Raffertys Potato Soup Amber Tite Fairless Recipe 355

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RAFFERTY'S POTATO SOUP ( AMBER TITE FAIRLESS) RECIPE - (3.5/5)



RAFFERTY'S POTATO SOUP ( Amber Tite Fairless) Recipe - (3.5/5) image

Provided by LADONMANK

Number Of Ingredients 15

. VEGETABLES:
1 ) 10-15 potatoes, peeled and chopped
2 ) 1 large onion, chopped
3 ) 2 carrots, chopped (I add more)
4 ) 2 celery stalks, chopped (I add more)
Cover with water and cook until soft but not mushy. Drain vegetables in colander. Set aside.--------------------------------------------------------------------------------
. SOUP BASE:
0 ) 1 can cream of mushroom soup
1 ) 1 can cream of celery soup
2 ) 1 cream cheese (8 oz.)
3 ) 1 1/2 cups milk
4 ) 4 tablespoons butter
5 ) 2 teaspoons garlic salt
6 ) 1 teaspoon salt
7 ) 1 teaspoon pepper

Steps:

  • Mix all ingredients in stockpot using whisk to blend. Stir in reserved potato mixture. Keep on low heat and stir until well mixed. -------------------------------------------------------------------------------- 3. Toppings: 0) 1 cup shredded cheddar cheese 1) 12 slices bacon, fried and crumbled 2) 4 green onions, chopped Ladle soup into bowl. Add desired topping ingredients. These toppings are optional. The soup is fantastic without them!

POTATO BACON SOUP



Potato Bacon Soup image

We just adore the creaminess of this potato soup. Filled with potato flavor, creamy and so good. The cream cheese gives the soup a unique flavor and adds to the creaminess. This is warm and hearty. It can stand on its own, but is perfect with a sandwich or salad, too. Any level cook can make this delicious meal.

Provided by Amber Franks @Troopersgirl64

Categories     Cream Soups

Number Of Ingredients 13

6-7 - large potatoes, peeled and cut into bite-size pieces (a little less than 5 lbs)
1 - medium onion, chopped
2 can(s) chicken broth (14.5 oz each)
1 can(s) cream of chicken soup (10.75 oz)
1 can(s) cream of celery soup (10.75 oz)
8 ounce(s) cream cheese, softened & cubed
1 teaspoon(s) garlic powder
1/2 stick(s) unsalted butter
- salt & pepper, to taste
1/2 cup(s) milk, optional (for thinning, but I never use it. I like thick soup!)
1 package(s) real bacon bits or 6 cooked crumbled bacon (use the amount you like...we love bacon around here!)
- cheddar cheese, shredded
- green onions

Steps:

  • Cook potatoes and onion in chicken broth along with just enough water to cover potatoes and onions.
  • Cook until tender. Once tender, I used a potato masher to mash a few to make the soup kinda thick. (Don't mash ALL the potatoes because you still want chunks of potato in the soup!)
  • Add cubes of cream cheese. Remove from heat until cheese is melted. Return to low/medium heat.
  • Add half the bacon, soups, butter, and spices.
  • Cook for another 10 or so minutes. This is when you can add the optional milk if you want a thinner soup.
  • Garnish with shredded cheddar cheese and bacon pieces. I also used a little green onion to garnish. ***I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices... just because we love the cheddar taste! ****

PAMPERED CHEF CHEESY POTATOES RECIPE - (3.6/5)



Pampered Chef Cheesy Potatoes Recipe - (3.6/5) image

Provided by jennifergooding

Number Of Ingredients 6

2 pounds frozen hash browns
1/2 cup red onion, finely chopped
1 can cream of chicken soup
4 tablespoon butter, melted
8 ounces sharp cheddar cheese, grated
1 pint sour cream

Steps:

  • Combine all ingredients except butter, and spread into baker. Drizzle melted butter over top. Microwave on high for 30 minutes.

OLD MAN RAFFERTY'S TOMATO BASIL SOUP



Old Man Rafferty's Tomato Basil Soup image

I was craving this restaurant's tomato basil soup today, but have only five bucks to my name. So I decided to try and make it with the ingredients that I had on hand. The result was very good.

Provided by quotPink Eyedquot J

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste with basil and garlic
12 ounces tomato juice (V-8 Juice works well too)
2 cups vegetable stock
5 tablespoons sugar
4 tablespoons butter
2 cloves garlic, minced
fresh ground pepper, to taste
2 cups heavy cream

Steps:

  • Mix all ingredients, except for cream in a large soup pot.
  • Simmer for 20 minutes over medium-low heat.
  • Allow soup to cool a bit (until it's no longer hot to the touch), then whisk in the cream.
  • Reheat slowly to serving temperature, and serve with chiffonaded fresh basil, if available.

Nutrition Facts : Calories 435.9, Fat 37.4, SaturatedFat 23.2, Cholesterol 129, Sodium 429.3, Carbohydrate 25.2, Fiber 2.8, Sugar 12.7, Protein 4.4

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