How To make Golden Cream Potato Soup
1 1/2 c Boiling water
3 c Diced potatoes
1/2 c Chopped celery
1/4 c Chopped onion
2 tb Flour
2 c Milk
1/2 lb Chopped Velveeta cheese
1/2 ts Salt
1 t Parsley flakes
1 Cube chicken bouillon
Dash pepper
Add water to potatoes, celery, onions, parsley, seasonings, and bouillon cube. Cover and cook till tender. Blend flour and a small amount of milk and then stir into the vegetable mixture. Add remaining milk and cook until thickened. Add velveeta cheese and stir till melted.
How To make Golden Cream Potato Soup's Videos
Vegan Potato Soup
This vegan potato soup is rich, creamy and incredibly easy to make. Enjoy a bowl of this warming soup on its own or with some crusty bread for the perfect comfort meal on a cold evening.
Full recipe at:
How To Make The Best Creamy Potato and Bacon Soup
How to make a Creamy Potato and Bacon Soup. This recipe is easy to make and is extremely tasty. With easy to follow instructions and recipe, you'll be making the most delicious, rich and silky smooth Creamy Potato Soup in no time.
Ingredients -
2 Tbsp (30ml) - Olive Oil
1kg (2.2 Pounds) - Red Desiree Potatoes
1 - Whole Bulb Garlic, Roasted
1 - Brown Onion, Roughly Chopped
13 - Sage Leaves, 10 Chopped, 3 Torn
8 Rashers (150g) - Streaky Bacon
900ml - Vegetable Stock -
1/2 Cup (125ml) - Thickened Cream
1 Cup (250ml) - Full Fat Milk
2 tsp - Cracked Black Pepper
1/2 tsp - Sea Salt Flakes
1 Tbsp - Sour Cream
Bread of your choice to serve
Garnish with Parsley
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video -
Intro -
Song - Coffee and Unicorns
Artist - Henyao
Song - Fansi Pan
Artist - Yomoti
Link -
Song - Pomelo
Artist - Jobii
Link -
#StayHome #StayAtHomeAndCook #WithMe
Thanks for watching!
Loaded Potato Soup | Betty Crocker Recipe
All the flavor of the loaded baked potato in a soup perfect for a chilly day. Your favorite toppings get mixed into a hearty and creamy potato soup that will have you reminiscing about the steakhouse favorite.
Loaded Potato Soup Recipe:
Golden Potato-Leek Soup with Cheddar Toast Recipe
Get the Recipe:
Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor. This makes a generous amount, so share the bounty with friends or freeze half of the batch for a future meal.
Nutritional Information
Calories:
299 (25% from fat)
Fat:
8.6g (sat 4.7g,mono 2.7g,poly 0.6g)
Protein:
7.5g
Carbohydrate:
48.4g
Fiber:
3.9g
Cholesterol:
25mg
Iron:
2mg
Sodium:
660mg
Calcium:
113mg
My Favorite Potato Bacon Soup | Chef Jean-Pierre
Hello There Friends, Today I'm going to be showing you how to make my Favourite Potato Bacon Soup. Perfect for a cold or even hot day! I love putting a salsa so to say in the middle of all my soups to give it a wonderful texture. IT'S ALL ABOUT THE TONGUE! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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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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