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Slow Cooker Potato Leek Soup
Calories266 Kcal
Protein13 g
Fat11 g
Carbs30 g

Slow Cooker Potato Leek Soup

AmericanNon-vegetarian29700 min

Bacon and shredded cheese flavor this tasty slow cooker potato and leek soup. It's perfect for a rainy day, or add crusty bread for a filling meal.

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Ingredients
  1. 4 cups potatoes (diced)
  2. 3 to 4 cups leeks (3 or 4 leeks, thinly sliced)
  3. 1 bunch green onions (chopped)
  4. 2 cups chicken broth (canned, homemade, bouillon or base)
  5. 4 to 6 slices bacon (cooked, drained and crumbled)
  6. 1 cup evaporated milk
  7. Salt and pepper (to taste)
  8. Optional: 1/2 to 1 cup shredded cheese
Directions
  1. Gather the ingredients.
  2. Combine the diced potatoes, leeks, green onions, chicken broth, and bacon in the slow cooker crockery insert.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add evaporated milk and cheese, if used, in the last 30 minutes. Taste and adjust seasonings.
  5. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary.
  6. Serve and enjoy!
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Savory Sweet Potato Gratin
Calories451 Kcal
Protein8 g
Fat30 g
Carbs41 g

Savory Sweet Potato Gratin

AmericanVegan4200 min

This savory sweet potato gratin is a refreshing change of pace from the ubiquitous streusel- or marshmallow-topped sweet potato casserole. This easy gratin is...

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Ingredients
  1. 2 tablespoons butter
  2. 1 1/2 to 2 pounds sweet potatoes
  3. Garnish: Kosher salt and freshly ground black pepper, to taste
  4. 6 tablespoons cheese (Parmesan)
  5. 1 cup heavy cream
Directions
  1. Heat the oven to 400 F. Generously butter a 9-inch square baking dish or 2-quart baking dish.
  2. Peel the sweet potatoes and slice them into 1/4-inch rounds. If the potatoes are large, cut them in half lengthwise before slicing.
  3. Arrange about one-third of the sweet potato slices in the prepared baking dish.
  4. Sprinkle with salt and pepper and then sprinkle with 2 tablespoons of the grated Parmesan cheese. Repeat the layers, ending with the last of the Parmesan cheese.
  5. Cut the remaining butter into small pieces and distribute evenly over the casserole. Pour heavy cream over all.
  6. Cover the casserole tightly with foil. Bake for 25 minutes.
  7. Uncover and continue baking for 20 to 25 minutes longer, until potatoes are tender.
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Roasted Potatoes With Paprika
Calories261 Kcal
Protein5 g
Fat7 g
Carbs46 g

Roasted Potatoes With Paprika

OtherVegan3600 min

Paprika and other seasonings give these roasted potatoes flavor. Serve these potatoes with grilled or roasted beef, pork, or chicken. They're a tasty side dish ...

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Ingredients
  1. 2 to 2 1/2 pounds red-skinned potatoes (peeled, rinsed)
  2. 2 teaspoons Hungarian paprika
  3. 1 teaspoon salt
  4. 1/4 teaspoon ground pepper
  5. 1 teaspoon onion powder
  6. 1/2 teaspoon dried leaf thyme (crumbled)
  7. 2 tablespoons olive oil
Directions
  1. Gather the ingredients.
  2. Preheat oven to 375 F.
  3. Cut potatoes into 1 to 2-inch pieces.
  4. Toss the potatoes with paprika, salt, pepper, onion powder, thyme, and oil. Let stand for 5 to 10 minutes. Put the potatoes in a lightly oiled open shallow baking pan and bake for 45 minutes, or until potatoes are tender.
  5. Serve and enjoy!
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Curried Sweet Potato Soup With Coconut Milk
Calories704 Kcal
Protein44 g
Fat48 g
Carbs25 g

Curried Sweet Potato Soup With Coconut Milk

Indian cuisineVegan6900 min

Curried sweet potato soup with coconut milk is a welcome dish during the cooler months. The creamy, aromatic soup has a subtle sweetness from the roasted sweet ...

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Ingredients
  1. 3 medium sweet potatoes
  2. 4 tablespoons olive oil (divided)
  3. 1 teaspoon sea salt
  4. 1 medium onion (chopped)
  5. 2 stalks celery (chopped)
  6. 2 clove garlic (finely chopped)
  7. 1 tablespoon garam masala
  8. 1 teaspoon curry powder
  9. 5 cups chicken or vegetable stock
  10. 1 cup coconut milk
  11. 1/2 cup water
  12. (Optional) 4 slices
  13. crusty bread (optional)
Directions
  1. Preheat the oven to 350 F (180 C).
  2. Slice the sweet potatoes into 2-inch rounds. Place potatoes on a baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt. Bake for 1 hour, or until tender. Remove from the oven and set aside to cool.
  3. Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and celery and fry, stirring often, for 5 minutes. Add the garlic and fry for 30 seconds.
  4. Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.
  5. Scoop flesh out of the sweet potatoes and discard the skins. Place potatoes into the saucepan and stir well to coat in the spices.
  6. Add stock and bring to the boil. Turn the heat down to medium-low and cover. Simmer soup for 15 minutes. Remove soup from heat and cool.
  7. Ladle soup into a blender or food processor and blend in batches until smooth and creamy. Place soup back into the saucepan over medium heat.
  8. Add coconut milk and water and stir well to combine. Simmer soup over medium heat for 5 minutes.
  9. Divide soup into bowls and serve with a slice of crusty bread for dipping if desired.
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Split Pea Soup With Ham
Calories322 Kcal
Protein22 g
Fat12 g
Carbs28 g

Split Pea Soup With Ham

OtherNon-vegetarian9600 min

This hearty soup is a definite go-to when the weather is chilly and blustery and you need something to warm your soul. Sweet carrots, salty ham, and tangy ale b...

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Ingredients
  1. 2 tablespoons butter
  2. 2 medium onions (finely chopped)
  3. 2 medium carrots (trimmed, peeled, and finely chopped)
  4. 2 stalks celery (trimmed and finely chopped)
  5. 1 medium potato (peeled and chopped)
  6. 2 smoked ham hocks (about 1 1/4 pounds)
  7. 1 package (12 ounces) green split peas (rinsed and sorted)
  8. 1 can bottle (12 ounces) beer (or ale)
  9. 6 to 8 cups water
  10. 1 teaspoon dried thyme
  11. 1 teaspoon Dijon mustard
  12. 2 tablespoons cider vinegar
  13. 1 teaspoon salt (or to taste)
Directions
  1. In a large 6 to 8-quart pot, heat the butter over medium heat until melted. Add the onions, carrots, and celery and cook, stirring often, until the vegetables are beginning to soften, about 5 to 7 minutes.
  2. Add the potato, ham hocks, split peas, beer, water, thyme, and Dijon mustard and stir well. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered and stirring occasionally, until the ham and peas are very tender, about 2 to 2 1/2 hours.
  3. Remove the pot from the heat. Transfer the ham hocks to a large plate and let cool. When cool enough to handle, remove and discard the bones and skin, and cut the meat into bite-size chunks. Return the meat to the pot.
  4. Stir the vinegar into the soup and season to taste with salt. Reheat the soup over low heat, stir occasionally, and serve with some crusty bread.
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Vegan Mashed Potato Patties With Swiss Chard
Calories261 Kcal
Protein6 g
Fat7 g
Carbs45 g

Vegan Mashed Potato Patties With Swiss Chard

Native AmericanVegan1500 min

If you've got leftover mashed potatoes, give this vegetarian and vegan recipe a try. Need this recipe to be gluten-free? Just sub in a gluten-free flour for ...

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Ingredients
  1. 2 cups mashed potatoes
  2. 3 to 4 leaves Swiss chard (chopped small or 1/4 cup leftover frozen spinach)
  3. 2 cups water for steaming (more or less depending on your pot)
  4. 1/2 tsp garlic powder
  5. 1/4 tsp salt (use sea salt or kosher salt for the best flavor)
  6. 1/8 tsp black pepper
  7. 3 tbsp flour
  8. Dash soy or almond milk (optional)
  9. 1 tbsp. oil for cooking
  10. 1 tsp. Italian seasoning (optional)
  11. Extra flour for dredging (about 1/3 cup)
Directions
  1. Steam or microwave the Swiss chard until just lightly wilted. Drain well. If you're using leftover frozen spinach, thaw, and drain well so that the spinach is mostly dry.
  2. In a medium bowl, combine the leftover mashed potatoes, wilted greens, garlic powder, salt, pepper and 3 tablespoons of flour. If the mixture is a bit dry and crumbly, you can add a couple of splashes of soy milk or almond milk. This will depend on how moist or how dry your leftover potatoes are.
  3. Combine a bit of flour and the Italian seasonings in a shallow pan.
  4. In a large skillet, pre-heat a bit of oil.
  5. Form potato patties by making a ball from about 3 to 4 tablespoons of the potato mixture. Gently flatten with your hands to form a patty shape, then lightly coat on both sides in the flour mixture. This helps the patties get nice and crispy and also helps prevent them from sticking to the pan.
  6. Fry each potato patty for 3 to 4 minutes on each side; patties should be lightly golden brown.
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Vegan Mashed Potato Patties With Swiss Chard
Calories261 Kcal
Protein6 g
Fat7 g
Carbs45 g

Vegan Mashed Potato Patties With Swiss Chard

OtherVegan1500 min

If you've got leftover mashed potatoes, give this vegetarian and vegan recipe a try. Need this recipe to be gluten-free? Just sub in a gluten-free flour for th...

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Ingredients
  1. 2 cups mashed potatoes
  2. 3 to 4 leaves Swiss chard (chopped small or 1/4 cup leftover frozen spinach)
  3. 2 cups water for steaming (more or less depending on your pot)
  4. 1/2 tsp garlic powder
  5. 1/4 tsp salt (use sea salt or kosher salt for the best flavor)
  6. 1/8 tsp black pepper
  7. 3 tbsp flour
  8. Dash soy or almond milk (optional)
  9. 1 tbsp. oil for cooking
  10. 1 tsp. Italian seasoning (optional)
  11. Extra flour for dredging (about 1/3 cup)
Directions
  1. Steam or microwave the Swiss chard until just lightly wilted. Drain well. If you're using leftover frozen spinach, thaw, and drain well so that the spinach is mostly dry.
  2. In a medium bowl, combine the leftover mashed potatoes, wilted greens, garlic powder, salt, pepper and 3 tablespoons of flour. If the mixture is a bit dry and crumbly, you can add a couple of splashes of soy milk or almond milk. This will depend on how moist or how dry your leftover potatoes are.
  3. Combine a bit of flour and the Italian seasonings in a shallow pan.
  4. In a large skillet, pre-heat a bit of oil.
  5. Form potato patties by making a ball from about 3 to 4 tablespoons of the potato mixture. Gently flatten with your hands to form a patty shape, then lightly coat on both sides in the flour mixture. This helps the patties get nice and crispy and also helps prevent them from sticking to the pan.
  6. Fry each potato patty for 3 to 4 minutes on each side; patties should be lightly golden brown.
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Roasted Spring Vegetables With Garlic and Thyme
Calories390 Kcal
Protein8 g
Fat11 g
Carbs69 g

Roasted Spring Vegetables With Garlic and Thyme

OtherVegan3000 min

Spring's first root vegetables are incomparably fresh and sweet; roasted with garlic and fresh thyme make a great antipasto addition, side dish, or salad toppin...

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Ingredients
  1. 2 pounds baby potatoes, scrubbed and halved if small, quartered if large
  2. 4 carrots, peeled and sliced
  3. 2 large parsnips, peeled, woody core removed ​and sliced
  4. 3 tablespoons extra-virgin olive oil
  5. Freshly ground black pepper and salt
  6. 3 large cloves of garlic, peeled and finely chopped
  7. Leaves from 4 to 6 sprigs fresh thyme, woody stems discarded
Directions
  1. Gather the ingredients.
  2. Preheat the oven to 425 F.
  3. Place the potatoes, carrots, and parsnips in a single layer in a large roasting pan or rimmed baking sheet. Drizzle the vegetables with the olive oil, season with pepper and salt, and toss with clean hands or a large spoon to coat the vegetables evenly with the oil and seasonings.
  4. Roast the vegetables in the preheated oven for 20 to 25 minutes, until the undersides begin to brown and the vegetables start to soften. Turn the vegetables with a spatula or spoon, and roast for 10 minutes more.
  5. Add the garlic and thyme leaves, toss to coat, and roast for 5 to 10 more minutes, until vegetables reach desired doneness.
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Sweet Potato-Carrot Soup
Calories252 Kcal
Protein8 g
Fat6 g
Carbs44 g

Sweet Potato-Carrot Soup

EnglishNon-vegetarian2100 min

Lots of orange color, lots of flavor, and lots of vitamins are what you'll find in this recipe. Sweet potato-carrot soup is easy, delicious, nutritious, and abl...

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Ingredients
  1. 2 small onions (or leeks)
  2. 1 tablespoon vegetable oil (or butter)
  3. Optional: 2 cloves garlic (chopped)
  4. 1/2 teaspoon fine sea salt (plus more to taste)
  5. 2 pounds sweet potatoes (2 medium or 1 large)
  6. 1/2 pound carrots (3 to 4 medium)
  7. 6 cups homemade chicken or vegetable broth (or 4 cups commercial broth and 2 cups water)
  8. Optional: 1/4 to 1/2 cup cream, half-and-half, or sour cream.
Directions
  1. Gather the ingredients.
  2. Trim, clean and chop the onions or leeks.
  3. In a large pot over medium-high heat, melt the butter or heat the oil. Add the onions or leeks. Cook, stirring occasionally, until the vegetables are soft, about 3 minutes.
  4. Meanwhile, peel and mince the garlic, if using, and add it and the salt to the pot. Cook, stirring frequently until the onions are completely tender, about 2 more minutes.
  5. Meanwhile, peel and chop the the sweet potatoes and the carrots. Add them to the pot along with the broth (or broth and water). Bring everything to a boil. Reduce the heat to maintain a steady but gentle simmer and cook until all of the vegetables are very soft, 15 to 20 minutes.
  6. If you have a hand-held immersion blender, this is an excellent time to use it. Purée the soup until utterly smooth (this will take some time and moving the blender around a pot to make sure everything is thoroughly puréed). If using a blender or food processor, work in batches that fill the bowl of the processor or blender about half-way full. Put a kitchen towel over the top to catch any splatters (hot liquid will sometimes fly out), and whirl each batch until utterly smooth and creamy looking. Repeat with remaining batches as needed and return the soup to the pot.
  7. Once the soup is puréed, stir in the cream, if using. Taste and add salt as needed before serving. Add garnishes as you like.
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Red Potato Salad With Sour Cream and Dill
Calories566 Kcal
Protein12 g
Fat38 g
Carbs46 g

Red Potato Salad With Sour Cream and Dill

Italian AmericanNon-vegetarian1320 min

This potato salad is nicely seasoned with the addition of dill and chopped dill pickle, along with the tangy mayonnaise and sour cream dressing. The flavors of ...

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Ingredients
  1. 2 pounds small red potatoes (scrubbed)
  2. 3 to 4 eggs (hard-cooked and diced)
  3. 2 ribs celery (diced)
  4. 1/2 cup red onion (diced)
  5. 4 green onions (thinly sliced)
  6. 2 tablespoons dill pickle (diced)
  7. 1/4 cup sour cream
  8. 3/4 cup mayonnaise
  9. 1 tablespoon tarragon vinegar
  10. 1 teaspoon Dijon mustard
  11. 1 tablespoon dill (fresh or freeze-dried or about 2 teaspoons dried dill)
  12. 1/2 teaspoon salt
  13. 1/8 teaspoon pepper
Directions
  1. Gather the ingredients.
  2. Cut the potatoes into small, bite-size chunks and place in a medium saucepan.
  3. Cover with cold water and bring to a boil; cook for about 10 to 12 minutes, until just tender.
  4. Pour off water and set the pan in a larger pan of cold water to cool the potatoes quickly.
  5. In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle.
  6. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine.
  7. Fold in the dill and add salt and pepper to taste.
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Aloo Gobi
Calories363 Kcal
Protein10 g
Fat11 g
Carbs61 g

Aloo Gobi

Indian cuisineVegan2700 min

Aloo gobi is a vegetarian Indian food recipe consisting of potatoes and cauliflower cooked in a host of flavorful Indian spices. Although it's been around for y...

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Ingredients
  1. 3 potatoes, chopped
  2. 3 tbsp. olive oil
  3. 1 tsp. coriander
  4. 1 tsp. cumin
  5. 1/2 tsp. turmeric
  6. 1/4 tsp. ground cloves
  7. 1/4 tsp. ginger
  8. 2 bay leaves
  9. 1/2 onion, sliced
  10. 1 cauliflower, chopped
  11. 1 tbsp. lemon juice
  12. 1/3 cup water
Directions
  1. Gather the ingredients.
  2. Boil the potatoes in water for about 15 minutes, or until just barely tender. Remove from heat and drain.
  3. Heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds.
  4. Then add the onion, cauliflower, and potatoes.
  5. Allow the veggies to cook for 3 to 5 more minutes, then add the lemon juice and water.
  6. Cover and cook for another 8 to 10 minutes, or until cauliflower is tender.
  7. Serve your vegetarian aloo gobi with hot steamed basmati rice or another grain, if desired.
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