ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
PERUVIAN CHEESY POTATO SOUP WITH SPICY HERB SAUCE
Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as detailed in the note here. In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to the broth.
Provided by Madhur Jaffrey
Categories dinner, lunch, soups and stews, main course, side dish
Time 13h20m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- The evening before you cook the soup, wash the chuños and soak them in a large bowl of warm water, enough to cover it by several inches. Leave for 12 hours. Drain the chuños the next day, wash them off again and cut each potato into 8 to 10 parts. In a large pot, combine the chuño pieces with enough cold water to cover by several inches. Bring to a boil, then reduce heat to low. Cover and simmer until the chuños are puffed up and softer, about 20 minutes. Drain and set aside.
- Put the oil in a large pot (at least 6 quarts) and set over medium-high heat. When hot, put in the onion and garlic. Stir and cook for 3 minutes. Add the celery and carrot. Stir and cook 3 minutes. Add the ginger and stir a few times. Put in the drained chuños, 8 1/2 cups water or stock, the russet potatoes, pumpkin or squash, salt, herbs and feta. Bring to a boil, cover, turn heat to low and cook gently for 30 to 40 minutes, or until vegetables are tender.
- Add the spinach, stir and cook, covered, on low heat for another 10 to 15 minutes or until the vegetables are very tender but have not turned to mush. Check the salt. Thin the soup out with water or stock if it is too thick. It should be drinkable from the bowl.
- Put 2 teaspoons of uchucuta sauce into each bowl of hot soup and stir it in. Add more if desired.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 726 milligrams, Sugar 4 grams
POTATO & HERB SOUP
Make you a pan of cornbread to go with this and you got yourself a meal.
Provided by Robert Priddy @robertpriddy
Categories Vegetable Soup
Number Of Ingredients 11
Steps:
- Place veggies in pot and cover with broth. Cook until tender.
- May need to remove some of the broth before you add the rest of the ingredients. Depending on consistency.
- Then add herbs, milk, and canned creams. Cook until soup is creamy and done.
FRESH HERB, POTATO AND LEEK SOUP
Provided by Debbie Fleming
Categories Soup/Stew Milk/Cream Dairy Herb Onion Potato Quick & Easy Lunch Leek Fall Winter Bon Appétit South Carolina Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 12 cups
Number Of Ingredients 10
Steps:
- Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
- Ladle soup into bowls. Garnish with chopped chives and serve.
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.
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RUSTIC LEEK AND POTATO SOUP WITH FRIED HERB GREMOLATA
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- Line a baking sheet with a single layer of paper towels. Finely grate zest from 1 large lemon into a medium bowl; cut lemon into wedges and set aside for serving. Finely chop 2 garlic cloves and add to bowl with lemon zest.
- Pour extra-virgin olive oil into a small saucepan to come ½" up sides; clip a deep-fry thermometer to sides of pan. Heat oil over medium until thermometer registers 225°–250°. Working in 2 batches and returning oil to 225° between batches, fry 1 cup (loosely packed) sage leaves (make sure you’re wearing an apron) until oil stops bubbling and sage is crisp but still fairly green, about 2 minutes per batch. Using a slotted spoon, transfer to prepared baking sheet. Repeat with ½ cup (loosely packed) rosemary leaves, then 10 sprigs thyme, returning oil to 225°–250° between batches and transferring to same baking sheet.
- Next, set a fine-mesh sieve over a medium Dutch oven. Drain one 3.5-oz.-jar capers (⅓ cup plus 1 Tbsp. packed) and pat dry. Fry, stirring occasionally, until they burst open and are crisp and darkened to a deep green (the oil will bubble steadily at first but should be bubbling less frequently by the time capers are ready), about 5 minutes. Remove from heat and strain through prepared sieve. Let oil cool. You should have 2–3 Tbsp.; if you have more than that, pour off excess and reserve for another use (like frying toast or making a vinaigrette). Transfer capers to baking sheet with herbs.
- Pluck leaves off 1 large bunch parsley until you have 2 (loosely packed) cups; discard stems (or save for another use). Coarsely chop parsley leaves. Chop fried thyme into pieces about the same size as the parsley and add both to bowl with garlic and zest, then add sage, rosemary, and capers. Season gremolata with kosher salt and gently toss to combine.
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