Tangy Potato Soup Recipes

SPICY POTATO SOUP I

Steps:

• In a saucepan, fry potatoes in oil until golden brown.
• Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.

SPICY POTATO SOUP

Steps:

• Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
• Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.

TANGY POTATO SOUP

Steps:

• Saute chopped onion in butter and olive oil, until translucent.
• Add chopped potatoes, chicken broth, salt, pepper, and ground thyme.
• Simmer gently for about 15 minutes til potatoes are tender, but not falling apart.
• Add Neufchatel cream cheese ~ stir until dissolved, over the lowest possible heat.
• Add sharp shredded cheddar cheese ~ stir until dissolved, over the lowest possible heat.
• Remove from heat ~ wait 10 minutes ~ stir and serve.
• Top with crumbled bacon, if desired.

SPICY POTATO SOUP II

Steps:

• Brown beef and onion, drain.
• Add water, pepper, potatoes, tomato sauce, salt, and Tabasco sauce. Bring to boil. Reduce heat to medium and simmer one hour or until potatoes are tender and soup is thick.

SPICY POTATO SOUP

Steps:

• In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

SPICY PERUVIAN POTATO SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chiles, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low 4-6 hours, until potatoes are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining 1/4 cup cilantro; heat through. If desired, serve with sour cream and avocado.

SPICY CARROT AND POTATO SOUP

Steps:

• Heat the oil in a large saucepan or casserole pan.
• Fry the chopped raw vegetables gently on a medium heat for about 5 minutes until slightly softened.
• Sprinkle over the cumin, coriander and chilli powder and stir into the veg, cook gently for another minute.
• Pour in the vegetable stock.
• Bring up to the boil and then simmer for 20 minutes until the veg is tender.
• Use a stick blender in the pan to blend the soup or transfer to a food processor and blend to a smooth consistancy. You may need to add more boiled hot water at this point if too thick.
• Taste and season as required with salt and pepper.
• Serve with crusty bread and a twist of black pepper.

SPICY POTATO SOUP

Steps:

• In a Dutch oven or large kettle, brown ground beef.
• Drain.
• Add potatoes, onion and tomato sauce.
• Stir in water, salt, pepper, and hot pepper sauce; bring to a boil.
• Reduce heat and simmer for 1 hour or until potatoes are tender and the soup has thickened.