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.

AAAHH! POTATO SOUP

Steps:

• In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

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.

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.

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
• Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
• Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

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.

EASY AU GRATIN POTATOES

Steps:

• Cut potatoes in half lengthwise and slice 1/8" thick. Keep slices in cold water until all are ready to parboil. (It will keep them from darkening) You will need enough to fill a 13x9x2 pan to within 1/2" from the top.
• Parboil potato slices until halfway cooked. Pour into colander to drain.
• Preheat oven to 350 degrees.
• Melt the butter in a medium saucepan. Lightly saute' the onions to flavor the butter. Add the cheddar cheese soup and pepper and stir to mix thoroughly. Stir in milk to thin the sauce a bit.
• Place potato slices in a large bowl, and pour sauce over them. Gently fold the sauce and potato slices together.
• Spread evenly in a greased or sprayed 13x9x2 pan and bake at 350 degrees for 40 minutes or until the top potatoes begin to brown around the edges.
• If you like, you can top these with bread crumbs or shredded cheese before baking. I occasionally throw in a cup or so of 1/2" ham cubes for extra flavor.

CREAM OF POTATO SOUP AU GRATIN

Steps:

• Peel and chop onion.
• Peel and dice potatoes.
• Melt butter in a saucepan.
• Saute onion in butter until soft.
• Add potatoes to the pan with the onions and stir.
• Add chile, chicken stock, salt, celery salt and pepper.
• Cook for 20 minutes or until the potatoes are tender.
• Let cool for 10- 15 minutes.
• Place the potato mixture into a blender and puree until smooth.
• Return puree mixture to the pan.
• Add milk and cream and heat through.
• When ready to serve, Pour into individual flame-proof bowls.
• Top with grated cheddar cheese.
• Dust with the parmesan cheese and sprinkle with paprika.
• Put the bowls under the broiler until the cheese is bubbly and browned.
• Serve with your favorite bread.