Bavarian Potato Soup Recipe

My husband and I first enjoyed this soup on a tour of Bavaria. When I asked for the recipe, it was delivered to our table, written in English—but with no amounts for any of the ingredients! After a few trials, I got it "right" and forwarded the recipe to several of the people that were in our tour group.

8 Servings
Prep: 5 min.
Cook: 2 hours 10 min.

Ingredients

1/2 pound bacon, diced
2-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
2 large carrots, finely chopped
3 celery ribs, finely chopped
4 leeks, finely chopped
2 teaspoons salt
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
Chopped fresh parsley, optional

Directions

In a Dutch oven or large saucepan, fry bacon; drain all but 2 tablespoons drippings.
Add vegetables, seasonings and enough water to cover (about 4 cups).
Simmer, covered for 2 hours.
Garnish with parsley if desired.

Yield: 8 servings (2 quarts).

Nutrition Facts:
1 serving (1 cup) equals 217 calories
6 g fat (2 g saturated fat)
20 mg cholesterol
1,528 mg sodium
29 g carbohydrate
3 g fiber
14 g protein.

Bavarian Potato Soup published in Bountiful Harvest Cookbook , p47

[B]Best-Ever Potato Soup Recipe[/B]

You'll be surprised at the taste of this rich, cheesy concoction - it's not a typical potato soup. I came up with the recipe after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

8 Servings
Prep/Total Time: 30 min.

[B]Ingredients[/B]

6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional

[B]Directions[/B]

• In a large saucepan, cook bacon until crisp; drain.
• Add the potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper.
• Cover and simmer until potatoes are tender, about 15 minutes.
• Combine flour and milk until smooth; add to soup.
• Bring to a boil; boil and stir for 2 minutes.
• Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired.

Yield: 8 servings (2 quarts).

[B]Nutrition Facts: [/B]
1 serving (1 cup) equals 250 calories
13 g fat (7 g saturated fat)
35 mg cholesterol
823 mg sodium
22 g carbohydrate
2 g fiber
12 g protein

Best-Ever Potato Soup published in Quick Cooking January/February 1999, p31

Baked Potato Soup Recipe

Prep Time: 35 minutes
Cook Time: 6 hours
Servings: 10

INGREDIENTS
2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cup water, divided
4 cup chicken broth
2 medium potatoes, peels and deiced
1-½ cups mashed potato flakes
½ pounds sliced bacon, cooked and crumbled
¾ teaspoon pepper
½ teaspoon salt
½ teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half cream
½ cup shredded cheddar cheese
2 green onions, sliced

DIRECTIONS
• In a large skillet, saute onions in butter until tender.
• Stir in flour.
• Gradually stir in 1 cup water.
• Bring to a boil; cook and stir for 2 minutes or until thick-ended.
• Transfer to a 5-quart slow cooker
• Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water.
• Cover and cook on low for 6-8 hours or until potatoes are tender.
• Stir in cream: heat through.
• Garnish with cheese and green onions

Taste of Home Everyday Slow Cooker & One Dish Recipes 2008 Page 7

[B]Bacon Cheddar Potato Soup Recipe[/B]

Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.

10-12 Servings
Prep: 25 min.
Cook: 20 min.

[B]Ingredients[/B]

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups (16 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

[B]Directions[/B]

• In a large Dutch oven, saute onion and celery in butter for 5 minutes.
• Add potatoes and water.
• Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
• Stir in 2 cups milk, bouillon, salt and pepper.
• Combine flour and remaining milk until smooth; gradually stir into soup.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat.
• Add cheese and bacon; stir until cheese is melted.

[B]Yield:[/B] 10-12 servings (about 2-1/2 quarts).

[B]Nutrition Facts:[/B]
1 serving (1 cup) equals 387 calories
26 g fat (15 g saturated fat)
75 mg cholesterol
985 mg sodium
21 g carbohydrate
2 g fiber
17 g protein.

Cheddar Potato Soup published in Country Woman March/April 2005, p33

[B]Cheesy Ham 'N' Potato Soup Recipe[/B]

When I'm in the mood for comfort food, I prepare a pot of this soup. It is
always a treat on a cool fall day.—Melissa Sherlock, Omaha, Nebraska

7 Servings
Prep/Total Time: 30 min.

[B]Ingredients[/B]

2 cups cubed potatoes
1-1/2 cups water
1-1/2 cups cubed fully cooked ham
1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
3 cups milk
1-1/2 cups (6 ounces) finely shredded cheddar cheese
1 cup frozen broccoli florets, thawed and chopped

[B]Directions[/B]

• In a saucepan, bring potatoes and water to a boil.
• Cover and cook for 10-15 minutes or until tender.
• Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside.
• In a large saucepan, saute ham and onion in butter until onion is tender.
• Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat to low.
• Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.

[B]Yield:[/B] 7 servings.

[B]Nutritional Analysis:[/B]
One serving (1 cup) equals 334 calories
22 g fat (12
g saturated fat)
72 mg cholesterol
614 mg sodium
17 g carbohydrate
1 g fiber
18 g protein.

Cheesy Ham 'N' Potato Soup published in Light & Tasty August/September 2002, p47

[B]Canadian Bacon Potato Soup Recipe[/B]

"Canadian bacon adds a hint of smoky flavor to this hearty soup that my
husband loves," writes Cheryl Morgan from her home in Dover, Minnesota. "It doesn't have the typical butter and heavy cream you'll find in many potato soups, but it's still rich and satisfying."

This recipe is: Healthy

7 Servings
Prep: 20 min.
Cook: 20 min.

[B]Ingredients[/B]

2 medium onions, chopped
4 medium potatoes, peeled and quartered
2 cups chicken broth
1 can (12 ounces) fat-free evaporated milk
5 slices (3 ounces) Canadian bacon, chopped
1 package butter-flavored granules
1/4 teaspoon salt
1/8 teaspoon pepper
7 tablespoons fat-free sour cream
1/3 cup minced chives

[B]Directions[/B]

In a large saucepan or Dutch oven coated with cooking spray, saute
onions until tender. Add potatoes and broth; bring to a boil. Reduce heat;
cover and simmer for 20-25 minutes or until potatoes are very tender. Set
aside 1 cup potato mixture.
Puree remaining mixture in batches in a blender or food processor;
return to the pan. Stir in the milk, Canadian bacon, butter-flavored
granules, salt, pepper and reserved potato mixture. Heat through (do not
boil). Garnish each serving with 1 tablespoon sour cream; sprinkle with
chives. Yield: 7 servings.

Editor's Note: This recipe was tested with Butter Buds butter-flavored mix.
Look for it in the spice aisle.

Nutritional Analysis:
One serving (1 cup) equals 156 calories, 2 g fat
(trace saturated fat), 9 mg cholesterol, 609 mg sodium, 28 g carbohydrate, 3g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat-free
milk.

Canadian Bacon Potato Soup published in Light & Tasty February/March 2001, p51

[B]Chicken Soup with Potato Dumplings Recipe[/B]

Our family calls this comforting, old-fashioned soup our “Sunday dinner soup” because it’s almost a complete dinner in a bowl. You’ll love the flavor!—Marie McConnell, Shelbyville, Illinois

5 Servings Prep: 25 min. Cook: 40 min.

[B]Ingredients[/B]
1/4 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
6 cups chicken broth
2 cups cubed cooked chicken
2 celery ribs, chopped
2 medium carrots, sliced
1/4 teaspoon dried sage leaves
DUMPLINGS:
1-1/2 cups biscuit/baking mix
1 cup cold mashed potatoes (with added milk)
1/4 cup milk
1 tablespoon chopped green onion
1/8 teaspoon pepper

[B]Directions[/B]
• In a large saucepan, saute onion in oil for 3-4 minutes or until tender.
• Add garlic; cook 1 minute longer.
• Stir in the broth, chicken, celery, carrots and sage.
• Bring to a boil.
• Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
• In a small bowl, combine the dumpling ingredients.
• Drop heaping tablespoonfuls of batter onto simmering soup.
• Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

[B]Nutrition Facts: [/B]
1 serving (1-1/2 cups) equals 354 calories
14 g fat (3 g saturated fat)
52 mg cholesterol
1,774 mg sodium
36 g carbohydrate
3 g fiber
23 g protein

Chicken Soup with Potato Dumplings published in Taste of Home February/March 2007, p27

[B]Cheddar Potato Soup Recipe[/B]

My home state is famous for cheese, which I use in many recipes such as this creamy soup. Cheddar gives it a sunny color and tantalizing taste. A good meal starter, it's also a great choice for a light lunch or supper when teamed with a salad and bread. -Mark Trinklein, Cedarburg, Wisconsin

8 Servings Prep/Total Time: 30 min.

[B]Ingredients[/B]
1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
4 cups diced peeled potatoes
3 cups chicken or vegetable broth
2 cups (8 ounces) shredded cheddar cheese
2 cups 2% milk
1/4 teaspoon pepper
Dash paprika
Seasoned croutons and minced fresh parsley

[B]Directions[/B]
• In a large saucepan, saute onion and celery in butter until tender.
• Add potatoes and broth; bring to a boil.
• Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Puree in small batches in a blender until smooth; return to the pan.
• Stir in the cheese, milk, pepper and paprika.
• Cook and stir over low heat until the cheese is melted.
• Garnish with croutons and parsley.

[B]Nutrition Facts: [/B]
1 serving (1 cup) equals 239 calories
13 g fat (9 g saturated fat)
46 mg cholesterol
586 mg sodium
21 g carbohydrate
2 g fiber
10 g protein.

Cheddar Potato Soup published in Taste of Home February/March 2002, p31

[B]Beef Chili-'n-Cheddar-Topped Potatoes[/B]

Try these yummy potatoes. This will be a hit with everyone in the family.

Serves: 4

Source: Fabulous Food Associations via FamilyTime.com via The The
National Cattlemen's Beef Association

[B][I]Ingredients[/I][/B]
1 1/2 pound ground beef
4 medium (8 oz each) baking potatoes
1 tablespoon chili powder
1 can (15 ounces) hot chili beans
1 1/2 cups Cheddar cheese, shredded, divided
1/4 cup sliced green onions
[I][B]
Directions[/B][/I]
• Pierce potatoes with fork.
• Microwave on HIGH 11 to 13 minutes or until tender, rotating 1/4 turn after 6 minutes.
• Let stand 5 minutes.
• Meanwhile in large nonstick skillet, brown ground beef over medium-high
• heat 6 to 8 minutes or until beef is no longer pink, breaking up into
3/4 inch crumbles.
• Pour off drippings.
• Season with chili powder and 1/2 teaspoon salt.
• Stir in beans and 1 cup cheese.
• Heat through, stirring occasionally.
• Cut lengthwise slit in potatoes.
• Fluff inside of potato with fork.
• Season with salt and pepper, if desired.
• Spoon equal amount of beef mixture over each potato.
• Top with remaining cheese and green onions.

Latkes
 

A latke is the Jewish name for what us hill folk call hash browns.

One of my favorite ways to cook (what us hill folk call fix) them is to do this.

The secret to make a good crispy latke is the way you fry them.
Do not make the grated potatoes into a hard patty.
Take the grated potato and let them drop loosely into the hot oil so the oil gets in between the potato.

One of the traditional ways to eat them is to put powdered or granulated sugar on them as soon as they are retrieved from the pan.

You have to try this they are out of this world.
I got this idea from a show on TV about Hanukkah a few years ago.:yes:

Worth

[B]Badische Schupfnudeln (Potato Noodles) - Oktoberfest[/B]

1 1/2 pounds russet potatoes
1/2 cup all-purpose flour
1 egg
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/4 cup lard or other cooking fat

• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes.
• Remove potatoes, and discard water.
• When cool enough to handle, peel potatoes, and place on a lightly floured surface.
• Mash potatoes with a rolling pin.

• Place mashed potatoes into a large bowl.
• Stir in flour, egg, parsley, salt, and nutmeg.
• Knead well to form a smooth dough.
• Then roll out the dough to a thickness of about 1/2 inch.
• Cut flattened dough into thin strips, about 1 1/2 inches long.
• Gently roll out the strips, or stretch them until the ends taper.
• Set aside for 15 minutes.

• In a large skillet, heat lard over medium heat.
• Place the potato strips into the skillet, and fry until golden brown on both sides.

Source: Dorie
[url]http://groups.yahoo.com/group/DoriesRecipeBox/[/url]

[B]Asparagus-Stuffed Potatoes Recipe[/B]

You can make this side dish anytime and for any occasion, although I have to
say it tastes best when I use fresh asparagus grown here in my backyard!

4 Servings
Prep: 15 min.
Bake: 1 hour 20 min.

Ingredients

4 medium baking potatoes
1 to 2 tablespoons milk
1/2 cup sour cream
1 teaspoon onion salt
1/8 teaspoon pepper
1 pound fresh asparagus, cut into 1-inch pieces and cooked
1 cup (4 ounces) shredded cheddar cheese
2 bacon strips, cooked and crumbled

Directions

Bake potatoes at 400° for about 1 hour or until done. Cut a thin slice
off the top of each potato and discard. Carefully scoop out pulp while
leaving shell intact. In a bowl, mash pulp with milk, sour cream, onion salt
and pepper until smooth. Fold in asparagus. Stuff shells; place in an
ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the
oven for 20-25 minutes or until heated through. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 363 calories, 15 g fat (10 g
saturated fat), 53 mg cholesterol, 709 mg sodium, 43 g carbohydrate, 4 g
fiber, 14 g protein.

Asparagus-Stuffed Potatoes published in Country Extra March 1994, p49

[B]Bacon, Cremini & Brie Potatoes [/B]

"This is my version of an ultimate baked potato. Rich brie, crispy bacon and
cremini mushrooms transform the humble baked potato into something really
special." – Jan Valdez, Chicago

4 Servings
Prep: 10 min.
Bake: 50 min.

Ingredients

4 medium potatoes
4 teaspoons olive oil
1/2 teaspoon salt
6 bacon strips, chopped
1/2 pound sliced baby portobello (cremini) mushrooms
4 ounces Brie cheese, sliced
Chopped fresh chives, optional

Directions

Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with
salt. Bake at 400° for 50-60 minutes or until tender.
In a large skillet, cook bacon over medium heat until crisp. Remove to
paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
Saute mushrooms in the drippings.
Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with
mushrooms, bacon and chives. Yield: 4 servings.

Nutrition Facts: 1 stuffed potato equals 511 calories, 32 g fat (13 g
saturated fat), 58 mg cholesterol, 781 mg sodium, 41 g carbohydrate, 4 g
fiber, 16 g protein.

Bacon, Cremini & Brie Potatoes published in Taste of Home December/January
2011, p89

[B]Bacon-Wrapped Potatoes Recipe[/B]

I RECEIVED this recipe years ago from a friend. It's a delicious new twist
to a baked potato. I recently served these potatoes to visiting relatives
from Norway, and they were a big hit. I love to cook and even wrote my own
cookbook several years ago. -LaVerna Mjones, Moorhead, Minnesota

2 Servings
Prep: 5 min.
Bake: 1 hour 20 min.

Ingredients

1 small onion, thinly sliced
2 medium baking potatoes, halved lengthwise
4 bacon strips

Directions

Layer onion slices on cut side of two potato halves; top with other
potato half. Wrap each potato with two bacon strips. Secure with toothpicks.
Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour
and 20 minutes or until potato is tender and bacon is crispy. Discard
toothpicks. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 434 calories, 26 g fat (10 g
saturated fat), 30 mg cholesterol, 345 mg sodium, 41 g carbohydrate, 4 g
fiber, 9 g protein.

Bacon-Wrapped Potatoes published in Reminisce November/December 1998, p49

[B]Baked Potato Slices Recipe[/B]

My husband has become a gourmet cook and this recipe is a part of his
favorite meal. It is easy to assemble and delicious with its simple ingredients.

This recipe is:

Quick

2 Servings
Prep/Total Time: 30 min.

Ingredients

2 medium russet potatoes
1 tablespoon olive oil
1-1/2 teaspoons salt-free seasoning blend
1/4 teaspoon salt

Directions

Cut potatoes into 1/4-in. slices. Place in a large bowl; drizzle with
oil. Sprinkle with seasoning blend and salt; toss to coat.
Arrange potatoes in a single layer in an ungreased 15-in. x 10-in. x
1-in. baking pan. Bake at 450° for 20-25 minutes or until golden brown,
turning once. Yield: 2 servings.

Nutrition Facts: 3/4 cup equals 228 calories, 7 g fat (1 g saturated fat), 0
cholesterol, 308 mg sodium, 38 g carbohydrate, 3 g fiber, 4 g protein.

Baked Potato Slices published in Reminisce April/May 2009, p 49