julie's recipe party: Soups and Stews

Showing posts with label Soups and Stews. Show all posts

My Six Favorite Potato Recipes

Quick Potato Soup

2 1/2 cups water

1 froz bag (28oz) O'Brien Potatoes

8 pieces crispy bacon

2 1/2 cups milk

Boil water
Add froz. potatoes
Simmer 15 minutes
Reduce heat & add milk and seasonings
*Don't ever let your soup boil after you add milk to it
If you have a chunk of Velveeta you should add that too.

Make Your Own Dry Potato Soup Mix

2 Cups Instant Potato Flakes

2 Cups Dry Powdered Milk

1 TBSP Chicken Bouillon

2 TBSP Dried Onion

1 small package Bacon Bits

Mix up and store in a plastic thing like Tupperware

Then, to make one bowl, you just mix 1/2 cup soup mix with 1 Cup boiling water.

*This recipe makes 7 bowls

At the risk of repeating myself, because this needs to be repeated, and you can't make the next recipe or many others without it. I implore (haha always wanted to use that word) you to get some! If they don't have it in your store, go to Amazon and buy a case of 12 boxes for $17. It will last you a year, and is a small price to pay for something that will change your life and make everything you fix taste like you are a gourmet chef. It is one of my greatest discoveries, and has even been the reason for many of my recipes winning prizes!

You add it to tuna as a seasoning, spaghetti sauce, pot roast, add it to softened butter and parm for the best garlic bread paste you will ever taste in your life. Then use that paste to broil a turkey sandwich on Texas Toast the next day. It's a must for all your soups and stews. Whisk it into melted butter and drizzle over your popcorn, put it in the crockpot with some frozen corn and Philly cream cheese, cut little pockets into your steaks and roasts before you cook them and fill the pockets with this. Put 1 pkt into a plastic bag with corn flake crumbs to make your own way better version of shake and bake for your chicken. You have to use it on your Thanksgiving turkey too. You will lay awake at night wondering..."How did I ever get along without this seasoning?" I know I do. Okay Potato Recipe #3:

Hot Garlic Bacon Potato Salad (Prize winner #1)

Boil 5-6 med. red or yellow potatoes

(late Saturday night LOL) But really, for this recipe you should boil the potatoes ahead of time and cool them in the fridge because then when you chop them they don't smoosh all up, you can make nice little pieces.

8 crispy bacon

1 small chopped sauteed red onion (do this while the potatoes are boiling)

2 tsp brown roasted garlic in a jar (from the produce section)

Natures Seasons this is the perfect seasoning. It's your salt, pepper, garlic and celery salt all rolled into one. Another "must have." (sick)

Boil potatoes 25 minutes

Throw in 2 eggs to boil with the potatoes

Sprinkle bacon over the potatoes

In a large bowl, whisk together 1/2 of 1 pkt. of Lipton garlic herb seasoning

with 3-4 TBSP Miracle Whip (not too much, just to moisten it up)

add 2 TBSP heavy cream or half & half

Serve warm

*Fun Fact*

I HATE PICKLES. Their juice, the smell, the color, their appearance and texture sends me reeling. I'm even more repulsed by mustard, so I strictly forbid all of you from adding these 2 ingredients to any of my recipes. Okay thanks

Now, FOR THE FIRST TIME EVER, I will now offer you, my (2) loyal followers, my prize winning

Baked Potato Salad Supreme

Preheat oven to 425'

Cool them in the fridge the chop them up

Now, make the sauce:

3/4 cup sour cream

1/2 Cup Miracle Whip or mayonnaise

1 4oz Philly cream cheese, room temp.

2 TBSP dried onion flakes

2 TBSP Lipton herb garlic

8 slices crispy crumbled maple flavored bacon

(or your own sugar plum bacon,

and if you haven't checked that out yet, go now and make some!)

The sugar plum bacon might sound gross but I make it on Christmas morning and 4 packages of bacon isn't even enough, it's the kind of thing you think you won't like, but you can't stop yourself when you're eating it, trust me. (and I know you do) Because I would never suggest that you make anything with gross ingredients in it.

Oh the recipe was over with. You can chill it or eat it hot

Okay, now for 2 alternative side dishes, especially for Thanksgiving

You know how you never have room on Thanksgiving for both stuffing and potatoes, but you feel obligated to yourself to have both? Okay, this solves that.

Corn Bread Stuffing Potatoes

1 bag frozen hashbrowns (the country kind are good)

2 cups sour cream

1/2 cup melted butter

1/4 cup dried onion

1 can cream of celery soup

1 box Peppridge Farm corbnbread stuffing & seasoning mix

1 cup grated swiss cheese

In a large bowl, mix everything except the stuffing

The melted butter and stuffing mix is to sprinkle on top

Spread the other stuff in a greased 9x13 glass casserole

Bake 350' 40 minutes

Garlic Chive Potato Casserole Prize winner #2

First, cook 2 pkgs of your fave kind of instant potatoes

When they are mashed potatoes, mix them in a large bowl with

one container of Philly whipped cream cheese with chives

1 clove chopped garlic (or the jar kind)

1 1/2 cups chive chip dip

Then get out your hammer or just put on your plastic gloves and smash up some

flavored chips like 2-3 cups

Melt 2 TBSP butter

The butter and chips are for the top

Bake in 9x13 glass casserole for 1 hr. at 350'

I'm starving now, I haven't made these for 5 years because it's so hot

in Arizona you don't think to cook, it isn't like where I used to have seasons

that reminded you of cooking certain things.

posted under Casserole Heaven, Potatoes are Groovy, Soups and Stews |

Creamy Chicken Tortilla Soup

For years, I tried to duplicate the creamy enchilada soup from Chili's Bar & Grill. If you've ever had it, you'd know why. Finally, I was able to not only copy it, but make it even better!

You'll Need:

1 diced yellow onion
1 diced red pepper
4-5 cooked, diced chicken breasts
3 cans chicken broth
3 cups heavy cream
1 can (8 oz.) diced tomatoes
1- Chili Seasoning packet
1- Taco Seasoning Packet
1- (glass jar, from produce dept) Roasted Garlic bits
1- pkg. Soft Corn shells (for frying and putting on top)
Velveeta Cheese (about 1/4 of the large log)
1/2 stick butter

First, cook and dice your chicken. Even boneless breasts should be cooked at least 45 minutes at 350'.

Then chop your onion and pepper, and sautee in 4 TBSP. butter. Add the diced chicken, keep sauteeing on low heat. Add about 3 TBSP. roasted garlic bits. Add your chicken broth, then whisk in both packets of seasonings. Now add diced tomatoes, and finally, your heavy cream. Simmer, add Veleveeta.

Keep stirring and simmering. Get a frying pan hot and add butter or cooking oil to the pan. Have paper towels ready. Use a pizza cutter to cut the soft corn shells into thin strips. When the oil is hot, throw the strips in, cook on each side for about 45 seconds. You'll be able to tell when they're done.

Serve the soup with strips on top, and some grated cheese and sour cream if you wish.

posted under Soups and Stews |

Sour Cream Potato and Bacon Soup

8 Slices Crisp Crumbled Bacon
(Save grease)
1 Clove Minced Garlic
1 Small Chopped Onion
1 tsp Oregano
1/2 Cup Sour Cream
6 Potatoes
2 14 oz. Cans Chicken Broth
2 TBSP Flour
3 Cups Milk
3 Cups Sharp, smoked shredded Cheddar
Chives

Bake the potatoes for 45 minutes at 350', cool in fridge
Fry bacon, then sautee' onion and garlic in grease
Chop potatoes, add to saucepan with chicken broth
Cover and simmer about 40 minutes
Blend flour with 1/4 Cup of the milk, add to pan, stir
Stir in the rest of milk, add cheese
Right before serving, stir in sour cream
Decorate with bacon and chives

posted under Potatoes are Groovy, Soups and Stews, Tasty Dinners |

Cheesy Hashbrown Soup

The Soup Nazi highly recommends this one!

You'll Need:

1 bag shredded hashbrowns
3 Cups Chicken Broth
Diced celery, carrots & yellow onion
Garlic, Chives
3 Cups half and half
1/2 Cup Flour
1/4 lg. Velveeta log

Sautee' hashbrowns, celery, garlic, carrots and onion in 4 TBSP. butter
Add chicken broth, simmer 30 minutes
Add the half and half (that has already been whisked together with the flour in a separate bowl) This will thicken your soup
Add Velveeta and chives, simmer