1 (5 1/4 ounce) package betty crocker scalloped potatoes
2 cups milk
2 tablespoons minced onions
Mix everything (including sauce mix from pkg) in 4 qt pan.
Bring to a boil, stirring.
Reduce heat and simmer for 15 minutes or until vegetables are tenderAnyone have a simple recipe for potato soup???
Large skillet or large saucepan:
Fry three pieces of bacon crispy.
Crumble it into grease in pan.
Peel four or five potatoes
cut in cubes place in pan.
Peel and dice one onion
place in pan.
Salt and pepper.
Cover with water
boil till done.
Do not let it boil dry!
Add more water if needed.
When potatoes are tender:
Add 1/2 stick of butter.
Add enough milk to make it look creamy.
Cook till just HOT.
DO NOT BOIL.
EATAnyone have a simple recipe for potato soup???
The World's Best Potato Soup
Four cans (12 oz.) 99% fat-free chicken broth
Two cans (12 oz.) evaporated skim milk
Five pounds russet potatoes, peeled and cubed
5 1/2 cups chopped yellow or white onion
7 - 8 slices cooked, crumbled bacon
1 slice ham steak, chopped into 1/2'; pieces
Two heaping teaspoons diced garlic
Three or four bay leaves
1 teaspoon celery seed
1 pint whipping cream
1/3 cup chopped fresh parsley
For garnish:
Shredded sharp cheddar cheese
Chopped green onion
Saute the onions and garlic in butter or margarine over medium heat until translucent. Scrape them into the soup kettle, and turn on the heat to medium. Pour in the chicken broth and evaporated milk. Put in the potato pieces, bacon, ham pieces, bay leaves, celery seed and whipping cream. Bring to boil, and simmer until the potato is tender. Mash a dozen or so potato chunks against the side of the kettle and stir the pot to thicken the soup (you can mash more to make it thicker). Throw in the parlsey and stir, and return pot to simmer. Cut up some good rich bread, ladle the soup into your bowl. Sprinkle cheese and green onion on top to taste.
THIS IS AWSOME
JAN
check out the two links below:
1st one is ';homemade'; variety
2nd is a good beginners recipe, even for kids
INGREDIENTS
1 tablespoon butter
1 large onion, chopped
6 cups mashed cooked potatoes
2 (14.5 ounce) cans chicken broth
1/2 cup milk
DIRECTIONS
In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.
milk, butter, onion, potato, salt and pepper. amounts use ur judgment. cook til potato's are soft.
Baked Potato-and-Bacon Soup:
Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.
5 1/4 pounds baking potatoes
7 bacon slices
4 1/2 cups chopped onion
1 teaspoon salt
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk
3/4 teaspoon black pepper
3 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onions
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
Preheat oven to 400掳.
Pierce potatoes with a fork; bake at 400掳 for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; saut茅 5 minutes. Add salt, garlic, and bay leaf; saut茅 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.
Yield: 18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)
Peel and boil potatoes....about two each for the amount of people you are serving. When they are so soft they break with a fork, put them in one half cup of chicken broth per 4 potatoes, add in a little cream and butter
All the recipies in response to your question sound wonderful. I have a quick and simple way of making soup from left-over baked potatoes: Heat chicken broth in a sauce pan, cube the baked potatoes and add them to the pot. Add a pat or two of butter and pour in milk. You can make this as thick or thin as you please. The startch in the potatoes will act as a thickening agent. If you want to add cut up chicken or fish or shrimp, you will have a nice chowder. I use some Cajun seasoning, but salt and pepper will do. If you want to make it special, serve it up with a little crumbled bacon and cheese for garnish. It is quick and inexpensive and most people love it.
Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
1 cup flour, water, 1/2milk, potato
As akways - the crock pot comes through for easy cooking...
CROCK POT POTATO SOUP
6 potatoes, cubed
2 leeks, washed and cut up
2 sm. onions, chopped
1 carrot, grated
1 celery stalk, chopped
2 tbsp. vegetable soup base
1 tbsp. parsley flakes
5 c. vegetable stock
1 tbsp. salt
Dash of pepper
1/3 c. butter
1 (13 oz.) can evaporated milk
Chopped chives
Put all ingredients into crock pot or soup pot EXCEPT milk and chives. Cook 10- 12 hours on low or 3-4 hours on high. Stir in evaporated milk during last hour. Serve, topped with chives.
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