Cream Of Potato Soup Recipes Recipes Recipe For Meatloaf

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CREAM OF POTATO SOUP



Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

  • Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

CREAM OF POTATO SOUP I



Cream of Potato Soup I image

A favorite soup for my family and friends. Garnish with chives.

Provided by Karen Wood

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 8

Number Of Ingredients 9

1 onion, chopped
¼ cup margarine
5 baking potatoes, peeled and chopped
8 cups chicken broth
1 teaspoon salt
½ teaspoon ground white pepper
2 carrots, cut into 1 inch pieces
4 stalks celery tops
1 (12 fluid ounce) can evaporated milk

Steps:

  • In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
  • Remove carrots and celery tops and discard. Add evaporated milk and heat through.
  • Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 32.4 g, Cholesterol 13.7 mg, Fat 10.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 1204.7 mg, Sugar 8.2 g

BEST CREAM OF POTATO SOUP



Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

  • In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  • Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

HOLIDAY HAM AND POTATO CASSEROLE



Holiday Ham and Potato Casserole image

I'm showing you how to serve an amazing holiday meal to a crowd using only 1 pound of ham, which is one way to go if the budget is a little tight. Or, if you do end up serving a whole ham, this recipe is perfect for the leftovers.

Provided by Chef John

Categories     Potato Casseroles

Time 2h20m

Yield 8

Number Of Ingredients 14

¼ cup unsalted butter
1 cup diced yellow onion
¼ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 teaspoons boneless, skinless chicken breast, cut into 4 portions
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
¼ teaspoon Worcestershire sauce
2 teaspoons chopped fresh thyme leaves
4 ½ pounds russet potatoes, peeled and sliced 1/4 inch thick
8 ounces grated sharp white Cheddar cheese
1 pound thinly sliced ham

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
  • Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
  • Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
  • Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
  • Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
  • Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

Nutrition Facts : Calories 765.4 calories, Carbohydrate 56.2 g, Cholesterol 163.2 mg, Fat 49.2 g, Fiber 3.9 g, Protein 27 g, SaturatedFat 27.9 g, Sodium 1328.5 mg

POTATO MEATLOAF SOUP RECIPE



Potato Meatloaf Soup Recipe image

Provided by phoenixrises75

Number Of Ingredients 11

4 tbsp butter
1/3 c. flour
4 c. skim or 2% milk
1/2 tsp garlic salt
1/2 tsp black pepper (or red pepper if you prefer spicy)
2 cups cooked, peeled, diced potato
1/4 cup shredded cheddar cheese
3 or 4 scallions, chopped
2 tbsp Greek yogurt
2 tbsp light sour cream
1 1/4 cup cubed meatloaf

Steps:

  • Melt the butter in a large saucepan. Stir in flour and cook for about 30 seconds. Whisk in the milk and stir in salt and pepper. Cook over medium heat, stirring occasionally until it thickens. Stir in potato, cheese, scallion, yogurt and sour cream. Cook until it begins to bubble. Stir in the meatloaf and cook for about 3 minutes until heated through. This recipe serves 4 people.

POTATO MEAT LOAF



Potato Meat Loaf image

We're a family of meat-and-potato lovers-and the spuds in this loaf add extra goodness and a more pleasing texture than plain meat. Try it yourself and see if you don't agree!-Sandra Fenn, Quincy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound potatoes
1 large egg, beaten
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef

Steps:

  • Peel and grate potatoes; rinse and drain. in a large bowl, combine potatoes, egg, Worcestershire sauce, soy sauce, pepper and garlic powder. Add ground beef and mix well. Pat meat mixture into an 8x4-in. loaf pan. Bake at 350°for 1 hour or until no pink remains. Drain.

Nutrition Facts : Calories 179 calories, Fat 7g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 571mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

TENNESSEE MEATLOAF AND MASHED POTATO CASSEROLE



Tennessee Meatloaf and Mashed Potato Casserole image

This meatloaf and mashed potato casserole is how we do true comfort food in the South. You don't need any sides, it's already added in! Hope you enjoy as much as we do!

Provided by aliciaacu

Categories     Main Dishes     Casserole Recipes     Beef     Ground Beef

Time 1h20m

Yield 6

Number Of Ingredients 11

cooking spray
1 ½ pounds ground beef
½ cup chopped onion
2 slices white bread, torn into small pieces
⅓ cup ketchup
1 large egg
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
3 cups leftover mashed potatoes
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch square baking pan with cooking spray.
  • Mix ground beef, onion, bread pieces, ketchup, egg, Worcestershire, salt, and pepper together in a large bowl until well combined. Spread in the prepared pan.
  • Bake in the preheated oven until browned, 35 to 40 minutes. Remove from the oven and drain and discard grease.
  • Spread mashed potatoes evenly over the beef. Sprinkle Cheddar cheese over top. Return to the oven and bake until beef is fully cooked and potatoes are hot, about 30 more minutes.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 27.7 g, Cholesterol 112.6 mg, Fat 22.5 g, Fiber 2.1 g, Protein 25.1 g, SaturatedFat 9.5 g, Sodium 861.8 mg, Sugar 5.8 g

EILEEN'S MEATLOAF



Eileen's Meatloaf image

This meatloaf is excellent for cold sandwiches in the hubby's lunchbox. Try it with onion or ranch dip instead of sour cream.

Provided by Lindsay

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 12

Number Of Ingredients 7

1 ½ pounds ground beef
1 egg
1 cup sour cream
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
½ cup grated Parmesan cheese
1 ½ cups Italian-style dried bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, combine the beef, egg, sour cream and Worcestershire sauce. Mix in soup mix, cheese, and bread crumbs. Form mixture into a loaf, and place in a 9x5 inch loaf pan. Cover with foil.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil and continue baking for another 10 to 15 minutes. Let stand 5 to 10 minutes before serving for easier slicing.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 13.3 g, Cholesterol 76 mg, Fat 21.6 g, Fiber 0.9 g, Protein 14.4 g, SaturatedFat 9.7 g, Sodium 616.1 mg, Sugar 1.4 g

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