Creamy Rosemary Potato Soup

We got potatoes in our Bountiful Basket last weekend, and one of my favorite ways to enjoy potatoes is potato soup. I love the comforting, creamy goodness of potato soup. I couldn't decided on a specific recipe to try, so I kind of made up my own.

Creamy Rosemary Potato Soup

Prep time: 15 min
Cook time: 8-10 hours
Yield: 10-12 cups

Ingredients

• 3 large baking potatoes, cubed
• 3 veggie bouillon cubes
• 1/2 large white onion, finely chopped
• 2 1/2 tsp minced garlic
• 1 red pepper, chopped
• 3 sprigs fresh rosemary, finely chopped
• 6 cups water
• 1 cup almond milk

Cooking Directions

1. Stir all ingredients together in a 4-quart slow cooker.
2. Cook on LOW for 8-10 hours.
3. About 1/2 an hour before serving, remove about 1/2 of the soup to a blender or food processor; blend until creamy. Stir back into the remaining soup. Add almond milk and continue cooking until heated through, another half hour or so.

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challenge accepted!

I have accepted my sisters challenge!! I am even starting out with a meatless side dish just for her!!!! I found this recipe on allrecipes.com and LOVE the difference mayonnaise changes the taste of scalloped potatoes! I did tweak it just a little...one cannot conform too much I say!!! So here is scalloped potatoes and onions! YUMMY!!!

Ingredients

• 5 large potatoes, peeled and thinly sliced
• 3/4 cup chopped onion
• 3 tablespoons butter or margarine
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2 tablespoons mayonnaise
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• Paprika
• 1 cup shredded cheese

Directions
In a greased 2-1/2-qt. baking dish, layer potatoes and onion. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Cover and bake at 325 degrees F for 2 hours or until tender. Hope you enjoy it as much as we did!! Not only was excellent it uses basic pantry ingredients and is relatively cheap too!!!!!

Loaded Potato Soup

I'm kind of a sucker for potato soups. I don't know what it is about them, but there's hardly been one I didn't like. This recipe was no exception. Originally found on MyRecipes.com, I, of course, made some very minor alterations.

Serves 4.

Ingredients:

• 4 (6-ounce) red potatoes
• 2 tsp olive oil
• ½ cup chopped celery
• ¼ cup dried, minced onions
• 1 heaping tsp Organic Better Than Bouillon™ chicken base
• 1¼ cups water
• 3 T all-purpose flour
• 2 cups skim milk, divided
• ¼ cup sour cream
• ¾ tsp salt
• ¼ tsp pepper
• 4 bacon slices
• ⅓ cup shredded monterey jack cheese

Directions:
1. Wash potatoes. Pierce with a fork and microwave on HIGH for 12 minutes or until fork tender. Cut in half; cool slightly.

2. Meanwhile, heat oil in a saucepan over medium-high heat. Add celery and onion; sauté 2-3 minutes. Add chicken base and water. Stir until base dissolves.

3. Combine flour and ½ cup milk; add to pan with remaining 1½ cups milk. Bring to a boil, stirring frequently. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

4. Arrange bacon on a paper-towel lined microwave safe plate. Cover with a paper towel and microwave on HIGH for 4 minutes. Crumble bacon.

5. Scoop insides of potatoes into pan; discard skins. Coarsely mash potatoes into soup. Top with cheese and bacon.

NOTE: My husband really likes salt, so I tend to make everything a little on the salty side. This could easily have the salt reduced to ½ tsp (per the original recipe), if you might like a little less salt. I thought it was perfect, but Jeff still added a bunch of salt to his bowl!

Potato Salad

My sister (not the co-auther of this blog, another sister) is generally the potato salad maker, but I had a lot of potatoes to use up, so I figured a potato salad would be perfect. I searched online and found this recipe, which I have modified into a tasty version of my own. Jeff, who normally doesn't care much for potato salad, surprised me by not only liking this concoction but also having multiple servings. Now that's what I call success!

Yields 6 servings.

Ingredients:

• 1 ½ pounds potatoes, peeled
• 2 eggs
• ½ cup mayonnaise
• ¼ cup salad dressing (e.g. Miracle Whip®)
• 1 Tbsp dijon mustard
• 1 Tbsp milk
• 1 Tbsp distilled white vinegar
• 1 Tbsp dried, minced onion
• 1 tsp Mrs. Dash Garlic & Herb
• ¼ tsp salt
• ⅛ teaspoon ground black pepper
• ½ cup sliced celery
• Paprika, to taste

Directions:
1. Place potatoes into a large pot of salted water; bring to a boil. Cook until fork tender, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.

2. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 12 to 14 minutes. Drain water and immediately add cold water and/or ice. Peel and dice.

3. In a small bowl, whisk together mayonnaise, salad dressing, dijon mustard, milk, vinegar, onions, Mrs. Dash, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover and chill in the refrigerator at least 2 hours before serving.

Crockpot Potato Soup

I love, love, love potato soup! I always have. I remember making it once as a teenager; it was delicious. This, unfortunately, is not that recipe. I found this recipe at Recipe Shoebox. I made a few minor changes and modified it to a slow cooker.

Click here for nutritional facts.

Click here for printable version.

Ingredients:

• 4 large potatoes
• 5 1/2 cups water
• 6 chicken bouillon cubes
• 1/4 c dried, minced onions
• 9 baby carrots, chopped
• 3 celery stalks, chopped
• 1 T parsley
• 1 T coarse Kosher salt
• 1 1/2 tsp minced garlic
• 1 1/2 cups milk
• 1/3 cup butter, softened
• 2/3 cup whole wheat flour

Directions:

Peel and prep potatoes. I've made this soup with diced potatoes. Jeff has complained about the potato chunks being too big, so this time, I prepped the potatoes julienne-style using my Pro Chopper Plus that I got for my birthday last year. I love this little kitchen gadget!

Anyway, combine all but the last three ingredients in a slow cooker. Cook on low for 4-6 hours or until veggies are tender.

Stir in milk.

Prepare a roux with the butter and flour. Add a bit of the hot liquid from the soup. Stir until thick and smooth.

Add roux mixture to the crockpot, while stirring briskly.

Cook for an additional 30 - 45 minutes.

I just found this in my drafts. Seems all ready to go except for a picture of the actual soup. So my apologies, but I'll just post this now and maybe next time I make it, I'll update this post.