Best 18 Red Potato Soup Recipes

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Indulge in a hearty and comforting culinary experience with our collection of red potato soup recipes. Savor the creamy texture and rich flavors of this classic soup, perfect for chilly evenings or as a light and flavorful lunch. Explore variations using different cooking methods, from the timeless stovetop version to the convenience of a slow cooker or the simplicity of an instant pot. Discover recipes that showcase the versatility of red potatoes, from creamy and smooth purees to chunky and hearty stews, each with its own unique charm. Embark on a culinary journey as we delve into the world of red potato soup, providing you with a symphony of flavors and textures to tantalize your taste buds.

Let's cook with our recipes!

ROASTED RED PEPPER AND POTATO SOUP



Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

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

Time 45m

Yield 6

Number Of Ingredients 13

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
  • Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

RED POTATO SOUP



Red Potato Soup image

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

Categories     Dinner     Lunch

Time 45m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 bacon strips, chopped
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

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 :

PUREED RED PEPPER AND POTATO SOUP



Pureed Red Pepper and Potato Soup image

This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain it after you puree it, a quick step that absolves you of the longer step of peeling the peppers.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6 to 8

Number Of Ingredients 14

2 tablespoons extra virgin olive oil, plus a drizzle for serving
1 medium onion, chopped
1 large carrot, peeled and chopped
Salt, preferably kosher salt
4 plump garlic cloves, green shoots removed, minced
1 tablespoon tomato paste
2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
2 teaspoons sweet paprika
1 pound russet potatoes (about 2 medium), peeled and diced
2 quarts chicken or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
Freshly ground pepper
Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
Slivered basil leaves or chopped fresh thyme leaves

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
  • Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
  • Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1019 milligrams, Sugar 10 grams

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP



SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP image

Categories     Carrot

Yield 6

Number Of Ingredients 14

1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
plain yogurt or crumbled feta cheese instead of yogurt

Steps:

  • Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. Cook's Note This soup is also great served with crumbled feta cheese instead of yogurt as garnish.

RED LENTIL, SWEET POTATO, CARROT, AND APPLE SOUP



RED LENTIL, SWEET POTATO, CARROT, AND APPLE SOUP image

Categories     Soup/Stew     Vegetable     Quick & Easy     Healthy     Simmer

Yield 6 servings

Number Of Ingredients 16

2 large sweet potatoes
1 apple
1 large carrot
1 onion chopped
2 tbs olive oil
1/2 cup red lentils
1 tsp minced fresh ginger
1 clove garlic finely minced
1/2 tsp ground black pepper
1/2 tsp salt
1 tsp chili powder
1 tsp ground cumin
1 tsp curry powder
4 c veg or chicken broth
plain yogurt
fresh parsley or cilantro

Steps:

  • peel and chop sweet potatoes, apple, and carrot into 1 inch pieces. Saute onion in olive oil in a large heavy bottom pot until translucent. Add chili,cumin,curry powder,ginger,and garlic and saute for 1 min more until fragrant. Add chopped vegetabless and saute for 5 mins over medium heat. Add lentils and broth, cover and simmer for 30 mins. Serve with yogurt and cilantro. Can be pureed.

SWEET POTATO AND RED LENTIL SOUP



Sweet Potato and Red Lentil Soup image

A delicious, rich, and nutritious lentil soup, perfect for chilly fall evenings! Best served with a loaf of crusty French bread.

Provided by Stephanie Jo

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

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
2 large sweet potatoes, peeled and chopped
3 carrots, chopped
4 large cloves garlic, minced
1 tablespoon garam masala
¼ teaspoon seasoned salt
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 (16 ounce) cans chicken broth
3 cups water
4 cups chopped fresh spinach
1 ½ cups red lentils

Steps:

  • Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.
  • Add spinach and lentils; bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 68.3 g, Cholesterol 3.8 mg, Fat 5.9 g, Fiber 21.7 g, Protein 17.3 g, SaturatedFat 0.8 g, Sodium 943.4 mg, Sugar 10.7 g

ASPARAGUS LEEK AND RED POTATO SOUP RECIPE - (4.6/5)



Asparagus Leek and Red Potato Soup Recipe - (4.6/5) image

Provided by GuidingVegan

Number Of Ingredients 8

1 bunch asparagus
6 red potatoes, scrubbed, cubed
2 tablespoons olive oil
2 leeks, trimmed, white parts only, thinly sliced
2 garlic cloves, minced
1 (32-ounce) container vegetable broth
1 tablespoon fresh thyme leaves or more to taste
Salt and freshly ground black pepper to taste

Steps:

  • In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.

CURRIED RED LENTIL SWEET POTATO SOUP



Curried Red Lentil Sweet Potato Soup image

This is a tasty, healthy, and kid-friendly soup that is easy to make. It was inspired by "Vegetarian Pleasures" by Jeanne Lemlin. See bottom of the directions for ways to improve on the kid-friendliness of this recipe.

Provided by GoodNurture

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups red lentils
4 cups water
1 sweet potato
1/2 teaspoon sea salt
4 tablespoons extra virgin olive oil
1 medium onion (diced)
2 garlic cloves (diced)
3 teaspoons turmeric
2 teaspoons cumin (ground)
1 1/4 teaspoons coriander (ground)
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Rinse the lentils in a strainer under cold running water (preferably filtered). Pick them over and discard any small stones. Put the water and salt in a medium-sized sauce pan. Bring to boil. Add the rinsed lentils, reduce heat and cook, uncovered, for 20 minutes stirring occasionally. Scoop off any excess foam on the top and discard.
  • Peel (optional) the sweet potatoes and dice into 1/2 inch pieces. Add to lentils and continue cooking.
  • Dice the onions and and garlic. In a small skillet, heat the olive oil, onions, garlic and spices over low heat. Cook and stir for 5 minutes or until the onions have become soft and translucent.
  • Add spice mix to the soup and continue to cook and occasionally stir until potatoes are tender, about 10 minutes. Add more water if soup is too thick.
  • Tip for kid-friendly. Reduce or don't add the garlic, onions and/or cayenne if you have a spice-sensitive kid. And if your kid is picky on texture, you can put the soup in a blender (make sure you hold the top down firmly so you don't have a hot-soup explosion) and a few ice-cubes and serve 'smooth-style'.

Nutrition Facts : Calories 418.7, Fat 15.5, SaturatedFat 2.2, Sodium 324.8, Carbohydrate 53.7, Fiber 9.7, Sugar 2.6, Protein 19.2

CREAMY RED POTATO LEEK SOUP



Creamy Red Potato Leek Soup image

My family loves potato soup as one of our ultimate comfort foods, but our standard is to toss everything in a microwave-safe bowl and use uncooked potatoes with a little salt, pepper and cheese, with straight milk and butter as a base, and pop it in the microwave. It was alright, but after tasting other potato soups, I wanted to make a creamier and more "homey" version than the one we are used to. So I came up with this recipe using ingredients that we had on hand. It has a depth of flavor that is really awesome. The red potatoes I used were slightly sweet which compliments the leeks nicely, and of course bacon is the classic combo with leeks. Tips: Leeks are often notoriously lined with grit between their many layers, so slicing them lengthwise and then washing them with the root end up makes it easier. And, if you like, you can peel the potatoes completely, but the skins aren't tough and I like the little bit of color it adds.

Provided by Spgty21

Categories     Potato

Time 55m

Yield 6-7 cups, 4-6 serving(s)

Number Of Ingredients 11

5 -6 medium red potatoes, washed, partially peeled and cut into small, bite-sized chunks
5 -6 pieces turkey bacon
1 leek, washed thoroughly and chopped
1/4 cup flour
3 tablespoons unsalted butter
3 cups vegetable broth
1 cup half-and-half
1/2 teaspoon garlic powder
1/2 teaspoon italian or herbal seasoning
salt and pepper, to taste
1/2 cup colby-monterey jack cheese

Steps:

  • Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces.
  • Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain.
  • Sauté the leeks (in the same pan you used to cook the bacon) until lightly browned.
  • Add the butter and flour to the sautéed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
  • Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it).
  • Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.

Nutrition Facts : Calories 547.8, Fat 25.4, SaturatedFat 13.8, Cholesterol 75.4, Sodium 942, Carbohydrate 64.5, Fiber 5.5, Sugar 6.5, Protein 16.4

BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP



BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP image

Categories     Vegetable

Number Of Ingredients 15

1 cup uncooked red quinoa, rinsed and drained
1/2 tbsp coconut oil (or other oil)
3 garlic cloves, minced
2 cup diced sweet onion (about 1/2 large)
1 jalapeno, seeded if preferred and diced
1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
1.5 tsp ground cumin
1 tsp chili powder
1/2 tsp ground coriander
6 cups vegetable broth
1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
1/4 tsp cayenne pepper (or red pepper flakes)
2 handfuls Spinach or kale leaves, optional
toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

Steps:

  • 1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use. 2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more. 3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender. 4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired. 5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP



Butternut Squash, Sweet Potato and Red Pepper Soup image

This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.

Provided by renjack

Categories     Yam/Sweet Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 butternut squash
1 large sweet potato
3 medium carrots or 2 large carrots
1 large red onion
2 celery ribs
1 red pepper
1 tablespoon olive oil
1 vegetable stock cube
salt and pepper
1 large fresh parsley sprig

Steps:

  • Peel the squash, sweet potato, carrots, and onion.
  • Dice the above ingredients and the red pepper and parsley.
  • Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
  • Make up a pint of stock with the stock cube and pour this over the softened vegetables.
  • Add the salt and pepper to taste, add more water if required.
  • Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
  • Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
  • Serve with nice fresh crusty bread.

Nutrition Facts : Calories 231.7, Fat 4, SaturatedFat 0.6, Sodium 79.5, Carbohydrate 50, Fiber 9.5, Sugar 13, Protein 4.6

RED SKIN POTATO SOUP



Red Skin Potato Soup image

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

8 red potatoes
4 tablespoons butter, divided
2 small onions, Chopped
2 1/2 tablespoons flour
8 ounces chicken breasts, cooked
4 cups chicken broth
8 ounces sour cream
1 cup half-and-half cream (or milk for less fat)
2 cups cheddar cheese, grated
salt & pepper

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.

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP



Curried Sweet Potato and Roasted Red Pepper Soup image

This soup came out delicious! I served it to my husband and some guests and they declared it restaurant quality. It's especially good with some savory crunchy croûtons in it.

Provided by Linda E.

Categories     Vegetable

Time 50m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 cups sweet potatoes
1 cup onion
2 tablespoons garlic, minced
1/2 tablespoon ginger, chopped
1 roasted red pepper
2 tablespoons chicken soup powder
4 cups water
2 teaspoons cumin
1 teaspoon chili powder

Steps:

  • Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
  • Chop 2 sweet potatoes into medium sized chunks.
  • Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
  • Add water, roasted red pepper, chicken soup mix and spices.
  • Cook for 30 minutes or until sweet potatoes are soft.
  • Take pot off the heat.
  • Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
  • Adjust with spices and water as needed.
  • Top with croûtons and/or a little rum and enjoy!

RED PEPPER POTATO SOUP



Red Pepper Potato Soup image

It's a comfort soup with a blend of flavors.

Provided by constantly_experimenting

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

Time 1h

Yield 8

Number Of Ingredients 14

1 red bell pepper
½ cup butter
1 ½ cups chopped onion
1 ½ cups chopped celery
6 cloves garlic, minced
8 cups chicken stock, divided
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ cups chopped carrot
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon
3 large potatoes, peeled and cut into 1/2-inch cubes
½ teaspoon dried sage
¼ teaspoon ground ginger

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  • Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
  • While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 34 g, Cholesterol 31.3 mg, Fat 12.5 g, Fiber 4.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 1101.7 mg, Sugar 4.9 g

RED POTATO SOUP



Red Potato Soup image

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

2 ½ pounds unpeeled, small red potatoes, cut into cubes
1 large onion, diced
3 celery ribs, diced
3 bacon strips, diced
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
½ teaspoon pepper
¾ cup butter cubed
¾ cups flour
1 cup heavy whipping cream
½ cup minced fresh parsley
shredded cheddar cheese and chopped green onions

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.

BILL'S CREAMY RED POTATO SOUP



Bill's Creamy Red Potato Soup image

Delicious potato soup using red potato's and lots of onion. It gets even better when the soup is refigerated overnight.

Provided by Chef metal

Categories     < 60 Mins

Time 55m

Yield 10 cups of soup, 6 serving(s)

Number Of Ingredients 10

3 lbs red potatoes, skin on and cubed
4 -5 garlic cloves
3 medium onions
5 carrots
9 cups vegetable broth
1 1/2 cups half-and-half or 1 1/2 cups cream
2 tablespoons fresh basil
2 tablespoons fresh dill
1 tablespoon fresh parsley
salt and pepper

Steps:

  • Do not peel potatoes, cut them in 1 inch squares, set aside.
  • Dice 5 carrots, no need to peel, set aside.
  • dice onion and mince garlic.
  • in large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes.
  • pour vegetable broth into pan, add carrots and potatoes.
  • wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done.
  • blend half the soup mixture in blender or magic bullet, return to pan.
  • Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.

LEEK AND RED POTATO SOUP



LEEK AND RED POTATO SOUP image

Categories     Soup/Stew     Potato

Yield 8 bowls

Number Of Ingredients 7

3-4 large leeks
2 Tbsp. olive oil
2 ribs celery, chopped
2 quarts chicken stock
6 large or 12-14 small red-skinned new potatoes, unpeeled cut into chunks
Sea salt to taste
Garlic croutons, for garnish

Steps:

  • Wash and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive oil until limp but not brown. Add remaining ingredients except dill, pepper, and croutons, and bring to a boil. Reduce heat to low-medium and cook until potatoes are tender. Reserve 4 cups and puree the rest of the potful with an immersion blender, or in a food processor and return to stockpot. Add back the reserved soup and season generously with dill and black pepper, and salt if you really need it. Add more stock or water if the soup is too thick. Serve hot with garlic croutons. If you're going to serve this cold, remember that you will need a bit of extra seasoning and salt.

RUTH'S RED LENTIL AND POTATO SOUP



Ruth's Red Lentil and Potato Soup image

I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal!

Provided by RUTH GOOCH

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

Time 1h

Yield 12

Number Of Ingredients 17

2 tablespoons unsalted butter
1 large sweet onion, chopped
4 stalks celery, chopped
4 medium red potatoes, chopped
1 carrot, chopped
3 cloves garlic
¼ teaspoon ground allspice
¼ teaspoon cumin seeds
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
1 dash pepper
1 quart vegetable broth
1 ½ cups dry red lentils
2 cups water
1 cup roughly chopped kale
¼ cup chopped fresh cilantro
1 teaspoon file powder

Steps:

  • Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
  • Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 29 g, Cholesterol 5.1 mg, Fat 2.5 g, Fiber 6.9 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 171.9 mg, Sugar 3.6 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for red potatoes that are firm and smooth, with no blemishes. Use a good-quality chicken or vegetable broth, and fresh herbs and spices.
  • Don't overcook the potatoes: Overcooked potatoes will become mushy and lose their flavor. Cook them just until they are tender when pierced with a fork.
  • Use an immersion blender: An immersion blender is the easiest way to puree the soup until smooth. If you don't have an immersion blender, you can use a regular blender, but be careful not to overfill it.
  • Season to taste: Once the soup is pureed, season it to taste with salt, pepper, and other spices. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
  • Garnish with fresh herbs: Fresh herbs, such as chives, parsley, or dill, add a pop of color and flavor to the soup. Garnish the soup with fresh herbs just before serving.

Conclusion:

Red potato soup is a delicious, comforting, and easy-to-make soup that is perfect for a cold winter day. With its creamy texture, rich flavor, and simple ingredients, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this red potato soup recipe a try.

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