RUSSET POTATO RECIPIES RECIPES

Steps:

• Preheat oven to 425°F.
• Spray an 11 x 7-inch baking dish with cooking spray.
• In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
• Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
• In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
• Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.

Steps:

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.
• In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour, salt and pepper to the pot and stir until smooth.
• Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
• Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
• Add cheddar and American cheese, stir well and remove from heat.
• Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.