BRENDA'S POTATO SOUP
My best friend, Brenda, makes the most amazing potato soup. It is comfort food at it's best! My family loves it!
Provided by Deborah Frushon
Categories Other Soups
Number Of Ingredients 9
Steps:
- 1. Placed diced potatoes into dutch oven and cover with water. Boil until just tender enough to poke with a fork. Drain and set aside in colander.
- 2. Fry bacon. Remove from pan.
- 3. Dice onion and celery and saute in bacon grease until tender. Remove and set aside.
- 4. Add enough butter to bacon grease to make 8 Tablespoons of total fat. Add 1/2 cup flour and make a rue.
- 5. Add 8 cups milk a little at a time and thicken.
- 6. Add 1 1/2 pounds to 2 pounds of Velveeta and stir until melted.
- 7. Add bacon, onions and celery plus grease left in bowl.
- 8. Microwave shredded carrots with a little water in them to soften. Add to soup mixture.
- 9. Add potatoes and 1 1/2 cup shredded cheddar cheese. Heat thoroughly, stirring frequently.
BRENDA'S BAKED POTATO SOUP
My family loves this rich soup, BUT don't eat this and try and count calories :)
Provided by Brenda Agar
Categories Cream Soups
Time 1h
Number Of Ingredients 10
Steps:
- 1. Wash and bake the potatoes in a 400 degree oven for about 20 minutes till cooked and crispy. Dice and fry bacon till crisp. Drain most of the grease off. While this is frying; wash leeks (slice thinly and rinse a few times in clean water till all the sand is washed out) drain in a colander and shake well.
- 2. Carefully place the leeks into the frying bacon and stir fry. While this is cooking, dice the potatoes into cubes and stir in with the bacon and leek mixture.
- 3. Pour chicken stock into a soup pot. Add the potato mixture, bring to a gentle boil. Add milk and heavy cream and the cheese. Stir do no let stick.
- 4. Melt the butter in a fry pan and add the flour andwhisk till it is nicely browned then whisk into the soup. Heat thoroughly and serve (do not boil)
TACO BAKED POTATOES
This is a great hearty topping for baked potatoes. Makes a full meal. I found this recipe several years ago in Taste of Home magazine.
Provided by Chris from Kansas
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, brown beef; drain.
- Add taco seasoning; prepare according to package directions.
- With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork.
- Top with taco meat, cheese and onions.
- Serve with salsa and/or sour cream, if desired.
POTATO TACOS
Mashed potatoes with cheddar cheese and green onions, fried in a corn tortilla.
Provided by YVONNE51067
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
- Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
- In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 42.1 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 4.5 g, Protein 8.1 g, SaturatedFat 4.8 g, Sodium 302.1 mg, Sugar 2.7 g
TACOS DORADOS DE PAPA (POTATO TACOS)
Everyone loves crispy potato tacos. Throughout Mexico, there are a variety of recipes with different ingredients, preparation styles and garnishes that make this dish unique in each household. In this version, cooked potatoes are seasoned with tomato, onion and garlic for an extra flavor, then topped with sour cream and cabbage coated in lemon juice for the perfect balance of creaminess and crunch. You could also pair the potatoes with cooked soyrizo for an even more memorable plant-based meal - make these your own with the fillings and garnishes you have on hand. Boil the potatoes ahead of time and store them in the fridge for up to a week until ready to use to make this an even quicker weeknight meal.
Provided by Jocelyn Ramirez
Categories dinner, tacos, main course
Time 50m
Yield 20 tacos (4 to 6 servings)
Number Of Ingredients 12
Steps:
- Add the tomatoes, onion and garlic to a blender, and blend until smooth.
- Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
- Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
- Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
- Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
- Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
- Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
- Serve immediately with sour cream and shredded cabbage.
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