Tony Roma's Baked Potato Soup
A very good copycat recipe. You can sub vegetable stock for the chicken, and imitation bacon bits for the real ones for a vegetarian dish. Prep time includes baking the spuds.
6-8 servings
1陆 hours 1 hour prep
2 medium baked potatoes
3 teaspoons butter
1 cup diced white onions
2 teaspoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half-and-half
Garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped
Melt butter in a large saucepan and saut茅 onion until light brown.
Add the flour to the onions and stir to make a roux.
Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.
Reduce heat and simmer for 5 minutes.
Cut potatoes in half lengthwise and scoop out.
Discard skins.
Chop potato flesh into 1/2 inch chunks.
Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.
Ladle into bowls, and serve with 1 tbsp cheese, 1/2 tbsp bacon bits and 1 tsp onion sprinkled on top.Anybody got a good recipe for potato soup?
Baked Potato Soup
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.Anybody got a good recipe for potato soup?
Leek Potato Soup
Recipe courtesy Alton Brown, 2005
Show: Good EatsEpisode: Sprung a Leek
* RECIPE
* COMMENTS %26amp; REVIEWS(102)
*
Cook Time
1 hr 15 min
*
Level
Intermediate
*
Yield
6 servings
Close
Times:
Prep
25 min
Inactive Prep
--
Cook
1 hr 15 min
Total:
1 hr 40 min
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Ingredients
* 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
* 3 tablespoons unsalted butter
* Heavy pinch kosher salt, plus additional for seasoning
* 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
* 1 quart vegetable broth
* 1 cup heavy cream
* 1 cup buttermilk
* 1/2 teaspoon white pepper
* 1 tablespoon snipped chives
Directions
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Soup:- Potato, Carrot %26amp; Parsnip
1/4 cup (1/2 stick) butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry
Melt butter in heavy large pot over medium-high heat. Add onions and saut茅 until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
This is a copycat of Panera Bread's Cream Cheese Potato Soup. I've made it several times. Add instant potato flakes to thicken as you like and we also add a little shredded cheese and bacon and green onion when serving...it's perfect!
* 4 cups chicken broth
* 4 cups potatoes, peeled and cubed
* 1/4 cup onion, minced
* 1/2 teaspoon seasoning salt
* 1/4 teaspoon white pepper
* 1/4 teaspoon ground red pepper
* 1 (8 ounce) package cream cheese, cut into chunks
Combine broth, potatoes, onion, and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
This is so quick and easy and simple and delicious, I'm sorta embarrassed to share it. Peeling to pan should not take over five minutes!
4-5 potatoes
1 teaspoon salt
pepper
1/2 stick butter
1/2
cup evaporated milk
Peel, wash and slice (thin) 4 or 5 potatoes. Cover with water in saucepan. Put in a dab of butter to prevent ';boil-over.'; Bring to a boil, lower heat and cook until fork tender. Using a fork, mash up the equivalent of a whole potato. Add salt, a sprinkle of pepper, butter and evaporated milk. Heat to boiling stage and serve.
My crowd likes grated sharp cheddar cheese over the potato soup -- a mighty fine favorite at our house.
Potato Soup with Ham and Green Beans
Ingredients
3 pounds red potatoes, cut up
2 lb frozen green beans
12 oz low fat ham, cut up
1 cup chopped onion, diced
1/2 tsp salt
1/2 tsp pepper
6 cups water
1 cube chicken bouillon
Directions
Put all ingredients in the crockpot and cook on low for 8 to 10 hours. You could also cook this on the stove top for 2-3 hours till veggies are tender.
Serves 12
Number of Servings: 12
Larry鈥檚 Potato Soup
4 CUP POTATOS DICED SMALL
I MEDIUM CARROT DICED SMALL
2 STICK CELERY DICED SMALL
3-4 STRIPS BACON CRISP AND CRUMBLED
1/4 STICK BUTTER
I CLOVE CRUSHED GARLIC
1 SMALL ONION CHOPPED
COVER ALL WITH WATER IN MEDIUM POT AND SIMMER UNTIL POTATOS ARE TENDER DO NOT DRAIN!! ADD FLOUR TO BRING LIQUID TO CREAM CONSISTENCY.
ADD 1/4-1/2 TSP SWEET BASIL.
SALT %26amp; PEPPER TO TASTE
SOUP CAN BE STORED IN FRIDGE AT THIS POINT BUT DOESN'T FREEZE WELL JUST BEFORE SERVING ADD A SMALL CONTAINER OF 1/2 %26amp; 1/2. BRING BACK UP TO TEMP. DO NOT BOIL!
I make mine like this. I start by taking a sheet of foil and placing a peeled head of garlic in the middle and sprinkle it with olive oil. I make a packet and place it in the oven set at 350 for about 45 min, I use my toaster oven. When it's done I take it out, open the foil and let it cool. After I do that I start the soup.
I peel and dice about 4 baking potatoes, and one large onion. I start with the onion in the bottom of the pot with two tablespoons of butter and let them start to just turn golden, this takes about 10 min. Then I throw in the potatoes and add enough water to just cover them. Add some salt, a tablespoon, and pepper bring to a boil uncovered. I have used diced carrots in this before, and I have even put diced bacon or diced smoked ham in with the onions while they are browning. This is a personal choice, you may not be a fan of the pork in your soup so it's just an option.
Once the potatoes have started to sofen and it's getting thick give it a stir and mash with your spoon, this will break up the potatoes further thickening your soup. Now take that garlic you roasted earlier and sqeeze it out into a bowl and mash it up with a fork, then drop that into the soup. Stir in some milk or cream or even better half and half (my mom and gran always throw in a stick of butter at this point, I however abstain), I never measure the milk I just add enough to make it a little more creamy. Let that cook for two more min and turn off the heat. Then stir in about half a cup of grated parmasan cheese. Taste it and check for salt. That is why you only add a little bit of salt in the beguining, the parm has salt and only after you add it can you really tell if it will need more. This is my roasted garlic parmasan potato soup, and my family loves it.
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