Soups With Potatoes

soups with potatoes, looking for these recipes? check this for 4 best soups with potatoes: Loaded potato soup , Potato & Ramp Soup , Roasted Sweet Potato, Carrot-Red Pepper Soup , Creamy Potato Soup

Creamy Potato Soup

image credit: Toyohira Health Center, The City of Sapporo cookpad.com

Ingredients

  • 4 potatoes
  • 1 Onion
  • 20 g Butter
  • 200 cc Milk
  • 50 cc Fresh cream
  • Steps

  • Thinly slice the potatoes. Change
  • Chop the onion. Change
  • Put olive oil (1tbsp) into a pot and fry the onion. Change
  • Put the potatoes into the pot Change
  • Put the butter into the pot and fry it some more.
  • Pour the water (200cc) into the pot and boil until the contents become soft. Then add milk (200cc) into the pot and boil more. Change
  • Put it into the food processor to make soft.
  • Pour the soup through a strainer to make it smoother. Change
  • Add fresh cream (50cc) and put salt and pepper to taste.
  • Sprinkle with broken potato chips and parsley.
  • Loaded potato soup

    image credit: JON DOE cookpad.com

    Ingredients

    5 to 6 servings

  • 4 cups diced Idaho potatoes (4 med large potatoes)
  • 3 cups whole milk
  • 32 oz chicken stock
  • 1/4 cup flour
  • 8 oz pack cooked and then crumbled bacon (reserve 2oz extremely minced)
  • 1/2 cup minced yellow onion
  • 2 large minced garlic
  • 8 oz fresh shredded sharp cheddar + more for serving
  • Fresh chopped chives
  • Salt and pepper
  • Steps

  • Fine chop the bacon and sauté until crisp and set aside (drain but reserve some bacon fat) once cooled fine chop some of the bacon until you have about 2oz or more and set aside Change Change
  • Add onions and garlic and caramelize both Change
  • Slowly sprinkle in flour and cook for a few, add chicken stock and reduce for about 20 minutes, whisk until thick then add the milk slowly while wisking Change
  • Add cheese slowly while whisking and then add the extremely minced bacon followed by salt and pepper to taste.
  • Add the potatoes and drop the heat to simmer uncovered until potatoes are tender and soup has thickened (about 30 to 40 minutes) do not let it over boil and stir to ensure nothing sticks. serve and finish with cheese, chives and bacon.
  • Roasted Sweet Potato, Carrot-Red Pepper Soup

    image credit: spiceinthebox cookpad.com

    Ingredients

  • 1 Medium size Sweet Potato
  • 1 Medium Carrot
  • 1 Medium Red Bell Pepper
  • 6 Tbs Olive Oil or Butter
  • 5-6 Finely Chopped Garlic Cloves
  • 1 Small Red Onion
  • to taste Salt
  • 1/4 Tsp Grated Ginger
  • to taste Ground Black Pepper
  • 1/4 Tsp Chili Powder
  • 1 Cup Vegetable Broth or Water
  • Steps

  • Preheat oven to 400 F. Wash, Peel the skins of Sweet Potato and Carrot. Cut them into pieces and coat them with olive oil and salt.
  • Wash Red Pepper and cut it into half. Coat them with olive oil. Throw carrot, sweet potato, red pepper and garlic gloves onto baking sheet pan.
  • Roast them for 35-40 Min. or until golden Brown in color. Now, let it cool down for few min.
  • Remove the skin of bell pepper and cut them into small pieces. Now take a deep pan on medium flame, take 2 tbs of olive oil saute finely chopped onions and grated ginger until it’s golden brown.
  • Now, throw in roasted sweet potato, carrot, garlic and bell pepper. Add a cup of water or vegetable broth. Cook them for 5 min.
  • Switch off the flame. blend everything using hand blender. Pass it through strainer.
  • Transfer it to the pot, add spices and salt to taste. Heat it up again, if you want you can add water to adjust the consistency. Let it boil for few mins.
  • Serve hot in a bowl, top it up with plain yogurt.
  • Potato & Ramp Soup

    image credit: CoraBūKittyLōfe cookpad.com

    Ingredients

  • 6-8 fresh ramps
  • 4 large russet potatoes
  • 16 oz heavy cream
  • 32 oz chicken stock
  • 1/3 stick unsalted butter
  • Shredded Parmesan cheese
  • Steps

  • Prep: Cut the ramps into where it starts to split into green leaves. Cut the root off the bottom end, and wash bottoms and tops. Dry the tops well, set aside. Peel the potatoes, and cut them into 1 inch pieces. It doesn’t have to be neat. Trust me:) set aside
  • In a deep sauce pan, over medium-low heat add butter & ramp bottoms. Sauté until the bottoms soften, then add a pinch of kosher salt, pepper, and ramp tops. Continue to cook, stirring often.
  • When the ramp tops have cooked down, add chicken stock & potato, reduce the stock on a medium heat. (Approximately 15-20 minutes).
  • When stock reduces, add heavy cream, and reduce more. Lower heat setting just a bit. This reduction is finished when the soup reaches a creamy, rich thickness. Pull from heat, let cool for 15-20 minutes.
  • After soup cools, blend the soup to a creamy consistency, reheat. Salt and pepper to taste at this point. Be careful, don’t over salt!!!
  • Garnish with Parmesan cheese, serve, and enjoy:)
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