Baked Potato Soup

Baked Potato Soup

4 Potatoes (about 2 1/2 pounds)
2/3 C Flour
6 C 2% Milk
1 C (4 ounces) Shredded Cheddar Cheese
1 tsp Salt
1/2 tsp Pepper
1 C Sour Cream
3/4 C chopped Green Onions, divided
6 Bacon Slices, cooked and crumbled

Bake Potatoes (Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender.) Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Big Pot of YUMMY!

(I ran out of shredded cheese so I used Velveeta,

took a little longer to melt but tastes ok to me)

YUM!  This isn't the completely finished version...I'm gonna add the sour cream tomorrow, though I did add some to my bowl.  Not bad...I think it needs more seasoning (garlic, more salt, something)!

Baked Potatoes

Baked Potatoes

-Stab Potatoes with Fork
-Rub Potatoes with butter & salt
-Wrap in tin foil
-Place Potatoes in crock pot
-Cover, Cook on Low 2.5-4 Hours
-DO NOT ADD WATER

**Tip, cook longer than suggested or have a microwave handy!**

Creamy Potato Soup

Creamy Potato Soup

2 tbs Butter
1 lg Onion (chopped)
4 c Raw Potatoes (diced)
1 c Chedder Cheese (grated)
1 can (16 oz) Whole Corn (drained)
Salt & Pepper
1 c Cream
2 tbs Chopped Dill
1 lg Carrot (chopped)
4 c Chicken Broth

Melt butter in a large sauce pan.  Add onion, potato, and carrot.  Cover and cook over very low heat for 5-10 minutes.  Add broth, salt, and pepper (to taste).  Simmer until the vegetables are tender.  Remove from heat.  Puree half of the mixture in a blender or food processor.  Return puree to reserved mixture in pan and stir in cream.  Add cheese and corn (if desired).  Garnish with dill.

Instant Potato Soup Mix

Instant Potato Soup Mix

2 Cups instant mashed potatoes
1½ cups instant milk powder
2 tbsps instant chicken boullion
2 tsp dried minced onion
1 tsp dried parsley
¼ tsp pepper
¼ tsp dried thyme
1/8 tsp turmeric
1½ tsp seasoning salt

Combine all ingredients in a bowl and mix. Store in 1 quart jar. Alternatively, you could divide the mix into small ziploc bags, adding 1/2 cup to each bag, as a handy addition to pack with your lunch.

To Serve:  Place ½ cup instant soup mix in a soup bowl, cup or mug. Add one cup of boiling water and stir until smooth.