POTATO SOUP

This easy Potato Soup recipe is truly the best!  It’s quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream), and it’s always so cozy and comforting and delicious.

POTATO SOUP

INGREDIENTS:

• 5 slices bacon, diced
• 3 tablespoons (reserved) bacon grease or butter
• 1 cup diced white or yellow onion
• 4 cloves garlic, peeled and minced
• 1/4 cup all-purpose flour
• 2 cups chicken stock or vegetable stock
• 2 cups milk, warmed
• 1.5 pounds Yukon gold potatoes, diced
• 1 cup shredded sharp cheddar cheese
• 1/2 cup plain Greek yogurt or sour cream
• 1 teaspoon sea salt, or more to taste
• 1/2 teaspoon freshly-cracked black pepper
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

DIRECTIONS:

1. Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
2. Add onion and sauté for 5 minutes, stirring occasionally, until soft.  Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant.  Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally.  Then stir in the stock until combined, followed by the milk and potatoes.
3. Continue cooking until the mixture just reaches a simmer, before it begins to boil.  Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster your soup will cook.)
4. Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits.  Taste and season with extra salt and pepper, if needed.
5. Serve warm, garnished with desired toppings.  Or, transfer to a sealed container and refrigerate for up to 3 days.

Full Recipes Source : www.gimmesomeoven.com

BAKED CHEDDAR RANCH POTATOES

With Thanksgiving just a couple of weeks away, I have started to plan out my menu. My mom is in charge of making the turkey so  I normally bring a couple of side dishes and a dessert or two. This year I wanted to break from tradition and make something that I know the whole family will love. Just this past week I decided I would be making Baked Cheddar Ranch Potatoes  Of course I had to “test” it out with the family before the big day, just to make sure it was something that was holiday worthy.

BAKED CHEDDAR RANCH POTATOES

INGREDIENTS :

• 3 lbs red Potatoes (Washed and Diced with the Peel on)
• 1 Cup Ranch (You can use more or less if you like)
• 1 1/2 Cups Cheddar Cheese
• 1/4 Cup Diced Bacon
• 1 tsp Seasoning Salt
• Salt & Pepper to Taste

DIRECTIONS :

1. First thing you need to do is wash your red potatoes very good. Make sure you scrub the skin so there is no dirt on them. Next dice the red potatoes into 1-1 1/2 inch pieces. Fill a large pot with water and 1 tsp salt. Add the Red Potatoes.
2. Let the potatoes come to a boil then cook at a low boil for 10 minutes or until the potatoes are soft enough to poke a fork through them. Drain the potatoes well.
3. Put the potatoes back into the pot and add 1 cup of ranch dressing, 1 cup of cheddar cheese, 1 tsp salt, 1 tsp pepper and 1 tsp seasoning salt. You can use any brand of ranch, but here is the ranch that I prefer and think tastes the best. Mix together well, but make sure not to stir hard or you’ll end up with mashed potatoes.
4. Place the mixed potatoes in greased casserole dish and top with the remainder cheddar cheese (1/2 cup) and 1/4 cup diced bacon. Place the cheddar ranch potatoes in a pre-heated oven at 350 degree for 8-10 minutes or until the cheese is completely melted.
5. I’m telling you, I may never go back to plain mashed potatoes again. These Baked Cheddar Ranch Potatoes are amazing and the best part is, they are so easy to make!

Full Recipes Source : momluck.com

Easy Stuffed Sweet Potatoes With Avocado Sauce

This recipe is incredibly easy to make and tastes absolutely moreish. It is one of those recipes to turn to when you open your fridge and realise that you are left with basically nothing. Plus, stuffed sweet potatoes with avocado sauce are vegan, gluten-free and healthy.

Easy Stuffed Sweet Potatoes With Avocado Sauce

Ingredients :

Sweet Potatoes

• 2 large sweet potatoes
• 1 1/2 teaspoons cumin
• 1/2 teaspoons smoked paprika
• 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 cup kidney beans canned
• 1 cup chickpeas canned
• ½ cup red bell pepper diced

Avocado Sauce

• 1 avocado roughly chopped
• 1/2 cup fresh coriander chopped
• 3 tablespoons lime juice
• 1 clove garlic
• 1/2 teaspoon cumin
• 1/3 cup cold water
• 1/4 teaspoon salt or to taste
• black pepper freshly ground, to taste

Instructions :

1. Preheat the oven to 400°F/200 °C, pierce the sweet potatoes with a fork multiple times and bake for 40 minutes.
2. Meantime, add all the ingredients for the sauce into a blender and blend until smooth. Refrigerate until ready to use.
3. Take the baked sweet potatoes out of the oven and cut them lengthwise into half. Carefully scoop the flesh using a tablespoon into a medium-sized bowl and mix in the spices. Once well combined, add the bell pepper, kidney beans and chickpeas.
4. Fill the mixture into the potato skins and bake for another 10 minutes.
5. Remove from the oven and drizzle with avocado sauce.
6. Enjoy.

Full Recipes Source : viralfood12.blogspot.com

SCALLOPED POTATOES

My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.

SCALLOPED POTATOES

INGREDIENTS:

• 3 tablespoons butter
• 1 small white or yellow onion, peeled and thinly sliced
• 4 large garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 cup chicken stock or vegetable stock
• 2 cups milk (I recommend 2% or whole milk)
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh thyme leaves, divided
• 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
• 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
• 1/2 cup freshly-grated Parmesan cheese, plus extra for serving

DIRECTIONS:

1. Preheat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray; set aside.
2. Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.  Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens.  Then remove from heat and set aside.
3. Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.  (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
4. Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
5. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.  Serve warm.

Full Recipes Source : www.gimmesomeoven.com

LOADED BROCCOLI POTATO SOUP

This Thick And Creamy Soup Is Full Of Delicious Vegetables Including Broccoli, Potatoes, And Carrots, Plus Lots Of Cheese And Delicious Seasonings. Loaded Broccoli Potato Cheese Soup Is The Ultimate Cheesy Broccoli Soup Recipe.

LOADED BROCCOLI POTATO SOUP

INGREDIENTS :

• 2 14.5 oz cans chicken broth
• 2-3 large carrots peeled and diced
• 4 medium potatoes peeled and cubed into small pieces
• 1 tsp onion powder
• 2 small heads broccoli washed and diced small
• 3 TB butter
• 1/3 c flour
• 3 1/2 c milk
• 4 c shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp garlic pepper
• 6 slices bacon cooked and chopped

INSTRUCTIONS :

1. In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes.
2. Add broccoli, cover and simmer for an additional 10 minutes.
3. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
4. Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the large pot and stir until well combined.
5. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
6. Serve warm.

Full Recipes Source : lilluna.com

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

INGREDIENTS :

• 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
• 250 g asparagus tips cut into 2 inch pieces or halved
• 2 tbsp garlic-infused olive oil
• 4 tbsp balsamic vinegar
• A generous pinch of salt and pepper

INSTRUCTIONS :

1. Preheat oven to 200C / 390F.
2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
4. Season with extra balsamic vinegar, salt and pepper.
5. Serve and enjoy!

Full Recipes Source : wallflowerkitchen.com

BAKED CHEDDAR RANCH POTATOES

With Thanksgiving just a couple of weeks away, I have started to plan out my menu. My mom is in charge of making the turkey so  I normally bring a couple of side dishes and a dessert or two. This year I wanted to break from tradition and make something that I know the whole family will love. Just this past week I decided I would be making Baked Cheddar Ranch Potatoes  Of course I had to “test” it out with the family before the big day, just to make sure it was something that was holiday worthy.

BAKED CHEDDAR RANCH POTATOES

INGREDIENTS :

• 3 lbs red Potatoes (Washed and Diced with the Peel on)
• 1 Cup Ranch (You can use more or less if you like)
• 1 1/2 Cups Cheddar Cheese
• 1/4 Cup Diced Bacon
• 1 tsp Seasoning Salt
• Salt & Pepper to Taste

DIRECTIONS :

1. First thing you need to do is wash your red potatoes very good. Make sure you scrub the skin so there is no dirt on them. Next dice the red potatoes into 1-1 1/2 inch pieces. Fill a large pot with water and 1 tsp salt. Add the Red Potatoes.
2. Let the potatoes come to a boil then cook at a low boil for 10 minutes or until the potatoes are soft enough to poke a fork through them. Drain the potatoes well.
3. Put the potatoes back into the pot and add 1 cup of ranch dressing, 1 cup of cheddar cheese, 1 tsp salt, 1 tsp pepper and 1 tsp seasoning salt. You can use any brand of ranch, but here is the ranch that I prefer and think tastes the best. Mix together well, but make sure not to stir hard or you’ll end up with mashed potatoes.
4. Place the mixed potatoes in greased casserole dish and top with the remainder cheddar cheese (1/2 cup) and 1/4 cup diced bacon. Place the cheddar ranch potatoes in a pre-heated oven at 350 degree for 8-10 minutes or until the cheese is completely melted.
5. I’m telling you, I may never go back to plain mashed potatoes again. These Baked Cheddar Ranch Potatoes are amazing and the best part is, they are so easy to make!

Full Recipes Source : momluck.com

LOADED BAKED POTATO CASSEROLE

Loaded baked potato casserole is truly delicious comfort food. Made with real cheese, real potatoes and real bacon, it’s the ultimate family favorite side dish.

LOADED BAKED POTATO CASSEROLE

Ingredients :

• 4 lbs Red Potatoes, cut into quarters
• 1/4  cup Butter (Softened)
• 1/4  cup  Milk
• 1/2 cup Sour Cream
• 1 tsp Better Than Buillon Chicken Base
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Garlic Salt
• 1/2 tsp Garlic Powder
• 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
• 15 slices Bacon, cooked and crumbled (Divided)
• 3 Green Onions, chopped

Instructions :

1. Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
2. Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
3. Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
4. Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
5. Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
6. Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon. Return casserole to oven and bake for 5 more minutes, until cheese is melted.
7. Remove the casserole from the oven. Scatter green onions on top of the casserole and serve.

Full Recipes Source : www.momalwaysfindsout.com

Garlic & rosemary scalloped potato roast

The nights are starting to draw in, and thoughts are turning to delicious dishes of comforting potato, creamy soft within, crispy on top, and flavoured with deliciousness. Mmmm.

Garlic & rosemary scalloped potato roast

Ingredients :

• 750-800 g potatoes
• 3 cloves garlic
• 1.5-2 tsp chopped fresh rosemary
• 50 ml olive oil
• 150 ml hot vegetable stock 2/3 cup

Instructions :

1. Preheat the oven to 175C.
2. Peel the potatoes, and cut into 5-7mm thick slices (I do this using the food processor).
3. Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture.
4. Arrange the potato slices on their sides in a 20cm (8inch) round baking dish. Pour the hot stock over the top, then microwave on high for 10 minutes. (The dish can be set aside at this point and baked later on.)
5. Transfer the dish to the oven and roast at 175C for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately!

Full Recipes Source : family-friends-food.com

Mashed Potato Cheese Bites

Mashed potatoes are one of those dishes that everybody likes. So doesn’t that mean there should be TONS of ways to adapt them into fun and tasty treats?! We think so, and we’re starting with these little bites that are fried to perfection. Even better? They have a gooey cheese center that takes them from delicious to WOW. Check them out!

Mashed Potato Cheese Bites

Ingredients :

• –2 cups cold mashed potatoes
• –¼ cup minced chives or green onions
• –16 cubes quick-melt cheese
• –2 beaten eggs
• –⅓ cup all-purpose flour
• –1 cup panko bread crumbs
• –Vegetable oil, for frying

Directions :

1. Stir the chives and potatoes together. Add salt and pepper, to taste, if your mashed potatoes aren’t already seasoned.
2. Scoop out a golf-ball-sized portion of mashed potatoes, and press one cube of cheese into the middle. Close the mashed potatoes around the cheese and roll into a ball. Repeat with the remaining potatoes and cheese.
3. Roll one of the mashed potato balls in the flour, then the eggs, and finally in the breadcrumbs until it is completely coated. Repeat with all of the potato balls.
4. Place the coated potato balls in the freezer for an hour until firm.
5. Pour enough vegetable oil into a medium saucepan to reach a depth of two inches. Heat over medium heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius).
6. Remove the potato balls from the freezer and carefully lower several at a time into the hot oil. Fry the potato balls until golden brown, for about four minutes.
7. Serve with gravy for dipping, if desired.

Full Recipes Source : tiphero.com

Crispy German Potato Pancakes

Crispy German Potato Pancakes

Ingredients :

• 2 egg
• 2 tbsp all-purpose flour
• 1⁄4 tsp baking powder
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper
• 6 medium potato, peeled and shredded
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup vegetable oil

 Directions :

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook for about 3 minutes on each side until browned and crispy. Drain on paper towels.

Full Recipes Source : completerecipes.com

BAKED GARLIC PARMESAN POTATO WEDGES

This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic flavor! These make a great side dish or appetizer for parties!  

BAKED GARLIC PARMESAN POTATO WEDGES

Ingredients

• 3-4 large russet potatoes, sliced into wedges
• 4 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 1/2 cup shredded parmesan cheese
• optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
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Instructions

1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Full Recipes Source : www.lecremedelacrumb.com

Sweet Potato Chicken Poppers (Paleo, AIP & Whole 30)

Sweet Potato Chicken Poppers Are the Healthy Comfort Food You’ve Been Looking For…

Sweet Potato Chicken Poppers (Paleo, AIP & Whole 30)

INGREDIENTS :

• 1 lb ground chicken (uncooked)
• 2 cups uncooked sweet potato, finely grated (I used a wide cheese grated like this or you can use your food processor)
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour (I recommend this brand )
• 2-3 sprigs green onion, chopped fine
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp sea salt
• Optional : 1 tsp paprika or chili powder (not AIP but adds a kick!)

INSTRUCTIONS :

1. Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
2. Take the raw sweet potato and squeeze it with a paper towel or cheese cloth to remove any excess liquid
3. Then, combine all of the ingredients in a large mixing bowl and thoroughly combine
4. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the cooking sheet
5. Place in the oven for 25-28 minutes, flipping half way through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
6. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

Full Recipes Source : unboundwellness.com