Quick Potato Soup Recipes

Steps:

• Peel and cube potatoes.
• Put in a saucepan along with the onions and celery.
• Add water, but don't quite cover the vegetables.
• Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
• Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
• Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
• (It will take a lot of salt!).

Steps:

• Start -- In a large pot on medium heat, add the butter and melt, then add the garlic and cook just a minute. Next, add the onions, carrots and potatoes and cook another minute until mixed well. Add the broth, bay leaf and thyme and cook on medium until all the vegetables are soft. About 15 minutes.
• Puree -- First remove the bay leaf -- Then just use an immersion blender. Or you can add the soup to a regular blender and blend until everything is a smooth texture. I love the immersion blender right in the pot, but both will work just fine. If using a regular blender return the soup to the pot. Then add the fresh parsley, heavy cream, salt and pepper to taste. Now this soup is thin, it is not meant to be thick. But if you want, mix a little water with the cornstarch to make a "slurry" and add to the soup and bring to a medium boil and it will thicken if you prefer it that way.
• Finish -- I like to top with a baguette with melted gruyere and put it right on top of the soup and then some crumbled bacon. You can really top it anyway you like. The soup is healthy and quick and just very light and easy.

Steps:

• In large saucepan, cook onions in butter until soft.
• Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan.
• Simmer for 15 minutes.
• Add milk to saucepan.
• Puree half of soup and flour in blender.
• Return to saucepan.
• Heat through.

Steps:

• For yogurt:
• In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
• Run everything through a food mill on a medium dye over a medium pot.
• If too thick, thin with water. Add milk right before service.
• Croutons:
• Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
• Yogurt:
• Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
• Garnish the soup with croutons and yogurt.

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
• Brown onions in bacon fat over medium heat.
• Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
• Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
• While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
• In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

Steps:

• In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.
• In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.
• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth, milk and onion powder. Microwave 10 min., stirring after 5 min. Carefully smash potatoes with potato masher.
• Reserve 2 Tbsp. each bacon and cheese, and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
• Serve soup topped with reserved bacon, cheese, onions and sour cream.

Steps:

• Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Steps:

• In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through.

Steps:

• Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.
• Puree the sweet potatoes with the broth using an immersion blender until smooth.
• Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.
• Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.
• Ladle soup into bowls; garnish with toasted pecans.

Steps:

• Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
• Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
• Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
• In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
• Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
• Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
• Sprinkle with grated Parmesan cheese and chopped green onions.
• Delicious!