Cilantro Potato Soup Recipes

POTATO LEEK SOUP WITH ANCHIOADE (CILANTRO-ANCHOVY CHOP)

Steps:

• Put the cut potatoes in a medium saucepan with the salt and cilantro stems, cover with about 4 cups cold water or more to cover by a half inch or so.
• Bring to a boil, then simmer until the potatoes are tender, about 12 to 15 minutes. Discard the cilantro stems; reserve the potatoes and their cooking water.
• While the potatoes cook, mince the cilantro leaves, anchovies and garlic together on a cutting board until very fine, almost like a paste, and reserve.
• In a saucepan, saute the sliced leeks in the butter until tender but not browned, about 5 minutes.
• Combine the leeks, potatoes and cooking water and puree until very smooth (Do not overprocess the mixture or the potatoes will be gummy)-- this is easiest with an immersion blender.
• Strain through a sieve, pressing on the solids, into the saucepan.
• Add the cream (or milk) and bring to a simmer.
• Taste for salt, remembering that the anchoiade can be salty; if the soup is too thick, add more cream or water.
• Serve in soup bowls and divide the cilantro-anchovy chop among the servings, a spoonful swirled on top of each.

CREAM OF CILANTRO SOUP

Steps:

• In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
• In a large saucepan melt the butter over medium heat and whisk in the flour.
• Slowly add the remaining broth, whisking to smooth.
• Boil, while whisking, for 1 minute.
• Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
• Reduce heat and simmer for 15 minutes.
• Ladle into bowls and offer garnishes at the table.

PORTUGUESE POTATO AND CILANTRO SOUP

Steps:

• In a large saucepan, saute the onions and garlic in 3 Tablespoons of oil for 5 minutes, until limp, then add the last Tablespoon of oil and the potatoes and stir-fry for a minute.
• Add the stock, cover, and simmer for 45 minutes, until the potatoes are mushy.
• Remove from heat and puree.
• Return the soup to the pot, season with salt and cayenne, and stir in the chopped cilantro.
• You can serve the soup cold--or reheat by slowly bringing it to a simmer.
• Ladle into soup plates and top with a sprinkling of cilantro or chives.

PRESSURE-COOKER POTATO SOUP

Steps:

• Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

CILANTRO POTATOES

Steps:

• In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.