taste).
• Using a hand-held blender, puree soup. Continue cooking at medium for 5-7 minutes. Add Cream Cheese and Half & Half. Reduce heat to medium low and cover. Cook for about 15-20 minutes. Stir frequently.
• Check for seasoning -- add more if needed.
• Serve with the crumbled turkey bacon, cheese, and scallions. Enjoy!

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
• Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot and garnish each soup with a broccoli half.

Steps:

• Cook dressing and garlic in large saucepan on medium heat 5 min. or until heated through, stirring frequently. Add flour; cook and stir 3 min.
• Add potatoes and chicken broth; stir. Bring to boil; simmer on medium-low heat 20 min. or until potatoes are tender, stirring occasionally. Gradually add sour cream, mixing well after each addition. Cook 5 min., stirring frequently.
• Serve topped with bacon and cheese.

Steps:

• Add butter and oil in a dutch oven and heat over medium heat. Add cabbage and onions and cook until they start to soften, stirring occasionally.
• Chop meat to desired size and add to pan. Continue to saute about 5 minutes.
• Add carrot and cook until vegetables are as soft as you want them.
• Slice potatoes into various sized pieces, some small so they dissolve and make the soup thicker and some larger so you will have nice sized chunks. Add to pan stir to combine and allow the potatoes to absorb some of the flavors.,.
• Add milk and season with salt and pepper.
• Cook just until heated through. Do not let it bubble or boil.
• Garnish as desired and serve.
• NOTE: If not using cooked, leftover potatoes peel and cut potatoes in large bite sized pieces. Cook in water or broth that has been salted a little more than normal. Drain well and cool. I like to make ahead and refrigerate as they seem to hold up better in the soup but you can cook them while you are preparing the above.
• Also: You can adjust milk and broth, using more or less to reach the consistency you desire.

Steps:

• In a dutch oven or large kettle over medium heat, cook the bacon until crisp.
• Remove bacon drippings into a cup.
• Put 2 Tablespoons of bacon drippings back into the pan along witht the butter, chopped onions and celery.
• Cook, stirring, until vegetables are tender.
• Stir in the sliced green onions and flour until blended.
• Stir in the chicken broth; cover and continue cooking, rfrequently, until the mixture is thickened and vegetables are very tender.
• Stir in 1/2&1/2, diced potatoes, salt, pepper, and cheese.
• Continue cooking until cheese is melted.
• Blend about 1/3 of the soup in batches until smooth.
• Add the blended soup back into the pot and add sour cream.
• Cook, stirring constantly, (don't walk away at all) until soup is hot.
• Serve the soup garnished with bacon and extra sliced green onions, if desired.

Steps:

• Heat oil in soup pan. Add leeks, potato and onion. Fry for 3/4 minutes until slightly softened.
• Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste.
• Remove soup from the hob and, using a liquidiser or blender, liquidise the soup until it is smooth.
• Return the pan to the heat. Stir in the cream and heat through.
• Serve piping hot with bread and butter.