Recipes for potato soup

This website is using a security service to protect itself from online attacks. This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the vegetables in the oven for 25-30 mins or until caramelised and tender. Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over recipes for potato soup medium-low heat for about 10 mins until softened. Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper. RECIPE TIPS USE A SOUP MAKER Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.

Don’t miss out on these amazing offers Discover exclusive hot summer deals guaranteed to put a smile on your face! This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This website is using a security service to protect itself from online attacks. This post may contain affiliate links. This easy Potato Soup recipe is truly the best! Do you have a favorite potato soup recipe? If not — psst — bookmark this one! This easy potato soup recipe has been my tried-and-true, back-pocket, all-time-favorite for over a decade now.

I promise it won’t let you down. Bacon: I recommend using center-cut bacon here, to keep it a bit more lean. But any kind of bacon you love will do. That said, if you would like to make this soup vegetarian, see my recommendations below for a delicious meatless version. Flour: We will use flour to make a roux to thicken the soup. Or if you would like a lighter soup, you can skip this step and just puree part of the soup to thicken it.

Chicken stock and milk: These will form the broth of our soup. Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes. But russets or red potatoes would also do. Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well. I’m a big believer that the more, the merrier when it comes to toppings and potato soup.

Dice and then sauté it in a large stockpot until it’s nice and crispy. Sauté the onion and garlic in the bacon grease until softened. Then stir in some flour, to create your roux. Then add the stock, milk and potatoes. Cook until the potatoes until softened, being sure to stir the soup regularly so that the bottom does not burn. Taste and season the soup with salt and pepper. Then serve it up, loaded up with all of your favorite toppings! Possible Variations: Guys, there are so many ways to customize this soup!

And in its place, add in 2-3 teaspoons Cajun seasoning for a bit of extra flavor. Plus, use butter or olive oil in place of the bacon grease. They work well with this recipe too! What To Serve With Potato Soup: Looking for some side dishes to serve with this potato soup recipe? Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.

Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk and potatoes. Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn.

The smaller you dice your potatoes, the faster your soup will cook. Taste and season with extra salt and pepper, if needed. Serve warm, garnished with desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days. This recipe was originally shared here in December 2014. Its so great having this meal. OMG That is so cool, I can’t wait to try it out !

I microwaved my cut up potatoes for 10 minutes to cut down on cook time. Absolutely the best potato soup EVER! I made this while snowed in and did not have sour cream or Greek yogurt, so used a mix of ricotta and goat cheese crumbles, and it turned out well! I also added a good spoonful of miso for an umami kick. The fresh thyme put such a nice note at the end! I did add a carrot and a celery stalk chopped small before adding onion. I’m adding celery and carrots as well.

Just like a bit more flavor. This has become one of my favorite recipes! I made this recipe today, delicious! What are the nutrition facts for this recipe? Same I totally made this thinking that the nutrition facts would absolutely be on here as I’m diabetic and they aren’t how sad! I made the vegetarian version with Cajun spices and it’s delicious. Made it today and love it! This my fourth time making this soup and the 2nd time in the last 3 days!

Its so delicious I make it as is and it’s truly amazing. I love it and you will too! I made a vegetarian version of this using some of the recommended substitutions. I will definitely make this potato soup again. This is a great soup, that’s all I can say. I made it vegetarian-ized and it’s wonderful.

Made several versions of potato soup and this was the best. Followed instructions x 2 because I had 4 cups home made chicken stock. Only thing is added 1 lonely leek from my fridge! We now have a new solid recipe on our rotation. What I really appreciate about Allie’s recipes is how accurate and precise they are. Not to be negative, but in my experience, there are a lot of bad food bloggers out there.

These recipes I trust because I’ve never had a negative experience with cooking or eating her wonderful food. I came across this recipe and wanted to try it but I’m Muslim and can’t use bacon. Turkey bacon isn’t easy to come across either. Can I substitute it with chicken instead? Wow, reminded me of my grandma’s potato soup. Sorry but I added corn to the recipe like grandma. I will be making this again. Best potato soup I ever made.

I recommend finishing it off with the sour cream because it adds a silkiness to the soup. I made potato soup a few times before this is my favorite recipe. I can appreciate that she goes into detail with what potatoes work best. Love it when there is a video. The measurements for the ingredients are a perfect combination. I knew my would need a pinch more flavor because of that.

This recipe is great, but I would say it’s more like 4 dinner servings instead of 6-8. Maybe it would be 6-8 small appetizer cups worth. I made this tonight and it was fantastic! Thanks for the nice easy recipe! Fast, delicious and a huge hit. I decided to use to make this potato soup. It was so delicious, like what you would have ordered in a restaurant. I used whole milk and chicken stock.



If l can make this delicious soup, anyone can. I added minced celery and carrot but otherwise, made the recipe as written. I made this vegetarian, doubled the recipe and I did use half and half instead of milk to add a little more richness since I omitted the bacon. I also added 2 cups of finely chopped fresh broccoli, and used way more garlic, not because this recipe didn’t call for enough, but because we are insane garlic lovers and I triple or quadruple it in any recipe. Very delicious and the leftovers over a couple of days were nice to have alongside salads. It’s rare I find a recipe I love on first try, but this was one of them.

But the end result were delightful, and everyone went for second helpings! What I feared would be a slightly boring version of potato soup were delightful! I make this soup 5 times. All of our best travel tips for where to eat, stay and visit in Istanbul, Turkey. 471 0 0 0 16 9. The Best 2021 Bedroom Paint Colors Explore the best 2021 bedroom paint colors, according to paint experts. How to Knit: A Beginner’s Step-by-Step Guide Learn how to knit your own mittens, hats, scarves, and more.

Pour in the stock, loaded with turkey and potatoes in every bite! It was so delicious, what can I use as substitutes of buttermilk for this soup? Tips Soup doesn’t have to be boring or predictable, and imported onto this page to help users provide their email addresses. Used dried thyme and added fresh parsley at the end. Then fry the bacon and onion, and extremely gratifying.

Stir it around over low heat to make sure it’s thoroughly heated, it adds to the flavour and warmth. I didnt have any fresh herbs, until the potatoes are cooked through. Season with salt and pepper, along with a couple tablespoons of flour to thicken. We’ll sauté the onion, stirring them all round with a wooden spoon so they get a nice coating of butter. I also added 2 cups of finely chopped fresh broccoli — add a handful of shredded cheese and enjoy!

Soup Recipes There’s nothing more comforting than a bowl of homemade soup. Whether you’re craving potato soup, lentil soup, pumpkin soup, or chicken noodle soup, try our recipes for the ultimate satisfying lunch or dinner. Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table. You’ll turn to this split pea soup with ham all winter long—especially when you need to warm up!





Use leftover ham to make split pea soup prep even easier. This comforting classic is so easy to make, you’ll never eat the store-bought version again. This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture — what’s called a roux — gives it body and silkiness. This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying. You can’t go wrong with this classic chicken-vegetable soothing soup—it’s good for what ails you.



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Or if you would like a lighter soup, singing a couple of scales to warm up. 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, you will not get a build, its so delicious I make it as is and it’s truly amazing. This one has peppadews in it — i have one question to you. Then you slice the leeks crosswise, fall soup made creamy without adding any cream.

This traditional recipe is delicious and easy to make. This website is using a security service to protect itself from online attacks. Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version?

Você prefere ver a versão em português? This super-simple classic leek and potato soup is satisfying and nutritious, too. Peel and roughly chop the onions. Peel and finely slice the garlic. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.

Serve in bowls garnished with parsley, potato Leek Soup Potato Leek Soup is a classic! Any way you make it, stir in 100ml crème fraîche, dice and then sauté it in a large stockpot until it’s nice and crispy. Saute leeks in a pan with a couple tablespoons of butter, ground coriander and a pinch of sea salt and black pepper. Stir in a pint of Half and Half, then either serve like this or pulse until smooth using a stick blender or liquidizer. And simmer for about 10, or until they are completely broken down.

Meanwhile, peel the potatoes and cut them into 1cm cubes. Put the stock cubes into a jug or pan, pour in 1. 8 litres of boiling water and stir to dissolve, then pour into the veg pan. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer. Tips Soup doesn’t have to be boring or predictable, pimp it up a bit! Try grilling, toasting or baking chunky croutons or slices of ciabatta bread to serve alongside, or tear in soft herbs at the last minute for an added flavour boost. This website is using a security service to protect itself from online attacks. Our 20 Most Popular Soup Recipes Ever!

Our recipe only takes five ingredients to make! Save this recipe for cold winter nights! It’ll warm you from the inside, out! Corn and Salsa Tortilla Soup»This zesty soup is a great vegetarian version of chicken tortilla soup. Take advantage of fresh corn on the cob as many months of the year as you can find it. But, when cobs are nowhere to be found, frozen kernels are just fine. Stock up on fresh veggies for this easy meal. Jane Fox’s Famous Tortilla Soup This celebrity soup is quick to make and an all-around crowd-pleaser. Asian Chicken Noodle Soup We’ve given the nostalgic chicken noodle soup a facelift by adding flavors of chili, ginger and soy. White Bean Soup This is a stick-to-your-ribs meal in a bowl.

Add some crunchy garlic bread and you’re good to go! It’ll taste just as delicious any time of year! This flavorful soup is just what a cool evening needs. Rachael Ray In Season is part of the Allrecipes Food Group. Is porridge really good for you? Discover exclusive hot summer deals guaranteed to put a smile on your face!

If you want to find out how to cook leeks, look no further. Our leek recipes make the most out of leeks, from warming leek and potato soup recipes to leek side dish recipes. Try our comforting chicken and leek pies, leek pasta and vegetarian leek recipes. Looking for something a bit lighter for the spring? Try our spring green broth and our other healthy leek recipes. Curried leek and potato hash with fried eggs A new and delicious way with leeks, flavoured with curry powder, cumin seeds and black mustard seeds.

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