BAKED POTATO SOUP RECIPE: HOW TO MAKE IT
I found our favorite soup in an unexpected place—a children's cookbook! This creamy comfort food is not only delicious but also scaled down to make a small amount that's perfect for my husband and me. —Linda Mumm, Davenport, Iowa
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion.
Nutrition Facts : Calories 277 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1061mg sodium, CarbohydrateContent 41g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 11g protein.
BAKED POTATO WEDGES RECIPE: HOW TO MAKE IT
These oven roasted potato wedges taste just like the deep-fried kind, but they're easier and less messy to make. They're great served with fish or any meat dish. —Melody Haney, Barberton, Ohio
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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