RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS
Enjoy the mouthwatering combination of potato, cheese and green onion in this delicious soup - ready in 35 minutes. Perfect veggie dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
- Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
- Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
- To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.
Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 6 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1/2 g
RUSTIC POTATO SOUP
Make and share this Rustic Potato Soup recipe from Food.com.
Provided by Patrick in Los Ange
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving large chunks.
- Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). Add leeks and cook until soft (about 4 minutes).
- Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.
Nutrition Facts : Calories 438.3, Fat 26.3, SaturatedFat 9.9, Cholesterol 60, Sodium 795.4, Carbohydrate 35, Fiber 3.5, Sugar 4.6, Protein 17.9
RUSTIC POTATO SOUP PART DEUX
Steps:
- Brown sausages in oil in large soup pot. Remove sausages and set aside, add butter to the pot, then onion and fresh thyme. Sauté onions until slightly browned. While they are sautéing, cut the cooked sausages into pieces. When onions are ready, add chicken broth, sausages and potatoes. Bring to a boil and simmer until potatoes are soft when forked. (You may want to add a little water now and again while they boil, as the potatoes will tend to absorb some of the liquid.) Once the potatoes are cooked, strain the liquid into a separate bowl. Remove the thyme stems from the solids, and then put approximately half of the potatoes into the blender with all of the liquid. Purée the potatoes and broth, and then add back to the original soup pot and reheat. Add cream to the purée and stir to combine. Add back the remaining potatoes to the soup pot and use a potato masher to break down the pieces. (Don't mash too much, you want to preserve a somewhat lumpy texture - this is RUSTIC remember, and to me that means lumpy.) Add back the sausages and bring soup to a boil. Add fresh ground pepper, to taste. Serve piping hot with rustic (oddly, NOT lumpy in this case) country bread. This can serve 4 people (or just me and Al, as we usually eat the whole pot). P.S -- If you want the recipe with the leeks, kale and bay leaf - tant pis - I think I found it in Cook's Illustrated.
RUSTIC POTATO SOUP
Steps:
- 1. Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes. Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving some large chunks. 2. Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots, about 4 minutes. Add leeks and cook until soft, about 4 minutes. 3. Add potato mixture and kale to Dutch oven and simmer until kale is tender, about 5 minutes. Season with pepper and serve.
RUSTIC POTATO LEEK SOUP
Make and share this Rustic Potato Leek Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Prep the leeks before you begin--trim and discard the roots and the dark green leaves; slice the trimmed leeks in half lengthwise, then slice; rinse the cut leeks thoroughly to remove dirt and sand.
- Bring broth, potatoes, thyme, bay leaves, and 1/2 teaspoon salt t a boil, covered, in a large saucepan.
- Decrease heat to simmer, and continue to cook, covered until needed in step 5.
- Meanwhile, melt butter in a large Dutch oven over med-high heat; stir in leeks, garlic, and 1/4 teaspoon salt; cover and cook until leeks are wilted and softened, about 10 minutes.
- Stir in broth mixture; bring to simmer and cook until potatoes are tender, 4-7 minutes.
- Off heat, remove bay leaves and mash some of the potatoes against side of pot to thicken soup to desired consistency.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 321.8, Fat 9.7, SaturatedFat 5.3, Cholesterol 20.4, Sodium 113.4, Carbohydrate 53, Fiber 6.1, Sugar 10.3, Protein 9.7
RUSTIC POTATO LEEK SOUP
A hearty recipe for potato and leek soup from Cook's Illustrated. The recipe leaves the leeks and potatoes chunkier to create a hearty soup. Enjoy!
Provided by Kathy D @LifeIsGoodkd
Categories Vegetable Soup
Number Of Ingredients 8
Steps:
- Bring the broth, potatoes, thyme, bay leaves and 1/2 teaspoon salt to boil, covered, in a large saucepan. Reduce to simmer and continue to cook, covered, until needed in step 3.
- Meanwhile, melt butter in a large Dutch oven over med-high heat. Stir in leeks, garlic and 1/4 teaspoon salt, cover and cook until leeks are wilted and softened, about 10 minutes.
- Stir in broth mixture. Bring to simmer and cook until the potatoes are tender, about 4 to 7 minutes.
- Off heat, remove bay leaves and mash some of the potatoes against the side of the pot to thicken soup to desired consistency. Season with salt and pepper to taste and serve.
RUSTIC POTATO SOUP WITH CHEDDAR AND GREEN ONIONS
Enjoy the mouthwatering combination of potato, cheese and green onion in this delicious soup - ready in 35 minutes. Perfect veggie dinner!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat water to boiling in 4-quart Dutch oven. Meanwhile, cut potatoes into 1/2-inch cubes. Add potatoes to boiling water; return to boiling. Reduce heat; cover and simmer 5 to 7 minutes or until tender.
- Drain potatoes well; reserve 2 cups potatoes. Place remaining potatoes (about 3 cups) in blender. Add 1 cup of the milk; cover and blend until smooth, adding additional milk if necessary. Return blended mixture to Dutch oven.
- Add reserved 2 cups potatoes, remaining 1 cup milk, the margarine, salt, pepper, 3/4 cup of the onions and 3/4 cup of the cheese to saucepan. Cook over medium heat 5 to 10 minutes, stirring frequently, until soup is hot and cheese is melted.
- To serve, spoon soup into 4 individual soup bowls. Top each with 1 tablespoon each of the remaining onions and cheese.
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