Easy Au Gratin Potato Soup Recipes

SLOW COOKER AU GRATIN POTATO SOUP

Steps:

• In a slow cooker, combine seasoning packet from au gratin potato mix, chicken broth, and water. Whisk to dissolve seasoning.
• Add potatoes from au gratin mix, carrots, celery, onion, salt, and pepper.
• Cover and cook on low for 2-4 hours, until potatoes are tender.
• Stir in whipping cream, cover, and cook for 30 more minutes.
• Using an immersion blender, carefully blend soup to desired consistency.

EASY CHEESE SOUP POTATOES AU GRATIN

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 2-quart baking dish. In a bowl, stir together the soup and milk until blended. Place half of the sliced potatoes in the baking dish. Top with half of the onion slices. Pour half of the soup mixture evenly over the onion. Repeat the layers. Sprinkle the paprika over the top and place in the oven. Bake at 350 degrees F for 1 hour or until the potatoes are tender. This can also be made in the microwave, heat on 60-70% power for 20 minutes or until cooked through. Time will vary by microwave wattage so check it periodically.

CREAMY POTATO SOUP RECIPE

Steps:

• Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
• Peel the carrots and dice about the same size as the potatoes. Add to the pot.
• Smash and mince 1 clove of garlic and add to the pot.
• Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
• Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
• Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
• Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
• Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
• Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
• Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
• Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
• Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
• Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
• Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

QUICK & EASY AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish., In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.

EASY AU GRATIN POTATOES

Steps:

• 1. Preheat oven to 375 degrees. Peel and slice potatoes very thin. Slice onions thin as well. Place them both in a large mixing bowl.
• 2. Add to the potato and onions, 2 cups of heavy cream, flour, and 1 cup of sharp cheddar cheese. Salt and pepper to taste. Toss until completely mixed.
• 3. Spray a shallow baking dish with non-stick spray. Transfer the mixture to the baking dish and spread out evenly.
• 4. Top with remaining cup of shredded cheddar and Romano cheeses.
• 5. Bake about 45 to 50 minutes until potatoes are tender and the top is nicely browned.
• 6. Let stand 10 minutes before serving.

EASY AU GRATIN POTATO BAKE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 50 min. or until heated through.

AU GRATIN POTATOES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
• Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
• Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

AU GRATIN POTATO SOUP

Steps:

• 1. In a large pot, combine potatoes, au gratin potato mix, chicken broth, and water. Add more water to cover if necessary.
• 2. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes.
• 3. Stir in cream and heat through. Can be served as is or have shredded cheese, crumbled bacon, chopped green onions or chives, and seasoned croutons for guests to put on top of soup.