SMOKY ROASTED POTATO SOUP
You can use andouille sausage or chopped cooked bacon in place of the chorizo in this hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a roasting pan or rimmed baking sheet, toss together peppers, potatoes, garlic, and olive oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.
- Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean. With a potato masher or back of a wooden spoon, mash some potatoes and peppers until soup is thick and chunky.
- Add chorizo to reserved pan and roast until fat renders and chorizo is crispy, about 7 minutes. To serve, add chorizo and pan drippings to soup.
Nutrition Facts : Calories 289 g, Fat 15 g, Fiber 4 g, Protein 11 g
SMOKY SWEET POTATO CHICKEN STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
- While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
- Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.
SMOKY CHEESE AND POTATO BAKE
Enjoy this creamy hash-brown potato side dish slow cooked with Gouda cheese, sour cream and canned mushroom soup - delightful comfort food!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h10m
Yield 14
Number Of Ingredients 5
Steps:
- Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream and cheese; mix well. Gently stir in roasted pepper strips.
- Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
- Cover; cook on low setting for 5 to 6 hours.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1/2 Cup, Sodium 320 mg, Sugar 2 g
SMOKY SWEET-POTATO SOUP
A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
- Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.
SMOKY VEGETARIAN POTATO SOUP
Quick and easy, the smokiness really adds flavor to this potato soup. Gluten-free and vegetarian, it's a favorite at our house!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 37.9 g, Cholesterol 45.1 mg, Fat 19.5 g, Fiber 4.6 g, Protein 7.9 g, SaturatedFat 10.1 g, Sodium 919.3 mg, Sugar 4.2 g
SMOKY POTATO SOUP
This soup is a variation of my Irish mother's potato soup. I won third prize in the San Diego Union's Potato Recipe Contest. I love the combination of rosemary and garlic in this soup. I use an immersion blender and lightly puree the soup, rather than putting it in my traditional blender...much much safer!
Provided by dawnie2u
Categories Yam/Sweet Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup pot, fry bacon over medium heat, until browned. Transfer bacon to a paper towel to drain.
- Remove all but 2 tablespoons bacon fat.
- Saute onion, celery, and garlic for 5 minutes or until limp.
- Add chicken broth and potatoes to the soup pot. Cover and simmer over medium-low heat for 20 minutes, or until potatoes are tender.
- Transfer half of soup to blender, and puree until smooth. Put pureed soup back in soup pot.
- Stir in rosemary and bacon.
- Bring the soup to a simmer. Add a little milk or broth to make soup desired consistency.
- Season with salt and pepper.
Nutrition Facts : Calories 118.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 4.4, Sodium 494.2, Carbohydrate 18.5, Fiber 2.5, Sugar 2.8, Protein 5.8
SMOKIE LINK POTATO SOUP
This recipe was given to me years ago and I make it often. If you desire use a crockpot. Especially good with hot garlic bread for dipping
Provided by Sandy One
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Add just enough water to cubed potatoes to cover.
- boil till tender DO NOT DRAIN.
- Saute little smokies that have been cut in half with chopped onion and celery.
- Combine all with cheeze whiz and cream of celery soup.
- Heat slowly till hot.
SMOKY SQUASH SOUP
This butternut squash soup gets a bit of smokiness from chipotle peppers and a bit from smoked paprika.
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot over medium heat. Add the cumin and onion and cook, stirring occasionally, until softened, about 3 minutes. Add the tomato paste, carrots and chipotles and cook, stirring, until the carrots brown, about 8 minutes.
- Increase the heat to high and stir in the potatoes and squash, making sure they are well coated. Season generously with salt and pepper and continue to cook until the potatoes begin to soften, about 5 minutes more. Pour in the broth and bring to a boil.
- Adjust the heat to maintain a simmer, cover and cook until the potato and squash are tender, about 15 minutes. Carefully puree the soup in batches in a blender until smooth or with an immersion blender in the pot. Rewarm over medium heat and adjust the seasoning with additional salt and pepper. Serve with a dusting of smoked paprika.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SMOKEY SWEET POTATO SOUP
Make and share this Smokey Sweet Potato Soup recipe from Food.com.
Provided by PaulaG
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In heavy skillet cook the diced bacon until crisp, remove bacon from skillet and reserve for other uses.
- To the same skillet with bacon drippings, add the chopped onion, leek and garlic; cook over low heat, stirring occasionally until vegetables are soft, approximately 10 to 15 minutes.
- Add the cut sweet potatoes and stir for 5 minutes.
- Stir in the chicken stock, thyme and nutmeg, bring to a boil.
- Partially cover and simmer over low heat until the sweet potatoes are tender, about 2o to 30 minutes.
- Transfer the potatoes, vegetables and most of the broth to the blender reserving remaining broth in a separate container.
- Puree the potato mixture until smooth, return the puree to the soup pot, add cream and thin with remaining broth to desired consistency.
- Season to taste with salt.
- To serve, reheat soup stirring often, garnish with sour cream and pickled jalapenos.
- The soup can be made ahead of time and reheated before serving.
Nutrition Facts : Calories 273.9, Fat 14.9, SaturatedFat 7.1, Cholesterol 30.4, Sodium 555.5, Carbohydrate 27.4, Fiber 3.1, Sugar 7.5, Protein 8.3
SMOKY POTATO AND ROASTED CAULIFLOWER SOUP #5FIX
5-Ingredient Fix Contest Entry. Super easy, super quick! Easy on the waistline and easy on the wallet. The cauliflower makes this spicy soup light on calories.
Provided by tambocos
Categories Potato
Time 35m
Yield 3 Quarts, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Chop cauliflower and place evenly on a sheet pan and roast in oven until tender and slightly charred. About 15 to 20 minutes.
- In a large pot, heat chicken broth over medium high heat. Chop chiles and add to broth. Add mashed potatoes and stir until incorporated. Bring to slow boil. Add salsa con queso and roasted cauliflower.
- Using a stick blender or standing blender, puree soup until smooth. Bring to a boil and reduce to simmer for 10 minutes.
Nutrition Facts : Calories 45.8, Fat 1, SaturatedFat 0.3, Sodium 404.8, Carbohydrate 5.7, Fiber 2.1, Sugar 2.4, Protein 4.5
SMOKY POTATO SKILLET
This dish is convenient because it uses packaged au gratin potatoes. You can alter the flavor by substituting a different mix, such as scalloped potatoes with sour cream and chives.-Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in the water, milk and contents of sauce mix from potatoes. , Bring to a boil. Stir in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once.
Nutrition Facts : Calories 368 calories, Fat 24g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1294mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
SMOKY PINTO BEAN AND POTATO SOUP
The original recipe was vegetarian, but I add beef and corn. Without those 2 ingredients it has 137 calories & 1.7 g of fat per serving. It's also good with some hot sauce and sour cream added when you serve it.
Provided by wife2abadge
Categories Easy
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in medium sized slow cooker.
- Cook on high 3 1/2 - 5 hours or on low 8-10 hours.
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