how long to cook potatoes for soup
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How to Boil Potatoes Place the potatoes in a large saucepan or pot. Add enough cold water to cover the tops of the potatoes. Add 1/2 to 1 teaspoon salt to the water. Turn the burner on high and bring water to boiling. Reduce heat to medium low or low. Cover the pan with a lid. Cook the potatoes in gently boiling water until tender, about 15 minutes for cubed potatoes and new potatoes and 20 to 25 minutes for quartered potatoes.
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- Instructions. Peal a large raw potato. Cut the potato into four equal-sized pieces. Put the potato quarters in the soup and simmer the soup for fifteen minutes. Remove the potato quarters from the soup. The potatoes absorb the salt.or this reason, it is wise to salt the soup after it is cooked. If you salt the soup while it is cooking, it may taste right after adding the salt, yet turn saltier after if finishes simmering. If you do over-salt the soup, it is possible to fix the situation.
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- 1 Place the potatoes in a large pot and add enough cold water to cover. 2  Bring to a boil and add 2 teaspoons salt. 3  Reduce heat and simmer until very tender, 20 to 25 minutes. 4  Drain the potatoes and return them to the pot.
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How to Make the Fluffiest Mashed Potatoes Ever Add salt to the water, if desired. Bring the water to a boil over high heat, then reduce heat to medium low. Cover the pot and simmer until potatoes are tender–about 15 to 20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.
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Oven Roasted Red Potatoes Ready In. 55 m. Preheat oven to 450 degrees F (230 degrees C). In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered. Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.
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- Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.
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Best Cream Of Broccoli and Potato Soup Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes. Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth. Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper.
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- 1 Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.  Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor.
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- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni.
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Cheeseburger Soup I 1 Stir in basil and parsley. 2  Add broth and potatoes. 3  Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. 4  Melt the remainder of butter and stir in flour. 5  Add the milk, stirring until smooth. 6  Gradually add milk mixture to the soup, stirring constantly. 7  Bring to a boil and reduce heat to simmer. Stir in basil and parsley. 2  Add broth and potatoes. 3  Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. 4  Melt the remainder of butter and stir in flour. 5  Add the milk, stirring until smooth. 6  Gradually add milk mixture to the soup, stirring constantly. 7  Bring to a boil and reduce heat to simmer.
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Baby Red Garlic Mashed Potatoes Place potatoes in a pot of water with the salt and garlic cloves and bring to a boil. Boil for about 15-20 minutes (or until you can easily stick a fork through them). Drain potatoes and leave them in the pot.
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- 1 Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. 2  Drain; cover to keep hot.
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Soups & salads make the perfect seasonal dinners For the soup: In a large saucepan over medium heat, melt the butter. Add the leek and rutabaga and saute until the leek becomes translucent, 3-4 minutes. Add the broth and 2 cups water and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, until the rutabaga is tender, about 15-20 minutes.
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How to Fix a Salty Beef Stew Peel two large potatoes. Cut each potato into quarters. Drop the potatoes into the stew and simmer for 15 to 20 minutes. Remove the potatoes from the stew before they turn mushy. The potatoes will absorb much of the excess salt. You can use this method in conjunction with another method if the soup is extremely salty.
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Shepherd's Pie VI Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes.
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- 1 Place potatoes in a Dutch oven and cover with water. 2  Bring to a boil. 3  Reduce heat; cover and cook for 15-20 minutes or until tender. 4  Drain. 5  In a large bowl, mash potatoes with cream cheese.
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How To Make Diner-Style Home Fries Parboil the potatoes: With the saucepan uncovered, bring the water to a boil, then cook for an additional minute or two to parboil the potatoes. Cook the onions: While the water comes to a boil, heat 1 tablespoon of olive oil in a skillet, over medium heat. When hot, add the onions, season with salt and pepper, and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Test the potatoes for doneness: To test the potatoes for doneness, stick the tip of a paring knife into a few of the potato cubes.
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How to Boil Potatoes 1 Put your potatoes, peeled or unpeeled, cut or whole, into a cooking pot and completely cover them with cold water. 2  Add 1 or 2 teaspoons of salt to the water before starting to cook. 3  Bring the water and potatoes to a boil then reduce heat to low. 4  Cover, and simmer for 15 to 30 minutes or until fork-tender. Cover, and simmer for 15 to 30 minutes or until fork-tender. 2  Check at 5 minute intervals since cooking time will vary according to the type, size and quantity of potatoes being cooked.
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- 1 Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.
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Perfect Roast Potatoes Put the potatoes into salted cold water in a saucepan, and bring to a boil, letting them cook for 4 minutes. Drain the potatoes into a colander and then tip back into the empty saucepan, sprinkling over the semolina.
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- Wash potatoes and boil in jackets, covered, in salted water for 30-45 minutes or until tender when poked with a fork. Put whole potatoes into colander and drain. Smash lightly with a masher or fork. Add butter, cheese, sour cream, bacon bits, and stir well. Salt and pepper to taste.
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Mashed Potatoes with Goat Cheese, Garlic and Green Onions 1 Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash roughly; these are not meant to be the consistency of regular mashed potatoes.  Add butter and mix well with potatoes.
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- How to Make It. 1  In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat. 2  Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper.
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How to Boil Potatoes Reduce heat to medium low or low. Cover the pan with a lid. Cook the potatoes in gently boiling water until tender, about 15 minutes for cubed potatoes and new potatoes and 20 to 25 minutes for quartered potatoes.