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

Three thing we can count on in this life:

1. We all have to pay taxes
2. Sooner or later we will all move on from this life
3. This New York Deli Potato Salad Recipe sets the standard that all other potato salad recipes will be measured against.

Ingredients

• 5 pounds of boiled potatoes (new potatoes are best), chilled, then peeled and sliced 3/16 inch thick (not diced) Please don’t use baking potatoes. Also, don’t over cook. Use a slicer: you can pick one up at a discount store for less than $15. The thickness of your potato slices wil be even. And it is so much easier to slice potatoes with a slicer. It slices–It Dices–It Works
• 1/2 cup grated carrot
• 1/4 cup each: red and green bell pepper-small dice
• 1/4 cup minced curly parsley

Dressing Ingredients

• 1 1/2 cups Mayo
• 1/4 cup white vinegar
• 1 tablespoon kosher salt
• 1/2 tablespoon ground black pepper
• optional-1/2 tablespoon powdered mustard

Directions

1. Mix the potatoes with all of the “potato” ingredients
2. Mix the dressing with all of the “dressing” ingredients
3. Now hand mix the potatoes with the dressing
4. You can “thin” the dressing if necessary with milk (buttermilk is best)
5. Refrigerate for 24 hours before serving

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

• 4 Yams
• 3 tablespoons of butter or margarine
• 1 1/2 tablespoons of flour
• 1 1/2 cups of milk
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 2 cups cheddar cheese, grated (about 1/2 pound)

Directions

1. Bake the yams….Click here for a quick and easy way to Bake The Potato
2. Melt the butter/margarine in a pan
3. Blend in the flour
4. Gradually add the milk and cook over low heat, stirring constantly, until thickened.
5. Add the salt, Worcestershire sauce, mustard and cheese
6. Stir until the cheese is melted
7. Cut the baked yams open and pour the cheese sauce over the yams

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.

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.