Amazing Potato Soup Recipe
This creamy Potato Soup recipe comes together so quickly and easily with a few simple ingredients. Made in one pot, this soup is loaded with chunks of tender, hearty potatoes, making it beyond cozy and comforting. Topped with crispy bacon, sour cream, cheddar cheese, and chives, this soup is absolutely delicious and irresistible.
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Easy, Oven-Roasted Potatoes w/ parmesan & garlic #shorts
Quick and easy oven-roasted potatoes with parmesan cheese and garlic! My go-to side dish recipe! Get the printable recipe on my website here:
How to Make Potato Soup
An easy and delicious creamy potato soup recipe that can be made in just one pot!
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Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
Full Printable Recipe:
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Ingredients
2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
6 strips (uncooked) bacon cut into small pieces
3 Tablespoons butter
⅓ cup all-purpose flour 42g
1 medium yellow onion chopped (about 1.5 cup/200g)
3 large garlic cloves minced
4 cups chicken broth 945ml
2 cups milk 475ml
2/3 cup heavy cream 155ml
1 ½ teaspoon* salt
1 teaspoon ground pepper
1/4 - 1/2 teaspoon ancho chili powder**
2/3 cup sour cream 160g
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
Instructions
00:00 Introduction
00:27 Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
01:07 Remove bacon pieces and set aside, leaving the fat in the pot.
01:21 Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
01:39 Add garlic and cook until fragrant (about 30 seconds).
02:01 Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
02:25 Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
03:40 Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
04:00 Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (this is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
04:50 Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
05:15 Allow soup to simmer for 15 minutes before serving.
05:20 Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Notes
*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use
**If you haven't used ancho chili powder before, I recommend starting with 1/4 teaspoon and then taste-testing before increasing to 1/2 teaspoon if you like the taste.
***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.
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Today We're Making The Perfect Crispy Roasted Potatoes
The Perfect Crispy Roasted Potatoes ???????? Ramadan Series: Episode 6:)
Recipe:
*I’m using a whole bag of potatoes, if you’re using less - lower the amount of each seasoning & adjust as you’d like)
- 1 bag Baby potatoes
- 1 cup olive oil
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp onion powder
- fresh or dried parsley (amount is up to you)
- 1 tbsp oregano
- minced garlic (amount is up to you)
- dash of cayenne
- extra garlic powder (optional)
- Cut& wash your potatoes & add to a pot of water, add a hefty pinch of salt (optional), and boil until fork tender
- Once your potatoes are ready, toss together with your oil & seasonings and add them to a prepared baking sheet & top with kosher salt
- Bake at 400°f for 30 min, take out of the oven, toss , then put them back in for another 30 min
Top with parsley and more kosher salt if you’d like :)
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BEST ROASTED POTATOES | how to make oven roasted potatoes
These are the very BEST roasted potatoes! Learn how to make oven-roasted potatoes that your whole family will love. This easy recipe calls for baby potatoes, avocado oil, salt, and pepper with the option of adding fresh garlic and herbs if you want to elevate your potatoes for the holidays.
I love serving these with breakfast, lunch, and dinner. They make a great everyday substitute for french fries and could not be any easier to make.
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TIMESTAMPS:
0:00 Intro
0:35 Choosing Potatoes
0:54 Preparing Potatoes
1:38 Seasoning Potatoes
2:42 Preparing the Sheet Pan
2:58 Roast the Potatoes
3:21 Enjoy
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ROASTED POTATOES RECIPE
2 pounds baby potatoes I recommend Yukon Gold
2 tablespoon avocado oil
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
*optional: a handful of garlic cloves still in their skin, a few springs of fresh thyme and/or rosemary
Preheat oven to 425ºF. Rinse and scrub potatoes under cold water, and pat dry. Cut the potatoes into quarters or in half, depending on size. Transfer the potatoes to a large bowl and season with avocado oil, pepper, and garlic powder, and toss to coat (do not add the salt yet!). If desired, toss in 6-8 unpeeled cloves of garlic and a few sprigs of fresh thyme and/or rosemary.
Arrange the potatoes, cut side down, on a rimmed baking sheet coated with cooking spray. Roast for 20 minutes or until the bottoms are brown and crispy. Turn the potatoes with a spatula and continue roasting for another 10-20 minutes (until crispy on the outside and creamy and soft on the inside).
Sprinkle salt over the top, serve and enjoy!
NOTES
Leftover potatoes: These potatoes are best enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.
Reheating potatoes: Re-bake the potatoes until they’re firm and crisp. Spread the potatoes on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make the potatoes even softer.
NUTRITION
Serving: 0.5cup | Calories: 159kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 203mg | Potassium: 641mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 1mg
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#roastedpotatoes #ovenroastedpotatoes #easypotatorecipe
EASY Oven-Roasted Potatoes Recipe | with Thyme, Parsley & Parmesan | Beef, Lamb, Chicken, Seafood!
CLICK BELOW FOR RECIPE! ????????????
If you’re looking for an easy and flavorful potato side dish, look no further! My easy oven-roasted potatoes are flavor-packed with thyme, parsley, garlic and a touch of parmesan cheese. They pair well with just about any main entrée – beef, chicken, lamb, pork and seafood! It’s my go-to potato recipe for hosting dinners, grilled or roasted meats and everyday meals! This 30-minute potato recipe is always a hit for dinner! Plus, you can season them with your favorite spices and herbs, too!
INGREDIENTS:
2 lbs (910 g) baby potatoes
Salt and black pepper
2 to 3 tbsp (28-43 g) butter, melted
2 to 3 tbsp (30-45 ml) olive oil
1 tbsp fresh thyme
1 tbsp parsley
1 ½ tsp garlic powder
For Topping:
2 tbsp fresh parsley
1 tbsp fresh thyme
½ cup grated parmesan cheese
Get the full recipe here:
Garlic & Herb Roasted Lamb Recipe here:
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Contents of This Video:
00:00 Introduction
00:44 Cutting the Potatoes
01:30 Seasoning the Potatoes
02:54 Baking the Potatoes
03:48 More Seasoning!
04:30 Taste Test
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