PERFECT POTATO SOUP
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
- Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
- Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
- Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
CREAMY SWEET POTATO AND ROSEMARY SOUP
Provided by Giada De Laurentiis
Time 42m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 10
Steps:
- In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
- Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
ROSY POTATO SOUP
"Chives, parsley and paprika delicately season this distinctive soup," shares Holly Youngers of Cunningham, Kansas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.
Nutrition Facts : Calories 275 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 402mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
ROSY BERRY SOUP
This reminds me of that traditional Hungarian tonic for flagging appetites, Cherry Soup. These fruit soups are meant to be eaten at the beginning of a light summer meal (when you feel like it's just too hot to eat.) I'd like to see this garnished with a few fresh berries, some leaves of mint or lemon balm and I like it with creme fraiche.
Provided by rangapeach
Categories Fruit
Yield 5 cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum).
- Bring mixture to a boil; reduce heat, and simmer 15 minutes.
- Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds.
- Combine cornstarch and 1/4 cup raspberry liquid; stir well.
- Bring remaining liquid to a boil.
- Reduce heat to low, and stir in cornstarch mixture.
- Cook, stirring constantly, until slightly thickened.
- Chill 6 to 8 hours.
- Drizzle whipping cream in soup, and swirl in with a knife.
- Garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.
Nutrition Facts : Calories 202.3, Fat 0.2, Sodium 4.8, Carbohydrate 34.2, Fiber 5, Sugar 24.7, Protein 0.9
ROSY POTATO SOUP
'Chives, parsley and paprika delicately season this distinctive soup,' shares Holly Youngers of Cunningham, Kansas.
Provided by Allrecipes Member
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 34.5 g, Cholesterol 30 mg, Fat 10.2 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 6.3 g, Sodium 327.8 mg, Sugar 9.6 g
ROSY POTATO SOUP
'Chives, parsley and paprika delicately season this distinctive soup,' shares Holly Youngers of Cunningham, Kansas.
Provided by Allrecipes Member
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 34.5 g, Cholesterol 30 mg, Fat 10.2 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 6.3 g, Sodium 327.8 mg, Sugar 9.6 g
ROSY REFRIGERATOR ROLLS
Tomato juice and mashed potatoes are the key ingredients for these rosy rolls. They are so delicious hot out of the oven with a bit of butter brushed on top.
Provided by Lumielle
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 5h
Yield 48
Number Of Ingredients 9
Steps:
- Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
- Line baking sheets with parchment paper, and set aside.
- Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 15.8 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 102.9 mg, Sugar 3.1 g
TOMATO POTATO SOUP
This is a creamy soup that is good served hot or cold. Fresh tomatoes give the soup a pate rosy color and add zest to the flavor of potatoes. If you save juices from cooking vegetables, this is an excellent way to use them. Deliciossso!!!
Provided by Ms. Ayons dishes
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
- Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
- Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
- Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
- Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.
Nutrition Facts : Calories 240, Fat 11.4, SaturatedFat 6.9, Cholesterol 40.8, Sodium 604.6, Carbohydrate 31.7, Fiber 4.4, Sugar 4.9, Protein 4.6
ROSY POTATO SOUP
'Chives, parsley and paprika delicately season this distinctive soup,' shares Holly Youngers of Cunningham, Kansas.
Provided by Allrecipes Member
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 34.5 g, Cholesterol 30 mg, Fat 10.2 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 6.3 g, Sodium 327.8 mg, Sugar 9.6 g
CREAMY POTATO WITH ROSEMARY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g
UNBELIEVABLY EASY POTATO SOUP
Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)
Provided by Vina7737
Categories Potato
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
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!).
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
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