Potato Chip Soup Recipes

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POTATO CHIPS



Potato Chips image

Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.

Provided by Jessica

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes     Potato Chip Recipes

Time 35m

Yield 4

Number Of Ingredients 3

1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
½ teaspoon salt, or to taste

Steps:

  • Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  • Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  • Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 11.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 294.5 mg

POTATO CHIP TUNA CASSEROLE



Potato Chip Tuna Casserole image

Make and share this Potato Chip Tuna Casserole recipe from Food.com.

Provided by windoverct1

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 (11 1/2 ounce) bag jay's potato chips
1 (7 1/2 ounce) can tuna
1 (10 2/3 ounce) can cream of mushroom soup
milk

Steps:

  • Make soup according to directions on label.
  • In a casserole dish: put a layer of potato chips on bottom.
  • Alternate with layers of tuna to end up with 3 layers of tuna; 4 layers of chips.
  • Pour soup over all. Add another layer of chips on top.
  • Bake in a 350° oven (uncovered) for 15 minutes.

POTATO CHIP SOUP



Potato Chip Soup image

Make and share this Potato Chip Soup recipe from Food.com.

Provided by princess buttercup

Categories     Lunch/Snacks

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 cup minced scallion
1/2 cup minced fresh parsley
1 teaspoon dried Italian herb seasoning
2 tablespoons flour
2 cups crushed potato chips (amount varies with leftovers)
4 cups milk
1/2 cup finely shredded cheddar cheese
instant mashed potatoes

Steps:

  • Heat butter in a large saucepan over medium heat.
  • Saute scallions, parsley and herb blend for approximately three minutes.
  • Sprinkle flour over pan and stir for another two minutes.
  • Stir in chips and cook one minute more.
  • Slowly add milk while stirring until soup begins to simmer and thicken.
  • Quickly stir in cheese until melted.
  • Add instant mashed potatoes until desired thickness is obtained.

Nutrition Facts : Calories 288.9, Fat 19.5, SaturatedFat 12.2, Cholesterol 64.3, Sodium 256.4, Carbohydrate 16.8, Fiber 1, Sugar 0.7, Protein 12.7

POTATO CHIP CHICKEN CASSEROLE RECIPE



Potato Chip Chicken Casserole Recipe image

The use of potato chips in a casserole may seem unusual to some people, but the fact is, it's a southern recipe that has been around for years. People love the crunch the potato chips add to their dishes not to mention that almost addictive taste.

Provided by Moms Who Think

Categories     Main Course

Time 45m

Number Of Ingredients 6

1 cup celery, chopped
2 cups cooked chicken, chopped
1 can cream of mushroom soup
1/2 cup milk
3 cups potato chips, crushed
grated cheese (optional)

Steps:

  • Mix celery and chicken together.
  • Place 1/2 of this mixture in an ungreased baking dish.
  • Spoon ½ can of mushroom soup and 1/4 cup milk over the chicken mixture.
  • Sprinkle 1 1/2 cups crushed potato chips over all.
  • Repeat layers one more time. If using grated cheese, sprinkle on top.
  • Bake 30 minutes at 350 degrees F.

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP



Slow-Cooker Cauliflower, Potato and White Bean Soup image

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 8h25m

Yield 6 servings

Number Of Ingredients 16

1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
1 pound cauliflower, chopped into large bite-sized florets and stems
2 (15-ounce) cans cannellini beans, drained
1/2 yellow onion, minced
3 garlic cloves, smashed and minced
3 1/2 cups vegetable stock
3 tablespoons unsalted butter
2 tablespoons dry white wine
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Coarse kosher salt and black pepper
1 teaspoon lemon juice (about 1/4 lemon)
8 ounces sour cream (1 cup), at room temperature
1/2 cup chopped chives (about 1 small bunch)
Potato chips, preferably sour cream and onion, for topping
Shredded Cheddar, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
  • Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

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