Best 2 Lemon And Potato Soup Recipes

**Lemon and Potato Soup: A Delightful Culinary Experience**

Indulge in the irresistible flavors of lemon and potato soup, a comforting and flavorful dish that promises a culinary adventure. This classic soup is a symphony of zesty lemon and creamy potatoes, perfectly complemented by a medley of aromatic herbs and spices. Discover a collection of delectable lemon and potato soup recipes within this article, each offering unique variations to tantalize your taste buds. Embark on a culinary journey filled with tangy, creamy, and heartwarming flavors that will leave you craving for more.

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POTATO, GREEN CABBAGE, AND LEEK SOUP WITH LEMON CRèME FRAîCHE

Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche image

If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.

Provided by Maria Helm Sinskey

Categories Soup/Stew Milk/Cream Potato Appetizer Sauté Quick & Easy High Fiber Dinner Lunch Leek Winter Cabbage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup crème fraîche or sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
2 tablespoons (1/4 stick) butter, divided
1 tablespoon extra-virgin olive oil
6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
3 large garlic cloves, pressed
3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
1 2 x 2-inch piece Parmesan cheese rind (optional)
1 Turkish bay leaf
6 cups (or more) low-salt chicken broth
2 tablespoons chopped fresh chives (for garnish)

Steps:

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.
Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

LEMON AND POTATO SOUP

Lemon and Potato Soup image

This is the most fantastic soup for cold winter days - Thanks to my father who passed down the recipe.

Provided by YAEL ZAMIR

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 12

Number Of Ingredients 7

Ingredients

8 potatoes, cubed
4 cloves garlic - peeled and sliced
6 stalks celery with leaves, chopped
½ teaspoon ground turmeric
2 lemons, juiced
1 cube chicken bouillon
salt and pepper to taste

Steps:

Place potatoes, garlic and celery into a large stockpot with water to cover. Cover and bring to a boil. Cook until potatoes are tender, about 25 minutes.
Season with turmeric, lemon juice, chicken bouillon cube and salt and pepper to taste. Simmer for another 10 minutes. Mash some of the potato chunks for a thicker consistency.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 27.8 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 4.3 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 121.3 mg, Sugar 1.4 g

Tips:

Use a variety of potatoes. Yukon Gold, russet, and red potatoes all work well in this soup. You can also use a mix of different types of potatoes.
Roast the potatoes before adding them to the soup. This will help them develop a richer flavor.
Use a good quality vegetable broth. This will make a big difference in the flavor of the soup.
Add plenty of fresh herbs. Parsley, thyme, and rosemary all pair well with lemon and potato soup.
Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup.

Conclusion:

Lemon and potato soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover potatoes. This versatile soup can be made with a variety of different ingredients, so you can customize it to your own taste. Whether you like it creamy or chunky, tangy or mild, there is a lemon and potato soup recipe out there for you. So next time you are looking for a quick and easy meal, give lemon and potato soup a try. You won't be disappointed!