Free Online Recipes

2 pounds pkg. frozen hash brown potatoes — partially thawed
2 cans (10 oz.) cheddar cheese soup
1 can (13 oz.) evaporated milk
1 can french fried onion rings — divided
Salt And Pepper — to taste

DIRECTIONS:

Combine potatoes, soup, milk, and half the can of onion rings; pour into greased crockpot and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.

1 can (10 3/4 oz.) condensed cheddar soup
4 large potatoes — baked, split
1 cup cooked broccoli flowerets

DIRECTIONS:

Stir soup in can until soup is smooth. Place hot baked potatoes on microwave-safe plate. Carefully fluff up potatoes with fork.

Top each potato with broccoli. Spoon soup over potatoes. Microwave on HIGH 4 minutes or until hot.

28 ounces chicken broth
3 russet potatoes — peeled & cubed
1 medium onion — finely chopped
1 teaspoon dried thyme leaves
6 strips bacon — cooked and crumbled
1/2 cup shredded Cheddar cheese

DIRECTIONS:

Combine broth, potatoes, onion, and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and boil 10 minutes or until potatoes are tender. Add crumbled bacon to broth mixture; simmer 3 to 5 minutes. Season to taste with salt and pepper. Ladle into bowls and sprinkle with cheese.

3 large baked potatoes
1 can cream of broccoli soup
1/4 cup milk
2 cups grated cheddar cheese
1/2 cup small cooked broccoli florets
1/2 cup cooked diced carrots
1 cup cooked chunked turkey
1/2 teaspoon rubbed sage
salt and pepper — to taste

DIRECTIONS:

Preheat the oven to 350F degrees. Halve the potatoes lengthwise. Scoop out the flesh into a large bowl and leave a 1/4 inch thick shell.

In a small saucepan combine the soup, milk, and cheese. Cook over medium heat until the cheese is melted and the mixture is smooth. Coarsely mash the potatoes with 1 cup of the cheese sauce. Mix the broccoli, carrots, and turkey into the potato mixture. Add the sage, salt, and pepper.

Gently spoon the mixture into the potato shells and place in a flat casserole. Cover the casserole and bake for 20 minutes. Serve the remaining cheese sauce on the side.

2 pounds beef — cubed
1 cup carrots — sliced
2 onions — chopped
1 teaspoon salt
1 dash white pepper
1 can tomato soup
1 cup water
2 medium potatoes — sliced
1 bay leaf

DIRECTIONS:

Place all ingredients in slow cooker and cook on low for 8 to 10 hours, or until done.

3 tablespoons butter
1 large carrot, peeled and shredded
1 leek, halved lengthwise, rinsed and sliced
1 medium onion, chopped
1/4 cup flour
3 cups chicken broth
12 ounces beer
1 cup water
2 large red potatoes, peeled and diced
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper, or to taste
Additional shredded cheese, for garnish
Chopped parsley, for garnish

DIRECTIONS:

In a dutch oven, melt the butter over medium heat. Add the carrot, leek and onion. Cook, stirring occasionally, until the onion is golden, 8-10 minutes. Add the flour and cook, stirring constantly, for 1 minute.

Stir in the chicken broth, beer and water. Add the potatoes; bring to a boil, reduce the heat and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Stir in the cream. Gradually add 2 cups cheese, stirring until melted. Stir in the mustard, salt, black pepper and cayenne until blended.

Cover and cook until hot, about 3 minutes; do not boil. Serve garnished with additional cheese and the parsley.

2 tablespoons vegetable oil
3 medium Granny Smith apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 cup finely chopped onion
1/8 teaspoon ground thyme
1/4 cup white wine
5 cups chicken broth
4 cups grated cheddar cheese
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
Diced unpeeled apple (optional)

DIRECTIONS:

In large sauce pot, heat oil. Add apples, potato, celery, onion, and thyme.

Saute 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes.

In blender or food processor, puree soup mixture. Return to sauce pot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through–do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, diced apples.

1 Cucumber; Medium
4 Potatoes; Med, Peel And Dice
1 teaspoon Salt
2 cups Water; Cold
1/4 teaspoon Pepper; White
1 cup Cream; Heavy
1/2 cup Milk
1 Green Onion; Grated
1 teaspoon Dillweed; Dried
OR
1 tablespoon Fresh Dill; Chopped

DIRECTIONS:

Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through.

Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.

2 Bacon slices, chopped
1 Potato, peeled, cubed
2 cups Milk
1 cup Corn, frozen or fresh
1 Onion, chopped
1/2 Red bell pepper, chopped
15 ounces Creamed corn
1 tablespoon Thyme, fresh, chopped

DIRECTIONS:

Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and saute 1 minute. Add 2 cups of milk and bring to a boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.

Add creamed corn, corn kernels and 1 tablespoon thyme (1 t. dried) to soup and simmer until heated through. Season to taste with salt and pepper If soup is too thick, thin with additional milk

4 good sized potatoes
1 medium onion
2 cups milk
Salt and pepper to taste
Any other vegetables such as celery or peppers you have, diced

DIRECTIONS:

Peel and boil potatoes in a good sized pot until very mushy, reduce heat and smash up the potatoes. Add milk, salt and pepper and mix well Bring up to a easy boil and add chopped onion and any other chopped vegetable you have. Turn down heat and allow to simmer for at least 1/2 hour.

Hope you enjoy it, It’s from my free recipe e-book. I don’t get a chance to post often but I was thinking everyone might like this recipe, it’s good soup and very simple and frugal to make.

**Note: A reader pointed out that the directions for boiling the potatoes aren’t very clear. My suggestion is to boil them in enough water to cover about 1″ over the top of the potatoes. Cook until “very mushy” then drain off the water. Proceed as directed above.