Broccoli Cheese and Potato Soup

About This Recipe (from original author)

"This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm...."

Ingredients

• 1/3 cup chopped onions
• 1/3 cup chopped celery
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup flour
• 4 cups diced peeled potatoes
• 2 1/2 cups chopped broccoli, steamed until crisp tender
• 3 cups chicken broth
• 2 cups shredded cheddar cheese
• 2 cups skim milk
• 1/4 teaspoon pepper
• 1 dash paprika
• salt
• minced fresh parsley, if desired

Directions

1. In a large saucepan, saute onion and celery in butter over medium heat until tender.
2. Add flour, pepper, salt, and paprika and stir until smooth.
3. Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
6. Sprinkle individual servings with parsley if desired.
   Shelley's notes: I used red potatoes and left the skins on - just scrubbed them good.  It was delicious!  
   Source: http://www.food.com/recipe/broccoli-cheese-and-potato-soup-139511

Hash-brown Potato Casserole

A Basic and Easy Potato Casserole Recipe

This is a dish I've always been a fan of, but never really made in my house before.  This was so easy and yummy I wanted to add it to the collection!
Ingredients:

1 2-pound bag frozen hash brown potatoes, defrosted
2 cups sour cream
1 10 3/4-ounce can cream of chicken or cream of mushroom soup
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated cheddar cheese
1/4 cup butter, melted
2 cups corn flakes, crushed

Directions:

Preheat oven to 350 degrees F. Combine sour cream, cream of chicken soup, salt, pepper and cheese in a large bowl. Fold in hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray. Combine melted butter owith the crushed corn flakes and sprinkle over top. Bake for 45 minutes.

Serves 8 

Herb Roasted Potatoes

Herb Roasted Potatoes

Oven temp: 375 degrees
Yield: 4 to 6 servings


6 large potatoes, cut in chunks
6 medium onions, quartered
1/3 cup vegetable oil or extra virgin olive oil
1/2 tsp. coarsely ground pepper
1 Tbsp. dried parsley flakes
1 tsp. dried leaf basil
1/4 tsp. dried thyme

Preheat oven to 375 degrees. Place potatoes and onions in a baking dish or shallow roasting pan. Drizzle the oil over vegetables and sprinkle with seasonings. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan. Serve immediately.

Potato Soup with Ham and Cheese

Potato Soup with Ham & Cheese
(Slow-cooker Recipe)

Serves 6
Cook Time: 7-9 hours

6 cups potatoes, peeled and cubed
1 medium onion, chopped
1 1/2 cups ham, cooked and cubed
1 cup American cheese, shredded
1 can cream of mushroom soup
1 cup milk
1/4 tsp. thyme

In slow cooker layer half each of the potatoes, onion, ham, and cheese; repeat layers. In small bowl combine soup, milk and thyme; pour over top of ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce temperature to low and cook for 6 to 8 hours or until potatoes are tender.