HEARTY CORN CHILE POTATO SOUP
A big bowl of this soup with a crusty roll and a beverage is the perfect meal for lunch or supper. Perfect for a fall or winter day when you need something, quick hearty and DELICIOUS
Provided by Gail Herbest
Categories Cream Soups
Time 40m
Number Of Ingredients 13
Steps:
- 1. In medium pan saute the sliced celery and chopped onion in the butter until onion is translucent
- 2. In large soup pot, add celery and onion, add the rest of the ingredients EXCEPT the evaporated milk and flour.
- 3. bring to a boil then lower heat to simmer, cover and cook 15 minutes or until potatoes are tender
- 4. In a medium bowl add the flour and a small amt of the evaporated milk, just enough to make a paste, slowly stir in the remaining milk and stir until no lumps remain
- 5. when potatoes are tender turn the heat up to med/high and slowly stir in flour/milk mixture, bring to boil and stir until soup is thick. Remove bay leaf and serve,
HEARTY POTATO SOUP
Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. -Gladys DeBoer, Castleford, Idaho
Provided by Taste of Home
Time 50m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 344mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
SOUTHWESTERN CORN AND POTATO SOUP
Categories Soup/Stew Potato Vegetable Sauté Quick & Easy Lunch Corn Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 12
Steps:
- Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
- Meanwhile, peel potatoes and cut into 1-inch pieces.
- Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
- Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
- Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
- Stir in lime juice, cilantro, and salt to taste.
POTATOES AND CORN SOUP
I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
Provided by Soraya Sanchez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
- Mix the chives into the pot, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g
HEARTY CORN, CHILE AND POTATO SOUP
Make and share this Hearty Corn, Chile and Potato Soup recipe from Food.com.
Provided by itsnevrenough
Categories Potato
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large saucepan over medium-high heat. Add celery and onion. Cook for 1 to 2 minutes or until onion is tender.
- Add water, potatoes, corn, chiles, bouillion, paprika and bay leaf. Bring to a boil, reduce heat to low, and cover.
- Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
- Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste. Gradually stir in remaining milk.
- Stir milk mixture into soup.
- Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
- Season with salt and pepper.
Nutrition Facts : Calories 202.3, Fat 7, SaturatedFat 3.9, Cholesterol 20.1, Sodium 770.2, Carbohydrate 31.9, Fiber 3, Sugar 4.4, Protein 6.4
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