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Friday, November 4, 2011

Recipe Friday: Potato Soup

When the weather starts to get chilly, there is nothing better than hot soup to warm a body up. These two potato soup recipes are sure to become family favorites.

This first recipe is made in a slow cooker or crockpot and requires just a few minutes after cooking to prepare.

Smashed Potato Soup


Ingredients
3 ½ pounds potatoes, peeled and cut into 3/4-inch cubes
½ cup chopped yellow and/or red sweet pepper
1 ½ teaspoons bottled roasted garlic
½ teaspoon ground black pepper
4 ½ cups chicken broth
½ cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
½ cup thinly sliced green onions
Sliced green onions (optional)

Directions
  • In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  • Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions.
  • If desired, top individual servings with additional sliced green onions. Makes 8 servings.


This second recipe requires an oven and a little bit of time, but is it so well worth it.

Baked Potato Soup


Ingredients
2  large baking potatoes (about 8 ounces each)
6 tablespoons  thinly sliced green onion (3)
3 tablespoons  butter
3 tablespoons  all-purpose flour
2 teaspoons  snipped fresh dill or chives or 1/4 teaspoon dried dill
1/4 teaspoon  salt
1/4 teaspoon  black pepper
4 cups  milk
1-1/4 cups  shredded American cheese (5 ounces)
4 slices  bacon, crisp-cooked, drained, and crumbled

Directions
  • Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
  • In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
  • Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
  • Makes 5 to 6 servings (5 1/2 cups)

Happy Eating!
Creativity Bug ~ Sue

1 comments:

our home to yours said...

I love potato soup, and homemade bread! yummm
Debbi
-ourhometoyours

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