Tis the season for making soup. We love soup at this house. I’m a huge fan. I could eat it every day. For the most part, soup is good for you unless of course you are indulging in a thicker cream style soup. On this particular day, we had that craving for a yummy, good old-fashioned potato soup. Not necessarily good for you, but better than eating out any day of the week.
My older kids didn’t remember having this soup before so I described it like eating a baked potato. You can add all the extra fixings like cheese and bacon too. There you have it…baked potato soup. They loved it and it’s so easy!
- 4 Russet Potatoes, peeled and cut into small pieces
- 2 Onions, chopped
- 3 Ribs of Celery, chopped
- 4 Chicken Bouillon Cubes
- 1 (10 3/4 oz.) can of Cream of Mushroom Soup
- 1 (10 3/4 oz. ) can of Cream of Celery Soup
- 1 Tablespoon dried Parsley flakes
- 4 cups of Water
- 1 1/2 Teaspoons of Salt
- 2 Tablespoons of Margarine or Butter
- 1 12 oz. can of Evaporated Milk
- Chopped Chives for garnish
- Shredded Cheese and Bacon Bits for toppings (optional)
- Place all ingredients except evaporated milk and chives in a slow cooker. Cover and cook on low for 10-12 hours or on high for 5 hours.
- Stir in evaporated milk during the last hour, and cook until the vegetables are tender.
- Garnish each serving with chives. Add toppings of cheese and bacon bits if you prefer.
I highly recommend doubling this recipe if you enjoy left overs.
Breakfast is not my favorite meal. I know it’s the most important meal of the day but it’s still not my favorite. However, my husband has definitely changed my thinking about breakfast. He has turned me on to the “big breakfast concept” (especially on the weekends)…eat a big breakfast, skip lunch, and then go straight to dinner.
On this particular day, it was Father’s Day so we decided to treat Dad to his favorite meal – breakfast. A sausage egg casserole was a must, but we needed something else. Yes, potatoes it is! That’s when the potato and bacon casserole came together.
It’s simple and easy to make. A great dish to get the kids involved too. Not to mention, this casserole could be eaten as a side dish at any meal, not just breakfast.
- 4 cups of Southern/ Country Style Potatoes (cubes) – completely thawed
- 1 12 oz. Package of Bacon
- 1 Bunch of Green Onions chopped
- 3 Cups of Shredded Cheddar Cheese, Jack Cheese, and/or any variety of Cheese – mixed together
- 3 Eggs
- 1 Cup of Milk
- 1/2 tsp. of Salt
- Fresh Ground Pepper
- Cook the bacon in a skillet. While the bacon is cooking, add the potatoes to a 9 x 13″ baking dish. Sprinkle all the shredded cheese evenly over the potatoes. After the bacon is cooked, drain it on paper towels reserving 2-3 tablespoons of bacon drippings. Cook the green onions in the bacon drippings for 3-4 minutes or until tender. Spread the onion mixture over the cheese. Then, crumble the bacon on top.
- Whisk together the eggs, milk, salt and pepper. Pour the egg mixture evenly on top of the casserole. Refrigerate overnight or for 8 hours.
- When you are ready to bake, preheat the oven to 350 degrees. Bake, uncovered for 40-45 minutes or until cheese is bubbly. Let stand for 15 minutes before serving.
I never met a potato that I didn’t like. I’m a huge fan of any kind of potato recipes but I really love twice baked potatoes. However, I must admit that I’ve had my frustrations in making them. They usually turn out good tasting, but not always good-looking visually. They end up falling flat or seeping out the sides. This particular recipe provided me with the most success both visually and tastefully. Plus, it was pretty easy to make and involved a lot of bacon!
- 6 Large Baking Potatoes
- 6 Bacon Slices
- 1 Medium Onion, chopped
- 1/2 Cup of 2% Milk
- 1 Egg
- 1 Cup (4 ounces) of Shredded Cheddar Cheese
- 7 Tablespoons of Butter, divided
- 1/2 Teaspoon of Salt
- 1/8 Teaspoon of White Pepper
- Preheat oven to 400 degrees. Scrub and pierce potatoes. Rub or Spray butter all over potatoes. Place on a baking sheet for 45-50 minutes or until tender.
- Meanwhile, cook bacon in a skillet over medium heat until crispy. Place bacon on paper towels, while reserving 1 tablespoon of drippings. Cook the onion in the reserved drippings until tender, set aside. Break up bacon into small pieces and set aside.
- After the potatoes have cooled, cut a thin slice off the top of each potato and discard. Scoop out the pulp and place in a large mixing bowl. Mash the pulp with butter. Stir in milk, egg, salt, and pepper. Next, stir in the cheese, onion, and bacon.
- Carefully spoon the mixture into the potato shells. Place on a baking sheet. Sprinkle chives and some extra cheese on top of potatoes. Bake at 400 degrees for 15-20 minutes.