Spicy Swiss Potato Soup Recipe

Spicy Swiss Potato Soup Recipe

In a saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon of drippings. Saute the onion in bacon drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce the heat and simmer, uncovered for 12 minutes or until potatoes are tender. Combine flour, milk until smooth; gradually stir in potato mixture.

Then add in potatoes, chicken broth, and salt and bring to a boil. Reduce heat to maintain a gentle simmer, cover pot, and cook for about 25 minutes, or until potatoes are tender. In the meantime, gradually whisk milk into flour in a bowl. Once the milk and flour mixture is smooth, slowly whisk it into soup.

How do you make potato and spinach soup?

Add potatoes and cook until tender, about 10 minutes. Stir in spinach until it begins to wilt, about 1–2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

How do you make sausage soup with sweet potatoes?

In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add sweet potatoes, broth, and 2 cups water and bring to a boil.

How to make potato soup in a Dutch oven?

In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Swiss Potato Soup Recipe

Instructions. Pour chicken broth into a pot, and put in sliced potatoes and onions. Cook on medium heat for about 20 minutes or until potatoes are tender. Add the remaining ingredients and simmer for approximately 20 minutes.

4 pared med. potatoes 2 diced bacon slices 1/4 c. onions, minced 2 tbsp. butter 1 tbsp. parsley 3 c. milk 2 tsp. salt 1/2 c. grated Swiss cheese 1/4 tsp. dry mustard

Swiss Potato Soup 18 · 30 minutes · You have a few options when it comes to fixing this soup—it can also be made in the microwave or started in a slow cooker in the morning. —Krista Musser, Orrville, Ohio

Spicy Tomato Soup with Beans and Potato. A Spicy Tomato Soup made with Cannelli Beans, Diced Potatoes and the saved leftover Tomato Puree from Canned Whole Tomato. V8 type vegetable juice can also be used. This is for a very large pot of soup to serve a party of people. I make it to use up all the items leftover from cooking for a large group.

Brown sausage links in a sauté pan. Advertisement. Step 2. Cut links in half lengthwise, then cut slices. Step 3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. Step 4. Cook on high 3–4 hours (low 5–6 hours) until potatoes are soft.

Swiss Potato Soup Recipe: How to Make It

Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Puree until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes. 3.

Sausage, Potato and Spinach Soup - A hearty, comforting soup that's so easy and simple to make, loaded with tons of fiber and flavor! 329.5 calories.

Winter is here to stay, and for #MeatFreeMonday I have prepared a simple and easy Spicy Sweet Potato and Leek Soup to share with you today. Simple, spicy, easy, meat free. Key words people.And guess what guys, this Sweet Potato and Leek soup is low carb and vegan!! Choose to enjoy it with a slice of sourdough or simply just enjoy it straight up.

Spicy Turkey Sausage, Chard and Potato Soup Kristine February 28, 2018 Dinner in a Dash , Recipes , Soups & Stews Leave a Comment Its still really chilly here in Vancouver, so soups and stews are in full effect.

4 pared potatoes 2 diced bacon slices 1/4 c. minced onion 2 tbsp. butter 1 tbsp. parsley, minced 2 tsp. salt 1/2 tsp. nutmeg Dash of pepper 1/4 tsp. Worcestershire sauce

Swiss Potato Soup

SWISS POTATO SOUP (1896) The Boston Cooking School Cookbook By Fannie Merritt Farmer (1896) Ingredients ~ 4 small potatoes. ~ 1 large flat white turnip. ~ 3 cups boiling water. ~ 1 quart scalded milk. ~ 1/2 onion. ~ 4 tablespoons butter. ~ 1/2 cup flour. ~ 1 1/2 teaspoons salt. ~ 1/8 teaspoon pepper. Directions. Wash, pare, and cut potatoes in halves.

Hence, you can serve your potato soup with the various wines listed below; Potato cheese soup can be served with a rich, brightly acidic white like a Pinot Gris. If you have a creamy slightly spicy potato soup, you can as well serve it with an A dry Riesling, with its hint of sweetness and vibrant acidity, which is a great match.

Pat the slice gently to remove excess flour. – In a pan heat 2 tbsp oil, brown the schnitzel evenly on both sides briefly on high heat. – Reduce heat, then fry for another 3–4 min on each side. – Remove from pan, set aside and keep warm. – Chop onions, fine, cut mushrooms into smaller cubes. – Add 1 tbsp oil to the same pan.

Add the potatoes, the stock and a pinch of salt and bring to a boil. Reduce to a simmer and cook until the potatoes are quite tender, about 15 minutes. Strip the leafy parts of the chard away from the stems and cut the leaves into ½-inch thick ribbons. Separately mince the stems. Heat a sauté pan or skillet over medium high heat.

In a large saucepan, add the butter and saute the onions, potato and garlic over medium heat, until soft and brown, burned. This may take 30+ minutes; add 1 tablespoon of honey about 15 minutes in, to help caramelize. Lower the heat if needed. De-glaze the pan with 2 cups wine.

Spicy Potato Soup Recipe: How to Make It

Swiss Chard Recipes. I don't know about you and how you cook, but I frequently look at the contents of my refrigerator, my freezers, or my pantry, see what fresh or frozen produce needs to be used up is available, and then go searching for a recipe using that item. To make it easier for cooks like me, I've put together this recipe index.

Place in Crockpot; cover top of can or mold with 6 to 8 paper towels. Cover and cook on High about 3 1/2 hours (cook on High 4 to 5 1/2 hours in 5-quart model, using 3-pound coffee can). Crock-Pot lid should not be tightly closed but slightly raised, to allow release of excess moisture.

- 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock) - 1/2 cup of dry vermouth or dry white wine - 1 bay leaf - 1/4 teaspoon of dry thyme - Salt and pepper - 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Add the corn to the pot, stir to coat with fat, and cook another 5 to 10 minutes until veggies have a bit of browned edges caramelizing. Pour corn stock into pot and scrap the bottom of the pot to loosen the browned bits of goodness. Chop chorizo into bite-sized pieces and add to pot.

Spray a large saucepan with Frylight or Pam spray and fry onion and garlic. Add cumin seeds and cook for a further 1–2 mins, adding more Frylight or Pam spray if needed. Add roughly chopped red pepper and carrots. Add coriander and paprika and stir to coat. Add Vegetable stock and sweet potato.

Spicy Hot Potato Soup

1 of 45. Butternut Squash Soup With Bacon. Between the creamy base and bacon topping, there's a lot to love about this butternut squash soup. Get the recipe. SHOP BOWLS. Con Poulos. 2 of 45. Cream of Asparagus Soup. If you enjoy soup year-round, this veggie-forward recipe is an excellent option.

Add sausage to a large stockpot and cook over medium-heat for 5–6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside. Add the olive oil, leeks, carrots and celery to the pan, and stir to combine.

Stir in curry powder, salt, and cayenne pepper. Step 2: Add 4 cups broth and chard; increase heat and bring to a boil, stirring until chard is wilted. Step 3: Stir in lentils and chickpeas. Step 4: Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chickpeas are tender.

Place the soup bowls in a roasting pan and ladle the soup into bowls. Top each bowl with 2 slices of bread and then a handful of grated Gruyere. Sprinkle fresh parsley on top, if desired.

6 More. campbell cream of potato soup, half-and-half cream (i use 2% milk), whole kernel corn (fresh or canned ), sun-dried tomatoes packed in oil, drained ,cut into 1/8 inch strips, shrimp, cooked, fresh chives or 2 tbsp basil, salt & pepper. 20 min, 7 ingredients. Imitation Crab Chowder.

Potato and Swiss Cheese Soup

Instructions Checklist. Step 1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Advertisement. Step 2. Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water.

Add half of the bacon, onions, chicken stock, potatoes, celery, carrots, garlic, bay leaves, thyme and pepper to a 6 quart or larger slow cooker and stir to combine. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours or until the potatoes and carrots are soft.