Easy Creamy Potato Ecstasy Recipes

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EASY CREAMY POTATO ECSTASY



Easy Creamy Potato Ecstasy image

A potato soup I made when I was eleven and still make today. Any ingredients may be omitted or you may add some of your own. It's up to you! Serves two and may be doubled.

Provided by Sarah-Barah

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 55m

Yield 2

Number Of Ingredients 9

2 cups water
2 potatoes - peeled and cubed
2 stalks celery, chopped
½ cucumbers, sliced
6 baby carrots, sliced
2 cloves garlic, minced
2 onions, sliced
2 button mushrooms, chopped
2 cubes chicken bouillon

Steps:

  • Bring water to a boil in a large saucepan over high heat. Place the potatoes and celery in the water and boil for 10 minutes. Then add the cucumber, carrots, garlic, onion, mushrooms and bouillon.
  • Reduce heat to medium and let simmer for 10 more minutes. Transfer mixture to a blender or food processor and puree for 40 seconds, or until smooth.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 55.7 g, Cholesterol 0.6 mg, Fat 0.8 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 1227 mg, Sugar 9.5 g

EASY CREAM OF POTATO SOUP



Easy Cream of Potato Soup image

This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.

Provided by Twiggyann

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chicken broth
1 cup chopped onion
2 cups peeled and diced potatoes
1 teaspoon dried dill weed
4 tablespoons flour
4 tablespoons butter or 4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk

Steps:

  • In a saucepan combine chicken broth, onion, potatoes and dill weed.
  • Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
  • Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
  • In the saucepan, melt the butter.
  • Stir in flour, salt and pepper. Add the milk all at once.
  • Cook and stir until mixture is thickened and bubbly.
  • Stir in the potato mixture and cook until soup is heated through.
  • NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.

CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

EASY CREAMY POTATO ECSTASY



Easy Creamy Potato Ecstasy image

A potato soup I made when I was eleven and still make today. Any ingredients may be omitted or you may add some of your own. It's up to you! Serves two and may be doubled.

Provided by Sarah-Barah

Categories     Cream of Potato Soup

Time 55m

Yield 2

Number Of Ingredients 9

2 cups water
2 potatoes - peeled and cubed
2 stalks celery, chopped
½ cucumbers, sliced
6 baby carrots, sliced
2 cloves garlic, minced
2 onions, sliced
2 button mushrooms, chopped
2 cubes chicken bouillon

Steps:

  • Bring water to a boil in a large saucepan over high heat. Place the potatoes and celery in the water and boil for 10 minutes. Then add the cucumber, carrots, garlic, onion, mushrooms and bouillon.
  • Reduce heat to medium and let simmer for 10 more minutes. Transfer mixture to a blender or food processor and puree for 40 seconds, or until smooth.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 55.7 g, Cholesterol 0.6 mg, Fat 0.8 g, Fiber 8.5 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 1227 mg, Sugar 9.5 g

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