Time 45m Number Of Ingredients 16 Steps:
Fry the bacon then add the onion and cook until golden, 6-8 minutes. Add the garlic and cook for another minute. Add all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes. Add the parsley and simmer for another minute. Add salt and pepper to taste. Note: This is a great make-ahead soup as the flavor is even better the next day!
Time 1h48m Yield 6 Number Of Ingredients 18 Steps:
Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices. Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic. Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes. Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.
Time 55m Yield 4 Number Of Ingredients 11 Steps:
Place bacon in a large saucepan and cook over medium-high heat until crispy, about 10 minutes. Remove bacon and crumble into a bowl. Reserve bacon grease in the skillet. Place onions, celery, butter, thyme, marjoram, nutmeg, and chile powder in the still-hot saucepan with the bacon grease. Cook until onions are soft, 5 to 7 minutes. Add chicken stock and potatoes; bring soup to a boil. Reduce heat to medium-low; cook until potatoes are soft, 20 to 25 minutes. Puree the soup with an immersion blender. Season with salt and pepper; garnish with crumbled bacon.
Time 5m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.
Number Of Ingredients 10 Steps:
Peel potaotes and chop into small cubes. Roughly chop onion and celery into medium-small chunks. In a sautee pan heated with the oil, add those vegetables and lightly sautee for about 5 minutes. Transfer veggies to a large pot and add just enough water to cover the veggies (about 2-3 cups water). Add salt, vegeta and mix. Add bay leaf. Let boil until vegetables are tender. Remove bay leaf. Drain vegetables, reserving the liquid. Mash veggies while slowly adding back half of the liquid to them. Add butter while mashing. Add milk and half and half until you reach the consistency you want. Lovely top top with some dill, parsley or rosemary when serving! Also good if you want to add some chopped kielbasa, or leave half of the potato cubes UNmashed.
