Golden Potato Soup Recipes

Steps:

• In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
• In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
• Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Steps:

• Saute onion and celery in butter in a medium saucepan.
• Add carrot, potato and 3/4 cup water; bring to a boil.
• Cover, reduce heat and simmer until potato is tender (about 15 minutes)
• Stir in milk, salt and pepper. Bring to a gentle boil, stirring often.
• In a small bowl, combine flour, cornstarch and 3 tablespoons water; stir into soup mixture.
• Cook and stir until thickened.
• Remove from heat.
• Stir in cheese until melted.
• Sprinkle each serving with a pinch of paprika.

Steps:

• In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. , Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted.

Steps:

• Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.
• Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.
• To serve, top soup with garnish and sprinkle with chives.

Steps:

• Cook the peeled and cubed potatoes in large pot with salted boiling water just until tender; about 15 minutes.
• Drain.
• In a seperate saucepan combine butter, soup and sour cream, heat until just melted.
• Layer in a spray coated 13x9" baking dish; potatoes, soup mixture, cheese and onions (in that order).
• Bake uncovered in a 350 degree oven for 30-40 minutes.
• Let cool 5 minutes before serving.

Steps:

• Place potatoes in an ungreased 8-in. square baking dish. Pour butter over potatoes. Sprinkle with seasoned salt, cheese and parsley. Bake, uncovered, at 350° for 25 minutes or until golden brown.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
• Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

Steps:

• Preheat oven to 375°.
• Peal and cube the potatoes.
• Melt butter or olive oil (for a vegan recipe) in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).
• Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.
• Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream (or sour cream or Tofu cream for a Vegan Recipe.) Sprinkle with black pepper.

Steps:

• Melt butter in stockpot over medium high heat.
• Add leeks and onions; cook until translucent.
• Stir in flour until well mixed.
• Add broth or stock; bring to the boil, stirring constantly until slightly thickened.
• Add potatoes and reduce heat to a simmer; cook 20 to 25 minutes or until potatoes are tender.
• Add all remaining ingredients; cook until thoroughly heated.

Steps:

• In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through ( do not boil).

Steps:

• Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
• Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
• Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
• Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Steps:

• Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
• Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
• Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
• Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
• Serve immediately, with dollops of reserved sour cream and chives.

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender. , Meanwhile, in a small bowl, combine flour and 1/4 cup milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and remaining milk until cheese is melted. Add ham and bacon; heat through.

Steps:

• In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
• Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
• Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
• Reduce the heat and simmer for 10 minutes or until potatoes are soft.
• Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
• Bring the remaining water and vegetable stock to a boil.
• Add in the remaining sweet potatoes; let simmer for 5 minutes.
• Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
• Add in the sage and reserved puree; stir to combine.
• Add in pepper to taste.
• Continue simmering until well heated.
• To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
• Sprinkle with chopped fresh parsley.