BILL'S CREAMY RED POTATO SOUP
Delicious potato soup using red potato's and lots of onion. It gets even better when the soup is refigerated overnight.
Provided by Chef metal
Categories < 60 Mins
Time 55m
Yield 10 cups of soup, 6 serving(s)
Number Of Ingredients 10
Steps:
- Do not peel potatoes, cut them in 1 inch squares, set aside.
- Dice 5 carrots, no need to peel, set aside.
- dice onion and mince garlic.
- in large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes.
- pour vegetable broth into pan, add carrots and potatoes.
- wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done.
- blend half the soup mixture in blender or magic bullet, return to pan.
- Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.
UNCLE BILL'S CREAMY, SAVORY TOMATO SOUP
You may also make this recipe with regular or fat-free half and half. A very nice smooth and tasty soup.
Provided by William Uncle Bill
Categories Savory
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat olive oil and butter over medium-high heat.
- Add onion and saute' until translucent, about 2 minutes, stirring often.
- Add garlic and thyme and saute' for 2 minutes.
- Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar.
- Bring to simmer, about 3 minutes, stirring frequently.
- Reduce to low and stir in baking soda.
- Add half and half, stir well and bring to a simmer. DO NOT BOIL.
- Use an immersion blender to puree' soup in the saucepan or puree' soup in batches in a food processor or blender.
- Season with salt and pepper.
- Serve hot.
Nutrition Facts : Calories 237.1, Fat 17, SaturatedFat 7.2, Cholesterol 30, Sodium 1211.2, Carbohydrate 20.3, Fiber 3.5, Sugar 9, Protein 4
CREAMY POTATO SOUP
This soup is very easy to make. I use a lot of Bear Creek soup mixes as a base for my soup, as they are nice and spicy. It is a dressed up soup mix. My GRANDSONS love it.
Provided by out of here
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Make soup according to package directions; keep on simmer.
- In frying pan, brown ham and onion.
- In large pan put the potatoes and carrots; cook until just tender.
- Now put this into the already made mix.
- Add the cream and cheese to all the ingredients; mix well and simmer until done.
UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP
I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.
Provided by William Uncle Bill
Categories Potato
Time 39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a cooking pot on medium-high heat, melt butter and add olive oil.
- Add chopped onions and saute' on medium-high heat for 5 minutes.
- Add garlic and saute' for another 2 minutes.
- Add chicken broth and water and bring to boil.
- Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
- Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
- Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
- Reduce heat and add whipping cream slowly, stirring all the while when adding.
- Adjust seasonings to taste.
- Remove soup from heat and let stand for 10 minutes before serving.
- Refrigerate any unused portions.
Nutrition Facts : Calories 256, Fat 12.6, SaturatedFat 6.7, Cholesterol 31.8, Sodium 484.1, Carbohydrate 29.4, Fiber 6, Sugar 6.4, Protein 7.9
UNCLE BILL'S POTATO FILLING FOR PYRAHI
Make and share this Uncle Bill's Potato Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 35m
Yield 24 pyrahi
Number Of Ingredients 7
Steps:
- In a saucepan, add potatoes, cover with water and cook until tender.
- Drain well and mash potatoes, set aside.
- In a frying pan, melt butter.
- Add onions and garlic and saute' for 5 minutes or until onions are translucent.
- In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
- Use about 3 tablespoons of mixture for each Pyrahi.
Nutrition Facts : Calories 48.4, Fat 0.9, SaturatedFat 0.5, Cholesterol 16.8, Sodium 61.6, Carbohydrate 8.7, Fiber 1.1, Sugar 0.6, Protein 1.5
UNCLE BILL'S SPECIAL AND FAVORITE POTATO SALAD
Make and share this Uncle Bill's Special and Favorite Potato Salad recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 55m
Yield 6-10 serving(s)
Number Of Ingredients 19
Steps:
- Punch a hole in the small end of the eggs using an egg piercer.
- Place eggs in a saucepan and cover with cold water; bring to boil. Reduce heat and simmer for 15 to 20 minutes. When cooked, drain and cover with cold water to cool.
- When cooled,peel, rinse under cold water and set aside.
- In the meantime, scrub potatoes and add to a large saucepan or cooking pot. Cover with cold water and bring to boil. Reduce heat, cover and cook for about 15 minutes just until the potatoes are fork tender. Do not overcook.
- Drain potatoes and let cool slightly.
- When cooled enough to handle, remove any skins using a paring knife and discard.
- Cut potatoes into about 1/2 inch cubes and add to a large mixing bowl.
- Using an egg cutter, cut 4 hard boiled eggs and add to bowl.
- Chop green onions, both green and white parts and add to bowl.
- Dice radishes to about 1/4 inch cubes and add to bowl.
- Dice celery into 1/4 inch cubes and add to bowl.
- Add chopped gherkins to bowl.
- Gently mix the ingredients to blend.
- In a mixing bowl, add Kraft Miracle Whip Mayonnaise, dry mustard, Dijon mustard, salt, pepper, chopped dill weed, sugar, cider vinegar, pickle juice, granulated garlic powder, celery seed and mix well to blend.
- Add mixture to the large bowl and gently mix the ingredients until well mixed and coated.
- The potato salad should be quite moist, not dry and if necessary, add more mayonnaise to suit your taste.
- Transfer potato salad to a nice serving bowl.
- Cut the remaining 2 hard-boiled eggs into quarters and place on the top of the potato salad decoratively.
- Sprinkle over with Hungarian Paprika.
- Place a few sprigs of fresh parsley to decorate.
- Refrigerate potato salad for a least one hour before serving.
- Refrigerate any unused potato salad and it should be used within 3 days.
Nutrition Facts : Calories 463, Fat 6.5, SaturatedFat 1.8, Cholesterol 212, Sodium 729.4, Carbohydrate 85.1, Fiber 10.1, Sugar 9.6, Protein 16.7
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