RED SKIN POTATO SOUP
Make and share this Red Skin Potato Soup recipe from Food.com.
Provided by teresas
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut potatoes (do not peel) in 1/4 and simmer in water in large pot till tender, then drain and set aside.
- In the same pot, melt 1 Tbl. butter, add onions and saute' till soft.
- Mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more Tbls. of the flour if desired) mixture will not be very thick.
- Mashed the potatoes until smooth, leaving some chunks.
- Add to broth with chopped chicken. Stir till well mixed and simmer 20 minutes. Add sour cream, 1/2 & 1/2 and seasonings.
- Simmer till heated. Before serving stir in grated cheese.
RED POTATO SOUP
Make and share this Red Potato Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
- Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
- After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
- Cook for an additional 20 minutes, covered.
- Stir frequently.
- Serve garnished with grated cheddar cheese and serve with warm French bread.
- Season to taste.
Nutrition Facts : Calories 634.3, Fat 27.4, SaturatedFat 13.1, Cholesterol 64, Sodium 948.4, Carbohydrate 82.2, Fiber 9, Sugar 6.7, Protein 16.2
RED POTATO SOUP
I needed a recipe to use up a large amount of red potatoes after a school fund raising dinner. I was able to actually sell it to the student body it was so good. I also am not a huge potato fan and gravitate towards red potatoes when I do eat them.
Provided by Brandi Kirkpatrick
Categories Cream Soups
Time 40m
Number Of Ingredients 14
Steps:
- 1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-12 minutes or until tender. Drain, set aside.
- 2. In a kettle, sauté onion, celery and bacon until vegetables are tender; drain well.
- 3. Add milk, water, bouillon, salt and pepper; heat through. (DO NOT BOIL!)
- 4. In a separate large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir over for 1-2 minutes or until thickened.
- 5. Stir into soup stock. Add parsley and potatoes; heat through.
- 6. Sprinkle with cheese and green onions.
RED POTATO SOUP
This recipe is great for any family gatherings and if there is any left over, it tastes even better the next day.
Provided by Lee Benson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 16
Number Of Ingredients 10
Steps:
- In a large saucepan over high heat combine the potatoes, onion, broth, butter or margarine, celery seed, garlic powder, ground black pepper, onion powder and seasoning salt.
- Bring to a boil, then reduce heat to medium low. Simmer for about 15 minutes, or until potatoes are tender. Add the milk, heat through and serve.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 24.5 g, Cholesterol 12 mg, Fat 8.6 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 637.2 mg, Sugar 7.7 g
RED POTATO SOUP
I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin
Provided by Taste of Home
Time 45m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.
Nutrition Facts :
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