Best Potato Bisque Soup By Sallye Recipes

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ITALIAN SAUSAGE AND POTATO BISQUE SOUP



Italian Sausage and Potato Bisque Soup image

This is one of the few recipes we have from my husband's mother. I have no clue why "bisque" is in the title, as that is traditionally a milk/cream based soup and there isn't a bit of that in it. It is one of our favorites and company has liked it, too. I'm putting it here because the strip of paper it was written on almost 30 years ago, is getting a bit tattered! Also, we usually double this recipe, as it freezes really well. This is also a great recipe to use up the leaves of your celery stalks. The leaves have a sharper flavor than the stalk does, which add to this dish.

Provided by OliveLover

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 lb sweet Italian sausage
1/2 cup onion, chopped
28 ounces tomatoes, diced
2 potatoes, diced (3 c.)
1/4 cup parsley, flat leaf, chopped
1 cup celery, diced
2 tablespoons celery, leaf chopped
2 cups beef stock
1 bay leaf
1/2 teaspoon thyme (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon lemon juice (or to taste)
1 tablespoon salt (or to taste, and held in reserve)

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.

Nutrition Facts : Calories 227.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 22.7, Sodium 1920.1, Carbohydrate 21.4, Fiber 3.8, Sugar 5.1, Protein 16.1

BEST EVER POTATO SOUP



Best Ever Potato Soup image

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

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

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.

POTATO-LEEK BISQUE



Potato-Leek Bisque image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
2 large leeks, white part only, chopped
4 cloves roasted garlic, Christopher Ranch
4 cups reduced-sodium chicken broth, Swanson
1 bag (24-ounce) frozen garlic-seasoned potatoes, Ore-Ida Steam n' Mash
1 can (14.5-ounce) petite-diced tomatoes, Hunt's
1/2 cup cream or milk
Salt and freshly ground black pepper
Sour cream
Scallions (green onions), finely chopped

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.

VEGAN POTATO BISQUE



Vegan Potato Bisque image

This easy potato soup is creamy, comforting and just happens to be vegan! A pinch of nutmeg here, a swirl of truffle oil there, plus some fresh chives elevates this classic. Add dairy-free cream for an even creamier, richer soup that can rival a traditional cream-laden bisque.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 Servings

Number Of Ingredients 11

2 teaspoons olive oil
1/2 small onion, chopped
4 cloves garlic, minced
2 teaspoons vegan champagne vinegar
Pink Himalayan salt or kosher salt
1 medium russet potato, peeled and diced 2 bay leaves
3 cups vegetable broth
1/3 cup dairy-free heavy whipping cream (such as Silk), optional (see Cook's Note)
Chopped fresh chives, for garnish
Freshly grated nutmeg, for garnish
Truffle oil, for garnish

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.

BASQUE POTATO SOUP



Basque Potato Soup image

This recipe originates from the Basque people of northeastern Spain and southwestern France. This is a very hearty soup, something I'd recommend for a cold winter day.

Provided by breezermom

Categories     Pork

Time 1h20m

Yield 12 cups

Number Of Ingredients 14

1 1/2 lbs smoked sausage, sliced
1 cup onion, chopped
2 (16 ounce) cans diced tomatoes, undrained
2 cups beef stock
1 bay leaf
1/2 teaspoon dried thyme
6 medium baking potatoes, peeled and diced
1 cup celery, sliced diagonally
1 cup carrot, sliced
1/2 cup Burgundy wine (or other dry red wine)
2 tablespoons celery leaves, chopped
2 cups cabbage, shredded
1 tablespoon lemon juice
salt and pepper

Steps:

  • Cook the sausage and onion in a large Dutch oven for 5 minutes, stirring frequently; drain well. Add the tomatoes, beef stock, bay leaf, and thyme.
  • Bring to a boil; cover, reduce heat and simmer for 15 minutes.
  • Stir in the potatoes, celery, carrots, Burgundy, and celery leaves. Simmer for 20 minutes.
  • Add the cabbage, and simmer an additional 20 minutes. Remove and discard the bay leaf. Stir in the lemon juice and salt and pepper to taste. (Depending on the sausage you choose, you may not need much salt). Enjoy!

Nutrition Facts : Calories 273.3, Fat 16.4, SaturatedFat 5.4, Cholesterol 34.7, Sodium 643.5, Carbohydrate 20.5, Fiber 3.1, Sugar 4.8, Protein 9.7

SWEET POTATO BISQUE



Sweet Potato Bisque image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

Steps:

  • Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
  • Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

POTATO BISQUE (SOUP) BY SALLYE



POTATO BISQUE (SOUP) BY SALLYE image

This is incredibly easy to make, can be made ahead and re-heated when ready to serve.

Provided by sallye bates

Categories     Other Soups

Time 45m

Number Of Ingredients 11

3 c peeled sliced potatoes
1 c sliced green onions
1 c sliced white onion
2 or 3 c chicken broth
2-3 sprig(s) fresh thyme (or 1 tsp dried thyme)
1-1/2 tsp sea salt
1 dash(es) black pepper
3 Tbsp chopped parsley
1 c half and half cream
shredded cheddar cheese
paprika

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.

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