Potato Penne Soup Recipes

LEEK & POTATO SOUP

Steps:

• Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
• Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
• Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
• Meanwhile, peel the potatoes and cut them into 1cm cubes.
• Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
• Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
• Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 F
• Rub the potatoes down with vegetable oil, then use a fork to poke a few wholes into the potatoes.
• Bake the potatoes for 45 minutes, then remove then from the oven.
• Cut the potatoes lengthwise, then scoop out the meat of the potatoes, and toss into a large mixing bowl.
• Whisk the potatoes until they are lump free, then add in the cream of mushroom.
• Mix the potatoes, and cream of mushroom soup until well combined.
• Scoop the potato mixture back into the potato skins, and smooth it out.
• Lightly oil a 9x13 bake dish, then add in the potatoes.
• Top the potatoes off with the toppings.
• Bake the potatoes on 350 F, uncovered, for 10-15 minutes.
• Remove from the oven.
• Serve and enjoy!

POTATO PENNE SOUP

Steps:

• In a large saute pan, melt margarine, add onions and cook over medium heat until translucent. Reduce heat to low.
• In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes.
• Add white pepper, cauliflower florets, parsley, thyme and cook for an additional 5 minutes.
• In a food processor or blender, puree 3 cups of all-ready cooked soup and return to stock pot.
• In a small mixing bowl, mix together flour and 3/4 cup whole milk; blend well. Add flour mixture to the cooked onions and mix well. Gradually add remainder of milk, stirring constantly until soup is heated through.
• Add onion mixture to soup and stir. Add soy sauce and bring to a boil. Adjust seasonings to taste and serve soup hot.

SWEET POTATO MUSHROOM PENNE RECIPE BY TASTY

Steps:

• Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.
• Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.
• Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.
• In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.
• Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.
• Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.
• Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.
• Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.
• Add the penne and mushrooms and coat evenly in the sauce.
• Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.
• Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.
• Enjoy!

CHILI'S BAKED POTATO SOUP RECIPE

Steps:

• Start by baking potatoes for about an hour in a preheated oven (400 F). Then, set them aside to cool for a few minutes. Melt butter in a saucepan and add onions to it. Saute the onions until brown in color. Stir in flour and mix to make roux for the soup.
• Pour in water along with cornstarch, stock, mashed potatoes, and spices. Bring the mixture to a boil and reduce the heat. Let it simmer for about 5 minutes. Stir in chopped baked potatoes and half-and-half. Bring it to a boil, reduce the heat, and let it simmer again for about 15 minutes until the soup is thick.
• Now, transfer soup into a bowl with cheddar cheese on top. Garnish with a half teaspoon of bacon and chopped green onion and serve.