Best Recipe for Potato Soup - Comfort Food - It's The Best You've Tasted!
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Creamy Potato Soup Recipe with Sarah Khan - Food Fusion
The wait is over guys! Head over and try our first recipe with Sarah Khan to make your winter evenings more hearty with Creamy potato soup made with Olper's dairy cream.
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Creamy Potato Soup
Serves 6-7
Recipe in English:
Ingredients:
-Cooking oil 2 tbs
-Chicken boneless cubes 300g
-Kali mirch (Black pepper) crushed ¼ tsp
-Namak (Salt) ¼ tsp or to taste
-Makhan (Butter) 2-3 tbs
-Lehsan (Garlic) chopped 1 tbs
-Pyaz (Onion) chopped 1 medium
-Maida (All-purpose flour) 3 tbs
-Yakhni (Stock) 1 liter
-Olper’s milk 500ml
-Olper’s dairy cream 200ml (room temperature)
-Aalo (Potatoes) peeled & cubed 700g
-Lal mirch powder (Red chilli powder) 1 tsp
-Italian seasoning 1 tsp
-Dried parsley 1 tsp
-Kali mirch (Black pepper) crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Hara pyaz (Green onion) leaves chopped 1-2 tbs
-Hara pyaz (Green onion) leaves chopped
Directions:
-In a pot,add cooking oil,chicken & mix well until it changes color.
-Add black pepper crushed and salt,mix well and cook until chicken is crispy & golden (2-3 minutes) and reserved for later use.
-In the same pot,add butter & let it melt.
-Add garlic & mix well.
-Add onion & sauté until translucent.
-Add all-purpose flour,mix well & cook for a minute.
-Add stock & whisk well.
-Add olper’s milk & mix well.
-Add olper’s cream & whisk well.
-Add potatoes,mix well & bring it to boil,cover & cook on medium flame until potatoes are tender (18-20 minutes) then blend slightly with the help of blender.
-Add red chilli powder,italian seasoning,dried parsley,black pepper crushed,salt,mix well & cook on low flame for 5-6 minutes.
- Now add reserved chicken,green onion leaves & mix well.
-Garnish with cooked chicken,green onion leaves & serve hot with bread sticks.
Recipe in Urdu:
Ajza:
-Cooking oil 2 tbs
-Chicken boneless cubes 300g
-Kali mirch (Black pepper) crushed ¼ tsp
-Namak (Salt) ¼ tsp or to taste
-Makhan (Butter) 2-3 tbs
-Lehsan (Garlic) chopped 1 tbs
-Pyaz (Onion) chopped 1 medium
-Maida (All-purpose flour) 3 tbs
-Yakhni (Stock) 1 liter
-Olper’s milk 500ml
-Olper’s dairy cream 200ml (room temperature)
-Aalo (Potatoes) peeled & cubed 700g
-Lal mirch powder (Red chilli powder) 1 tsp
-Italian seasoning 1 tsp
-Dried parsley 1 tsp
-Kali mirch (Black pepper) crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Hara pyaz (Green onion) leaves chopped 1-2 tbs
-Hara pyaz (Green onion) leaves chopped
Directions:
-Pot mein cooking oil aur chicken dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
-Kali mrch crushed aur namak dal ker ache tarhan mix karein,crispy aur golden hunay tak paka lein (2-3 minutes) aur bad mein use kernay kliya side per rakh dein.
-Us he pot mein makhan dal ker melt ker lein.
-Lehsan dal ker ache tarhan mix karein.
-Pyaz dal ker translucent hunay tak sauté ker lein.
-Maida dal ache tarhan mix karein aur ek minute kliya paka lein.
-Yakhni dal ker ache tarhan whisk ker lein.
-Olper’s milk dal ker ache tarhan mix karein.
-Olper’s cream shamil karein aur ache tarhan whisk ker lein.
-Aalo dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per aalo gul janay tak paka lein (18- 20 minutes) kliya paka lein phir blender ki madad sa slightly blend ker lein.
-Lal mirch powder,Italian seasoning,dried parsley,kali mirch crushed aur namakd al ker ache tarhan mix karein aur halki ancch per 5-6 minutes kliya paka lein.
-Ab reserved chicken aur hara pyaz dal ker ache tarhan mix karein.
-Cooked chicken aur hara pyaz leaves sa garnish karein aur bread sticks ka saath garam serva karein!
Loaded Potato Soup | Betty Crocker Recipe
All the flavor of the loaded baked potato in a soup perfect for a chilly day. Your favorite toppings get mixed into a hearty and creamy potato soup that will have you reminiscing about the steakhouse favorite.
Loaded Potato Soup Recipe:
The BEST Potato Soup Recipe Ever! | #MrMakeItHappen
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It's snowing and cold across the East Coast, and that means it's Soup Season! This Cheesy, Fully Loaded Potato Soup is going to warm you right up! Let's #MakeItHappen
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Shopping List:
1.5-2 lbs yukon gold potatoes (cleaned, peeled, and chopped)
3 cups chicken stock
5-6 strips thick cut bacon
1/4 cup flour
2 cups whole milk
1/2 cup heavy cream
1 onion diced
2-3 tbsps butter
2 tbsp garlic paste or minced garlic
1 tbsp low sodium chicken base
16 oz shredded cheddar cheese
5.2 oz boursin garlic and herbs
green onion, sour cream, cheese (garnish)
salt, pepper, garlic, onion powder
ancho chile powder
smoked paprika
Directions:
In a large soup pot, cook bacon until it gets crispy and remove to a paper towel. (optional! You can skip the bacon if desired)
2. Add butter and onion to the bacon drippings (or just straight into the pot) and sauce until the onions become tender (4-5 mins) Add Garlic and Chicken Base
3. Add flour and stir constantly for 1 minute and then add milk, chicken stock, and peeled/diced potatoes. Bring this to a boil for about 15-20 minutes or until the potatoes are fork tender. Break the potatoes up with your fork (they will cook down and mix into the soup. I like bits of potato in my soup but if you want it smoother, just mash them up a bit more)
4. Season to taste with salt, pepper, garlic, onion powder and adjust according to your
5. preference. Add 2/3 of your bacon to the soup and save some for garnishing your bowl.
6. Ladle your soup into your bowl and top with cheddar cheese, sour cream, bacon, and green onion.
Golden Potato-Leek Soup with Cheddar Toast Recipe
Get the Recipe:
Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor. This makes a generous amount, so share the bounty with friends or freeze half of the batch for a future meal.
Nutritional Information
Calories:
299 (25% from fat)
Fat:
8.6g (sat 4.7g,mono 2.7g,poly 0.6g)
Protein:
7.5g
Carbohydrate:
48.4g
Fiber:
3.9g
Cholesterol:
25mg
Iron:
2mg
Sodium:
660mg
Calcium:
113mg
Thick and Creamy Potato Soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Made in partnership with Dairy Farmers of Manitoba
Ingredients
4 slices thick cut bacon (chopped)
2 carrots (chopped)
½ medium onion (diced)
2 ribs celery (chopped)
1 ½ teaspoons salt
1 teaspoon minced garlic
1 teaspoon dried parsley
½ teaspoon dried dill
½ teaspoon dried thyme
¼ teaspoon black pepper
3 cups low sodium chicken broth
2 pounds russet or gold potatoes (peeled and chopped) 900 grams
¼ cup melted butter
3 tablespoons all purpose flour
1 ½ cups milk
1 cup shredded cheddar cheese
shredded cheese and green onions for topping as desired
Instructions
In a large Dutch oven or soup pot, cook bacon pieces on medium high heat until crispy, about 4-5 minutes. Remove bacon using a slotted spoon and drain in a bowl lined with paper towel, leaving bacon fat in pot.
To the pot, add carrots, onion and celery, cooking on medium heat until onions are softened, about 5 minutes.
Add salt, garlic, parsley, dill, thyme and pepper and cook 1 minute.
Add chicken broth and potatoes to the pot, scraping the bottom with a wooden spoon to remove any browned bits from the bottom.
Bring to a simmer over medium high heat, then reduce heat to medium low, cover, and cook until potatoes are tender, about 10 minutes.
Thicken the milk:
Meanwhile, place melted butter in a medium bowl or large glass measuring cup (leave yourself some room at the top as the mixture will bubble up and thicken considerably). Whisk in flour.
Whisk in milk, using a scraper to get the flour from the sides of the cup as necessary.
Microwave in 45-60 second intervals (Start with 60, then reduce as the milk gets thicker and closer to being done), whisking well each time, until milk has thickened considerably. Stand at the microwave and keep an eye on it as the mixture will bubble up.
Finish the soup:
When the potatoes are cooked, stir in the thickened milk and cheddar cheese. Top with the cooked bacon, additional shredded cheese and green onions as desired.