Ski Lodge Potato Soup Recipes

SNOW DAYS POTATO SOUP

Snow Days Potato Soup image

This best tasting potato soup is perfect for when the weather is bad or good. Simple to prepare, but tastes like you've slaved away. Excellent by itself or with crackers and other favorite additions. So when you're snowed in, make up a batch and call the family around to enjoy! Thanks Mary Ella!

Provided by CRICKETAGINCLARK

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

Time 1h35m

Yield 16

Number Of Ingredients 8

Ingredients

1 pound bacon
1 large onion, diced
8 potatoes, diced
1 tablespoon salt
1 tablespoon ground black pepper
3 tablespoons all-purpose flour
3 cups water
1 gallon whole milk

Steps:

In a large pot over medium heat, cook the bacon until evenly brown, but not crisp. Mix in the onion, and coat with the bacon drippings. Stir in potatoes, and season with salt and pepper. Mix in the flour and water, stirring until smooth. Cover pot, and cook 10 minutes, until potatoes are tender.
Reduce heat to low. Gradually stir in the milk. Simmer soup 1 hour, stirring frequently to avoid scorching.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 32.6 g, Cholesterol 43.7 mg, Fat 20.8 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 8.8 g, Sodium 776.7 mg, Sugar 12.2 g

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Copycat Longhorn Steakhouse Loaded Potato Soup image

Categories Copycat

Time 50m

Number Of Ingredients 12

Ingredients

1/4 cup butter
1/4 cup all purpose flour
3 cups chicken broth
3 cups mik
16 ounces shredded cheddar cheese (mild)
1/2 cup instant pot flakes
2 large russet potatoes, diced and peeled
Salt
Pepper
Bacon Bits
Extra Cheddar
Green Onions, diced

Steps:

1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

Nutrition Facts : Calories 314 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 708 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

"APRES-SKI" SOUP

Apres ski, French for "after skiing," refers to the social time directly after getting off the slopes, and this microwave soup is perfect for the occasion. Chock full of healthy veggies, this one will warm you from head to toe. -Nancy Hamlin, Littleton, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1-1/2 qt.).

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1-1/4 cups cubed acorn squash
1 carrot, thinly sliced
1 medium leek (white portion only), thinly sliced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 small zucchini, halved and sliced
1/2 cup uncooked elbow macaroni
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Place butter in a 3-qt. microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat. Cook, covered, on high for 6 minutes., Stir in remaining ingredients; cook, covered, on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Remove bay leaf.

Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 594mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SKI LODGE POTATO SOUP

Ski Lodge Potato Soup image

Provided by My Food and Family

Categories Home

Time 50m

Number Of Ingredients 14

Ingredients

2 uncooked baking potatoes
1 pound bacon
1 cup chopped sweet white onion
1 cup chopped green onion
1 cup chopped green/red peppers
4 leftover baked potatoes
1/4 cup butter
1 tsp chopped garlic
4 cups water (use leftover water from boiling potatoes plus what ever it takes to make 4 cups)
5 chicken flavored bouillon cubes
4 cups milk, divided
4-6 tablespoons flour
2 cups shredded cheddar cheese
1/2 cup sour cream

Steps:

Peel and cube the 2 uncooked potatoes, then boil until tender, reserving the water for later. Fry bacon until crunchy and drain, place aside for later. Chop onions both white and green keeping separate. Chop green/red peppers. Cube but do not peel the leftover baked potatoes, set aside.
In a heavy stock pot melt butter, add green/red pepper, white onion & garlic. Sautee until tender (DO NOT BROWN). Add the potato water and tap water to equal 4 cups. Add bouillon. Add potatoes, both the baked and boiled. Bring to a gentle boil, reduce heat to simmer.
Mix 1/2 cup of milk to the flour and mix well until all the lumps are gone. Add milk mixture to the pot, stir. Add the rest of the milk to pot and stir, soup will thicken as it heats through.
Crumble bacon and place in a small bowl. Place cheddar cheese, sour cream and green onions in bowls.
Your soup is done when it is thick and bubbly. Garnish with cheddar, sour cream, bacon and onion. Salt and pepper to taste!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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