Potato Dishes

Potato Corn Chowder
2 10 3/4 oz. cans Cream of Mushroom Soup
1 " oz. can of water
3 " oz. cans of Whole Milk
1 med. White Onion diced
3 cloves Garlic minced
1 tsp Black Pepper
1 14 3/4 oz. can Creamed Corn
Kernels from 2 to 3 ears of boiled Corn on the Cob
4 tbs Butter

Put all ingredients except butter in a large crockpot at night. Turn to high and allow to cook overnight. (If your crock pot boils fluid on HIGH, then use the medium or low setting for overnight.) In the morning check the potatoes to see if they are done. Turn to low and serve anytime. Add butter just prior to serving, mixing well.

If corn on the cob is not available, use about 2 cups of frozen or canned corn (drain liquid first).
Serving Suggestion:
Place your soup in microwavable bowls. Shred cheese of choice (medium cheddar or a fresh Parmesan are great) over top of the bowl, about 1/4" thick or to your liking. Heat in the Microwave till the cheese is melted, or place under a broiler to melt the cheese. Immediately garnish with chopped fresh Parsely, and serve while HOT..


Potato Basil Soup
1 - 10 3/4oz can Cream of Mushroom Soup
2 - cans of water
1 - cup Whole Milk
1/4 cup diced onions
3 cubed Idaho Russet Potatoes
4 Strips of bacon cooked and diced or crumbled
1/2 tsp Basil
2 tbsp Butter

Add all ingredients except the Bacon to a crock pot. Turn on high and cook 4 to 6 hours until the potatoes are done. Cut 4 strips of bacon in about 1 inch slices, and fry or microwave. Don't overcook the bacon but remove before it's crisp. Add bacon to the pot. Add WHOLE milk until you have the soupiness you desire. Salt and Pepper to taste.
Serving suggestion above works great here too.


SIRLOIN TATER SOUP

2 lbs. Top Sirloin Steak
2 - 10 3/4oz Can Cream of Celery Soup
1 quart Whole Milk
4 diced Carrots
5 cubed white (Russet) Potatoes
4 tblsp Butter or Margarine
1 tsp. Black Pepper.

Directions:
Combine Soup, milk, butter, carrots, potatoes, and pepper in a Crock Pot. Turn to HIGH temperature to cook overnight. (I started at 8:00pm).
Next morning, cut up sirloin in cubes, strips, or desired size. Brown in a skillet with Margarine or butter. Once browned, scoop out the meat and add to Crock Pot. You may want to try adding the juices from the cooked meat once too for a more beefytaste. Turn the Crock Pot to low and let cook until ready to serve that night. Makes 6 - 16oz portions.


Creamy Scalloped Potatoes

1 - 10 3/4 oz. can of Cream of Celery Soup
4 oz. Sour Cream
1/4 cup diced onion
1/4 tsp Celery Seeds
1/4 tsp Garlic Salt
1/2 stick melted butter
1/2 cup whole milk
4 medium Red Potatoes, peeled, sliced thin.

In a bowl add all the ingredients except potatoes. Wisk by hand until well blended. Spray the bottom of an 8 1/2 x 8 1/2 x 2 inch baking dish with a little Olive Oil. Add the potatoes, layering the dish.

Pour the mixture over the potatoes and shake side to side a bit to settle the ingredients. Top lightly with fresh ground black pepper. Cook 1 hr. uncovered, in a 350 degree oven. Allow to set 10 minutes before serving. You can also top with grated cheddar cheese about 10 minutes before removing from the oven if you like cheese.


Grilled Taters

Ingredients
4 med. white potatoes
white onion
Lemon Pepper Powder (see below)
1 tbs Olive Oil
3 tbs butter
Parsely
Salt

Scrub and clean potatoes, leaving skin on. Thinly slice potatoes in rings into a bowl of cold water. Rinse potatoes and place in a microwaveable covered dish with no extra water. Cook on high for 8 minutes.

Make an aluminum pan about 8" x 12" with two sheets (double strength) of foil and the edges folded up about an inch or so to keep taters in. Pour 1 tbs of Olive Oil on the foil and smear over the bottom with your finger to coat it. Remove potatoes and pour into your aluminum pan spreading evenly. Slice 2 or 3 onion rings ( or more if you want ) and lay over the top of the taters. Melt 3 tbs of butter and pour over the taters evenly. Sprinkle Lemon Pepper ( a bottled inexpensive powder spice ) over the top of the dish. Lightly or, to taste, sprinkle salt, and top with chopped Parsely.

Place the taters on the grill over direct heat for about 5 minutes, then remove to an indirect heat spot, like the top rack. Cover with a sheet of foil loosely. Finish your normal grilling, hamburgers or whatever. These take about 20 minutes on a grill like this. If you like your taters crispier? Place back on the direct heat over the coals or fire for the last 5 minutes or so.. watch em though, if you like em a lil browner and cripser on bottom this is great. For Oven baking, turn to 450 degrees and bake uncovered for about 20 minutes or until brown on top.

Lemon Pepper Spice. If you don't have this spice, you can pepper the taters, then squeeze half a lemon over the taters.


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