Pot O Gold Potato Soup Recipes
POT O' GOLD POTATO SOUP
This golden soup may not be what you expect to find at the end of the rainbow, but you'll treasure its rich flavor.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through ( do not boil).
Nutrition Facts : Calories 285 calories, Fat 15g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 804mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.
GOLD SOUP
Gold vegetable soup with red lentils added. I use butternut pumpkin, kumera and carrots. You can use any amounts of veges to your preference or whatever you have. The addition of carrots gives this soup a natural sweetness. A very easy soup to make with added protein. Nobody would guess that there are lentils in this soup-they just cook down and help to thicken the soup. To make this soup gluten free-ensure the stock used is labeled as GF. I use Massell brand as it is gluten free, lactose free and vegetarian. You really just cant go wrong making this soup-it's very easy to make. This does make a thick soup- so add some extra stock or water if you like a thinner style soup- add to your liking.
Provided by Jubes
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
- Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
- Peel and chop carrots and onion. Add to the pot.
- Wash and drain the lentils. Add to the pot.
- Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
- Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
- Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
- Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.
POT O' GOLD " CAULIFLOWER, CHICKEN AND RICE SOUP "
This golden, healthy, thick, rich and creamy low fat soup is made with no butter or oil, milk or cheese added. I made this using left over chicken breast, white rice and Recipe #205074 (golden in color) also the potatoes add the golden color along with the turmeric.
Provided by Rita1652
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
- Blend in blender or hand immersion blender.
- Add chicken and rice to heat.
- Season to taste with salt a pepper. Garnish with scallions.
- For vegan omit the chicken.
Nutrition Facts : Calories 263, Fat 0.6, SaturatedFat 0.2, Sodium 26.8, Carbohydrate 58.3, Fiber 3.8, Sugar 2.7, Protein 6.2
POT O' GOLD POTATO SOUP
This is a thick, creamy and cheesy lovin' kinda soup. If you love your potatoes and cheese then this will be a soup that you enjoy. It's easy to make but you may have to add a little more broth to get to the consistency that you like your soup so have a little extra on hand just in case it's too thick. Taste of Home recipe.
Provided by Kimberly Biegacki
Categories Other Soups
Time 20m
Number Of Ingredients 14
Steps:
- 1. In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes.
- 2. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes.
- 3. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil).
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INSTANT POT POTATO SOUP RECIPE | SOUTHERN LIVING
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Servings 4Total Time 50 mins
- Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) SelectHIGH temperature setting, and allow to preheat 2 to 3 minutes. Add butter to cooker, and cook until melted, about 1 minute. Sprinkle with flour, and stir to combine. Add russet potatoes and stock. Press CANCEL.
- Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.)
- Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker. Mash russet potatoes with a potato masher until partially mashed. Add Yukon Gold potatoes. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 10 to 15 minutes to come to pressure before cooking begins.)
- Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker, and stir in whipping cream, salt, and pepper. Divide soup evenly among 4 bowls, and top evenly with bacon, cheese, and chives.
INSTANT POT POTATO SOUP - EASY PRESSURE COOKER RECIPE!
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5/5 (10)Total Time 36 minsCategory Main Course, SoupCalories 219 per serving
- Press the Saute button on your Instant Pot to turn on saute mode. Add the butter to the pot. When the Instant Pot is hot, add the onion and cook, stirring often, until onion has softened, about 3 minutes.
- Pour in a little bit of the broth and stir, scraping up any browned bits stuck to the bottom of the Instant Pot. Add the potatoes, carrots, oregano, salt, pepper, cayenne (if using) and remaining broth to the Instant Pot. Stir.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Using the Manual/Pressure Cook function, set the cook time to 6 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
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Estimated Reading Time 30 secs
- Cook and stir until cheese is melted. Just before serving, add sour cream and heat through ( do not boil).
YUKON GOLD BAKED POTATO SOUP - GOODIE GODMOTHER
From goodiegodmother.com
4.3/5 (6)Servings 6Cuisine AmericanTotal Time 30 mins
- Cook the bacon in a skillet until crispy, drain on paper towels, then dice and set aside. (See notes regarding the bacon)
- In a soup pot, melt the butter and olive oil over medium heat. Add the onion and cook 3-5 minutes until translucent. Add the garlic and cook 1-2 minutes longer until fragrant.
- Whisk in the flour and cook 1-2 minutes. Slowly drizzle in a cup or so of the broth, whisking constantly to create a smooth paste, then add the rest of the broth and milk slowly, stirring constantly. Add the potatoes and sun dried tomatoes.
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