CREAMY POTATO SOUP
This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
- Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
- Stir in milk, salt and pepper. Bring to a boil.
- In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
- Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g
CREAMY AND CRUNCHY POTATO SOUP
This creamy potato soup gets great flavor and texture from fresh herbs, bacon and sauteed kale.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter over medium heat in Dutch oven. Add onion; cook and stir 3 to 4 minutes or until onion is translucent. Add potatoes, 5 1/2 cups water, 1 1/2 tablespoons Diamond Crystal® Kosher Salt, bay leaves and thyme. Bring to a boil; reduce heat and simmer 5 to 10 minutes or until potatoes are very tender.
- Cook bacon in large skillet over medium heat until browned and crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Pour off bacon drippings, reserving 2 tablespoons for kale.
- Heat reserved 2 tablespoons bacon drippings over medium heat. Add kale; cook and stir for 1 minute. Slowly add 1/2 cup water; cook and stir until liquid evaporates. Stir in 1/4 teaspoon Diamond Crystal® Kosher Salt and 1/4 teaspoon pepper. Remove from heat.
- Remove and discard bay leaves and thyme from soup. With slotted spoon, remove potatoes and onion to blender or food processor. Carefully process (in batches) until chopped, adding hot liquid as needed until smooth. Return pureed mixture to remaining hot liquid in Dutch oven. Over medium heat, blend in cream and remaining 1/4 teaspoon pepper. Heat thoroughly. Add additional salt and pepper to taste.
- Spoon kale around side of shallow serving dishes. Spoon soup into bowls; sprinkle with bacon.
- Garnish with diced apples tossed with lemon juice, if desired.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 25.8 g, Cholesterol 58.4 mg, Fat 18.2 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 10 g, Sodium 1397 mg, Sugar 2.9 g
DELICIOUS THICK CREAMY POTATO SOUP
One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
- Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
- Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
- In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
- Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
- Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
- Sprinkle with grated Parmesan cheese and chopped green onions.
- Delicious!
EASY CREAMY HOMEMADE POTATO SOUP
You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.
Provided by Adam and Joanne Gallagher
Categories Soup, Entree
Time 40m
Yield Makes about 7 cups of soup or 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
- Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
- Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
- Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
- Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
- Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
- Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
- Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).
Nutrition Facts : ServingSize About 1 cup, Calories 224, Fat 11.8g, SaturatedFat 6.9g, Cholesterol 30.7mg, Sodium 302.2mg, Carbohydrate 23.9g, Fiber 3.6g, Sugar 3.9g, Protein 7.4g
CREAMY BRATWURST AND POTATO SOUP
I came up with this the other night after being chilled to the bone from a broken furnace at the office. It is a definite chill chaser. This and a crunchy crusted piece of garlic toast is a meal in itself.
Provided by Smoky Okie
Categories One Dish Meal
Time 1h35m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in Dutch oven.
- On medium low heat, sweat onion, garlic, and potatoes.
- Season with white pepper and salt.
- Potatoes will begin to form a slurry from their starch. This is normal.
- Continue to sweat until potatoes begin to soften, adding liquid if necessary (beer, white wine, broth,etc).
- When potatoes have softened, add milk,cream and nutmeg and bring to slow simmer.
- From this point on, do not allow to boil. Only allow a slow simmer.
- After returning to simmer, slowly add grated cheese and melt into mixture.
- Add bratwurst, return to simmer, and simmer 30 minutes.
- Salt and pepper to taste.
- If soup is too thin, or if soup has accidentally come to a boil and broken make a slurry made of 3 parts milk or water to 1 part flour and add a little at a time to the simmering soup allowing it to thicken before adding more.
- Stir in parsley.
- Serve with your favorite salad and/or fresh garlic toast.
30 BEST CREAMY SOUPS
These creamy soup recipes are so comforting and delicious. From tomato to broccoli cheddar to vegetable, there's a soup for everyone on this list!
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a creamy soup in 30 minutes or less!
Nutrition Facts :
POTATO SOUP
Potato Soup in the slow cooker or instant pot is the best way to make simple creamy potato soup, and with no milk or cream!
Provided by April Woods
Categories Soup
Time 6h20m
Number Of Ingredients 7
Steps:
- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
- Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
- Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
- Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
- Simmer about 15 minutes, until potatoes are fork tender.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
LOADED BAKED POTATO SOUP
Loaded Baked Potato Soup. Thick, rich, creamy deliciousness! So easy to make it in your crock pot or instant pot! We give you instructions for both.
Provided by Kayti Lavergne
Categories Soups, Stews and Chili Recipes
Time 6h15m
Number Of Ingredients 11
Steps:
- Mash Potatoes to thicken soup.
- Then add in butter, half and half and cream cheese. Cook an additional 30 to 45 minutes.
- Serve and add toppings.
Nutrition Facts : Calories 406 calories
CREAMY POTATO SOUP RECIPE
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
More about "creamy and crunchy potato soup food"
FRESH CORN SOUP (CREAMY WITH CRUNCHY BITS) | CHRISTINE'S ...
From en.christinesrecipes.com
Servings 2-3Estimated Reading Time 2 mins
33 POTATO RECIPES EVERYONE WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Category Recipe Roundup
CREAMY POTATO SOUP - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
Reviews 9Servings 11Cuisine AmericanCategory Soup
- In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the diced onion and diced celery. Sauté over medium-high heat for 5 to 7 minutes until the veggies are tender. (If needed to prevent sticking, add a splash of vegetable broth or water).
THE BEST VEGAN POTATO SOUP | COZY + CREAMY - FROM MY BOWL
From frommybowl.com
5/5 (5)Category MainCuisine AmericanTotal Time 40 mins
- Heat a large, heavy-bottomed pot over medium-high heat. Add the dairy-free butter; once it has melted, add the onion and sauté for 5 minutes, until translucent and slightly golden. Add the garlic and sauté for 1 minute. Then, add the nutritional yeast, paprika, pepper, and chickpea flour. Cook for 1-2 minutes, until the spices are fragrant. Scrape any “brown bits” off of the bottom of the pan with a wooden spoon – this adds flavor!
- Away: Add the potatoes, vegetable broth, and non-dairy milk and stir well. Cover and increase the heat to high, to bring the soup to a boil. Once boiling, uncover and reduce the heat to medium/medium-low. Keep the soup at a simmer, stir occasionally, and cook until the potatoes are fork-tender, 10 to 15 minutes.
- Add the coconut yogurt and (optional) shredded vegan cheddar to the soup, then stir until totally dissolved. Carefully use an immersion blender and blend about 1/4 – 1/3 of the soup, to make the batter thicker (or transfer a portion of the soup to a blender with a vent, blend until smooth, then mix in). Season with additional salt and pepper to taste, if necessary.
- transfer the soup into serving bowls, then top with additional cheese, chives, and/or green onions (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.
POTATO SOUP RECIPE WITH CRUNCHY KALE - GRANDBABY CAKES
From grandbaby-cakes.com
4.3/5 (3)Total Time 1 hr 10 minsCategory SoupCalories 574 per serving
- Place the mushrooms and olive oil in a small saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook for 15 minutes.
CREAMY LEEK AND POTATO SOUP WITH BROWN BUTTER - COOKING ...
From cookingforkeeps.com
5/5 (1)Total Time 40 minsCategory SoupCalories 297 per serving
- Fill a large bowl with cold water. Add leeks. Use your hands to swirl them around and let the dirt and debris fall to the ground. Remove the leeks from the water and dry them on paper towels. Set two tablespoons aside for later.
- Add 3 tablespoons butter to a large heavy bottomed pot or dutch oven. Turn the heat on medium-high. Let the butter melt, and when it starts to brown, swirl the pot. When the butter smells nutty and is a deep golden brown, turn the heat down to medium.
- Add the leeks and shallots to the butter along with 1/2 teaspoon salt. You don’t want them to get too brown, so you may have to teeter between medium and medium low depending on your stove. Let the veggies sweat for 3-4 minutes until soft. Add garlic. Cook for 1 minute. Add wine. Bring to a boil and reduce to a simmer. Simmer until slightly reduced, about 1-2 minutes. Add potatoes and another 1/4 teaspoon salt. Coat in the leeks and butter and cook another 1-2 minutes until the garlic is fragrant.
- Stir in the chicken stock and another 1/4 teaspoon salt. Bring to a boil and reduce to a simmer. Cover and simmer until the potatoes are fork-tender, about 12-15 minutes.
CREAMY BROCCOLI SOUP - EAT SOMETHING VEGAN
From eatsomethingvegan.com
4.7/5 (6)Calories 234 per servingCategory Main Course
- Place the potatoes, carrot, and the broccoli into a medium pot and add the veggie broth. Cover with the lid and cook for about 20 minutes, until the potatoes and carrot had softened.
- If making the crunchy potato peels, now, is the great time to do it. Pour the oil into a large non-stick skillet and add the potato peels. Season with salt and pepper to taste. Fry on medium heat until golden and crunchy, for about 6-7 minutes. Remove from the skillet and place onto a paper towel lined plate.
BEST CREAM OF POTATO SOUP RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Total Time 1 hr 15 mins
INSTANT POT POTATO SOUP - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (7)Total Time 30 minsCategory Main CourseCalories 538 per serving
- Add onion and saute for 2 minutes. Add carrots and dried thyme and stir well. Saute for 1 minute.
CREAMY POTATO AND VEGETABLE SOUP - GOOD OLD VEGAN
From goodoldvegan.com
5/5 (2)Category Dinner, Side Dish, SoupCuisine InternationalTotal Time 40 mins
- In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes.
- Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it :)
RUSTIC LEEK AND POTATO SOUP WITH FRIED HERB GREMOLATA ...
From bonappetit.com
4.4/5 (37)Servings 4
- Line a baking sheet with a single layer of paper towels. Finely grate zest from 1 large lemon into a medium bowl; cut lemon into wedges and set aside for serving. Finely chop 2 garlic cloves and add to bowl with lemon zest.
- Pour extra-virgin olive oil into a small saucepan to come ½" up sides; clip a deep-fry thermometer to sides of pan. Heat oil over medium until thermometer registers 225°–250°. Working in 2 batches and returning oil to 225° between batches, fry 1 cup (loosely packed) sage leaves (make sure you’re wearing an apron) until oil stops bubbling and sage is crisp but still fairly green, about 2 minutes per batch. Using a slotted spoon, transfer to prepared baking sheet. Repeat with ½ cup (loosely packed) rosemary leaves, then 10 sprigs thyme, returning oil to 225°–250° between batches and transferring to same baking sheet.
- Next, set a fine-mesh sieve over a medium Dutch oven. Drain one 3.5-oz.-jar capers (⅓ cup plus 1 Tbsp. packed) and pat dry. Fry, stirring occasionally, until they burst open and are crisp and darkened to a deep green (the oil will bubble steadily at first but should be bubbling less frequently by the time capers are ready), about 5 minutes. Remove from heat and strain through prepared sieve. Let oil cool. You should have 2–3 Tbsp.; if you have more than that, pour off excess and reserve for another use (like frying toast or making a vinaigrette). Transfer capers to baking sheet with herbs.
- Pluck leaves off 1 large bunch parsley until you have 2 (loosely packed) cups; discard stems (or save for another use). Coarsely chop parsley leaves. Chop fried thyme into pieces about the same size as the parsley and add both to bowl with garlic and zest, then add sage, rosemary, and capers. Season gremolata with kosher salt and gently toss to combine.
CREAMY POTATO LEEK SOUP - LINDSEY EATS
From lindseyeatsla.com
- In a dutch oven or pot, heat a drizzle of olive oil. Toss in and sweat your garlic and onions for 2-3 minutes.
- Then, add in your vegetable broth, sherry vinegar and a sprinkle of sugar. Let everything come to a boil, and then a simmer until the potatoes are fork tender.
- Blend your soup, and adjust with salt, pepper and sugar. Off the heat, toss in your green onions and parsley, stir well. Top with more for garnish, and optional to top with crispy croutons!
CRAZY CRUNCHY POTATO CASSEROLE - MYFRIDGEFOOD
From myfridgefood.com
Calories 519Cooking Time 60Carbs 29.5Fat 38.9
CREAMY LEEK AND POTATO SOUP | VEGAN RECIPES | VEGANUARY
From veganuary.com
Estimated Reading Time 2 mins
AMAZING RAFFERTY’S POTATO SOUP COPYCAT RECIPE - COOKTHINK
From cookthink.com
Servings 4Total Time 30 minsCategory Dinner, Main Course, Soup
CREAMY POTATO SOUP: THE FLAVORFUL RECIPE FOR A POTATO ...
From cookist.com
Servings 6Total Time 3 mins
CREAMY OUTBACK STEAKHOUSE POTATO SOUP RECIPE - THEFOODXP
From thefoodxp.com
Ratings 1Calories 280 per servingCategory Copycat
CREAMY POTATO LEEK SOUP - JOE'S HEALTHY MEALS
From joeshealthymeals.com
5/5 (1)Total Time 45 minsCategory Main Course, One PotCalories 298 per serving
15+ CREAMY POTATO SOUP RECIPES | EATINGWELL
From eatingwell.com
Author Eatingwell
ONE POT VEGAN ITALIAN CREAMY CHICKPEA POTATO SOUP - NO ...
From craftingafamily.com
Servings 8Total Time 1 hr 5 minsCategory Soup
SWEET POTATO CREAM SOUP WITH CRUNCHY NUTS - DARING KITCHEN
5 BEST POTATO SOUP RECIPES - CREAMY, CRISPY AND DELICIOUS
From abenteuerfreundschaft.de
ZUCCHINI SOUP WITH FETA – CRUNCHY CREAMY SWEET - EAT MY POTATO
From eatmypotato.com
CREAMY CRUNCHY BUBBLE POTATO PILLOWS @MRSHIANDMRHE # ...
From youtube.com
BACON RECIPE | DAIRY-FREE CREAMY POTATO SOUP WITH BACON ...
From stewsrecipes.blogspot.com
CREAMY AND CRUNCHY POTATO SOUP POPULAR RECIPES
From bestastyrecipes.blogspot.com
POPULAR RECIPES CREAMY AND CRUNCHY POTATO SOUP - RECIPES FOOD
From recipes4allfood.blogspot.com
CREAMY AND CRUNCHY POTATO SOUP RECIPES
From tfrecipes.com
CREAMY AND CRUNCHY POTATO SOUP | RECIPE | CRUNCHY POTATOES ...
From pinterest.com
LOADED POTATO SOUP WITH PARMESAN CHEESE CRISPS AND SOUR ...
From campbellsfoodservice.com
CREAMY CAULIFLOWER AND POTATO SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
POTATO CREAM SOUP | THE EASIEST WAY TO MAKE A CRUNCHY PIE ...
From tincuocsong247.com
EASY RED POTATOES RECIPE: THIS DELICIOUS GARLIC RED POTATO ...
CREAMY HAMBURGER POTATO SOUP RECIPE WITH DILL - ALL ...
From therecipes.info
CREAMY CHICKEN AND DUMPLING - ALL INFORMATION ABOUT ...
From therecipes.info
CREAMY LEEKS AND POTATO SOUP ( SIMPLE BUT SUPER) #SOUP # ...
From youtube.com
CRUNCHY POTATO CASSEROLE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CRUNCHY CREAMY SWEET - EASY RECIPES FOR BUSY PARENTS
From crunchycreamysweet.com
CREAMY HAMBURGER POTATO SOUP WITH BACON - KEY TO MY LIME
From keytomylime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love