So much flavour in a bowl! | My super tasty Roasted Vegetable Soup recipe.
A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan and you’ve got the perfect lunch to warm you up from the inside. Dishing up steaming ladles of this roasted vegetable soup with chunks of fresh bread is one of my favourite ways to enjoy lunch over Winter.
I love to roast them until golden and caramelized to add lots of extra flavours. Throw in some parmesan too for a creamy finish.
This soup is packed with nutritious vegetables!
Free printable recipe available on our site:
Ingredients for this roasted vegetable soup:
▢1 large sweet potato - peeled and chopped into chunks
▢1 red bell pepper - deseeded and chopped into chunks
▢1 yellow bell pepper - deseeded and chopped into chunks
▢2 medium carrots - peeled and chopped
▢3 cloves garlic - left in the skin
▢3 tbsp olive oil
▢½ tsp salt
▢½ tsp ground black pepper
▢½ tsp paprika
▢½ tsp ground cumin
▢1 red onion - peeled and chopped into wedges
▢1 litre (4 ¼ cups) vegetable stock - (use vegetable bouillon for gluten-free)
▢35 g (⅓ cup) grated parmesan - (Use vegetarian hard cheese for full vegetarian version)
To serve:
▢2 tbsp grated parmesan
▢a few sprigs of fresh thyme
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THE ultimate creamy garlic potato and leek soup recipe
Learn how to make this quick, easy and delicious creamy garlic buttery potato and leek soup. Along with this soup recipe is a bacon, apple and crispy sage crust to be used as a topping for the soup and both of these together create the perfect combination and flavour friendship.
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All The Equipment & Tools Used -
My Merchandise (Aprons) -
Serves - 4
Ingredients -
Potato & Leek Soup -
3 Tbsp (42g) - Clarified Butter or Regular Unsalted Butter
4 - Large Leeks, Roughly Chopped
3 - Garlic Cloves, Roughly Chopped
4 - Small Potatoes, Cubed
1 Litre (4 Cups) - Vegetable or Chicken Stock
180ml (3/4 Cup) - Thickened or Whipping Cream
Seasoning To Taste
Bacon, Apple & Crispy Sage -
1 Tbsp (14g) - Clarified Butter or Regular Unsalted Butter
120g (4.2oz) - Streaky Bacon, Large Diced
1 - Apple, Peeled & Small Diced (I Used Royal Gala)
12g (0.4oz) - Fresh Sage, Roughly Chopped or Left Whole
Seasoning To Taste
Toasted Bread To Serve
Recipe Notes -
If you can't consume dairy or want to make this vegan friendly, substitute the butter for olive oil and the thickened cream for soy milk or oat milk.
Candied Apple Skins -
1 - Apple, Skins Only
2 Parts Sugar
1 Parts Water
#creamygarlic #leek and potato soup #potato leek soup recipe
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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My Amazing 5 Star POTATO SOUP // How to season it perfectly ❤️
No more bland Potato Soup! If you’re afraid of making potato soup because you don’t want it to be bland then this recipe is for you. Flavor and texture are very important to me, and learning about flavors and seasonings are important to me too because then I’ll know how to use them when I need them. Onions, creamed corn, poultry seasoning are just some of the ingredients that make it amazing. This is a 5 Star recipe, seasoned well with ingredients many of us neglect, in this video I will show you how to make it step by step. ❤️
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INGREDIENTS——————————-
6 slices Thick Cut Bacon (small pieces)
3 Tbsp butter
1 C. Chopped yellow Onions
1 C. Chopped green Onions
2 large garlic cloves (finely minced)
1 Can creamed corn (14.75oz)
1/3 C. All purpose flour
3 C. Chicken Broth
2 C. Whole Milk
2 bay leaves
1 1/2 tsp Poultry Seasoning
1 1/2 tsp Onion Powder
1 tsp Garlic Powder
Pepper as needed
Salt as needed
2 Lbs Gold Potatoes (small cubes)
Toppings———————————
Freshly grated Colby Jack Cheese
Bacon pieces
Sliced green onions
Sour Cream
Cheesy Bread————————
(Bake at 375° for about 8 minutes till cheese melts and bread is light gold)
1/2 inch slices Baguette bread
Olive oil to brush sides
Grated Colby Jack Cheese
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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#potatorecipe
#rachelcookswithlove
The EASIEST Potato Soup Recipe | CREAMY Potato Soup made in the slow cooker
This recipe for loaded potato soup is so easy to make. Using the slow cooker makes a convenient hearty dinner. The garnishes are versatile, and the ingredients are simple. This is gonna be good! Be sure to subscribe and click the bell icon for notifications.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
2 to 2.5 lbs gold or Russet potatoes
14.5 oz can chicken broth
8 oz block of cream cheese
1 Tbsp dehydrated minced onion
1/2 tsp salt
1/2 tsp granulated garlic powder
1/4 tsp smoked paprika
1/4 tsp black pepper
4.5-quart Crockpot or slow cooker
garnish with bacon, cheese, sour cream, and chives
The easiest potato soup recipe
Slow Cooker Loaded Potato Soup
Dump & Go Slow Cooker Recipes
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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