Baked Potato Soup

From Taste of Home

INGREDIENTS

• 4 large baking potatoes (about 2-3/4 pounds)
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 6 cups milk
• 1 cup (8 ounces) sour cream
• 1/4 cup thinly sliced green onions
• 10 bacon strips, cooked and crumbled
• 1 cup (4 ounces) shredded cheddar cheese

DIRECTIONS

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.

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Hamburger Vegetable Soup

SUBMITTED BY: Marge PHOTO BY: WYOSUNSHINE

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INGREDIENTS (Nutrition)

• 1 pound ground beef
• 4 cups chicken broth
• 4 cups water
• 2 (1 ounce) packages dry onion soup mix
• 1 (15 ounce) can tomato sauce
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 (16 ounce) package frozen mixed vegetables
• 3/4 cup elbow macaroni

DIRECTIONS

1. In a saute pan, brown ground beef, over medium heat.
2. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
3. Add browned ground beef, mix and serve.

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Copycat Lipton’s Onion Soup Mix

This is an incredibly good clone of the real thing.

3/4 cup instant minced onion

1/3 cup beef boullion powder

4 tsp onion powder

¼ tsp crushed celery seeds

1/4 tsp sugar

4 servings ~ 19 tbsp

Combine all ingredients and store in an airtight container.  About 5 tbsp of mix are equal to 11¼ oz pkg.  To make onion dip:  Mix 5 tbsp with one pint of sour cream.

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Country Soup in a Jar

SUBMITTED BY: Patti Walsh      PHOTO BY: EMALKKI

“This is another great gift idea. Layered soup in a jar. What a fun, easy way to make someone’s day!”

SERVINGS & SCALING

Original recipe yield: 1 quart jar

US METRIC      About  scaling  and  conversions

INGREDIENTS

• 1/2 cup barley
• 1/2 cup dried split peas
• 1/2 cup uncooked white rice
• 1/2 cup dry lentils
• 2 tablespoons dried minced onion
• 2 tablespoons dried parsley
• 2 teaspoons salt
• 1/2 teaspoon lemon pepper
• 2 tablespoons beef bouillon granules
• 1/2 cup uncooked alphabet pasta
• 1 cup uncooked twist macaroni

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DIRECTIONS

1. In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
2. Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

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