Noguiltsoup Recipes

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POTATO SOUP



Potato Soup image

I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.

Provided by msouth

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 -8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cups milk
2 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb cheddar cheese

Steps:

  • Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
  • In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
  • Add half the milk and stir until lumps are out of flour mixture.
  • Add remaining milk and on med-high heat, heat to a boil.
  • Stir almost constantly or it will scorch.
  • After boiling, turn heat off and add remaining ingredients.

EASY CREAMY HOMEMADE POTATO SOUP



Easy Creamy Homemade Potato Soup image

You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.

Provided by Adam and Joanne Gallagher

Categories     Soup, Entree

Time 40m

Yield Makes about 7 cups of soup or 4 to 6 servings

Number Of Ingredients 15

3 tablespoons butter or olive oil
2 cups chopped onion (1 medium)
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 to 3 stalks)
1 tablespoon minced garlic (3 cloves)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
4 cups stock or broth, see our chicken stock or vegetable broth
4 cups chopped potatoes, cubed (1 1/2 pounds or 3 to 4 medium)
1 bay leaf
Salt and fresh ground black pepper
1/4 cup cream, half and half, sour cream or plain yogurt
1 cup (2 ounces) shredded cheese like sharp cheddar or gruyere, optional
For serving (optional): Chopped parsley, chives or scallions, extra shredded cheese, sour cream, crumbled cooked bacon, hot sauce

Steps:

  • In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
  • Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
  • Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
  • Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
  • Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
  • Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
  • Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
  • Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).

Nutrition Facts : ServingSize About 1 cup, Calories 224, Fat 11.8g, SaturatedFat 6.9g, Cholesterol 30.7mg, Sodium 302.2mg, Carbohydrate 23.9g, Fiber 3.6g, Sugar 3.9g, Protein 7.4g

NO GUILT SOUP



No Guilt Soup image

This is my go to soup when I am trying to watch what I eat. It is easily adaptable for your personal taste.

Provided by TLu1089

Categories     < 15 Mins

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) can zucchini with Italian-style tomato sauce
1 (15 1/4 ounce) can beans, do not drain
1 (14 1/2 ounce) can green beans, drained
1 (14 1/2 ounce) can carrots, drained
1 (10 ounce) can tomatoes and green chilies, do not drain
1 (14 ounce) can chicken broth
1 pinch red pepper flakes, generous
parmesan cheese (optional)

Steps:

  • Combine all ingredients except cheese if using and heat.
  • When hot, sprinkle with parmesan cheese.
  • Can be done on stovetop or in microwave.
  • Enjoy!
  • Note: I mainly use pinto and black beans as they are my favorites.

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