Loaded Baked Potato Soup
By JessSweatt1
Ingredients
- 6-8 potatoes
- 1 onion
- 1 and 1/2 C celery
- 1-2 cans of cream of chicken, or cream of celery soup
- 4 C milk
- 2 and 1/2 inches Velveeta
- 1 C cheddar cheese
- 1 Tbsp parsley
- 1/4 C butter
- 1 C bacon cut in small bits
- 1 C sour cream (optional)
- cheddar cheese (optional)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook bacon in large pot. Set bacon aside. Saute onion and celery in a small amount of bacon grease.
Step 2
Peel and cube potatoes, then place in the pot. Barely cover potatoes with water then boil till tender.
Step 3
Once potatoes are tender add soup, milk, Velveeta, cheddar cheese, parsley, and butter. Stir gently until ingredients are well blended and cheese is melted.
Step 4
Thicken soup with flour and milk thickener. Once thickened, add sour cream, bacon, and cheddar cheese to your preference.
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Chef Tips and Tricks
You're watching: VIDEO: Crispy Zucchini Potato Cakes
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VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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