Russet Potato Soup?

Question

I need some recipes for a low calorie russet potato soup that doesn't require a ton of ingredients. I prefer something totally meatless---no chicken, turkey, beef or pork stock.

Answer 1

Here is my mom's recipe.

http://groups.yahoo.com/group/rushinrecipes/message/52

Answer 2

Ingredients:

2 Russet Potatoes - Diced
1 Cup Water
1 Teaspoon Dried Parsley
2 Tablespoons Butter
1 White Onion - Sliced & Diced
1 1/2 Tablespoons Vegetable Oil
2 Cups Rice/Soy Milk
4 Celery Stalks - Diced
Salt & Pepper

Directions:

1. Sauté vegetables with oil in a saucepan for up to 5 minutes.
2. Remove vegetables & add to a large pot with water.
3. Boil water & add spices.
4. Stir.
5. Cover with lid & simmer on a low flame.
6. Serve when vegetables are soft.

Answer 3

Dad's Potato Cheese Soup

1 pound favorite link sausage, thinly sliced 1/16 to 1/8"
4 pounds peeled and diced russet potatoes
2 medium onions chopped
4 cloves garlic chopped
24 ounces deluxe American cheese
1 stick butter
1 tablespoon fresh rosemary, chopped
16 to 32 ounces milk
Salt and pepper to taste
In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes.
Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil.

After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes.

Answer 4

voted 4 1/2 stars by members of the this site.

Potato cheese soup
INGREDIENTS
4 potatoes, peeled and quartered
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 cups vegetable broth
1 teaspoon salt
2 1/2 cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese
DIRECTIONS
In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

Answer 5

My Grandma made Potato Soup for us and to me it was the best. The only thing is I don't know about Low Cal.....
Here it is:
Peel and boil potatoes-(2-3 per person) in salted water, just enough to cover the potatoes about an half of an inch.
When potatoes are done, add milk, (or cream or skim milk) just enough to cover the potatoes and make your potatoe water drowned out.
Add 4 tsp. of butter or margarine
Add salt and pepper to ones taste.
Let simmer about 15 minutes on med. heat.

You can add any kind of veggie you like...corn, fresh peas, green beans, etc...
We like to serve with Cornbread or Crackers. Makes a great cold winter day soup.
Merry Christmas and God Bless!

Answer 6

BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS
Can be prepared in 45 minutes or less.
1 3/4 pounds boiling potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 teaspoons extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets
and remaining stems peeled and sliced thin



Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
Set broiler rack about 1 inch from heat and preheat broiler.

While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.

Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.

Serve soup with croutons.

Makes about 8 cups, serving 4.

OR>>>

ANOTHER GREAT POTATO SOUP

3 T. butter
5-6 medium potatoes, chopped
1 large onion, chopped
2 stalks celery, chopped (use leaves too)
2 medium carrots, chopped
4 C. vegetable soup stock
2 T. chopped fresh parsley
1/8- ½ teas. each sea salt and freshly-ground pepper, to taste
½ T. crushed dried thyme
1 ½ T. cornstarch
½ C. soy milk

In a large soup pot, melt butter over medium heat. Add the vegetables and sauté for 5 minutes. Add the stock, parsley and seasonings and bring to a boil. Cover and simmer over low heat for about 20 minutes, stirring occasionally until potatoes are very soft.While soup is cooking, combine remaining ingredients in a small bowl, stirring until very smooth.Add the sour cream mixture to soup and simmer gently over low heat for 1-2 more minutes to thicken slightly.Remove soup from heat and blend with a food processor, to desired consistency. Adjust seasonings.

That one is meatless all the way! I hope that these help you!

Answer 7

Fine potatoes and onions.