SKIN-ON POTATO SOUP
I like potato skins so I figured, why not make a potato soup that incorporates the yummy skins!! This is what I came up with during a cold and lazy Sunday afternoon. It stores well. I have not frozen it (I imagine it would work for OAMC), but I did refrigerate the leftovers and reheated it twice for lunch and it turned out great! It's also low-fat if you eliminate the bacon :)
Provided by Mistress of Tea
Categories Potato
Time 47m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring about 6 cups of water to boil in a large pot.
- Put potatoes into boiling water and cover for about 12-15 minutes.
- Add onions and carrots (and garlic if using fresh) to water, turn down heat to medium and let cook for 6 minutes.
- Drain water and return vegetables to pot.
- Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4.
- Add in cream of celery, chicken broth, milk (and garlic powder, if using).
- Let simmer until soup reaches desired thickness, about 10-12 minutes for me.
- Serve into bowls.
- Sprinkle with cheddar cheese, scallions and low fat bacon bits (my fiance uses fresh bacon and it does really add to the soup but also the calories lol!).
Nutrition Facts : Calories 503.6, Fat 5.3, SaturatedFat 1.8, Cholesterol 13.1, Sodium 628, Carbohydrate 100.8, Fiber 10.6, Sugar 11.4, Protein 14.3
OLD-FASHIONED POTATO SOUP
This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.
Provided by Cyd Lmbros
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g
FULLY-LOADED BAKED POTATO SOUP
The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.
Provided by Kristine Skaggs Frisone
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
- Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
- Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 30.3 g, Cholesterol 146.9 mg, Fat 51.1 g, Fiber 2.1 g, Protein 20.8 g, SaturatedFat 30.6 g, Sodium 2029.8 mg, Sugar 2 g
ABSOLUTELY ULTIMATE POTATO SOUP
I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
- Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g
BEST EVER POTATO SOUP
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
EASY POTATO KNISHES
This is another MIA recipe that I found after several decades. I made these for Stephanie's Bat Mitzvah reception and now she is a Mommy with 3 children. They are easy to make because the dough is refrigerated flaky biscuits separated into layers and the mashed potatoes are made from instant potato flakes
Provided by mandabears
Categories Potato
Time 30m
Yield 30-35 knishes
Number Of Ingredients 8
Steps:
- Saute onion in chicken schmaltz or vegetable oil until lightly browned.
- Combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes.
- Separate biscuits into layers.
- Place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, I bring the outside edges up into the center instead.
- Place on cookie sheet that has been sprayed with Pam.
- Bake at 400 degrees Fahrenheit until golden brown.
- Can be frozen before baking.
Nutrition Facts : Calories 70.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 13.5, Sodium 253.5, Carbohydrate 10.9, Fiber 0.6, Sugar 1.6, Protein 1.9
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The Origin of Potato Soup with Flaky Potato Knish Recipes
The potato knish is a Jewish specialty that originated in Eastern Europe almost 400 years ago. The knish is a pastry dough filled with different stuffing, including potatoes, meat, and vegetables. People used knishes as a snack or a side dish. The first published recipe for a potato knish appears in a German-Jewish cookbook from 1614. However, the methods of making this pastry differ in various regions. The potato soup with flaky potato knish is a modern take on the traditional knish. Chefs across the globe have adapted the recipe by adding the flaky knish to the soup.Ingredients of Potato Soup with Flaky Potato Knish Recipes
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 leeks, finely sliced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon plain flour
- 2 bay leaves
- 2 thyme sprigs, fresh
- 1 liter chicken stock
- 4 large potatoes, diced
- 600g partly or thinly sliced potatoes
- 200g flour, sieved
- 1 teaspoon baking powder
- 1 tablespoon vegetable oil
- 150ml water
- 1 beaten egg yolk
Method of Making Potato Soup with Flaky Potato Knish Recipes
Making the soup
- Heat the olive oil in a large pot with the onion, leeks, carrot, and celery over medium heat. Cook for around ten minutes or until the vegetables are softened. Add garlic and cook for another minute.
- Add the flour to the pot and stir well, then add the bay leaves and thyme. Gradually pour in the stock, stirring continuously, and cook for five minutes.
- Add the diced potatoes and simmer for another ten minutes or until they are soft.
- Remove the bay leaves and thyme sprigs and puree the soup in a blender until smooth. Return the pureed soup to the pot and season with salt and pepper to taste.
- Simmer the soup on medium to low heat to keep it hot while making the flaky knish.
Making the flaky knish
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix flour, baking powder, and vegetable oil in a bowl.
- Add water, and mix to form a dough that is not too sticky. Add a little more flour or water as much as necessary until you obtain the desired consistency.
- Roll out the dough on a floured surface into a thin, rectangular shape.
- Cut the partly cooked potatoes into small cubes, and lay them diagonally across the pastry. Add a pinch of salt and pepper.
- Roll the pastry with the potato cubes to form a long tube. Cut the tube in pieces of about 4cm width.
- Brush the pieces with egg yolk, and arrange them on the baking sheet.
- Bake for 20-25 minutes or until golden brown and flaky on the outside.
- Add the flaky knish pieces to the soup just before serving.