Yes , we have entered soup season again. One of my least favorite parts os summer is definitely the lack of soup. One of my favorite meals for sure, soup with a side of homemade bread. There is not much better than that, let me tell you. So I am happily back to making and eating soup, soup and more soup! I served this gem of a recipe with the Cheddar Dill Bread I made a few weeks back. So get your soup pot out, scrub up those potatoes it’s soup making time!
Recipe from Betty Crocker
- 3 cups water
- 2 pnds unpeeled russet potatoes
- 2 cups milk
- 2 tsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 16 green onions, finely chopped
- 1 cup cheddar cheese
1. Heat water to boiling in large soup pot. Dice potatoes into 1/2 inch cubes and add to boiling water. Simmer for about 7 minutes until potatoes are tender.Drain.
2. Set aside 2 cups potatoes, place remaining potatoes in blender.Add 1 cup of milk and blend until smooth. Return mixture to soup pot.
3. add reserved potatoes, 1 cup milk, butter, salt & pepper, 3/4 cup green onions and 3/4 cup cheese to soup pot. Cook for 10 minutes over medium heat. Ladle into bowls and serve topped with remaining cheese and green onions.
4. Eat and enjoy!
One thing that seems to happen when you start a cooking blog, is you start to read a lot of other cooking blogs too. The computer world is filled with amazing recipes, that is for sure. And I stumbled across The Crazy Cooking Challenge on many a blog. Basically this is what it is, once a month there is a certain type of food picked and you have to search the blogging world for a recipe that fits into the guide lines and then make and post about it. Simple. Especially since this month is Mashed Potatoes. A classic comfort food.
I headed right over to the The Meal Planner. This was the first food blog that I did follow, it has so many yummy recipes and meal plans to boot. I have made many of her recipes all ready and I have never been disappointed. A few of my favorites are the beef taquitos and baby potatoes with dill sauce, yummy!!
So I found this recipe for Mashed Potato Cakes and new it would be perfect. I made it as a main course for our vegetarian Thursdays so I doubled the recipe. Other wise I kept it the same. They were yummy. Next time I will serve them with sour cream, but I didn’t have any in the house.
- 4 cups leftover mashed potatoes
- 2 eggs
- 1/2 tsp. each dried basil and oregano
- salt and pepper to taste
- 2 green onions, chopped
- 4 tbsp. oil
1. Mix together all ingredients , except oil in bowl, and shape into patties. (Mixture will be sticky, don’t worry about it!)
2. Heat oil in large fry pan that has a lid, place about four in pan at a time. Cover and cook for 4 minutes. Flip over, and cook for an additional four minutes on second side.
3. Repeat until all potatoes are used up. (I got about 9 nice sized patties).
4. Eat and enjoy!
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