Quick and Easy Potato Soup Recipe

 

potato soup recipe

 

Winter is around the corner, and that means soup and comfort food in my home.  Potato soup is one of my favorite soups.  It’s thick, creamy and hearty.  I especially love it on cold, snowy days.  The fireplace is blazing, the curtains are open displaying nature’s beauty and  I’m wrapped in sweats, flannel and socks.  Yep, that’s how I roll on cold snowy days.

My recipe is simple, but so delicious.  Here’s what you need:

  • 2.5 pounds of Yukon Gold potatoes
  • 1 can of evaporated milk
  • 1 pint of heavy whipping cream
  • flour
  • butter
  • small onion
  • pepper
  • Salad Supreme
  • Lawry’s season salt

 

potato soup recipe

 

First, cut the potatoes into large cubes.  Dice the onion into small pieces.

Next, rinse the potatoes and add them along with the diced onion into a bowl.

Add three – four tablespoons of flour to the potatoes and onions.  Mix and coat the potatoes thoroughly.  Add salt and pepper to the mixture to taste.   Set the potatoes aside for 10 – 15 minutes.

 

potato soup recipe

 

Melt 2 – 3  tablespoons of butter in a large pot.  Once the butter has melted, toss the potatoes and onions with the melted butter as shown below.

 

potato soup recipe

 

Add water to the pot until the potatoes are barely covered.

Next, add the can of Evaporated milk and the pint of heavy whipping cream to the pot.

 

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Mix the potatoes, milk, and cream thoroughly in the pot.

Slowly add the Lawry’s Season Salt and Salad Supreme throughout the cooking process until you reach the desired taste.  (I also use Salad Supreme in my mashed potatoes and stuffing recipes too).  I love the stuff, lol.

Simmer for 30  – 45 minutes or until the potatoes are tender.

 

potato soup

 

This potato soup recipe is a rich and decadent dish.  Personally, I think this dish tastes better after sitting for several hours or as leftovers the next day.  The flavors seem to melt together when it sits for awhile, creating a bowl of deliciousness.  Top with favorites like shredded cheese, chives, or bacon.  Hot buttered biscuits or rolls are the icing on the cake for potato soup recipe.  I hope you enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cabbage and Sausage Recipe


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cabbage recipes

I love cabbage.  If you’re a fan, here’s a recipe that you must try.  Did you know that cabbage is great for your health?  It’s actually considered to be one of the best health foods.

Besides being delicious, here a few reasons to try this recipe:  

  • Cabbage contains the least fat and the fewest calories of any vegetable
  • It helps lower cholesterol
  • It’s loaded with Vitamin C
  • It’s a great natural source of fiber
  • It’s a great source of antioxidants  
  • It’s expensive to eat 

 Now that we have the health benefits down.  Here’s the recipe: 

  • 1 stick butter or margarine
  • 1 small head of cabbage, chopped
  • 1 small onion, chopped
  • 1 pound polish sausage, sliced into round pieces (I use smoked sausage)
  • 1 (15 ounce) can diced tomatoes  (Pull out a quart of your canned home grown tomatoes and chop) 
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 of chopped green pepper
  • few drops of hot sauce (optional)
  • chopped garlic clove (optional)
Melt butter in large skillet.  Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan.  Add remaining ingredients, cover and simmer for 20 – 25 minutes.  Season to taste. 
Note:  I brown my sausage in the oven and have it ready to add to the simmering ingredients.  I found the recipe rather bland, so I added garlic.  Serve with diner rolls and apple sauce.   Makes about 8 servings.

Reuben Casserole

I found this recipe on Bob Evans site and it sounds delicious.  I’ll be making it New Years Day, and thought I would share it with you.  It’s basically a Reuben sandwich, but you bake it in a casserole dish. 

Here you go:  

Prep time :15 minutes
Cook time :20 minutes

Makes 6 servings

  • 1 (24 ounce) package Bob Evans Mashed Potatoes  2 eggs  
  • 1/4 cup milk  
  • 1/3 pound thickly sliced corned beef cut into 1/2 inch pieces (available at grocery deli)  
  • 1 (14 ounce) can sauerkraut, drained  
  • 1 tablespoon spicy brown mustard  
  • 1 cup shredded Swiss cheese, divided

Preheat oven to 400 degrees F. In large bowl, stir together potatoes, eggs and milk until well combined. Stir in corned beef, sauerkraut and mustard. Set aside 2 tbsp. of cheese. Stir in remaining cheese into potato mixture. Pour into a greased 8×8 inch oval baking pan. Top with 2 tbsp. cheese. Bake 15-20 minutes or until top is golden.

Enjoy!

Zucchini Hor D’oeuvre

  • 3 cups finely chopped zucchini
  • 1 cup Bisquick
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano pepper
  • 1/2 cup onion finely chopped
  • 1 – -2 bud(s) of garlic
  • 2 tablespoons parsley (chopped) or flakes
  • 4 eggs (slightly) beaten
  • 1/2 cup parmesan cheese


Grease 9x12x3 pan. Heat oven to 350 degrees. Mix all of the ingredients. Place in pan and bake 30-40 minutes. Check moistness, if too wet bake for an additional 5 – 10 minutes.

Chicken & Stuffing Recipe

Chicken & Stuffing

  • 6 small boneless skinless chicken breast halves
  • 3 cups frozen vegetable blend
  • 1 1/3 cup water
  • 1 6 oz. package of Stove Top Stuffing for chicken
  • 1 cup Kraft Shredded Mild Cheddar Cheese

Spray large skillet with cooking spray. Add chicken, cover. Cook each side on medium heat 2 – 3 minutes or until brown. Remove from skillet. Add vegetables and water. Bring to a boil. Add in stuffing and mix until moistened. Top with chicken and cheese, cover. Cook on low heat until cheese melts. I hope you enjoy this quick and easy recipe compliments of Kraft.