Harvest Potato Soup Recipes

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HARVEST SWEET POTATO SOUP



Harvest Sweet Potato Soup image

I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Even young children can really dig in, since this thick nutritious mixture clings to spoons. We prefer it warm, but it can also be served chilled. -Gayle Becker, Mount Clemens, Michigan

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 8

1 cup chopped celery
1/2 cup chopped onion
1 tablespoon canola oil
3 medium sweet potatoes (about 1 pound), peeled and cubed
3 cups chicken or vegetable broth
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt, optional

Steps:

  • In a Dutch oven, saute celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until potatoes are tender. , Discard bay leaf. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.

Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

HARVEST POTATO SOUP



Harvest Potato Soup image

A hearty potato vegetable soup with kale. Great harvest time warm-up.

Provided by Janet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 12

Number Of Ingredients 18

2 tablespoons butter
2 onions, chopped
2 carrots, diced
1 stalk celery, diced
2 cloves garlic, minced
1 cup cauliflower florets
1 cup diced zucchini
6 large potatoes, cubed
3 cups vegetable broth
1 cup chopped kale, or to taste
¼ cup evaporated milk
1 bay leaf
½ cup corn kernels
1 teaspoon smoked paprika
1 teaspoon chopped fresh dill
salt and ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
½ cup chopped fresh parsley, or to taste

Steps:

  • Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
  • Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
  • Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
  • Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 41.9 g, Cholesterol 11.6 mg, Fat 4.4 g, Fiber 6.1 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 195.4 mg, Sugar 5.6 g

BAKED POTATO SOUP



Baked Potato Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 10

4 large baking potatoes
6 bacon slices, plus crumbled cooked bacon, for serving
2/3 cup (11 tablespoons) butter
2/3 cup all-purpose flour
8 cups milk
5 ounces Cheddar, shredded, plus more for serving
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 green onions (scallions), finely chopped, plus more for serving
8 ounces sour cream, plus more for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potatoes and prick them several times with a fork. Wrap them individually in foil and bake until they are soft when squeezed, about 1 hour (see Cook's Note). Let the potatoes cool slightly.
  • While the potatoes bake, cook the bacon in a small skillet, in a microwave or on an indoor grill until crisp. Drain the bacon on paper towels and, when cool enough to handle, crumble into small pieces. Set aside.
  • In a large heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture is thick and bubbling, 5 to 10 minutes. Cut the potatoes in half lengthwise and scoop the flesh into the thickened milk mixture. Add the Cheddar, salt, pepper, green onions and reserved bacon. Cook over low heat just until heated through, then stir in the sour cream. Garnish with shredded Cheddar, crumbled bacon and chopped green onions and serve with more sour cream on the side.

HARVEST SWEET POTATO SOUP



Harvest Sweet Potato Soup image

Found in the Oct/Nov 1998 issue of TOH. Submitted by Gayle Becker. I did make some minor changes.

Provided by berry271

Categories     Yam/Sweet Potato

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

2 large celery ribs
1 small onion
1 tablespoon canola oil
3 medium sweet potatoes
3 cups chicken broth
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt

Steps:

  • Chop celery and onion.
  • In a Dutch oven or soup pot, saute celery and onion until tender.
  • Meanwhile, peel and cube potatoes.
  • Add potatoes and remaining ingredients to pot and bring to a boil over medium heat.
  • Reduce heat and simmer until potatoes are tender, about 30 minutes.
  • Discard bay leaf.
  • Process soup with an immersion blender and serve. If you don't have an immersion blender you will have to cool the soup, process it in a food processor in batches and return it to the pot to heat through.

VERY SERIOUS HARVEST POTATO SOUP



Very Serious Harvest Potato Soup image

This is an intense potato soup made from scratch, like all of my recipes. It is savory, thick, creamy, flavorful, and rich. Serve it with hot, buttered baguette or your favorite fresh bread, if you want. I like it served in a gigantic mug, and find it to be perfect for chilly Autumn or Winter days or evenings.

Provided by E. J. Hilden

Categories     Chowders

Time 2h20m

Yield 12-16 serving(s)

Number Of Ingredients 15

1/2 cup butter
1 bunch green onion
5 medium yellow onions
4 thick slices bacon
6 medium russet potatoes
9 garlic cloves
2 carrots
3 stalks celery
2 tablespoons vegetable oil
4 cups ham stock, concentrate
1/2 gallon low-fat milk
1 quart cold water
1 cup shredded cheddar cheese
3 tablespoons sour cream
1/2 cup flour

Steps:

  • Cut the bacon into small slices and cook in the bottom of your soup pot until they are crisp (not flaccid), over medium high heat.
  • While the bacon is cooking, peel and chop the yellow onions, garlic, celery, and carrots. Chop them into small pieces but don't mince them. Set aside.
  • When the bacon is crisp, drain most of the fat and add the onions, garlic, celery, and carrots. Add the vegetable oil and stir, coating everything in the soup pan. Saute until onions, garlic, celery, and carrots are cooked tender. Add a quart of water and the ham stock concentrate or four cups prepared ham stock, stir to de-glaze the pot, bring to a boil, cover, and simmer for an hour, stirring once in a while.
  • After an hour, chop the potatoes into cubes and place in a bowl. I leave the skins on them, you do not have to if you don't want to, but I think the soup tastes better that way. Add the potatoes, stir, and bring back to a boil. Once it is boiling, cover and turn the soup down to medium low, and let it simmer for twenty minutes or until the potatoes are tender.
  • Once the potatoes are tender, add the half-gallon of milk, three tablespoons of sour cream (more if you want), and the stick of butter. Let simmer for another twenty minutes, stirring frequently. Cover between stirrings. Cut the roots off of the bunch of green onions and chop them into quarter-inch long pieces. Add them to the soup and cover the pot.
  • Mix the flour into cold water to form a slurry and add to the soup once the soup is simmering again. Stir to thicken, then add the cheddar cheese and stir until it is dissolved. Salt and pepper to taste.
  • Serve with your favorite bread or dinner roll. Sour dough goes well with this recipe. This should yield enough for leftovers, so refrigerate whatever is left over and know that it will be that much more flavorful the next day. Enjoy!

Nutrition Facts : Calories 293.9, Fat 12.4, SaturatedFat 6.6, Cholesterol 29.7, Sodium 153.1, Carbohydrate 38.1, Fiber 3.9, Sugar 12.1, Protein 9.2

GRANDMA'S HARVEST SOUP



Grandma's Harvest Soup image

I have fond memories of eating Grandma's soup when I was a child. Now I give my wife a break in the kitchen by making this soup every once in a while. It tastes just like home!

Provided by Taste of Home

Categories     Lunch

Time 2h50m

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

Number Of Ingredients 10

3 smoked ham hocks (about 1-1/2 pounds)
3 quarts water
1 tablespoon beef bouillon granules
6 medium potatoes, peeled and chopped
6 medium carrots, sliced
2 medium onions, chopped
1/2 medium head cabbage, chopped
1 small turnip, diced
1-1/2 teaspoons salt
1/4 teaspoon pepper

Steps:

  • Place ham hocks, water and bouillon in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove hocks; allow to cool. , Add potatoes, carrots, onions, cabbage and turnip to broth; cover and simmer for 1 hour or until vegetables are tender. Using a potato masher, coarsely mash vegetables. , Remove meat from bones; cut into bite-size pieces and add to soup. Stir in salt and pepper; heat through.

Nutrition Facts : Calories 189 calories, Fat 9g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 377mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

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