Golden Potato Soup

This is the soup we are having for dinner tonight and it tastes great! I will make some changes to it (no velveeta or maybe half velveeta and half cheese). Anyway, give it a try - it cooks up fast and the only real time is the prep time for the veggies.

INGREDIENTS:
6 C cubed potatoes
2 C water
1 C sliced celery
1 C sliced Carrots
1/2 C chopped onion
2 tsp dried parsley
2 tsp chicken bouillon granules
1 tsp salt
1/2 tsp black pepper
1/4 C all-purpose flour
2 C milk divided
1 16 oz. package Velveeta Cubed
1 C cubed fully cooked ham
1/3 real bacon bits

1) In a Dutch oven, combine all the ingredients up to the pepper. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender.
2) In a small bowl, combine the flour and 1/4 C milk until smooth; add to soup. Add the cheese and the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and bacon; heat through.

Chicken and Red Potatoes

I got this recipe from this month's Simple and Delicious magazine and it was GREAT!!!

YIELD: 4 servings
INGREDIENTS:
3 Tbs. all purpose flour
4 boneless skinless chicken breasts
2 Tbs. oil
4 medium red potatoes, cut into wedges
2 C. carrots, cut into pieces or baby carrots cut in half
1 can mushrooms drained
4 canned whole green chilies, cut into 1/2 inch slices (2 small cans of whole green chilies)
1 can condensed cream of onion soup (I used cream of mushroom cause I couldn't find this)
1/4 C milk
1/2 tsp. chicken seasoning (McCormick's Montreal Chicken Seasoning)
1/4 tsp. salt
1/4 tsp. dried rosemary crushed
1/4 tsp. pepper

I skipped this first step to cause the chicken turns out really tender anyway but just in case you want to do it...

1)Place flour in a plastic bag and coat chicken with it. Then place chicken in skillet with oil and brown.
2)Place potatoes, carrots, mushrooms and chilies in 5-qt. greased slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mix over veggies. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and veggies are tender.

I also thought this recipe needed a bit more salt and pepper but you can taste it first and then add at the end as you think it needs it.

Baked Potato Soup

4 Tablespoons butter
1/4 cup flour
2 cups chicken broth
2 cups milk
3 bay leaves
1/4 teaspoon white pepper
4 medium potatoes, peeled and diced
1/2 teaspoon salt

toppings:
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup green onion, finely chopped
1/2 cup bacon, chopped finely

Melt butter, stir in flour and add the chicken broth and milk. Whisk together to make smooth. Add bay leaves, pepper, potatoes and salt. Simmer over low heat 20-30 minutes or until potatoes are tender and soup thickens. Right before serving the soup stir in the 4 toppings.

Southwestern Roasted Potatoes

2 Tbsp olive oil
1 1/2 tsp chili powder (still is good without chili powder)
2 tsp seasoning salt
6 large red potatoes

Preheat oven to 400 degrees. Line a baking dish with foil. Combine oil and seasonings in a bowl. Cut potatoes into wedges and add to bowl. Toss to coat. Spread in a single layer on foil. Bake 35-45 minutes (depending on the width of the potatoes) until soft, slightly browned and crisp. Delicious!

Cheesy Hash Brown Bake

Ingredients

Serves 4

* 4 cups 30-Minute Chili
* 1 bag (16 ounces) fresh or frozen shredded hash brown potatoes, thawed if frozen
* 4 ounces cheddar cheese, shredded (1 cup)
* 1/4 cup finely chopped cilantro
* Coarse salt and ground pepper

Directions

1. Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
3. In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.

Shipwreck

Layer in a casserole dish:
1/2 C uncooked rice ( or more)
sliced onion
sliced potatoes
sliced or diced carrots
salt and pepper
hamburger crumbled on top

Pour 1 can tomato soup and 1 can water over the top. Cover and bake at 375 degrees for 1.5 hours.

Spinach soup

6-7 medium potatoes cubed
2 bags of spinach
ham and onions to taste
2 cans of canneli beans or white kidney beans
salt and pepper to taste

Fill pot with water, add potatoes and cook until tender, not mushy. Add spinach. In another pot saute ham and onion and then add to pot with beans. Salt and pepper to taste and serve.

Perogies

another great recipe found here by the Tolmans:
Perogies