Baked Potato Soup
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. This baked potato soup recipe serves 6 to 8.
Cheeseburger Soup
Serve this as a hearty supper dish with rolls and a salad, or serve a cup with half a sandwich for a satisfying lunch.
1 pound extra-lean ground beef
2 to 3 teaspoons olive oil
1 large onion, yellow or sweet, chopped
1 cup diced celery
1/2 cup diced sweet red bell pepper
1/2 cup julienne sliced carrots
3 medium yellow or red potatoes, peeled, cubed, about 3 to 4 cups
1 teaspoon dried parsley flakes
1/2 teaspoon dried herb seasoning blend or dried leaf basil
1 quart chicken broth
4 tablespoons butter
1/3 cup flour
2 cups half-and-half or milk
8 ounces sharp Cheddar cheese, shredded or cut in cubes
salt and pepper, to taste
Brown ground beef, onion, and celery in a large saucepan or stockpot; add a little olive oil if necessary. Add the diced red bell pepper and cook for 1 minute longer. Add the chicken broth, carrots, potatoes, parsley, and basil or herb seasoning blend.
In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half or milk. Stir in cheese. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and add salt and pepper as needed. Heat thoroughly. Serve with biscuits or crusty rolls. Serves 6 to 8.
Chicken Corn Soup with Rivels
Shirley & Ken West
1 cup chopped carrots
1 celery rib, chopped
1 medium onion, chopped
2 teaspoons canola oil
2 cans (14 1/2 oz. ea.) reduced-sodium, reduced fat chicken broth
2 cups fresh or frozen corn
2 cups cubed cooked chicken breast
1/2 teaspoon minced fresh parsley (or dried parsley flakes)
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1 egg, beaten
3/4 cup all-purpose flour
In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken and seasonings. Bring to a boil. Meanwhile, for rivels, cut egg into flour with a fork until crumbly. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1 - 2 minutes or until rivels are cooked through. Yield: 7 servings.
1 cup equals 189 calories, 3 g fat, 64 mg cholesterol, 456 mg sodium, 24 g carbs, 3 g fiber, 18 g protein. (And 1 cup equals 3 Weight Watcher Points)
Caramel Crunch Apple Pie
Rosemary & Barry Fosland
28 vanilla dairy caramels
2 tablespoons water
4 cups peeled, sliced McIntosh apples
1 unbaked 9 inch pie shell
Crumb topping:
3/4 cup all purpose flour
1/2 teaspoon cinnamon
1/3 cup sugar
1/3 cup butter
1/2 cup chopped walnuts
Melt caramels with water in top of double boiler, sitrring occasionally until mixture is smooth. Layer apples and caramel sauce in pie shell. Combine flour, sugar and cinnamon. Cut in butter until mixture is crubmly; stir in walnuts. Sprinkle over top of pie. Bake at 375 degreees for 50 to 60 minutes or until apples are tender.