Potatoes: recipes, ideas and everything you need to make soups, velvety and delicious creams, perfect for late autumn evenings
What it takes to warm up a bit 'in what will be the coldest days of the year is a beautiful one soup.
How about doing it with the potatoes?
We offer you some recipes and more than 10 variations.
But let's not talk about soup or minestrine, let's be clear.
Those we want to offer you are original dishes, rich, tasty and also a bit 'unusual that we are sure will win you over.
What are the potatoes to put in soup?
The best potatoes for soups are those a yellow pasta because they soften in the right way.
For gourmet dishes you can also opt for purple potatoes, but let them feel and do not shake them.
American sweet potatoes and new potatoes but no: they are better to bake.
Velvety and creams
To soften a cream made with any kind of vegetable or vegetable we suggest you to always add one boiled potato and un little milk instead of the classic cream.
In addition to achieving the same result, you will enjoy a light and delicate dish, perfect also for children.
Obviously, make sure that the potato is well cooked with the rest and once the soup is ready, blend it with an immersion blender to incorporate the air needed to obtain a perfect velvety.
In velvety you can add up to three vegetableswhile the cream it is done with a single ingredient.
In both cases we suggest you to accompany the dish with something crunchy as croutons or with something that has a different consistency, such as sautéed vegetables or sautéed mushrooms.
Soups with vegetables, legumes and more
Potatoes are that ingredient it's really good with everything, especially in soups.
You can add them in the classic mixed vegetable soup, but also in many soups based on legumes or cereals and will make everything more comfortable.
They are also fine with the fish and meat soups, Typical recipes of Eastern Europe and Asia, often spicy and very tasty.
Always add a few pieces of potato when you want to give creaminess to a recipe that has a very liquid part because starch is a thickener, certainly better than the classic flour.
How to serve potato soup
Potato soups seem very simple dishes, but in reality, if enriched and presented in the right way, they can become masterpieces.
Here are two proposals to bring them to the table and leave everyone speechless.
In the bread
How beautiful is the soup served inside a loaf and how fun it is to eat!
Once finished the creamy part, in fact, you can move to the container that in the meantime will have absorbed all the flavors.
The only precaution is not to empty it too much inside and do not fill it with a too hot soup.
Better pass it a little in the oven to make it crispy before serving it.
In the pumpkin
If used among the ingredients the pumpkin you can dig it to remove the pulp and then fill it with the soup.
If you choose not too large pumpkins you can also make single portions.
It is a super scenic idea perfect for a party dinner.
Three basic recipes
The recipe of potato velvety
It is a quick and easy recipe to prepare.
Just cook the potatoes cut into chunks with a sauté of leek or onion.
Then slowly add vegetable broth and whole milk and let the potatoes absorb the liquid part well.
If you want you can replace the milk with fresh cream.
Finally, whisk everything and serve with a drizzle of extra virgin olive oil and croutons.
You can also add other ingredients to this cream, pumpkin and onions for example.
The recipe for potato soup
A little 'different from the previous recipe because in this case the potatoes remain in pieces and are not blended.
Once cooked in the broth, perhaps with the addition of cereals, they serve a bit 'brodose seasoned with oil and Parmesan.
A perfect cuddle for dinner after a particularly tiring day.
The recipe of potato cream
The cream of potatoes is prepared like a cream, but without the cream or milk.
It is very light and you can make it tasty by softening the parmesan rind in the cooking broth.
It is a perfect dish even for very young children.
