Soup Er No Peel Potatoes Food

LOADED POTATO SOUP

Steps:

• Heat a stockpot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in stockpot.
• Reduce heat to medium, add onions. Cook until soft and translucent, about 5 minutes. Sprinkle flour over onions and cook, stirring constantly, about a minute (this will remove the "raw" flour taste).
• Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on size of potatoes).
• Using a potato masher or something similar, crush potatoes to thicken soup, leaving some chunks but allowing some to "melt" into the soup. Stir in cheese until melted and smooth. Add milk, bring back to a simmer and cook for an additional 10 minutes until very hot.
• Ladle soup into bowls and top each as desired.

CREAMY, EASY NO-PEELING POTATO SOUP

Steps:

• Bring potatoes, milk and broth to boil in saucepan, stirring.
• Reduce heat to low, cover, and simmer until creamy, about 8 minutes.
• Remove from heat. Stir in butter.
• Ladle into bowls and top with cheese, scallion and/or bacon if using those.

"SOUP" ER NO PEEL POTATOES

Steps:

• Mix water, soup mix, margarine, and pepper; stir well.
• Place potatoes in a greased 2 quart casserole dish.
• Pour water mixture over potatoes; covering potatoes well.
• Bake at 350°, covered, for about 2hours, or until potatoes are tender.
• Stir occasionally.
• Uncover and sprinkle parsely over potatoes for last 30 minutes of baking to brown potatoes.
• NOTE: I have used more pepper than called for, and I have halved this with no problems.
• It may not take the full 2 hours to cook.

NO PEEL SCALLOPED POTATOES

Steps:

• Combine all ingredients and pour into greased 9"x13" baking pan; bake, uncovered, at 350° for 45-60 minutes until bubbly and lightly browned.
• This can be made with frozen hash browns, it will just take the longer time to bake.