Tag Archives: potato

Creamy Potato Soup with bacon and cheese

This cold frosty night calls for something to warm our weary bones!

Click on the picture for the recipe.


 

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Weight Watcher’s Au Gratin Potatoes ~ 3 pts

Au Gratin Potatoes

(3 Points per Serving using skim milk)
8 Servings

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1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk (I prefer 2%)
2 pounds Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper

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Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

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Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

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Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

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Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

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Yum, yum!  These potatoes are worth the effort!

Cheesy Potato Pie

potato-pie

This pie is a result of a “clean out the fridge” night.

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Cheesy Potato Pie
3 lb.  potatoes, peeled & sliced
3/4 stick butter
2 Roma tomatoes, diced
1/2 c. cream
2 eggs
1/2 sm. onion, chopped
Salt & pepper
1 c. Cheddar cheese (1/4 of a pound), grated
1/2cup mozzerella, grated
2 tbsp. Parmesan cheese, grated
2  tbsp. bread crumbs
2 tbsp. butter, cut in pieces
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Butter a glass pie dish. Put potatoes in water and bring to a boil, until potatoes are tender. Drain. Place in buttered pie dish. Dot with butter.  Top with diced tomatoes.  Mix cream, eggs, salt, and pepper.  Add onions. Spoon mixture over potato slices.  Spread evenly. Cover with cheeses and crumb mixture and dot with butter.  Bake at 350 degrees for 45 minutes.

Vegetable Beef Soup with Southern Cornbread

soup

This soup began as a Pot Roast with baby carrots and baby whole potatoes

baked in the oven for 6 hours at 275º.  That wasn’t long enough or the temp wasn’t high enough.  It was supposed to cooked in the crockpot while I was at work until I discovered my crockpot was missing in action and left at the church after the last dinner.

My cupboard was nearly bare of soup ingredients except for the 2 home-canned jars of mixed veggies sent back home with us from a trip to Aunt D’s house in Kentucky. I also had a small can of tomato sauce, but no diced or whole tomatoes which I normally use in soup.

The soup turned out to be the best I’ve made in a while… it was delicious!  Very hearty and full of flavor.   Only from memory, since I didn’t write anything down; it goes something like this…

Hearty Vegetable Beef Soup

Small portion of leftover pot roast
Whole new potatoes, from leftover roast
Onions, from leftover roast
2 cans mixed veggies
1 small tomato sauce
2 bouillon cubes
2-3 Tbs Flour or cornstarch for thickening
1-2 cups of water

Put all in a large pot or dutch oven and cook on medium heat for 30 minutes and until broth is thickened.  Serve with cornbread, breadsticks, or saltines.

Pacify your kids when they come asking for more, by informing them that soup’s all gone but homemade Pecan Pie with a dollop of fresh whipped cream is coming up!