Loaded Baked Potato Soup

Loaded Baked Potato Soup
Carnation Café, Disneyland (from Delicious Disney)
Serves 6

Ingredients:

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt and freshly ground pepper, to taste
4 cups heavy cream

Optional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheeses

Directions:

In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half of the bacon. Season with salt and pepper. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired.

~Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Potato Cheese Soup

6-8 potatoes
1/2 yellow onion, chopped
broccoli, chopped (optional)
carrots, chopped (optional)
1 stick butter
6 T flour
1 cup milk

Cook potatoes and onion (and broccoli and carrots, if desired) in 8 cups of water until soft. In a small pan melt butter. Add flour, then remove from heat and stir to make a paste. Add milk and cook until very thick. Add this mixture to the pot. Finally add and stir until well blended and heated through:

2 cups shredded cheddar cheese
1/2 t garlic salt
1/4 t pepper
1 1/2 t salt
1/2 t seasoned salt
chopped cooked meat such as ham or bacon (optional)

Cheesy Potatoes

Our family FAVORITE!!

(9x13 pan)
8-10 medium sized potatoes
1 can cream of Chicken soup
1 16 oz. container of sour cream
1/2 cube of butter (or more)
2 cup grated cheese (I use cheddar)
1/2 cup chopped green onions if desired
salt and pepper

1 1/2 cup corn flakes (crushed)

Boil potatoes in jacket or cook in microwave. Peel when potatoes are cooled and then grate them.
Mix together in a large bowl the soup, sour cream, cheese, butter and onions and then stir in the grated potatoes until still very creamy.
Put in a buttered oblong dish and cover with crushed corn flakes (about 1 1/2 c. or more) that have been mixed with 6 T melted butter. Bake at 350 degrees for 30 minutes or until bubbly.

Potatoes can be made a day or two early and put in the refrigerator until ready to cook.

Mexican potatoes and corn

An easy, meatless but filling weeknight supper (I'll post a crock pot recipe soon too!):

1 10oz. package forzen corn kernels, thawed
1 16oz. can black beans, drained
1/4 cup chopped onion or 3 scallions, chopped white part
1 1/2 lb. potatoes, scrubbed but not peeled and cut into half-inch cubes
1 green pepper, chopped (I skip this)
1/2 tsp. chili powder
1/3 c. taco sauce or salsa.
2-3 cups grated cheddar or Monterey Jack cheese or a blend.

Mix onions with corn and beans and mound in center of a large microwavable platter or casserole. Mix potatoes, green pepper, and chili powder in a bowl, then arrange around edges of corn mixture. Spoon taco sauce or salsa over all.

Cover tightly with plastic wrap, turning back on corner slightly to vent steam. Microwave on high for 12-16 minutes, rotating platter halfway through cooking time. Let stand one minute.

Carefully uncover plastic wrap. Stir gently to mix vegetables and sauce. Sprinkle dish with grated cheese. Microwave uncovered for another 30 seconds or until cheese is melted. Serve with freshly chopped tomatoes, extra salsa, sour cream and a salad.

Twice Baked Potatoes

*Bake potatoes @ 400 degrees for 2 hours*
*Take them out and let them cool*
*Cut the in half and scoop out the centers*
*Put that into the mixer*
*Add a cup of milk, 1/2 cube of butter, & salt to taste*
--------Potatoes should be fluffy and thin---------
*Scoop back into potato skins (fill them full)*
*Sprinkle shredded cheese over the top*
*Bake again until cheese melts*

Sorry, kind of strange way to write the instructions but
I didn't know how else to explain it!

Company Potatoes

2 pounds frozen hash brown potatoes or o’brien potatoes, thawed
¼ cup chopped onions
2 cans cream of potato soup
1 pint sour cream
10 ozs. Medium-sharp cheddar cheese, grated
½ cup fresh Parmesan cheese

Mix potatoes, onions, soup, sour cream and grated cheese. Place in a greased 9 x 13 casserole dish and sprinkle Parmesan cheese over top. Bake uncovered at 350 for 50-55 minutes.(by Becky)