CREAM OF ONION AND POTATO SOUP
This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons.
Provided by Charlie Swann
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
- In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 29.5 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 3.3 g, Protein 6 g, SaturatedFat 3 g, Sodium 66.9 mg, Sugar 7.5 g
POTATO ONION SOUP
Around our house, soups are always a hearty standby for supper. In this recipe, ground beef and potatoes give a new twist to traditional onion soup.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside. , In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375° for 10 minutes or until cheeses are bubbly.
Nutrition Facts : Calories 336 calories, Fat 17g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 925mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
POTATO ONION SOUP
Make and share this Potato Onion Soup recipe from Food.com.
Provided by spatchcock
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water.
- Bring to a boil, then cover and let cook until the potatoes are completely tender.
- Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft.
- Puree the potato mixture in a blender or food processor, then return it to the saucepan.
- Add the onions to the saucepan, together with their buttery juices.
- Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.
POTATO ONION SOUP
Make and share this Potato Onion Soup recipe from Food.com.
Provided by ParaMedic Chef
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except onions and Butter into pot. (Place on low heat)for approx 25 minute.
- Cut onions into 1/8 inch strips.
- Sautee onions in Butter ontil golden brown.
- Mix Onions and left over melted butter into pot with soup.
- Top with Paprika, Salt and Pepper to task.
- Bacon bits are a great addtion.
Nutrition Facts : Calories 139.6, Fat 7.8, SaturatedFat 4.4, Cholesterol 20, Sodium 811.4, Carbohydrate 13.8, Fiber 1.1, Sugar 7.6, Protein 4.8
POTATO POBLANO SOUP
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.
POTATO-ONION TIAN
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425˚. Brush a 3-quart oval baking dish with olive oil. Toss the potatoes with 1 tablespoon olive oil, the thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, toss the onion and leek slices, keeping them intact, with 1 tablespoon olive oil and a big pinch each of salt and pepper.
- Arrange the potatoes, onion and leek in overlapping layers in the prepared dish. Drizzle with the remaining 1/4 cup olive oil and season with 1/2 teaspoon salt. Cover with foil and bake until the vegetables are very tender, about 45 minutes. Uncover and bake until the potatoes are lightly browned and crisp around the edges, 30 to 40 more minutes. Let stand about 10 minutes before serving.
POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS
Provided by Daveena Limonick
Categories Soup/Stew Cheese Potato Vegetarian Lunch Leek Winter Swiss Cheese Bon Appétit Los Angeles California
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
- Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
- Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.
ONION-ROASTED POTATOES
Slightly crisp on the outside and tender on the inside, these potatoes are a hit with the family. This side dish is one of my favorites because the soup mix glazes the potatoes so nicely and it's very simple to prepare. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.
Nutrition Facts :
ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS
If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.
Provided by curryfamily2012
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
- Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g
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