Shop Taste of Home (Readers Digest)


Bacon And Baked Potato Soup

Ingredients


2 6- to 8-oz. baking potatoes (such as russet or Yukon gold)
3 Tbsp. butter
1/2 cup chopped onion
1/4 cup chopped celery
3 Tbsp. all-purpose flour
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
4 cups half-and-half, light cream or milk
1-1/4 cups shredded American cheese (5 ounces)
1 cup chicken broth
8 slices Oscar Mayer Center-Cut Bacon or other bacon, crisp-cooked, drained and crumbled
2 Tbsp. thinly sliced green onion
1/4 cup dairy sour cream

Directions 1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.2. In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.3. For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.4. To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each).



Creamy Irish Potato Soup

Ingredients
2 tbsp.  butter
4   medium green onions, sliced (about 1/2 cup)
1 stalk  celery, sliced (about 1/2 cup)
1 3/4 cups  Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1/8 tsp.  ground black pepper
3   medium potatoes, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups  milk

Directions
1. Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.
2. Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
3. Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.


             
               OmahaSteaks.com, Inc.

                        Omaha Steaks Inc.

Cream Broccoli Potato Soup

Ingredients
6 cups  Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1/4 tsp.  ground black pepper
2 cloves  garlic, minced
2   bunches fresh broccoli, chopped (about 8 cups)
3   large potatoes, sliced 1/4-inch thick (about 4 1/2 cups)
1   large onion, sliced (about 1 cup)
1 3/4 cups  milk
1/4 cup  grated Parmesan cheese

Directions
1. Heat the broth, black pepper, garlic, broccoli, potatoes and onion in a 6-quart saucepot over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender. Remove the saucepot from the heat.
2. Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the pureed mixture to the saucepot. Stir in the milk and cheese. Cook over medium heat until mixture is hot.



Cheese Potato Chowder Soup

Ingredients
6   medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes
1 carton  (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
1/2 teaspoon  salt
1/2 teaspoon  pepper
1 bag  (12 oz) Green Giant® Valley Fresh Steamers frozen broccoli cuts
1/3 cup  Gold Medal® all-purpose flour
1 cup  fat-free (skim) milk
1 brick  (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2 cup  fat-free sour cream
4   medium green onions, chopped (1/4 cup)

Directions
1. In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
2. Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
3. In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.