HEARTY GARLIC POTATO SOUP
"I started with a basic potato soup and added my own touches to come up with this comforting recipe," writes Beth Allard from Belmont, New Hampshire.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a large bowl and mash. Set aside mashed potatoes and remaining potato mixture., In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a Dutch oven, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened., Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. Add mashed potato mixture; cook and stir until heated through. Add reserved potato and sausage mixtures. Heat through.
Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 690mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.
ROASTED GARLIC POTATO SOUP
Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.
Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
GARLIC POTATO SOUP
Heart warming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in chicken broth with minced garlic.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 54.2 g, Cholesterol 14.2 mg, Fat 4 g, Fiber 6 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 1025.4 mg, Sugar 9.1 g
TURNIP, POTATO AND GARLIC SOUP
Add a bit of heavy cream to make this pureed soup rich and silky.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 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 the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot garnished with crispy fried shallots and parsley.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
ROASTED GARLIC POTATO SOUP
A stick to your ribs meal! Serve with cheese, bacon or herbs.
Provided by KATMAC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g
GARLIC POTATO SOUP (ANOTHER ONE)
From America's Test Kitchen and I quote them "A garnish is essential to add crunch and flavor to this soup. We like garlic chips, but crisp bacon bits, fried leeks, or garlic croutons are good options, too. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. If leeks are not available, substitute an equal amount of yellow onion. The test kitchen prefers the soup made with chicken broth, but vegetable broth can be substituted.
Provided by SweetSueAl
Categories Potato
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in Dutch oven over medium heat. When foaming subsides, add leeks and cook until soft (do not brown), 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
- Add garlic heads, broth, bay leaves, and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes.
- Add potatoes and continue to simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
- Discard bay leaves. Remove garlic heads; using tongs or paper towels, squeeze garlic heads at root end until cloves slip out of their skins. Using fork, mash garlic to smooth paste in bowl.
- Stir cream, thyme, and half of mashed garlic into soup; heat soup until hot, about 2 minutes. Taste soup; add remaining garlic paste if desired.
- Using immersion blender, process soup until creamy, with some potato chunks remaining.
- Alternatively, transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more potatoes for thicker consistency.)
- Return puree to pot and stir to combine, adjusting consistency with more broth if necessary. Season with salt and pepper and serve, sprinkling each portion with chives and garlic chips.
- For Garlic Chips.
- Heat oil and garlic in 10-inch skillet over medium-high heat. Cook, turning frequently, until light golden brown, about 3 minutes. Using slotted spoon, transfer garlic to plate lined with paper towels; discard oil. Sprinkle lightly with salt.
SOUTH UNION SPRING GARLIC AND POTATO SOUP
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add minced garlic and black pepper and cook for 30 minutes.
- Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes. In a small bowl, mix cornstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of the soup will depend on starchiness of potato. When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.
GARLIC BACON POTATO SOUP
Make and share this Garlic Bacon Potato Soup recipe from Food.com.
Provided by kstrating
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove the outer skin from the garlic bulbs, but do not peel or separate the cloves.
- Wrap each bulb separately in foil.
- Bake at 350 degrees for 1 hours.
- Remove to a wire rack & let cool for 10 minute.
- Separate the cloves & squeeze to extract 1/4 C garlic pulp. Discard the skins.
- Cook the bacon in a large saucepan over medium-high heat until crisp.
- Add the onion, carrot, & minced garlic and saute for 5 minutes.
- Add the potatoes, broth & bay leaf.
- Season with salt & pepper.
- Bring to a boil, reduce heat, and cook, covered, for 20 min or until the potatoes are tender.
- Remove the bay leaf and stir in the rosemary.
- Puree 2 cups of the soup with the garlic pulp in a food processor or blender and then return to the saucepan.
- Stir in the half & half.
- Simmer over low heat until hot.
- Remove from heat and stir in the chopped parsley.
Nutrition Facts : Calories 323.8, Fat 9.4, SaturatedFat 4.4, Cholesterol 20.1, Sodium 620.8, Carbohydrate 50.1, Fiber 5.3, Sugar 4.2, Protein 12.1
GARLIC SOUP
Garlic Soup, the perfect Natural Antibiotics, helps build up your immunity system, Helps fight off Colds and the Flu. Remember no kissing for an hour.....:)
Provided by cookingaround
Time 1h
Yield Serves 4
Number Of Ingredients 15
Steps:
- Add oil, fry onions, add butter and garlic (do not over- fry garlic).
- Add water to 3/4 of pot, Add cube stock, parsnip and uncut carrot. Boil 30 mins.
- Remove carrot and slice, set aside.
- Cool down rest, add to blender and make creamy, return to pot.
- Add carrots, parsley, Green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 minÂs.
POTATO AND GARLIC SOUP WITH HERBS
Categories Soup/Stew Blender Garlic Herb Potato Appetizer Vegetarian Quick & Easy Lunch Fall Winter Healthy Chive Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.
FENNEL, GARLIC AND POTATO SOUP
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
- Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.
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