Skip to main content

Loaded Baked Potato Soup







LOADED BAKED POTATO SOUP
Ingredients
5# Russet Potatoes
1# Bacon
1 Large Onion, chopped
2 cans Cream of Celery soup
1 Stick of butter or buttery spread
1 cup Sour Cream
Heavy Cream (or milk, or condensed milk, depending on your preference)
Fresh Chives, chopped
Salt and Pepper

Preparation
Wash, peel and cube potatoes and boil in salted water until fork tender.
Fry bacon, drain and crumble into very small pieces. Reserve some of the rendered fat to saute the onions.
Saute onions until carmalized.

Mash 2/3 of the potatoes with butter, add the cans of undiluted cream of celery soup while mashing. Add sour cream. Add the remaining 1/3 of cubed potatoes, bacon, onion and chives. Stir and if needed, add the heavy cream or milk to thin the soup to the desired consistency. Salt and pepper to taste. Reheat soup until hot. Serve. Makes 6 dinner main dish sized servings.

Popular posts from this blog

Easy Cheese Danish

- See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more - See more at: http://www.walkingonsunshinerecipes.com/2014/0 Ingredients: 2 cans ready to use refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 egg white Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the m

Magic Cookie Bars

Ingredients: 1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 (14 ounce) sweetened condensed milk 1 cup semisweet chocolate morsels 1 cup butterscotch chips 1 1/3 cups flaked coconut 1 cup chopped nuts (optional, I don't use the nuts usually) Method: 1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. 2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. 3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. Makes 36 servings (small, as these are very rich)

Red Velvet Santa Claus Cupcakes

Red Velvet Santa Claus Cupcakes Ingredients: * 2 1/2 cups all-purpose flour * 1 1/2 cups sugar * 1 teaspoon baking soda * 1 teaspoon salt * 1 teaspoon cocoa powder * 1 1/2 cups vegetable oil * 1 cup buttermilk * 2 large eggs  * 2 tablespoons red food coloring * 1 teaspoon white distilled vinegar * 1 teaspoon vanilla extract For the Cream Cheese Frosting: * 1 pound cream cheese, softened * 2 sticks butter, softened * 1 teaspoon vanilla extract * 4 cups sifted confectioners' sugar For the Santa Decorations: * Brown and red M&Ms * Mini marshmallows * Red colored sugar * Holiday themed cupcake liners Method: Preheat the oven to 350 degrees F. Line muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingre