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Potato Soup Recipe

Bacon Baked Potato Soup Recipe

potato soup recipe

Ingredients:
3/4 cup Leek, cleaned and chopped
4 large garlic cloves, chopped coarse
1 tablespoon olive oil
1 (1/2 pound) russet pre-baked potato
2 1/2 cups chicken broth
3 tablespoons heavy cream
1 1/2 tablespoons minced fresh chives, bacon bits, and sour cream

Directions:
Place the leek, garlic, salt and pepper to liking in a heavy saucepan. Cook all these ingredients in the oil over moderately low heat stirring occasionally. Peel and cut potatoes into 1-inch cube pieces. Once the leek becomes soft, add potatoes, chicken broth and the heavy cream. Cover the saucepan and simmer the dish for approximately 10 minutes. As the mixture simmers, you can add grated cheddar cheese into it. Just before serving, add some sour cream on the top of the soup. Serve the soup with bacon bits and chives.

Potato Soup Recipe with Meat Balls

Ingredients:
500 grams minced meat
700 grams potatoes
250 grams carrots
250 grams onions
3 table spoons dried and finely ground breadcrumbs
2-3 bay leaves
Salt
Ground black pepper

Directions:
Cut the peeled potatoes into cubes or slices. Cut the onions into small bits. Grate carrots. Next add dried and finely ground breadcrumbs to the minced meat. Season it with salt and pepper and mix the meat mixture well. Form meatballs from the minced meat. Bring a pan of water to the boiling point and add first potatoes and then onions. Next add carrots. Season with salt and pepper and bring the soup to a boil. Once the soup mixture is boiling add meatballs and boil for 15-20 minutes. 5 minutes before the soup is ready, add bay leaves.


African Potato Stew - Recipe

Potato soup

INGREDIENTS:
2 tablespoons olive oil
2 cups chopped onions
1 garlic clove, minced
1 tablespoon minced fresh ginger
2 teaspoons poppy seeds
1 teaspoon mustard seeds
1 tablespoon ground coriander seeds
1/4 teaspoon ground cloves
2 medium russet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon salt
1/2 cauliflower head, cut into bite-size florets
1 sweet potato, peeled, and cut into 1/2-inch cubes
4 cups thinly-sliced collard greens
1/4 cup raisins
1 tablespoon apple cider vinegar
Salt and freshly-ground black pepper, to taste

PREPARATION
In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened. Add ginger, poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes. Add potatoes to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high. Once mixture comes to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally. Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender. Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot. Serves 4.

Recipe from: http://www.care2.com

Sweet Potato Corn Chowder recipe

Potato stews

INGREDIENTS:
1 cup finely chopped onion
1 chile, seeded and minced
2 cloves garlic, minced
Up to 4 cups vegetable broth
2 teaspoons ground cumin
1 medium sweet potato, cubed
1 medium red bell pepper, chopped
3 cups corn kernels, fresh or frozen
ff sour cream and cilantro for garnish (optional)

PREPARATION:
Add one cup vegetable broth, the onions, chile and garlic to heavy saucepan, bring to boil, cut back heat to a simmer and cover. Cook and occasionally stir for 10 minutes. Make a cumin paste with the cumin and 3 teaspoons of the vegetable broth. Add paste to the saucepan, cover and simmer for 2 minutes. Add the sweet potato and one cup of the broth and bring back a simmer, cover and simmer for 10 minutes. Add the corn and the bell pepper, one cup of the broth and return to simmer, cover and cook for 10minutes.Place approximately half of the soup in a blender or food processor and puree, add back to saucepan. Add the last of the broth if the soup is too thick. Serve with the sour cream and cilantro in separate dishes, for garnish.
Serve the soup with cornbread.

Recipe from: http://www.fatfree.com

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