How To make Golden Cream Potato Soup

So much flavour in a bowl! | My super tasty Roasted Vegetable Soup recipe.

A rainbow of vegetables, roasted until sweet, tender. All blended together with stock and creamy-yet-sharp parmesan and you’ve got the perfect lunch to warm you up from the inside. Dishing up steaming ladles of this roasted vegetable soup with chunks of fresh bread is one of my favourite ways to enjoy lunch over Winter.

I love to roast them until golden and caramelized to add lots of extra flavours. Throw in some parmesan too for a creamy finish.

This soup is packed with nutritious vegetables!

Free printable recipe available on our site:

Ingredients for this roasted vegetable soup:
▢1 large sweet potato - peeled and chopped into chunks
▢1 red bell pepper - deseeded and chopped into chunks
▢1 yellow bell pepper - deseeded and chopped into chunks
▢2 medium carrots - peeled and chopped
▢3 cloves garlic - left in the skin
▢3 tbsp olive oil
▢½ tsp salt
▢½ tsp ground black pepper
▢½ tsp paprika
▢½ tsp ground cumin
▢1 red onion - peeled and chopped into wedges
▢1 litre (4 ¼ cups) vegetable stock - (use vegetable bouillon for gluten-free)
▢35 g (⅓ cup) grated parmesan - (Use vegetarian hard cheese for full vegetarian version)

To serve:
▢2 tbsp grated parmesan
▢a few sprigs of fresh thyme

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Cream of Potato Soup

This recipe is one of my favorite recipes from my mom. She start making this after her trip from Germany. As German's staple food is Potato and they make so many different dishes using potato.

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This is a creamy and a heavy soup made using only potatoes and this is really nice on a cold day and will fill you up..also very easy to make..

Ingredients used for the above recipe:
700g Potato
2 1/4 Cups of Regular Milk
1 1/2 Cups of Luke warm water
5 1/2 tbsp of butter
4-5 cloves of garlic chopped
Pepper for taste
1 tsp of salt (to taste)
Dried Parsley (Optional)
Onion Leaves or Fresh parsley to decorate

You can also use water without using too much milk to make the soup less thicker.. This recipe will serve for about 6 people..

You need a bigger pan & a blender for this...

- Wash all the Potatoes thoroughly
- Cut them in to small pieces
- In a saucepan put 2 tbsp of butter and add chopped garlic
- When garlic turn golden brown add the cut potatoes
- Sauté the potatoes for a while
- To that add 2 tbsps of butter
- Then add 1 cup of water & close the lid and bring it to boil till potatoes soften
- Lift the lid, check & stir few times, if needed add some more water
- I am adding another ½ cup in the video
- When done switch off the cooker & transfer the potatoes to a blender to make a paste
- Add little at a time & blend till you get a smooth paste, add milk to lighten the paste
- When all are blended transfer to the same pan and cook in medium heat
- Add remaining milk to get the right thickness
- If you like less thickness you can add milk to bring it to the thickness you need
- Add pepper & salt for taste
- I am adding dried parsley in the video, you can even use fresh parsley for this
- Serve hot & enjoy…

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Try it out & let me know in the comments below..

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My Amazing 5 Star POTATO SOUP // How to season it perfectly ❤️

No more bland Potato Soup! If you’re afraid of making potato soup because you don’t want it to be bland then this recipe is for you. Flavor and texture are very important to me, and learning about flavors and seasonings are important to me too because then I’ll know how to use them when I need them. Onions, creamed corn, poultry seasoning are just some of the ingredients that make it amazing. This is a 5 Star recipe, seasoned well with ingredients many of us neglect, in this video I will show you how to make it step by step. ❤️

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INGREDIENTS——————————-
6 slices Thick Cut Bacon (small pieces)
3 Tbsp butter
1 C. Chopped yellow Onions
1 C. Chopped green Onions
2 large garlic cloves (finely minced)
1 Can creamed corn (14.75oz)
1/3 C. All purpose flour
3 C. Chicken Broth
2 C. Whole Milk
2 bay leaves
1 1/2 tsp Poultry Seasoning
1 1/2 tsp Onion Powder
1 tsp Garlic Powder
Pepper as needed
Salt as needed
2 Lbs Gold Potatoes (small cubes)

Toppings———————————
Freshly grated Colby Jack Cheese
Bacon pieces
Sliced green onions
Sour Cream

Cheesy Bread————————
(Bake at 375° for about 8 minutes till cheese melts and bread is light gold)
1/2 inch slices Baguette bread
Olive oil to brush sides
Grated Colby Jack Cheese

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

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CHEDDAR CHEESE POTATO SOUP

Cheesy, creamy, and delicious. This potato cheese soup comes together in about 30 minutes and makes a great lunch.

RECIPE AND INSTRUCTIONS HERE -

Ingredients
1 tablespoon butter
1/2 cup chopped Vidalia onion
2 cloves garlic minced
4 cups Yukon Gold potatoes peeled, cut into 1/2-inch chunks
14 oz chicken broth
1 cup milk
1/2 teaspoon black pepper freshly ground
1 1/4 cups shredded extra sharp cheddar cheese , divided
crumbled bacon and chopped chives for garnish, optional
Instructions
Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.
Stir one cup of the cheddar cheese into the soup until melted and heated through.
Ladle soup into four bowls; top with remaining 1/4 cup cheese.
Garnish with crumbled bacon and chopped chives.
Notes
Nutritional information does not include garnish
Vegetable broth can be substituted for chicken broth
If you prefer, you don't have to peel the potatoes, just be sure to scrub them first
We use sweet Vidalia onion, but any yellow or white onion will be fine
Extra sharp cheddar gives the best flavor, you can also use white extra sharp

Best Recipe for Potato Soup - Comfort Food - It's The Best You've Tasted!

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Loaded & Creamy Potato Soup |

Today we have a FULLY loaded golden potato soup with flavors of rosemary, fennel, and chicken remouillage. Another very simple yet creative dish to fill your to-go mugs with nutritional carbs and energy for this harsh winter season or warm your loved one's stomachs at the dinner table!

Recipe:

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