Allisons Potato Soup Recipes

ALLISON'S POTATO SOUP

ALLISON'S POTATO SOUP image

Yield 1 Pot

Number Of Ingredients 7

Ingredients

Bacon Bits: To Taste
Butter: 1 Stick
Campbells Hearty Baked Potato Soup (Bacon & Cheese): 2 Cans
Cheese: To Taste
Cream (Heavy Whipping): 1 Small Can
Onion: Sliced Green: To Taste
Potatoes (Sliced Whole): 2 Cans

Steps:

Add all ingredients other than onions, cheese, bacon bits, or other toppings to Crock Pot Dilute with milk as desired Cook for 1 to 2 hours Serve with toppings as desired

ALISON'S COLCANNON

Alison's Colcannon image

A traditional Irish potato dish, perfect with a roast or chicken!

Provided by MORGANLF

Categories Side Dish Potato Side Dish Recipes

Time 50m

Yield 12

Number Of Ingredients 7

Ingredients

5 pounds potatoes, scrubbed and cubed with skin
½ cup butter, divided
1 cup fat-free sour cream
1 large head cabbage, finely shredded
1 bunch green onions, diced
4 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 43.4 g, Cholesterol 23.6 mg, Fat 8 g, Fiber 7.3 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 120.8 mg, Sugar 7.2 g

POTATO AND ROASTED GARLIC SOUP

Potato and Roasted Garlic Soup image

Make and share this Potato and Roasted Garlic Soup recipe from Food.com.

Provided by Alison J.

Categories Clear Soup

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 heads garlic (about 20 cloves)
4 medium potatoes, diced
7 -8 cups chicken stock
chopped fresh parsley

Steps:

Preaheat oven to 375F and roast unpeeled garlic on a small pan for 30 minutes.
Meanwhile, parboil potatoes in a large pot of boiling water for 10 minutes.
Simmer stock in a second pan for 5 minutes. Drain the potatoes and add them to the stock.
Squeeze the garlic pulp into the soup (reserve a few whole cloves for garnish, if desired). Simmer for 15 minutes and serve topped with whole garlic cloves and chopped parsley.

Nutrition Facts : Calories 359.9, Fat 5.4, SaturatedFat 1.4, Cholesterol 12.6, Sodium 618.5, Carbohydrate 62, Fiber 5.3, Sugar 8.6, Protein 16.8

ALISON'S SLOW COOKER VEGETABLE BEEF SOUP

Alison's Slow Cooker Vegetable Beef Soup image

Easy and delicious vegetable beef soup!

Provided by HURYSZ

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

Time 8h10m

Yield 10

Number Of Ingredients 10

Ingredients

1 ½ pounds cubed beef stew meat
2 cups water
1 small onion, chopped
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package frozen mixed vegetables
2 potatoes, peeled and cubed
10 cubes beef bouillon, crumbled
2 teaspoons ground black pepper
1 tablespoon salt
1 tablespoon dried basil

Steps:

Place beef in a slow cooker. Pour in water. Stir in onion, tomatoes, mixed vegetables and potatoes. Season with bouillon, pepper, salt and basil. Cook on low 8 hours.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 21.2 g, Cholesterol 37.7 mg, Fat 9.9 g, Fiber 4.3 g, Protein 15.4 g, SaturatedFat 3.8 g, Sodium 1716.8 mg, Sugar 1.2 g

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