Best 2 Lemon And Potato Soup Recipes

Are you seeking a comforting and flavorful dish that combines the tangy brightness of lemon with the wholesome goodness of potatoes? Look no further than the delectable realm of lemon and potato soup. This classic culinary creation offers a harmonious blend of vibrant citrus notes and creamy textures, making it an ideal choice for a satisfying meal or a delightful appetizer. Whether you prefer a smooth and silky consistency or a rustic, chunky texture, there's a lemon and potato soup recipe out there to cater to your taste preferences. Let's embark on a culinary journey to discover the secrets of crafting the perfect lemon and potato soup, exploring variations, and uncovering the culinary magic that awaits.

Let's cook with our recipes!

POTATO, GREEN CABBAGE, AND LEEK SOUP WITH LEMON CRèME FRAîCHE

Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche image

If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.

Provided by Maria Helm Sinskey

Categories Soup/Stew Milk/Cream Potato Appetizer Sauté Quick & Easy High Fiber Dinner Lunch Leek Winter Cabbage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup crème fraîche or sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
2 tablespoons (1/4 stick) butter, divided
1 tablespoon extra-virgin olive oil
6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
3 large garlic cloves, pressed
3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
1 2 x 2-inch piece Parmesan cheese rind (optional)
1 Turkish bay leaf
6 cups (or more) low-salt chicken broth
2 tablespoons chopped fresh chives (for garnish)

Steps:

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.
Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

LEMON AND POTATO SOUP

Lemon and Potato Soup image

This is the most fantastic soup for cold winter days - Thanks to my father who passed down the recipe.

Provided by YAEL ZAMIR

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 12

Number Of Ingredients 7

Ingredients

8 potatoes, cubed
4 cloves garlic - peeled and sliced
6 stalks celery with leaves, chopped
½ teaspoon ground turmeric
2 lemons, juiced
1 cube chicken bouillon
salt and pepper to taste

Steps:

Place potatoes, garlic and celery into a large stockpot with water to cover. Cover and bring to a boil. Cook until potatoes are tender, about 25 minutes.
Season with turmeric, lemon juice, chicken bouillon cube and salt and pepper to taste. Simmer for another 10 minutes. Mash some of the potato chunks for a thicker consistency.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 27.8 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 4.3 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 121.3 mg, Sugar 1.4 g

Tips:

Choose the right potatoes: Yukon Gold or russet potatoes are the best choices for this soup, as they hold their shape well and have a smooth, creamy texture.
Use fresh lemon juice: Fresh lemon juice adds a bright, tangy flavor to the soup. If you don't have fresh lemons, you can use 2 tablespoons of bottled lemon juice.
Don't overcook the potatoes: The potatoes should be tender but still hold their shape. Overcooked potatoes will become mushy and the soup will be too thick.
Season the soup to taste: Salt, pepper, and garlic powder are all good starting points. You can also add other spices, such as cumin, paprika, or thyme.
Garnish the soup with fresh herbs: Fresh herbs, such as parsley, cilantro, or chives, add a pop of color and flavor to the soup.

Conclusion:

Lemon and potato soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is a great way to use up leftover potatoes and lemons, and it can be easily customized to your own taste. Whether you like it thick or thin, creamy or chunky, this soup is sure to please everyone at your table.