Gar Leeky Cilantro Potato Soup Recipes

Steps:

• Saute onion and garlic slowly until tender.
• Add the broth, potatoes.
• Cook til the potatoes are tender about half an hour.
• Add 3/4 cup of the cilantro.
• Use an immersion blender or food processor (or etc -- ) to puree.
• Serve hot or cold, and add the remaining cilantro right before serving.
• Stir in a squeeze of fresh lime right before serving, if desired.

Steps:

• Preheat the oven to 400 degrees.
• In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil.
• Toss well.
• Season with salt and pepper.
• Place on a baking sheet and roast for 15 minutes, or until fork tender.
• Remove from the oven and cool completely.
• Using a mini food processor, combine the mayonnaise, mustard and lemon juice.
• Process until smooth.
• Season with salt and pepper.
• Add the cilantro and continue to process until incorporated.
• In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions.
• Mix well.
• Season with salt and pepper.
• Cover with plastic wrap and refrigerate for at least 2 hours.
• Remove from the refrigerator and mix the salad.
• Reseason with salt and pepper if needed.

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
• Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

Steps:

• Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
• Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

Steps:

• Saute chopped garlic and leeks in olive oil while you peel and dice the potatoes. When the leeks are softened, add the broth and bring back to a boil. Add the potatoes and cook until soft. Add a cup or two of water if needed. While the potatoes are cooking remove the large stems of the cilantro and chop. Add cilantro for the last 5 minutes of cooking. I use a hand blender at this point to smooth the soup, but if you are more patient than me, you can cook it another few minutes until the starch in the potatoes thickens it up.
• The broccoli adds more nutritional value but sort of mutes the cilantro. Leave it out for a stronger cilantro taste.
• If you're not dairy conscious, serve with a dollop of sour cream on top!