Golden Potato-Leek Soup with Cheddar Toast Recipe
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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
Cream of Potato Soup
This recipe is one of my favorite recipes from my mom. She start making this after her trip from Germany. As German's staple food is Potato and they make so many different dishes using potato.
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This is a creamy and a heavy soup made using only potatoes and this is really nice on a cold day and will fill you up..also very easy to make..
Ingredients used for the above recipe:
700g Potato
2 1/4 Cups of Regular Milk
1 1/2 Cups of Luke warm water
5 1/2 tbsp of butter
4-5 cloves of garlic chopped
Pepper for taste
1 tsp of salt (to taste)
Dried Parsley (Optional)
Onion Leaves or Fresh parsley to decorate
You can also use water without using too much milk to make the soup less thicker.. This recipe will serve for about 6 people..
You need a bigger pan & a blender for this...
- Wash all the Potatoes thoroughly
- Cut them in to small pieces
- In a saucepan put 2 tbsp of butter and add chopped garlic
- When garlic turn golden brown add the cut potatoes
- Sauté the potatoes for a while
- To that add 2 tbsps of butter
- Then add 1 cup of water & close the lid and bring it to boil till potatoes soften
- Lift the lid, check & stir few times, if needed add some more water
- I am adding another ½ cup in the video
- When done switch off the cooker & transfer the potatoes to a blender to make a paste
- Add little at a time & blend till you get a smooth paste, add milk to lighten the paste
- When all are blended transfer to the same pan and cook in medium heat
- Add remaining milk to get the right thickness
- If you like less thickness you can add milk to bring it to the thickness you need
- Add pepper & salt for taste
- I am adding dried parsley in the video, you can even use fresh parsley for this
- Serve hot & enjoy…
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Try it out & let me know in the comments below..
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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.
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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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My Favorite Potato Bacon Soup | Chef Jean-Pierre
Hello There Friends, Today I'm going to be showing you how to make my Favourite Potato Bacon Soup. Perfect for a cold or even hot day! I love putting a salsa so to say in the middle of all my soups to give it a wonderful texture. IT'S ALL ABOUT THE TONGUE! Let me know what you think in the comments below.
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EASY RED POTATO SOUP - 30 Minute Recipe
Nothing better on a cold day that a big bowl of potato soup. This creamy and chunky red potato soup is super easy to make in just about 30 minutes. A perfect recipe when you have to throw something together fast. This soup is so good, y'all!
Shopping List:
Servings: 3-5
1/2 Lb. baby red potatoes
1 tbsp. bacon grease or butter
1/4 cup red onion, diced
1/4 cup celery, diced
Kosher salt and course black pepper to taste
1 tsp. minced garlic
2 tbsp. butter
2 tbsp. all purpose flour
1/2 cup heavy cream
1/2 cup shredded cheddar cheese and more for garnish
Bacon bits and chives for garnish.
Directions:
Rinse and cube the potatoes. Skinning is optional.
In a saucepan over medium heat melt butter or bacon grease then sauté the onions and celery with a little salt and pepper. Cook about 5-7 minutes until softened.
Add the potatoes to the onions and celery and toss to coat.
Add chicken broth and or water, covering the potatoes by about 1 inch. Bring to a rapid boil, cover and boil 10-15 minutes until fork tender.
Use a potato masher to mash some of the potatoes.
In another saucepan or skillet over medium heat, melt the 2 tbsp. butter then add the flour, whisking until smooth. Gradually add the heavy cream while whisking. Bring to a small boil until just thickened.
Add the sauce to the potatoes then add the shredded cheese. Continue to cook about 1 more minutes until the cheese melts and the soup is thoroughly warmed.
Garnish with more cheese, bacon bits and chives.
Serve and enjoy!
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Southern Style Potato Soup: A Delicious Taste Of Tradition
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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