This is a quick and easy side dish!
Crockpot Herb Roasted Potatoes
(Adapted from Robyn)
6 - 7 medium potatoes
1/4 c. water
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. Italian seasoning
1 tsp. dried parsley
1 tsp. dried minced onion
3 Tbsp. butter
Cut the potatoes into half moons. Place them into a 4-quart crockpot. In a small bowl, mix all the herbs and spices. Add the water to the potatoes and then sprinkle on the seasoning mix. Stir to distribute the spices evenly. Add butter in 4-6 slices/pieces on top of the potatoes. Cover and cook on low for 5-6 hours.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Wednesday, June 12, 2013
Thursday, September 20, 2012
Aunt Laurie's Ooey-Gooey Potatoes
Just. So. Yummy.
Aunt Laurie's Ooey-Gooey Potatoes
2 1/2 pounds of potatoes, boiled, peeled and cubed. (This was about 6 regular size potatoes)
1/2 medium onion, chopped
1/2 cube of butter
4 oz. cream cheese
1-2 cans of Cream of Mushroom soup (depends on how saucy you want them)
8 oz. sour cream
4 oz. shredded cheddar cheese
In a large saucepan melt the butter. Stir in the cream cheese until its melted and smooth. Add the soup, and sour cream. Once its warm and well blended, add in the cheddar cheese and stir until its melted.
In a large crockpot, mix together the potatoes and onion. Pour the cheesy mixture over the top and stir everything until the potato mixture is well-coated. Cook on HIGH for 2-3 hours.
Aunt Laurie's Ooey-Gooey Potatoes
2 1/2 pounds of potatoes, boiled, peeled and cubed. (This was about 6 regular size potatoes)
1/2 medium onion, chopped
1/2 cube of butter
4 oz. cream cheese
1-2 cans of Cream of Mushroom soup (depends on how saucy you want them)
8 oz. sour cream
4 oz. shredded cheddar cheese
In a large saucepan melt the butter. Stir in the cream cheese until its melted and smooth. Add the soup, and sour cream. Once its warm and well blended, add in the cheddar cheese and stir until its melted.
In a large crockpot, mix together the potatoes and onion. Pour the cheesy mixture over the top and stir everything until the potato mixture is well-coated. Cook on HIGH for 2-3 hours.
Sunday, August 5, 2012
Chunky Potato Soup
Despite the summer heat, I made soup last night and it was delightful! I happened to have all the ingredients on hand and so...kismet.
Chunky Potato Soup
(From Taste of Home's Quick Cooking magazine, Feb 2005)
4 medium potatoes, chopped
3/4 c. chopped onion
1 small carrot peeled and chopped
1/4 c. chopped celery
1 1/2 c. chicken broth
3 Tbsp. butter
3 Tbsp. flour
2 1/2 c. milk
1/2 Tbsp parsley
3/4 tsp. salt
1/2 tsp. pepper
1 cup shredded Swiss cheese
In a large saucepan combine potatoes, carrot, celery, onion, and broth. Bring to a boil. Reduce heat, cover and simmer 12-15 minutes. Lightly mash.
Meanwhile, in a small saucepan melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 min. or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add salt, pepper, and parsley. Remove from the heat and stir in cheese until melted.
Serve with a crusty roll or breadstick. YUM!
Chunky Potato Soup
(From Taste of Home's Quick Cooking magazine, Feb 2005)
4 medium potatoes, chopped
3/4 c. chopped onion
1 small carrot peeled and chopped
1/4 c. chopped celery
1 1/2 c. chicken broth
3 Tbsp. butter
3 Tbsp. flour
2 1/2 c. milk
1/2 Tbsp parsley
3/4 tsp. salt
1/2 tsp. pepper
1 cup shredded Swiss cheese
In a large saucepan combine potatoes, carrot, celery, onion, and broth. Bring to a boil. Reduce heat, cover and simmer 12-15 minutes. Lightly mash.
Meanwhile, in a small saucepan melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 min. or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add salt, pepper, and parsley. Remove from the heat and stir in cheese until melted.
Serve with a crusty roll or breadstick. YUM!
Tuesday, March 27, 2012
Mm Potatoes and Ham
This was super yummy AND easy!
Ingredients:
3 lbs of potatoes (I used 6 smallish potatoes)
1 c. onion
1 c. shredded cheddar cheese
1 c. cooked ham
1 can cream of mushroom soup
1 cup of water
Salt, pepper, garlic to taste
Slice the washed, peeled potatoes into thin slices and put them in the slow cooker. In a bowl, mix the cheese, onion and ham together. Then add it to the potatoes and mix it all around! In that same bowl, mix the mushroom soup, water, and salt/pepper/garlic. Evenly pour the soup-water over the potatoes. Cook in the slow cooker for 4 hours!
Serve with some lovely salad and french bread and you will have a delightful day!
Ingredients:
3 lbs of potatoes (I used 6 smallish potatoes)
1 c. onion
1 c. shredded cheddar cheese
1 c. cooked ham
1 can cream of mushroom soup
1 cup of water
Salt, pepper, garlic to taste
Slice the washed, peeled potatoes into thin slices and put them in the slow cooker. In a bowl, mix the cheese, onion and ham together. Then add it to the potatoes and mix it all around! In that same bowl, mix the mushroom soup, water, and salt/pepper/garlic. Evenly pour the soup-water over the potatoes. Cook in the slow cooker for 4 hours!
Serve with some lovely salad and french bread and you will have a delightful day!
Labels:
main dish,
potatoes,
side dishes,
slow cooker
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