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

Ingredients

• 1 clove garlic-halved
• 2 cups whipping cream
• 2 cups milk
• 1 teaspoon ground nutmeg
• 1 cup cheddar cheese grated
• 3 1/2 pounds russet potatoes-peeled, thinly sliced (use the slicer)

Directions

1. Preheat oven to 375 degrees
2. Scrub and wash the potatoes
3. Rub the garlic over the inside of a 13×9 inch baking dish.
4. Place garlic in a saucepan. Add the cream, milk, and nutmeg to the saucepan. Bring to simmer.
5. Arrange the potatoes in the baking dish just one slice high. Season to taste with salt/pepper.
6. Repeat layering with remaining potatoes, seasoning each layer as you go.
7. When half the potatoes are in the dish, pour half the cream mixture over the potatoes.
8. Finish layering the potatoes.
9. Pour the other half of the cream mixture over the top of the potatoes.
10. Bake the potatoes for 1 hour
11. After baking for one hour, you will need to sprinkle the cheddar cheese over the top.
12. Return to oven and bake for 1/2 more hour.
13. The potatoes should be tender and the top should be golden brown.

Ingrediants For The Crust

• 3 cups all purpose flour
• 1 cup shortening
• 3/4 cup ice cold water

Ingrediants For Filling

• 2 cups pecans, shelled
• 1 cup bourbon whiskey
• 2 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch thick pieces (about 3 1/2 cups cooked)
• 1 cup water (Enough to measure 1/4 inch in bottom of baking pan, to provide steam)
• 3 large eggs, cracked and lightly beaten
• 1 1/4 cup light brown sugar
• 1/4 cup light corn syrup
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup heavy cream

Directions For Crust

1. Place the flour and shortening into a large bowl. Flake the shortening into the flour until it becomes very small pieces.
2. Add the cold water by pouring it over the entire mass of flour and shortening. Using your hands, mix very gently until the water becomes absorbed. It will still be lightly crumbly. Without overworking the dough, round it up with your hands, trying to eliminate all the loose pieces and crumbs. Let it rest, covered, for 15 minutes.
3. Cut the dough into two pieces. Using some flour, lightly coat your work surface with flour and coat your rolling pin with flour. Shape the piece of dough you have cut into a round, thick piece. Gently roll out the dough, turning 1/8 turn after each pin pass. (This will let it become naturally round in shape.) Continue rolling until the dough is about 1/4 inch thick, and the dough is one inch larger than the size of the pie pan that you are using. (Use the pan to measure by laying it out over the rolled out dough.)
4. Fold the dough in half, pick it up and lay it in the pan and unfold the dough. Crimp the edge using your thumb and forefinger, and trim off any extra dough hanging outside the pie pan.
5. Preheat your oven to 375 degrees. Prick the dough in the pie tin on the bottom and on the sides with a fork. Place on the crust a piece of aluminum foil that covers the dough, and pour in raw rice or dry beans. (The weight will keep the dough from puffing too much while it is pre-baking.)
6. This crust should be pre-baked in a 375 degree oven for 10 minutes. The dough becomes lighter in color on the edges and set to the touch in the center. Cool and store the pie crust until you are ready to use it.

Directions For Filling

1. Combine the pecans and bourbon and let soak overnight in the refrigerator.
2. Put the potatoes and the water into a baking dish (13×9 inches) and cover with aluminum foil.
3. Bake at 375 degrees for about 45 minutes..until the potatoes are tender. Remove from the oven, drain the water, and allow the potatoes to cool for 10 minutes.
4. Place the cooled potatoes into a large mixing bowl and add the eggs, sugar, cory syrup, salt, cinnamon, and ginger. Mix until well-combined. Add the heavy cream a little at a time, mixing until well-combined, scraping down the mixing bowl after each second addition. After all the cream is added, mix one minute until the potato filling is well-combined. (Sweet potatoes have a coarse texture to them, so there will be some very small lumps that give the filling a textured look.)
5. Remove the pecans from the bourbon and sprinkle them evenly on top of the pie filling.
6. Pour the filling into the pre-baked pie shells and bake at 375 degrees for about 45 minutes. The pies are done when the filling puffs and the tops become lightly browned, and a toothpick inserted into the middle comes out clean.
7. Cool or chill and serve with some whipped heavy cream.

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