Best 18 Red Potato Soup Recipes

ROASTED RED PEPPER AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
• Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

PUREED RED PEPPER AND POTATO SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
• Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
• Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

RED POTATO SOUP

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. , In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil)., In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.

SWEET POTATO AND RED LENTIL SOUP

Steps:

• Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.
• Add spinach and lentils; bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.

ASPARAGUS LEEK AND RED POTATO SOUP RECIPE - (4.6/5)

Steps:

• In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.

RED LENTIL, SWEET POTATO, CARROT, AND APPLE SOUP

Steps:

• peel and chop sweet potatoes, apple, and carrot into 1 inch pieces. Saute onion in olive oil in a large heavy bottom pot until translucent. Add chili,cumin,curry powder,ginger,and garlic and saute for 1 min more until fragrant. Add chopped vegetabless and saute for 5 mins over medium heat. Add lentils and broth, cover and simmer for 30 mins. Serve with yogurt and cilantro. Can be pureed.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. Cook's Note This soup is also great served with crumbled feta cheese instead of yogurt as garnish.

BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP

Steps:

• Peel the squash, sweet potato, carrots, and onion.
• Dice the above ingredients and the red pepper and parsley.
• Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
• Make up a pint of stock with the stock cube and pour this over the softened vegetables.
• Add the salt and pepper to taste, add more water if required.
• Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
• Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
• Serve with nice fresh crusty bread.

CURRIED RED LENTIL SWEET POTATO SOUP

Steps:

• Rinse the lentils in a strainer under cold running water (preferably filtered). Pick them over and discard any small stones. Put the water and salt in a medium-sized sauce pan. Bring to boil. Add the rinsed lentils, reduce heat and cook, uncovered, for 20 minutes stirring occasionally. Scoop off any excess foam on the top and discard.
• Peel (optional) the sweet potatoes and dice into 1/2 inch pieces. Add to lentils and continue cooking.
• Dice the onions and and garlic. In a small skillet, heat the olive oil, onions, garlic and spices over low heat. Cook and stir for 5 minutes or until the onions have become soft and translucent.
• Add spice mix to the soup and continue to cook and occasionally stir until potatoes are tender, about 10 minutes. Add more water if soup is too thick.
• Tip for kid-friendly. Reduce or don't add the garlic, onions and/or cayenne if you have a spice-sensitive kid. And if your kid is picky on texture, you can put the soup in a blender (make sure you hold the top down firmly so you don't have a hot-soup explosion) and a few ice-cubes and serve 'smooth-style'.

CREAMY RED POTATO LEEK SOUP

Steps:

• Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces.
• Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain.
• Sauté the leeks (in the same pan you used to cook the bacon) until lightly browned.
• Add the butter and flour to the sautéed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
• Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it).
• Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.

BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP

Steps:

• 1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use. 2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more. 3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender. 4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired. 5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

RED SKIN POTATO SOUP

Steps:

• Cut potatoes (do not peel) in 1/4 and simmer in water in large pot till tender, then drain and set aside.
• In the same pot, melt 1 Tbl. butter, add onions and saute' till soft.
• Mash flour with the rest of the butter, then add to pot, mix in the broth, stirring till it thickens (add about 1-2 more Tbls. of the flour if desired) mixture will not be very thick.
• Mashed the potatoes until smooth, leaving some chunks.
• Add to broth with chopped chicken. Stir till well mixed and simmer 20 minutes. Add sour cream, 1/2 & 1/2 and seasonings.
• Simmer till heated. Before serving stir in grated cheese.

RED PEPPER POTATO SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
• While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.

RED POTATO SOUP

Steps:

• 1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-12 minutes or until tender. Drain, set aside.
• 2. In a kettle, sauté onion, celery and bacon until vegetables are tender; drain well.
• 3. Add milk, water, bouillon, salt and pepper; heat through. (DO NOT BOIL!)
• 4. In a separate large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir over for 1-2 minutes or until thickened.
• 5. Stir into soup stock. Add parsley and potatoes; heat through.
• 6. Sprinkle with cheese and green onions.

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP

Steps:

• Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
• Chop 2 sweet potatoes into medium sized chunks.
• Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
• Add water, roasted red pepper, chicken soup mix and spices.
• Cook for 30 minutes or until sweet potatoes are soft.
• Take pot off the heat.
• Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
• Adjust with spices and water as needed.
• Top with croûtons and/or a little rum and enjoy!

BILL'S CREAMY RED POTATO SOUP

Steps:

• Do not peel potatoes, cut them in 1 inch squares, set aside.
• Dice 5 carrots, no need to peel, set aside.
• dice onion and mince garlic.
• in large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes.
• pour vegetable broth into pan, add carrots and potatoes.
• wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done.
• blend half the soup mixture in blender or magic bullet, return to pan.
• Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.

RUTH'S RED LENTIL AND POTATO SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
• Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.

LEEK AND RED POTATO SOUP

Steps:

• Wash and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive oil until limp but not brown. Add remaining ingredients except dill, pepper, and croutons, and bring to a boil. Reduce heat to low-medium and cook until potatoes are tender. Reserve 4 cups and puree the rest of the potful with an immersion blender, or in a food processor and return to stockpot. Add back the reserved soup and season generously with dill and black pepper, and salt if you really need it. Add more stock or water if the soup is too thick. Serve hot with garlic croutons. If you're going to serve this cold, remember that you will need a bit of extra seasoning and salt.