Billscreamyredpotatosoup Recipes

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RED POTATO SOUP



Red Potato Soup image

I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 bacon strips, chopped
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.

Nutrition Facts :

CREAM OF POTATO SOUP



Cream of Potato Soup image

Provided by Eloise Davison

Categories     Soup/Stew     Milk/Cream     Herb     Potato     Appetizer     Winter     House & Garden     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1 cup diced hot cooked potatoes
2 cups milk
1 tablespoon chopped onion
1 chicken bouillon cube
1/2 teaspoon salt
1/8 teaspoon pepper
2 sprigs parsley
1 teaspoon butter
Chopped chives

Steps:

  • Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream.

CRISPY SHAKEN POTATOES WITH ROSEMARY



Crispy Shaken Potatoes With Rosemary image

The trick to cooking the crispiest potatoes involves roughing up the sides a bit before finishing them in oil.

Provided by Diana Yen

Categories     Potato     Side     Roast     Rosemary     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 4

8 large russet potatoes (about 4 pounds), peeled
1/3 cup canola oil
2 tablespoons fresh rosemary leaves
1 teaspoon kosher salt, plus more for seasoning

Steps:

  • Preheat the oven to 425°F.
  • Cut the potatoes into 1-inch chunks. Place in a large stockpot, cover in cold water and add a teaspoon of kosher salt. Set over high heat, cover, and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes or until fork tender but still firm in the center.
  • Drain the potatoes in a colander, then place them back in the empty stockpot. Cover with a lid and shake the pot vigorously for a few seconds, until the surface of the potato is fuzzy; this will help the formation of a crust. Season potatoes generously with salt.
  • Add the oil to a 13x18 inch sheet or roasting pan and place in the oven until oil is hot and almost smoking, about 5 minutes. Remove the roasting pan and carefully add the potatoes. Return pan to oven and roast for 30 minutes. Flip the potatoes, scatter with rosemary, and continue to cook until the potatoes are crispy and brown, 10 to 15 minutes more.
  • Return potatoes to the oven to rewarm at 350°F for 10 minutes before serving.

BILL'S CREAMY RED POTATO SOUP



Bill's Creamy Red Potato Soup image

Delicious potato soup using red potato's and lots of onion. It gets even better when the soup is refigerated overnight.

Provided by Chef metal

Categories     < 60 Mins

Time 55m

Yield 10 cups of soup, 6 serving(s)

Number Of Ingredients 10

3 lbs red potatoes, skin on and cubed
4 -5 garlic cloves
3 medium onions
5 carrots
9 cups vegetable broth
1 1/2 cups half-and-half or 1 1/2 cups cream
2 tablespoons fresh basil
2 tablespoons fresh dill
1 tablespoon fresh parsley
salt and pepper

Steps:

  • Do not peel potatoes, cut them in 1 inch squares, set aside.
  • Dice 5 carrots, no need to peel, set aside.
  • dice onion and mince garlic.
  • in large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes.
  • pour vegetable broth into pan, add carrots and potatoes.
  • wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done.
  • blend half the soup mixture in blender or magic bullet, return to pan.
  • Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.

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