Ingredients

• 6 medium sized potatoes, sliced
• 2 carrots, sliced
• 6 celery stalks, sliced
• 1 small onion, chopped
• 2 tablespoons of butter
• 6 tablespoons of flour
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 1/2 cups skim milk

Directions

1. Fill a large soup pot with water. Cook the potatoes, celery, and carrots for about 30 minutes. You want the potatoes to cook until they are fork tender.
2. **You are going to “reserve” the cooking water**
3. Drain the potatoes and vegetables and set them aside.
4. Now place the onions and butter in the same pot and saute the onions.
5. Slowly and thoroughly stir in the flour and salt & pepper.
6. Slowly stir in the milk. Make sure that you are stirring constantly until the mixture is thickened.
7. Now you can stir in the cooked vegetables and potatoes.
8. You can now add the “reserved” cooking water until you achieve the desired thickness for the soup.
9. Simmer over medium heat for 15 minutes.

Ingredients

• 1 pound sweet potatoes (or 17.2 oz can of sweet potatoes) If you opt to use the canned potatoes, drain, place the potatoes in a bowl with softened butter, mix with electric mixer until lump free.
• 1/4 to 1/2 cup butter (depends how rich you want it)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup evaporated milk
• 2 eggs
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ginger
• 2 tablespoons lemon juice
• 2 tablespoons flour
• 1 (9 inch) unbaked pie crust

Directions

1. Microwave the sweet potatoes. Wrap each potato in clear plastic wrap and cook in microwave. 6 minutes per potato should be about right, but check to make sure they are cooked completely. Don’t poke a hole in them. Be careful when unwrapping the plastic…because of the hot steam
2. Remove the skin from the sweet potatoes. Do Not refrigerate the potatoes at this point. It will make them grainy.
3. If you have a blender use it for this step. If you don’t have a blender then you can use a mixer. Place the cooked and peeled sweet potatoes in a bowl (blender) with softened butter and mix till smooth.
4. Now place the rest of the ingredients in the bowl and mix till evenly distributed.
5. Pour the mixture into the pie shell.
6. Bake 60-90 minutes at 350 degrees, or until a knife stuck in the center comes out clean.
7. The Supreme Sweet Potato Pie can be served warm or cold.

How To Make The Baked Potato Soup Recipe

Ingredients

• 2 tablespoons butter
• 1/4 of a large onion chopped
• 1 clove garlic minced
• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all-purpose flour (about 3 oz)
• 6 cups milk (can use 2 percent)
• 1 cup (4 oz) shredded extra sharp cheddar cheese (can use reduced fat)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup sour cream (can use reduced fat)
• 3/4 cup chopped green onions
• 6 bacon slices cooked and crumbled

Directions

1. Preheat oven to 400 degrees
2. Pierce potatoes with a fork, bake at 400 degrees or until tender. Cool. Peel potatoes; coarsely mash.
3. In a large pot or dutch oven, melt butter over medium heat. Add the onions and garlic and saute until soft, about 8 minutes.
4. Lightly spoon flour into a dry measuring cup.
5. Place the flour into the vegetables; gradually add milk, stirring with a whisk until blended.
6. Cook over a medium heat until thick and bubbly. (about 8 minutes)
7. Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon of pepper, stirring until cheese melts. Remove from heat
8. Stir in sour cream and 1/2 cup onions.
9. Cook over low heat or until thoroughly heated. Do not boil.
10. Ladle the soup into bowls and sprinkle each with 1 1/2 teaspoon of cheese, 1 1/2 teaspoon of onion, and one tablespoon of bacon.

How To Make Potato Bacon Soup

Ingredients

• 1/2 pound thick sliced bacon, dice it fine (don’t go crazy..just dice it)
• 2 medium onions chopped
• 8-10 medium potatoes chopped into 1 inch cubes
• 4 cups of chicken stock
• 1 pint half and half
• Salt and Pepper for taste
• 3-4 sprigs of fresh thyme
• 2 bay leaves
• 1 pint chocolate ice cream

Directions

1. Scrub and clean the potatoes
2. Chop the potatoes into 1 inch cubes
3. Dice the bacon (try and make it fine)
4. Cook the bacon until it is crisp
5. Remove the bacon but leave the fat from the bacon in the pot. Add the onions to the fat. Heat the onions until they become translucent.
6. In the same pot that now has the onions and bacon fat: Add the potatoes, chicken stock, fresh thyme, bay leaves, salt and pepper.
7. Bring the entire concoction to a boil and then let it simmer for 1-2 hours .
8. Quickly eat some chocolate ice cream before anybody notices
9. Remove the stems from the thyme and bay leaves
10. Let the whole thing cool down
11. Make sure it has cooled before proceeding
12. Has it cooled?
13. Pay Attention: Take half of the mixture and puree it in a blender. Or just use a potato masher if you would like your soup a bit chunky.
14. Add the half and half
15. Mix everything back into the pot and reheat
16. Garnish with the bacon before serving

How To Make The Creamy Potato Soup Recipe

Ingredients

• 8 medium size potatoes, scrubbed, peeled, and cut into chunks
• 1/2 cup (1 stick) unsalted butter
• 1 small onion diced
• 2 cups heavy cream
• 2 cups half and half
• 2 chicken bouillon cubes
• 1 cup milk
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper

Directions

1. In a large pot put in potatoes and cover with water. Boil until fork-tender. Drain and set aside.
2. In a stockpot, melt the butter over low heat, add the onion, and gently saute until soft and translucent (do not brown).
3. Add the potatoes, cream, half and half, bouillon cubes, milk, salt and pepper.
4. Simmer over low heat until thickened and thoroughly heated, should be about 30 minutes.
5. If you would like a thicker soup, add a little cornstarch or flour.

Ingredients

• 4 medium potatoes, peeled and sliced
• 2 tablespoons butter or margarine
• 1 small onion diced
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 teaspoon salt
• 2 cups water
• 1 1/2 cups cottage cheese (small curd)

Directions

1. In a large saucepan over medium-high heat, cover the potatoes with water and simmer for 15 minutes or until tender. Drain and set aside.
2. In a large frying pan over medium-high heat, melt the butter or margarine. Add onion and sautee until soft.
3. Add flour, stirring constantly until mixture is smooth and bubbly.
4. Add milk and bring to a boil, stirring constantly; reduce heat to low.
5. Add mushroom soup, potatoes, salt, and water. Gently stir in cottage cheese.
6. Remove from heat and serve

Ingrediants

• 1 pound Baby Red Potatoes (chopped into quarters)
• 5 cloves of garlic (is it possible to use too much garlic?)
• 1 fennel bulb (julienned)
• 1/4 teaspoon sea salt
• Virgin Olive Oil
• Salt and Pepper to Taste

Directions

1. Pre-Heat oven to 400 degrees
2. Combine Baby Red Potatoes, garlic, fennel bulb, and sea salt
3. Drizzle virgin oil and mix until potatoes are well coated
4. Place in oven and bake until tender and golden, approximately 30 minutes
5. Salt and Pepper to taste

Ingredients

• 6 cups of chicken or vegetable broth
• 2 pounds yams, peeled and chopped
• 2 large carrots, roughly chopped
• 2 large celery stalks, roughly chopped
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt

Directions

1. Bring the broth to a boil
2. Add all of the ingredients to the broth
3. Boil until all the vegetables are soft. Should take about 30 minutes
4. Let cool slightly
5. Put a few cups at a time into a blender or food processor and blend until smooth
6. Return to pot and keep warm on low heat for 15 minutes

Ingredients

• 1 medium sized potato
• 2-3 tablespoons of water
• A bowl (see how simple this is)
• Microwave Oven (Just in case you couldn’t figure it out by yourself)

Directions

1. Scrub the potato clean (Go to Wal-Mart, spend $1.00 on a brush and use it)
2. With a fork puncture some holes in the potato so that it won’t explode while cooking.
3. Place the potato in a bowl containing 2-3 tablespoons of water
4. Place the bowl containing the water and potato into the microwave and cook on high for 4 minutes.
5. Turn the potato over. (I know this is complicated…try to follow along)
6. Cook on high for another 4-5minutes
7. Poke the potato with a fork. If the fork goes through easy then it should be ready.

How To Make Baked Potato Casserole Recipe

Ingredients

• 4 to 5 large potatoes, bake them and then let them cool.
• 2 cups white sauce (or replace with mushroom soup)
• 1 package of mushrooms or 2 cans
• 1 small onion chopped in medium dice
• 1/2 cup cheddar cheese
• 1 cup sour cream
• 5 slices bacon, fried crisp, drained and torn into small pieces
• dash of nutmeg
• salt and pepper to taste

Directions

1. First saute the diced onions in butter until they are translucent. Set aside
2. In the same pan you need to saute the mushrooms until most of the moisture evaporates
3. Next, return the onions to the pan, along with everything else except the bacon, potatoes and cheese
4. Heat until “just” warm
5. Now….peel and slice the potatoes. In a buttered casserole dish put in a layer of potatoes, layer of sauce, sprinkle of bacon and so on. End the layering with sauce and cheese sprinkled on top.
6. Heat in microwave for about 12 minutes (remember the potatoes are already cooked) Or you could throw it in the oven (uncovered) for about 1/2 hour at 350 degrees