Tater Tot Soup Recipes

QUICK & EASY SLOW COOKER POTATO SOUP

Steps:

• Place all ingredients in the slow cooker and cook for 4 hours on low.
• Garnish with cheddar cheese and chopped green onions.
• If you use a pressure cooker place all ingredients in pot.
• Place on manual high pressure for 30 minutes.
• Remove and serve.

TATER TOT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
• Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
• Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

CROCKED TATER TOT® SOUP

Steps:

• Combine potato nuggets, milk, cream of mushroom soup, Cheddar cheese, sour cream, ham, onion, salt, and pepper in a slow cooker.
• Cook on High, stirring occasionally, for 4 hours (or on Low for 5 to 7 hours).

TATER TOT SOUP

Steps:

• 1. In large pot saute celery and onion in butter until veggies are soft.
• 2. Add 7 cups hot water and bring to a boil.
• 3. Add bouillon and whisk to blend well, then add tater tots.
• 4. Keep soup at a boil.
• 5. In small bowl mix 2 cups cold water with gravy mix and whisk until smooth.
• 6. Add this to boiling soup; stir well so it doesn't stick to bottom.
• 7. Reduce heat and stir in cubed cheese.
• 8. Add milk to desired thickness.
• 9. Do not over cook because it will scorch and stick to bottom of pot.
• 10. Once cheese is melted and blended in, soup should be done.
• 11. You can stir bacon bits and green onion into soup or you can use as topping for each bowl when serving.

TATER TOT SOUP

Steps:

• In a heavy soup pot, brown bacon until crispy. Remove bacon to paper towels and drain pot.
• Add frozen tater tots to pot, cook until being to thaw, 1 or 2 minutes.
• Add bacon, corn, broth and milk to pot, stir to combine. Bring to a boil. Lower heat, and simmer 12-15 minutes, until potatoes are soft. Stir to break up tots, but leave some chunks.
• Ladle into bowls, and top with pepper.

HOTDISH (TATER TOT CASSEROLE)

Steps:

• Preheat the oven to 350 degrees F.
• Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
• Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.