Potato Bisque Soup By Sallye Recipes

POTATO-LEEK BISQUE

Steps:

• In a large saucepan or soup pot, melt butter over medium-high heat. Add leeks and garlic; saute about 5 minutes or until tender. Add chicken broth, frozen potatoes, and the tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. Working in batches, puree soup in a blender, filling the blender only half full for each batch. (Soup can be stored in refrigerator for up to two days at this point.)
• Return soup to pan. Stir in cream and heat through over low heat. Season to taste with salt and pepper. Garnish servings with sour cream and chopped scallions.

POTATO BISQUE (SOUP) BY SALLYE

Steps:

• 1. Place 2 cups of chicken broth in a large saucepan Add potatoes and bring to a boil Add another cup of broth if needed to just cover the potatoes Cook over medium heat for 10 minutes
• 2. Add onions (green and white) Bring back to a boil and add thyme Continue cooking for about 20 minutes until potatoes and onions are soft
• 3. Add salt, pepper and chopped parsley Optional: Pour into blender or food processor and puree Or you can skip this step if you like chunky potato soup
• 4. Pour mixture back into saucepan Add half and half and mix to blend Warm over low heat while stirring until heated through
• 5. Turn out into individual soup bowls Sprinkle with grated cheese and paprika
• 6. This recipe is easy to double or even triple for more servings.

ITALIAN SAUSAGE AND POTATO BISQUE SOUP

Steps:

• Heat a 4 quart pot, and add the olive oil. On Medium heat, brown the sausage, breaking up the clumps. (If your sausage is fatty, you may need less oil.) Add onion and sauté another 5 minutes or until the onion is translucent.
• Add next 10 ingredients, tomatoes through lemon juice, and bring to a boil. Reduce the heat and simmer, uncovered, about 40 minutes or until potatoes are tender.
• Add more lemon juice and the salt as needed.
• Serve with a crusty bread. Freeze the left overs, if there are any.

VEGAN POTATO BISQUE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring, until the onions are soft, about 5 minutes. Add the vinegar and scrape up the brown bits that cling to the bottom of the pot with a wooden spoon. Season with 1/2 teaspoon salt. Add the potatoes, bay leaves and broth to the pot and bring to a boil. Cook until the potatoes are tender, about 20 minutes.
• Let the potato mixture cool for 5 minutes or so. Discard the bay leaves. Working in batches if needed, transfer the soup to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. Strain the soup back into the pot and stir in the cream if using. Simmer on low to keep warm until ready to serve.
• Divide the soup between medium bowls, sprinkle with the chives and nutmeg. Drizzle with the truffle oil and serve.