Creamy Potato Soup

Ingredients:

• 1 pound of bacon, cut into 1′ pieces
• 1/4 cup bacon grease
• 1 cup onion, chopped
• 1/4 cup flour
• 1/4 teaspoon thyme
• 3 cups low sodium chicken broth
• 3 cups milk
• 2 pounds of potatoes, cut into 1/2′ pieces
• 1 cup shredded sharp cheddar cheese
• 8 ounces sour cream

Directions:

1. In a  large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
2. Take the bacon out and drain on a paper towel.
3. With the grease in the pot, sautee the onion and thyme until soft.
4. Sprinkle the flour in and whisk together for about 1 minute.
5. Add the chicken broth and stir to combine.
6. Add the potatoes and milk.
7. Let come to a boil and then reduce to a simmer.
8. Simmer about 15 minutes or until the potatoes are soft.
9. Stir in the sour cream and cheese.

Adapted from:  http://sugarapron.com/2015/11/02/creamy-potato-soup/

Au Gratin Potatoes

Ingredients:

• 4 potatoes, sliced on a mandolin
• 2 onions, sliced into rings
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 8 ounce bag of cheddar cheese
• salt and pepper to taste

Directions:

1. Slice potatoes and onion into about 1/4 inch pieces using a mandolin.
2. In a greased baking dish layer potatoes and onions, beginning with potatoes.
3. In a skillet, melt the butter.
4. Add the flour and whisk together.
5. Let brown slightly to cook out the flour.
6. Add milk and let thicken slightly.
7. Add cheese, salt and pepper and stir well.
8. Pour cheese sauce over the potatoes.
9. Bake at 375 for 1.5 hours.

Source:  http://allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/

Hearty Bacon Potato Chowder

Ingredients:

• 8 slices bacon cut in 1 inch pieces
• 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
• 1 cup chopped onion
• 16 ounces sour cream
• 2 1/2 cups whole milk
• 2 cans cream of chicken soup
• 1 8 ounce can of corn, drained

Directions:

1. In a large pot, saute the bacon until crisp.
2. Add the potatoes and onions.
3. Stir occasionally until the potatoes are soft.
4. Add the remaining ingredients and let simmer for another 10 minutes.
5. Season as desired with salt and pepper.

Adapted from: Some random Land of Lakes (1987) subscription cookbook

Kathryn’s Loaded Potato Salad

Ingredients:

• 2 pounds russet potatoes
• 3/4 cup sour cream
• 3/4 cup french onion chip dip
• 3/4 cup mayonnaise
• 1 cup shredded cheddar cheese, divided
• 1 bunch of green onions
• 1/2 pound bacon, divided
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 teaspoon pepper

Directions:

1. Cut up potatoes in bite sized pieces and cook until tender in lightly salted water.
2. Drain the potatoes and chill.
3. Fry the bacon until crisp and chop into small pieces.
4. Chop the onions and set aside.
5. In a bowl, combine the sour cream, chip dip, mayonnaise, 3/4 cup of cheese, 3/4 of the bacon and the seasonings.
6. Pour the dressing over the potatoes.
7. Garnish with the remaining cheese, bacon and the onions.

Source: My kitchen

Grilled Potatoes and Onions

Ingredients:

• 2 1/2 pounds potatoes
• 1 large onion
• 4 tablespoons butter
• salt and pepper
• garlic powder

Directions:

1. Cut the potatoes and onions in bite sized chunks.
2. Place the potatoes on a large sheet over heavy duty foil; you need enough foil to make a packet.
3. Dot the potatoes with the butter.
4. Season with the salt, pepper and garlic powder.
5. Cook on a medium grill until the potatoes are tender.

Source: Marks family recipe

Easy Cheesy Scalloped Potatoes

Ingredients:

• 2 lbs yellow potatoes,
• 1 can cream of mushroom, chicken or celery soup
• 1 cup milk
• 1/2 teaspoon garlic powder
• black pepper to taste
• 1 small onion, thinly sliced
• 2 cups shredded sharp cheddar cheese

Directions:

1. Preheat oven to 375.
2. Wash potatoes and slice 1/4″ thick (no need to peel).
3. Drop into boiling water for 5 minutes.
4. During the last minute, add sliced onions to the water.
5. Drain.
6. Meanwhile, combine soup and milk in a bowl.
7. Microwave until hot.
8. Put a little bit of the soup mixture in the bottom of a greased 2qt casserole dish.
9. Layer 1/2 of the potatoes, 1/2 of the soup mixture and 1/2 of the cheese.
10. Repeat layers ending with cheese.
11. Bake at 375 for 45 minutes or until hot and bubbly.

Source:  http://www.spendwithpennies.com/easy-cheesy-scalloped-potatoes-and-the-secret-to-getting-them-to-cook-quickly/

Creamy Chicken and Vegetable Soup

Ingredients:

• 2 chicken breasts
• 4-6 medium-sized carrots, chopped
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 celery stalks, chopped
• 2 medium-sized potatoes, cut into cubes
• 1 cup frozen or canned corn
• 6 cups chicken broth
• salt and pepper to taste
• 1 bay leaf
• 1/2 cup heavy cream or half and half
• handful chopped parsley

Directions:

1. Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough chicken broth to cover the chicken breasts and vegetables.
2. Bring to a boil and simmer about 20-30 minutes.
3. Remove chicken breasts and set aside on a plate or cutting board.
4. When cool enough to handle, shred the chicken into bite size pieces using forks or your hands.
5. Skim the liquid of any fats and debris.
6. Stir in the chicken, potatoes and corn.
7. Simmer for another 20-30 minutes.
8. Check for seasoning then add in the heavy cream and chopped parsley.

Source:  http://christineskitchenchronicles.blogspot.com/2011/02/simple-creamy-chicken-and-vegetable.html

Loaded Baked Potato Casserole

Ingredients:

• 4 russet potatoes, cubed
• 3 tablespoons olive oil
• 4 chicken breasts, cubed
• 1 cup bacon, crumbled
• 1 1/2 cups cheddar cheese
• 4 green onions, sliced
• 2 tablespoons butter, sliced
• Salt & pepper

Directions:

1. Preheat oven to 350.
2. Place potatoes in a 9×13 baking dish.
3. Drizzle with olive oil and season with salt.
4. Stir to coat potatoes.
5. Mix in bacon, raw chicken, and cheddar.
6. Lay butter slices over casserole.
7. Season with salt & pepper.
8. Cover with aluminum foil and bake for 60 minutes.
9. Remove foil and bake for 15 more minutes.
10. Top with green onion.

Source:  http://rachelschultz.com/2013/11/20/loaded-baked-potato-casserole/

 

Bill Jr’s Potato Soup

Ingredients:

• 32 ounces chicken broth
• 6 potatoes
• 1 large onion
• 6 stalks celery
• 4 carrots
• 1/2 cup flour
• 1 cup milk
• 3-4 hard boiled eggs

Directions:

1. Cube potatoes, chop celery and onion and slice carrots into rounds.
2. Place into a large pot with chicken broth.
3. Boil until tender.
4. Mix the flour and milk.
5. Add to the soup.
6. Heat through.
7. Finely chop the eggs and stir into the soup.

Source:  Marks family recipe

Chicken Pot Pie

Ingredients:

• 6 skinless, boneless chicken breast halves – diced
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely chopped
• 1 (14.5 ounce) can chicken broth
• 4 large potatoes, peeled and diced
• 6 carrots, peeled and sliced
• 1 (16 ounce) package frozen sweet peas, thawed
• 1/2 cup margarine
• 1/2 cup all-purpose flour
• 1 cup milk

Directions:

1. Preheat oven to 400 degrees.
2. In a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas.
3. Mix well and season with salt and pepper to taste.
4. Pour mixture into three 1-quart baking dishes.
5. Melt margarine in a small saucepan over low heat.
6. Remove from heat, stir in flour and whisk.
7. Pour in milk and mix well, then pour mixture evenly over the chicken mixture.
8. Bake in the preheated oven for about 1 hour.

Source: http://allrecipes.com/recipe/holiday-chicken-pot-pie/detail.aspx