Best 3 Ians Potato Vegetable Soup Recipes

Are you craving a soul-warming and nutritious soup that combines the flavors of tender potatoes and a variety of colorful vegetables? Look no further than Ian's Potato Vegetable Soup, a delectable dish packed with wholesome ingredients and bursting with flavor. This comforting soup is perfect for chilly evenings, hearty weekday meals, or as a side dish for your favorite main courses. With its creamy texture, vibrant hues, and satisfying taste, Ian's Potato Vegetable Soup promises to delight your taste buds and nourish your body. Let's dive into the world of flavors and explore how to create this culinary masterpiece.

Let's cook with our recipes!

PROVENCAL VEGETABLE SOUP

Provencal Vegetable Soup image

Provided by Ina Garten

Categories appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Steps:

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
Pistou:
4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
Yield: 1 cup

POTATO VEGETABLE SOUP

Potato Vegetable Soup image

Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. It's a favorite of Jan Hancock in Evansville, Wisconsin.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 bacon strip, diced
1 medium potato, peeled and cubed
1/2 medium carrot, sliced
1/2 cup water
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 cup 2% milk
1/4 cup shredded cheddar cheese
2 teaspoons butter

Steps:

In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon.

Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 545mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

CREAM OF POTATO AND VEGETABLE SOUP

Cream of Potato and Vegetable Soup image

I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.

Provided by Chris from Kansas

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup reduced-sodium chicken broth
2 cups cubed potatoes
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
2 cups half-and-half or 2 cups milk
1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce

Steps:

Melt margarine in large saucepan or Dutch oven over medium heat.
Stir in onion; cook 2 to 3 minutes or until crisp-tender.
Add broth, potatoes, salt and pepper.
Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
In small bowl, combine flour and half-and-half; mix well.
Stir into potato mixture; add frozen vegetables.
Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

Tips:

Use fresh vegetables for the best flavor. If you don't have fresh vegetables on hand, frozen vegetables can also be used.
Don't overcook the vegetables. Overcooked vegetables will lose their flavor and nutrients.
Add the potatoes last. Potatoes take longer to cook than the other vegetables, so add them last to ensure that they're cooked through.
Season the soup to taste. Add salt, pepper, and other seasonings to taste before serving.
Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Potato vegetable soup is a hearty and delicious meal that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a quick and easy meal, give potato vegetable soup a try. You won't be disappointed!