Souper Duper Potatoes Recipes

SUPER DUPER SCALLOPED POTATOES

I love anything with potatoes! I tried to thin this recipe down a little by using low fat or fat free ingredients. It is still every bit as decadent as the full fat version. I always use Yukon Gold potatoes becasue they keep a little bite to them rathen than getting mushy.

Provided by Aimchick

Categories Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6

Super Duper Scalloped Potatoes image

Steps:

Preheat oven to 450.
In a saucepan, combine half and half with condensed soup over medium heat and set aside.
slice potatoes very thin.
Spray a 9x9 glass baking dish generously with cooking spray.
Arrange a layer of potatoes on the bottom of the dish. sprinkle with some of the onions.
Add a layer of ech of the cheeses.
Repaeat this process until pan is full.
Pour condensed soup mixture over the potatoes.
Shake the pan slightly to make sure soup gets to the bottom.
cover with foil and bake 50 minutes.
uncover dish and bake for another 15 minutes.
let stand covered for 15 minutes before serving.

Nutrition Facts : Calories 228.3, Fat 5.4, SaturatedFat 3.3, Cholesterol 16.1, Sodium 278.9, Carbohydrate 33.5, Fiber 2.7, Sugar 5.4, Protein 11.9

Ingredients

5 large yukon gold potatoes
1 (10 ounce) can 98% fat free condensed cream of celery soup
1 cup diced white onion
1 1/2 cups fat-free half-and-half
1 cup shredded cabot 50% light cheddar cheese
1/2 cup shredded colby-monterey jack cheese

CAULIFLOWER CHEDDAR SOUP

When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 2 quarts.

Number Of Ingredients 13

Cauliflower Cheddar Soup image

Steps:

In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.

Ingredients

1 medium head cauliflower, broken into florets
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 chicken bouillon cube
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded cheddar cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon each cayenne pepper, curry powder and white pepper
Minced fresh parsley, optional

TWO-POTATO SOUP

Potato chunks, Swiss cheese and onions fill this creamy soup that's a comfort on crisp autumn afternoons. Pamela Reiling-Kemp from Roselle, Illinois shares her mother's recipe. "For variety, I sometimes add chopped celery and a dash of green hot sauce."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield about 3 cups.

Number Of Ingredients 14

Two-Potato Soup image

Steps:

Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes. , In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese.,

Nutrition Facts : Calories 245 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.

Ingredients

1/2 pound small unpeeled red potatoes, cut into chunks
1/2 pound medium russet potatoes, peeled and cut into chunks
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup chopped onion
2 teaspoons canola oil
1 tablespoon all-purpose flour
1/4 cup 2% milk
2 tablespoons evaporated milk
3 tablespoons cream cheese, cubed
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup shredded Swiss cheese

"SOUPER" POTATOES AU GRATIN

An easy au gratin recipe. Great with pork. If you prefer to leave skin on potatoes, scrub well.

Provided by Mikekey *

Categories Potatoes

Time 1h30m

Number Of Ingredients 9

Steps:

1. Preheat oven to 375F. Peel potatoes and cut each potato in half lengthwise. Cut each half into 1/4 inch slices.
2. In a medium bowl, mix remaining ingredients, except butter and cheese. Stir well.
3. Coat a casserole with nonstick cooking spray. Layer half the potato slices in the bottom. Spoon half the sauce over layer and repeat with remaining potatoes and sauce. Dot with butter.
4. Cover with foil and bake 1 hour. Uncover, sprinkle with cheese and bake uncovered another 15 minutes.

Ingredients

2 large russet potatoes (baking potatoes)
1 can(s) (10.75 oz) condensed cheddar soup)
1/4 c dried chopped onion flakes
1 Tbsp dried minced chives
1/2 c sour cream
1/2 c milk
salt and pepper, to taste
1 Tbsp butter
1/2 c shredded cheddar cheese