Posts Tagged ‘potato’

bean-potato chowder


1 20-oz. pkg. refrigerated diced potatoes with onions
1 14-oz. can vegetable broth
1/3 cup all-purpose flour
1 cup shredded Swiss cheese (4oz.)
3 cups milk
1 tsp. dried Italian seasoning
1 15-oz. can navy beans, rinsed and drained
Bottled roasted red sweet pepper (optional)
Italian (flat-leaf) parsley (optional)
8 slices toasted bread with cheese (optional)

1. In Dutch oven combine potatoes and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer, covered, 4 minutes. In bowl toss together flour and cheese. Gradually stir in milk. Add milk mixture and Italian seasoning to potatoes. Cook and stir over medium heat until thickened and bubbly. Stir in beans; cook and stir 1 minute more. Top with roasted pepper and parsley. Serve with toasted bread. Serves 4.

Recipe found here: bean-potato chowder

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Delicious Ham and Potato Soup


3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk


Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Recipe found here: Delicious Ham and Potato Soup

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white cheddar potato soup

white cheddar potato soup



salt and pepper
onion powder
Horizon organic white cheddar cheese (shredded)
3 to 4 potatoes


Peel and cut potatoes and boil for 20 min or until tender enough to mash.
pour out water except 1/4 a cup at the bottom.
Add milk. Start with 2 cups and add more if needed.
Add 2 T butter
Mash potatoes leaving bits and pieces of potatoe. Small pieces.
Add cheese to taste
dash of onion powder, salt and pepper to taste
a coupld pinches of terragon.

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Cheddar Potato Soup

Cheddar Potato Soup

1/3 cup chopped onion
1/3 cup chopped celery
2 Tablespoons butter
4 cups diced peeled potatoes
3 cups chicken broth
2 cups shredded Cheddar cheese
2 cups mil
1/4 teaspoon pepper
dash of paprika

In a large saucepan, sauté onion and celery in butter until tender. Add potatoes and broth and bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth; return to pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until cheese is melted. Garnish with croutons and parsley, if desired. Makes 8 servings

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