Harvestpotatoes Recipes

HARVEST POTATOES

Harvest Potatoes image

This has been a requirement of any company dinner at our house. It is very rich and cheesy, probably still fattening with low fat substitutes, which I use. The taste is wonderful

Provided by mandabears

Categories Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (32 ounce) package frozen hash brown potatoes
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
2 cups cheddar cheese, shredded
1/2 cup butter, melted
1 medium onion, chopped (optional)
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

Preheat oven to 350 degrees.
Spray 13 x 9 pan with cooking spray.
Mix all ingredients together except topping ingredients in a large bowl.
Spoon into pan.
In a small bowl mix topping ingredients.
Sprinkle over potato mixture.
Bake for 45 minutes or until golden brown and bubbly.

CHEESY HARVEST POTATOES RECIPE - (4/5)

Cheesy Harvest Potatoes Recipe - (4/5) image

Provided by Slvrbck97

Number Of Ingredients 8

Ingredients

1 - 32 oz pkg frozen hash browns - chunky ones not shredded
1 can cream of chicken soup
1 cup sour cream
3 cups shredded cheddar cheese
1 1/2 tsp salt
1/2 cup butter
1 medium onion
2 cups crushed corn flakes

Steps:

Heat oven to 350 Chop up onion and saute in fry pan with 1/4 cup of the butter. In large bowl combine soup, sour cream, hash browns, 2 cups of cheese, salt and sauted onions Spray 13 glass pan with cooking spray and pour in potato mixture. Melt remaining 1/4 cup butter in fry pan and stir in the crushed corn flakes. Stir till coated. Spread on top of potato mixture Cover with foil and bake for 35 minutes, remove foil and sprinkle on the remaining cup of cheese. Put back in oven and heat additional 10 minutes

HARVEST POTATO SOUP

Harvest Potato Soup image

A hearty potato vegetable soup with kale. Great harvest time warm-up.

Provided by Janet

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

Time 50m

Yield 12

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 onions, chopped
2 carrots, diced
1 stalk celery, diced
2 cloves garlic, minced
1 cup cauliflower florets
1 cup diced zucchini
6 large potatoes, cubed
3 cups vegetable broth
1 cup chopped kale, or to taste
¼ cup evaporated milk
1 bay leaf
½ cup corn kernels
1 teaspoon smoked paprika
1 teaspoon chopped fresh dill
salt and ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
½ cup chopped fresh parsley, or to taste

Steps:

Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 41.9 g, Cholesterol 11.6 mg, Fat 4.4 g, Fiber 6.1 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 195.4 mg, Sugar 5.6 g

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