Recipe Potato Soup Biography
source link :- google.com.pkThis title is dedicated to all those who chimed in on our root vegetable gratin video to let me know that a potato is a tuber, and not a root, even though I mentioned that fact in the video and the post! Bless your hearts. ;-)
I know we did a black bean soup not too long ago, but I had a piece of leftover ham that needed to be used up, and this time of year you just can’t have too many soup recipes. In addition to being a proven antidote for Seasonal Affective Disorder (SAD), the recipe is definitely filling enough to serve as a main course.
The version I presented here is a little on the lighter side, but by adding more meat (including bacon, sausage, etc.), and finishing with cheese, you can significantly increase its heartiness.
By the way, if you do want to finish this with some nice sharp cheddar, or perhaps a pepper Jack, do NOT add it until you’ve turned off the heat. Cooking the cheese is never a good thing, unless you want an oil slick floating on the surface of your soup. There will be plenty of residual heat to melt shredded cheese, so turn off the heat, stir it in, and dig in.
If you’re one of these vegetarian types, may I suggest you caramelize some diced mushrooms to a dark meaty brown first, and then proceed with the rest of the procedure as shown. Either way, I hope you give this a try soon. Enjoy!
Ingredients:
1 1/2 lb gold potato (or any other kind will work)
1 onion
1 carrot
1 celery
8 oz diced smoked ham
3 cloves garlic
3 tbsp butter
1/4 cup flour
4 cups chicken broth
2 cups water
1/2 cup cream
salt and pepper to taste
cayenne
chives
This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
I don’t know about you, but during the fall and winter months I feel like I could eat soup almost everyday. Take a break from baking, roasting or mashing your sweet potatoes, and cook them up into this luxurious, cream-free “creamy” soup. This recipe can easily be doubled (or even tripled for a big crowd) and it’s sure to be a hit on your Thanksgiving menu this year.
Recipe: Creamy Sweet Potato Soup
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Photo by Kelli Dunn
Serves 4
What You'll Need:
2 tablespoons olive oil
1 small onion, diced
1 shallot, diced
2 cloves garlic, chopped
3-4 medium sized sweet potatoes (about 2 pounds), peeled cut into 1-inch cubes
4 cups chicken (or vegetable) stock
1/2 teaspoon cinnamon
1 teaspoon paprika
1 -2 teaspoons salt
Fresh ground pepper
What to Do:
In a large pot heat oil over medium heat. Add onion and shallot and season lightly with salt and pepper.
Sweat the onions, (i.e. cook them until translucent without allowing them to brown) for about 5 minutes.
Add garlic and cook two more minutes, until fragrant.
Stir in sweet potatoes, stock, cinnamon, and paprika.
Bring mixture to a boil. Then, reduce heat and simmer for 30 minutes. (The sweet potatoes should be very tender.)
Using a blender, stick blender, or food processor, puree the mixture (in batches, if necessary). Return the pureed mixture to the pot.
Season to taste with salt and pepper.
Serve immediately (topped with chopped parsley, if desired), and enjoy! This soup can be stored in a sealed container in the refrigerator up to 1 week, or frozen for up to a few months (though we can't imagine it being around that long!).
What's your favorite soup to have on hand in the fall and winter? Share with us in the comments below!
Recipe Potato Soup Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos
Recipe Potato Soup Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos
Recipe Potato Soup Recipes for Potatoes Soup And Sausage and Ground Beef and Onions and Eggs and Bacon and Tomatoes with Cheese and Chicken Photos
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