GRANNY'S TATER SOUP
Not my Granny, she was too busy shopping at Bloomingdale's! If we ever do find the Granny that invented this soup we want to adopt her, this is super comfort food, very popular during the winter in our house.
Provided by Mirj2338
Categories Potato
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients, except chives and milk, in a 4 quart slow cooker.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Stir in milk and chives during last hour of cooking.
Nutrition Facts : Calories 215.2, Fat 8.9, SaturatedFat 5.5, Cholesterol 26.1, Sodium 814.8, Carbohydrate 29.6, Fiber 3.6, Sugar 2.4, Protein 5.4
CANDI'S CREAMY TATER SOUP
Another throw together with whats on hand soup that turned out delish!
Provided by Candi Hummer
Categories Other Soups
Time 8h15m
Number Of Ingredients 9
Steps:
- 1. Place potatoes and water in crockpot on high for the 1st 5 hours smash potatoes in water after 5 hours. add the rest of the ingredients and cook on high for the remaining 3 hours. Serve with warm bread, yum :0)
CREAMY TATER SOUP
Steps:
- In large saucepan, combine all ingredients except milk.
- Cook until vegetables are very tender, about 10 minutes; cool slightly.
- Transfer to blender and blend until smooth; stir in milk.
- At this point, may be stored in refrigerator up to 1-week.
- Heat before serving.
CREAMY TATER TOT CASSEROLE
Quick, easy and delicious!
Provided by Bea Gassman
Categories Main Dish Recipes Casserole Recipes Vegetable Tater Tots¨
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
- In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and softened butter; mix well. Transfer to casserole dish. In a medium bowl combine cereal and melted butter; spread over casserole. Sprinkle the top with parmesan cheese (use more or less according to your taste) and paprika.
- Bake in preheated oven for 45 minutes to 1 hour, or until browned. (Note: It's a good idea to put a cookie sheet under the casserole dish, in case it bubbles over while cooking.)
Nutrition Facts : Calories 707.4 calories, Carbohydrate 44.9 g, Cholesterol 119.1 mg, Fat 56.3 g, Fiber 3.6 g, Protein 14.2 g, SaturatedFat 30.4 g, Sodium 1267.3 mg, Sugar 3.6 g
CREAMY TATER SOUP FROM LEFTOVERS
HAD PART OF THE FOOD THE OTHER DAY HAD TO USE LEFTOVERS BEFORE GOIN OUT OF TOWN FOR A FEW DAYS CAME UP WITH THIS YUMMY SOUP....
Provided by Diane Eldridge @Dianeintn
Categories Cream Soups
Number Of Ingredients 11
Steps:
- fry sausage in med fry pan add diced onion cook and stir both til meat no longer pink and onions are soft... add potatoes to pan cook and stir let brown some[or alot if u like]
- take asparagus and put in food processor make smooth and creamy add 1/2 the milk add cheese powder[amount is up to u how cheesey do u want it plus this addes much salt to soup... so start with smaller amonut taste add more if u want] mix well
- transfer meat to soup pot add milk mix stir well add all spices and the rest of the milk to pan turn very low let reduce to thickness u like...stir margarine in til it melts jus before u serve it... serve and enjoy!!!!
~ EASY CHEESY BACON TATER SOUP ~
When I was working as head cooks assistant, at the hospital, I had to make 2 large pots of soup a day, for the cafe. I made this awesome soup and they couldn't get enough. It was always first to go. I hope you like it as much as they did! Enjoy!
Provided by Cassie *
Categories Cream Soups
Time 40m
Number Of Ingredients 11
Steps:
- 1. In Dutch oven, melt butter over medium heat and to the butter add the onion and garlic, sauté for about 4 minutes, stirring occasionally so not to burn.
- 2. Add the bacon and leeks, sauté for 3 to 4 minutes longer, stirring often.
- 3. Whisk flour with enough broth to make a paste. Now stir the paste into the veggies and continue cooking for a few minutes. Now stir in remaining broth. Add potatoes, salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender.
- 4. Now, stir in the cream and cook another few minutes. Now stir in the cheese until it has melted.
- 5. Serve immediately with additional cheese atop! Enjoy!
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Servings 4Calories 226 per servingTotal Time 35 mins
- In a covered large saucepan cook potatoes in enough boiling salted water to cover for 5 minutes. Add carrot and celery. Cook about 10 minutes more or until vegetables are tender; drain. Transfer 1 cup of the cooked vegetables to a small bowl; set the remaining cooked vegetables aside. Using a potato masher, mash the 1 cup vegetables until nearly smooth.
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