Jims Potato Soup Recipes

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FULLY LOADED BAKED POTATO SOUP



Fully Loaded Baked Potato Soup image

Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  • Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  • Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  • Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  • Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  • Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

CHEF JOHN'S HAM AND POTATO SOUP



Chef John's Ham and Potato Soup image

You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 14

1 ½ pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
¼ cup flour
4 cups chicken broth
2 cups water
½ cup heavy cream
salt and pepper to taste
1 pinch cayenne pepper
1 tablespoon chopped fresh chives for garnish

Steps:

  • Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
  • Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
  • Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
  • With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 42.3 g, Cholesterol 74.7 mg, Fat 24.9 g, Fiber 4.1 g, Protein 15.8 g, SaturatedFat 12.7 g, Sodium 863.6 mg, Sugar 2.2 g

JIM'S POTATO SOUP



Jim's Potato Soup image

Our kids claimed they didn't like potato soup. But after one taste of my version, they came clamoring for seconds! The secret is adding cayenne pepper to give it a little kick, plus topping it with cheese and bacon bits.-Jim Wick, Orlando, Florida

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/3 cup diced celery
1/3 cup diced carrot
1/4 cup diced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
2 chicken bouillon cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
6 medium potatoes, peeled and cooked
Chives, shredded cheddar cheese and bacon bits, optional

Steps:

  • In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

Nutrition Facts :

JIM'S TORTILLA SOUP RECIPE



Jim's Tortilla Soup Recipe image

Provided by JimMac

Number Of Ingredients 18

2 quarts Imperial Broth or turkey stock
1 large onion, chopped
2 garlic cloves, minced
4 ribs celery, sliced
2 carrots, sliced
1 cup frozen peas
4 peeled, seeded green chiles, chopped
1 pkg. sliced mushrooms, washed
2 cups cooked arborio rice
4 boneless, skinless chicken breasts, cut into cubes/strips
1 large can chopped tomatoes
2-3 T hot salsa
fresh cilantro, chopped
2 firm avocados
tortilla chips
shredded TexMex cheese
green onions, thinly sliced
salt, pepper, cumin

Steps:

  • Method: Place all ingredients, except the tortilla chips, green onion and cheese, in a heavy pot. Slowly bring to a boil and simmer until chicken and vegetables are cooked. Season with salt and pepper and cumin. Place tortilla chips in individual bowls; ladle soup into bowls and garnish with cheese and onion slices.

JEFF'S POTATO SOUP



Jeff's Potato Soup image

Chicken gravy mix, cumin and Cajun seasoning give this hearty and comforting soup a distinctive flavor.-Jeff Gill, Valdosta, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

1 celery rib, thinly sliced
1 small onion, chopped
1 green onion, thinly sliced
2 tablespoons butter
2 envelopes chicken gravy mix
1/4 teaspoon celery salt
1/4 teaspoon ground cumin
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
4 cups milk
5 medium potatoes, peeled, cubed and cooked
1 cup cubed process American cheese

Steps:

  • In a large saucepan, saute celery and onion in butter until tender. Stir in gravy mix and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in potatoes and cheese. Cook and stir until the potatoes are heated through and the cheese is melted.

Nutrition Facts :

JIM'S CHEESE SOUP RECIPE - (4.1/5)



Jim's Cheese Soup Recipe - (4.1/5) image

Provided by bubbles7380

Number Of Ingredients 10

1 1/2 quarts water
1/2 pound celery, finely diced, about 4 to 5 stalks
1 ounce onion, finely diced, about 1/4 cup
6 ounces carrots, shredded, about 2 to 3
2 ounces chicken base, low-salt preferred
2 sticks margarine or butter, melted
1 to 2 cups flour (see Note)
1 (16 ounce) jar Cheez Whiz
4 ounces grated cheese (2 ounces Swiss and 2 ounces Cheddar, or 4 ounces of either one)
3 cups milk or more, if necessary, to achieve proper consistency

Steps:

  • Pour water in large stockpot and bring to boil. Add celery, onion, carrots and chicken base and simmer about 30 minutes, or until celery is tender but firm. Meanwhile, in heavy skillet, melt butter or margarine over low heat; add flour and mix constantly with wire whisk until smooth and free of lumps. Cook this roux 8 to 10 minutes, still over low heat, whisking constantly to prevent scorching. Reduce heat under soup to medium-low, add cooked roux to soup and continue to whisk until smooth and thick, 4 to 5 minutes. Add Cheese Whiz and grated cheese slowly and continue cooking until cheese is melted, whisking occasionally. Heat milk until warm in double boiler, or in microwave. Add to mixture slowly, whisking as necessary until smooth. Add milk until soup is desired consistency. (More milk may be needed after soup has been refrigerated.) Note: The original recipe called for 2 cups flour; in testing, we found 1 cup flour made the soup the thickness we preferred.

JB'S POTATO SOUP



Jb's Potato Soup image

This is an old family recipe for west-Texas style potato soup. It is very easy and makes A LOT of soup. The recipe doesn't call for any veggies other than potatoes and onions, but it is great with celery, carrots, you name it. It stores well in the fridge or freezer, and did I say it makes A LOT of soup?

Provided by JB Snead

Categories     Potato

Time 1h30m

Yield 12-18 serving(s)

Number Of Ingredients 11

1 medium onion
1 teaspoon vegetable oil
6 potatoes
2 tablespoons salt
1 teaspoon pepper
4 cups water
2 cups milk
1/4 cup butter
1 cup cheddar cheese
4 ounces Velveeta cheese (optional)
1 chicken bouillon cube

Steps:

  • Chop the onion and sautee in the vegetable oil until the onions are clear and soft.
  • Peel and dice the potatoes; don't dice them too small if you like chunky soup. (For a real southern treat, leave the peel on one or two of the potatoes; just wash it and chop it!).
  • Pour the onions and vegetable oil into a large pot (or crock pot.) Add the potatoes, salt, pepper, and enough water to cover it all.
  • Boil it all together until the potatoes are cooked. (If you're using the crock pot on high, it will still take all night.).
  • Scoop out about half of the potatoes and mash them with a fork. Pour the mashed potatoes back in with the other, and add all of the remaining ingredients. (Don't use both cheeses -- just pick one, please.) Mix it up and keep it over heat until the cheese is thoroughly melted.
  • Finally, simmer for 30 minutes or until the potato soup has the consistency of mashed potatoes.
  • When you're ready to serve, mix one part soup with one part milk or water.

Nutrition Facts : Calories 188.4, Fat 9, SaturatedFat 5.4, Cholesterol 25.8, Sodium 1338.7, Carbohydrate 21.7, Fiber 2.5, Sugar 1.3, Protein 6

JIM'S POTATO PIZZA



Jim's Potato Pizza image

Jim Lahey, owner of the Sullivan Street Bakery in New York City, counts this traditional Italian pizza as one of his favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes two 8-inch pizzas or one 14-inch pizza

Number Of Ingredients 9

3 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon sugar
1 3/4 cups cold water
Vegetable oil, for bowl and pans
1 teaspoon instant dry yeast
2 potatoes, thinly sliced (about 2 cups)
1 tablespoon chopped onion
4 tablespoons extra-virgin olive oil

Steps:

  • Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine. Increase speed to medium high, and continue to mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the mixing bowl.
  • Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
  • While the dough rests, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 1 tablespoon olive oil, and set aside.
  • Preheat oven to 440 degrees. Prepare two rimmed baking sheets with vegetable oil. Divide dough in half. Place each piece on its own baking sheet. Using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil.
  • Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.

SLOPPY JIMS



Sloppy Jims image

This twist on Sloppy Joe sandwiches is a real hit with anyone who eats it! When our son Jim was little, he never could remember the name, and he always thought the sandwiches were named after him, so it's what we eat now! And we love it with Nacho Cheese flavored Doritos. They're great for dipping up the "Sloppy" part when the sandwich is gone!

Provided by Shanlynn

Categories     < 30 Mins

Time 20m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 4

1 lb ground beef
1 (12 ounce) can corned beef
1 (16 ounce) can manwich original sloppy joe sandwich sauce
1/4 cup brown sugar

Steps:

  • Mix ground beef and corned beef together well. Brown and drain. Add back to skillet.
  • Mix together all ingredients and add to hamburger mixture. Cook on low until heated through, stirring often.
  • Serve on buns.

Nutrition Facts : Calories 254.5, Fat 16.6, SaturatedFat 6, Cholesterol 80.2, Sodium 522, Carbohydrate 6.9, Sugar 6.6, Protein 18.3

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