Best 3 Creamy Potato And Rapini Soup Recipes

PORTUGUESE RAPINI SOUP

Steps:

• Wash the rapini and cut off the florets, saving them for another day or add them to the soup with the stalks. Remove the tough stems from the rapini leaves and reserve. Stack the leaves, then cut them into thin strips and set aside. Rinse the can of beans.
• In a large pot, add the broth, water, sausage, potatoes, rapini stems that have been reserved, beans and seasonings then simmer until the potatoes are almost tender. At this point, remove the rapini stems and discard. Add the chopped rapini leaves to the soup, and simmer on med/ low until the rapini is cooked. Adjust for salt and pepper if desired.
• If you like, you can slice the chorizo sausage into slices and add it back to the finished soup. I like to serve mine on the side, allowing people to add what they like.

CREAMY BACON MUSHROOM SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.

CREAMY POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.