Creamy Potato Soup

We received lots of great soup recipes from our readers, but a few stood out above the rest when we held our soup competition last week. Here’s the recipe that got the second most votes.

Recently we held our first official Corporate Soup Day to assemble a delicious collection of soups and a large body of people to vote on the best flavors. Next week the grand prize winner—which will receive a $100 gift certificate to Deseret Book—will be announced, so stay tuned!

Our first runner up was Creamy Potato Soup, from Debbie Judd of Evanston, Wyoming.

Photo from Thinkstock.

Creamy Potato Soup

10 medium potatoes, cubed
14 slices of bacon, sliced into 1/2" to 3/4" slices
1 small sweet onion, finely diced
1 8-oz. package cream cheese ( at room temperature & sliced)
1 cup unsalted butter
4 cups 1% milk
1/2 cup sour cream
1 cup flour
salt and pepper
3 cups potato water (from boiling potatoes)
Place cubed potatoes in a large pot and cover them with water. Add salt for flavoring and bring to a boil. Cook until tender and remove the 3 cups of potato water to a separate bowl. Drain remaining water off potatoes.
While potatoes are boiling, cook bacon until golden brown. Reserve some of the drippings, add the onions, and cook until transparent.
In large saucepan, melt butter, and with a whisk stir in 1 cup of flour slowly to incorporate. Slowly add 2 cups milk into the roux mixture, making sure to stir constantly to avoid lumps. Slowly add sliced cream cheese to mixture, stirring until well blended. Add 1 cup milk, along with 1/2 cup sour cream, and incorporate into mixture. Slowly add up to 3 cups of reserved potato water. Sauce should be the consistency of a medium-thick gravy. Salt and pepper sauce to desired taste.

Mix together bacon, potatoes, onions, and cream sauce to serve. If there are leftovers, add extra water or milk when re-heating to achieve desired consistency. Makes approximately 14 servings.

Oreo Truffles

These are really good....if you want some hints or flavor variations look at this link (some are listed below):
http://allrecipes.com/Recipe/easy-oreo-truffles/detail.aspx


Oreo Truffles
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.


use all different flavors of sandwich cookies...from Nutter Butter to Coffee & Cream Oreos. Each is delicious. My favorite batch is: add crushed BUTTERFINGER to the Peanutbutter Oreo cookie mixture. I use about 2-3 regular sized candy bars to 1 pkg Oreos. There are so many options with this recipe...


HINT:  crush cookies in the processor AND then add the cream cheese via the same way. You'll know it's well blended when the whole cookie mixture turns into a big blob...it won't be crumbly at all. I also chilled the dough for about 15 min before rolling. I then chilled the balls (in the freezer) for about 10 min while I melted the chocolate. I dipped 1/2 the batch at at time & then melted the remaining 1/2 of chocolate for the 2nd tray of balls. YUMMY.


refrigerate the scooped balls for 1 hour before dippings, and dip half of them in milk chocolate and half in white chocolate, then drizzling the opposite flavor over the top. (a slotted spoon works really well for both dipping and drizzling) An A+ recipe for sure!


a "double boiler" works best to melt the chocolate 

Beef Stew

from Sherri Walton......she says this is her family's favorite

Beef Stew

Place in large crock pot:

diced potatoes & onions

Meat (either browned hamburger or leftover roast)

Cover with water and add some beef bouillon cubes.  Cook 6 to 8 hours on low.  At serving time make about a qt. of beef gravy and stir it into the crock pot mixture.  Serve.

Soups......2 of my favorites

Here are 2 of my favorite soups....       (these are both in the Atkinson Cookbook)

Cheese Soup

Melt 2 cubes of butter in a large soup pot.  

Stir in: 1 c. flour

Add: 3 qts. boiling water 

4 chicken bouillon cubes.

Add vegetables and simmer until tender:

3 carrots, grated or diced

4 potatoes, diced

3 stalks celery, diced

1 medium onion, diced

pkg. frozen peas or broccoli

Stir in: 16 oz. of cheese sauce or Cheez Whiz.  

Heat through and serve. 

I found this one in a cooking magazine years ago and I make it often.  Fast & easy & comforting when someone doesn't feel good.  

Comforting Chicken Noodle Soup

Place 2 qts. water and 8 chicken bouillon cubes (or 2 qts. chicken broth from cooking the chicken)  In a large saucepan.  Bring to boil and add 6 c. uncooked wide egg noodles.  Cook until noodles are tender, about 10 minutes.  

Add:  2 cans cream of chicken soup

3 c. cooked cubed chicken

Continue to cook to heat through.  Just before serving add 1 c. sour cream and 2 T. dried parsley flakes.  Remove from heat and serve.  

Chowders .... Clam, Cheese, Corn

I got this recipe from a Relief Society sister in our branch at Ennis, Montana in 1984.  Enjoy!  Love, Joyce Heavrin

I think this is a great way to make 3 different chowders from one basic recipe. Can't wait to try it....

 

CLAM CHOWDER

Step 1: 

        1 cup diced potatoes

        1/2 cup diced celery

        1/2 cup diced onion

        Put the above ingredients in a saucepan.

        Pour claim juice over and then add enough

        water to cover.  Cook until tender.

 

Step 2: 

        Melt 1 cube margarine in large saucepan  

      Add 3/4 cup flour and cook, but do not brown.

 

Step 3:

        Add 1 quart half & half      

        Cook until thickens

 

Step 4:

        Add 2 cans chopped claims, potatoes, celery,

        & onions, with liquid.  Season to taste (1 T.

        sugar, 1 tsp salt, dash pepper.)        

       Heat and serve, - never boil.

*****************************************************************

CHEESE CHOWDER
    Do steps 2 & 3
   Add 1 cup grated cheese 

    1 1/2 tsp Chicken bouillion

    1 T. sugar

    1 tsp salt, dash pepper

    1 pkg frozen peas & carrots cooked

    (you can add potatoes if desired)

    Simmer until cheese melts & flavors blend.

 

*****************************************************************

CORN CHOWDER

    Do steps 2 & 3

    Add 2 cup cooked corn

    3 T. bacon bits

    1 T. sugar

    1 tsp salt, dash pepper

    You can add potatoes, celery, & onion

    or just have the corn.

Mini Orange Chocolate Chunk Cake

Amy Williams from RWOP says, "My indulgent dessert is Mini Orange Chocolate Chunk Cake".
I especially like that Amy has made her ganache in the microwave...I've thought about trying that but worried that it wouldn't work....but I'm gonna give it a try now.

Mini Orange Chocolate Chunk Cake
Cake
1/4 pound unsalted butter at room temperature
1 cup sugar
2 extra-large eggs at room temperature
1/8 cup grated orange zest (2 large oranges)
1 1/2 cups all-purpose flour plus 1 tablespoon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
1/2 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
1 cup good semisweet chocolate chunks


Syrup
1/4 cup sugar
1/4 cup freshly squeezed orange juice


Ganache
3/4 cup good semisweet chocolate chips
1/4 cup heavy cream

Preheat the oven to 350.  Grease & flour 6 individual serving baking molds.
Cream the butter & sugar for 5 minutes, until light and fluffy.  Add the eggs, l at a time, then add the orange zest.  
Sift together 1 1/2 cups flour, baking powder, baking soda, and salt. 
In another bowl, combine the orange juice, buttermilk and vanilla.  Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.  
Toss the chocolate chunks with 1 T. flour and add to the batter.
Pour into pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.  
Let the cakes cool in the molds on a wire rack for 10 minutes.
Meanwhile, make the syrup.  In a small saucepan over med.low heat, cook the sugar with the orange juice until the sugar dissolves.  Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.  Allow cakes to cool completely.
For the ganache, melt the chocolate and heavy cream in the microwave 10 seconds at a time until chocolate   is melted and mixture is smooth.  Drizzle over cakes.

Nutella Pie

I've got some nutella that needs to be used.....and this sounds easy and delicious.  It turned out great....I used 3/4 c. nutella and filled (heaping)  the one cup measure the rest of the way with peanut butter.  I left off the whipped topping.....

From Charla S. of  RWOP........Oh ya’ll!!! I just can’t wait for you to try this recipe! One of my favorite restaurants has Nutella Pie on their dessert menu. After searching for a recipe with no success, I finally got the courage up to ask our waiter when we were there for my birthday. You would have thought that I had asked him to give me a kidney or something! Anyway, they left me no choice. My husband and I sat and savored every bite until we had identified the flavors and had an idea for a recipe. With no further delay…I give you MY recipe…NUTELLA PIE!

Nutella Pie
16 oz. Philadelphia Whipped Cream Cheese
1 c. Nutella spread
1 T. Creamy peanut butter
9 inch graham cracker pie crust
caramel-flavored ice cream topping
chocolate syrup (ex. Hershey’s Chocolate Syrup)
Whipped cream, to garnish
Mix Philadelphia Whipped Cream Cheese, Nutella, and peanut butter until all ingredients are fully combined.
Spread mixture into 9 inch graham cracker pie crust.
Freeze for at least 45 minutes.
To serve, pour caramel topping over slices of pie, drizzle with chocolate syrup, and dollop with whipped cream.   ENJOY!!!!!

Slow-Cooker Chicken Tortilla Soup

This thought and recipe came to me from the Stake Relief Society....

WEEKLY THOUGHT

“Through our organization the gospel has been preached, the needy have been looked after, the sick have been comforted, the downhearted have been cheered, a message of love and of blessing has ever emanated from Relief Society workers…The greatest thing in the world is love.  And if we keep that always in our hearts, and give it as a message to those about us, we will be blessed and will be instruments in blessing those with whom we associate.” Clarissa S Williams From Daughters in My Kingdom

Slow-Cooker Chicken Tortilla Soup

1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder 

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400.

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Grandma's Crock Pot Chicken Soup

Home-style noodles add old-fashioned appeal to this soup but you can use a cup of uncooked dried fine egg noodles instead.  Chicken thighs are ideal for long, slow cooking because the rich, dark meat doesn’t dry out, as does leaner white meat such as chicken breasts.

Grandma's Crock Pot Chicken Soup

3/4 lb. boneless/skinless thighs, diced
1 1/4 c. celery, sliced (with leaves)
3/4 c. carrot, chopped
1/2 c. onion, chopped
14.5 oz. can diced tomatoes, undrained
32 oz. chicken broth
1 t. dried thyme leaves
9 oz. frozen baby peas
1 c. frozen home style egg noodles ( I freeze my own homemade noodles)
Cook chicken in sprayed skillet until browned.  
Place chicken, and all ingredients except the peas and noodles in 4 qt. crock pot and cook on low for 6 to 7 hours. Stir in peas and frozen noodles and cook 15 minutes longer until noodles are tender.

Garden Harvest Crock Pot Soup

Garden Harvest Crock Pot Soup
1 lb. boneless/skinless chicken thighs, diced into 3/4 inch pieces
1 t. season salt
2 c. unpeeled red potatoes, diced
1 c. carrots, sliced
1/2 c. chopped onion
28 oz. chicken broth
2 c. broccoli flowerets, fresh or frozen
1 1/2 c. chopped yellow summer squash
2 T. fresh basil leaves, chopped
Cook chicken in sprayed skillet over med. high heat.  Sprinkle with season salt and cook until brown.
Place in 4 qt. crock pot; chicken, potatoes, carrots, onion and broth and cook for 7 to 8 hours on LOW.
Stir in broccoli, squash and basil.  Increase heat setting to high and cook for about 20 minutes more to cook vegetables.

Food Storage Soup

I found this recipe that is designed to make from your food storage...but  fresh ingredients will be fine too.

Food Storage Soup

6 cups water

4 teaspoons chicken bouillon

½ cup dried carrots* (or 2 fresh carrots, diced)

1 tablespoon dried onions

1 tablespoon dried celery (or one stalk fresh celery, diced)

½ teaspoon dried minced garlic

1 can (15 ounces) corn, undrained

2 tablespoon parsley

1 cup uncooked pasta, any shape

1 can (10-12 ounces) chicken chunks undrained and broken up

½ teaspoon sugar (if no sugar in canned corn)

pepper to taste

In a pot, heat water while adding all ingredients except last four. Simmer, covered 15 minutes. Add pasta and simmer 10 minutes more. Stir in chicken. Heat through. Season to taste and serve. Serves 4-5.

* Don’t have dried carrots? Reduce water to five cups and add two fresh carrots, peeled and sliced.

Cheesy Crock Pot Soup

It is becoming soup weather....and this recipe looks like a good one.


Cheese Crock Pot Soup
32 Oz. bag southern style hashbrowns
1/2 c. chopped onion
1/2 c. chopped celery
32 oz. chicken broth
1 c. water 

3 T. flour

1 c. milk

1 c. grated cheese

2 slices bacon, diced or 1/4 c. real bacon pieces

1/4 c. chopped green onions

Place potatoes, onion, celery, broth and water in 4 qt. slow cooker and cook on low for 6 to 8 hours.

In a small bowl, mix together the milk and flour.  Stir into potato mixture.  Increase heat to high and cook about 30 minutes more or until thickened.  Stir in cheese until melted.  Garnish with bacon and green onions. 

Caramel Nut Coffee Cake....

I found the coolest blog and this recipe here:   http://adventuresofadiymom.blogspot.com/2011/10/caramel-nut-coffe-cake.html#comments    You should check it out!
I hope to try this recipe soon....It looks really good and easy for a yeast dough recipe.

Caramel Nut Coffee Cake
Batter:
1 3/4 c. flour
2 envelopes Rapid Rise Yeast (4 1/2 t.)
2 T. sugar
1/2 t. salt
3/4 c. warm water
2 T. butter, melted

Caramel Nut Topping:
1/3 c. corn syrup
1/3 c. brown sugar
2 T. butter, melted
1/2 c. pecans or walnuts, chopped

Sugar Topping:
1/4 c. sugar
1 t. cinnamon

Mix batter in bowl. Spread in a greased 9" pan. Sprinkle sugar mixture over batter, then caramel topping. Bake by placing in a cold oven; set temperature to 350. Bake 25 minutes, until lightly browned and firm in center.  Serve warm.

Fresh Banana Bundt Cake

My newest bundt cake creation...a great way to use up those over ripe bananas.  A friend brought Kara a Banana Cake when Emalee was born and it was really good.  So I decided to try to make a Banana Bundt Cake ... I think it turned out great!

Fresh Banana Bundt Cake
1 yellow cake mix
1 c. water
1/2 c. oil
4 eggs
2 ripe bananas
1 small box banana cream pudding
Place all ingredients in mixer bowl and beat for 3 minutes.  Pour into sprayed bundt pan.  Bake at 350 for 45 minutes. Cool for 10 minutes and turn out on to cake plate.
Glaze with almond flavored powdered sugar glaze or simply dust with powdered sugar.

Cream Cheese Cookies

Cream Cheese Cookies

1 cake mix, any flavor

8 oz. cream cheese, softened

1/4 c. butter, softened

1 egg

1 t. vanilla

1 1/2 c. add ins (choc. chips, nuts, coconut, etc. 

Cream together butter and cream cheese.  Add egg and vanilla and mix well.  Mix in cake mix a little at a time until it is all mixed in.  Add your add ins and stir well.  Bake at 375 for 10 minutes.  

Scrumptious Sherbet

• Years ago I needed a fast dessert for a baby shower and my Mom said, "try this". She then rattled off this recipe. I've made it for years now and everyone loves it. This is the most refreshing summertime dessert you will ever taste. And the best part is it is fast and easy to make. I like it best when it is not frozen solid....still kinda soft and creamy...Scrumptious!!
• Scrumptious Sherbet
• 1/2 gal. Pineapple Sherbet softened
• 2 c. sliced strawberries fresh or frozen (save some for garnish)
• 2 large bananas broken in 1 inch pieces
• Place softened sherbet in mixer bowl. Turn on mixer and mix until sherbet is smooth. Add strawberries and bananas. Beat well. Pour into individual serving dishes. Garnish with a quartered strawberry. Place in freezer until serving time. Yield: serves 20
• A fresh sprig of mint would also be a nice garnish. 

Karla's Pasta Salad

Well I have been wanting a pasta salad recipe that uses cucumbers but won't go soggy or runny and will keep for a few days.  So I have been experimenting and I think I have come up with a good combination of flavors for this amazing summer salad.  Since my favorite pasta salads are all titled by the name of the person who gave them to me I decided I would name this one after me.

Karla's Pasta Salad
16 oz. bowtie pasta or pasta of choice
3 or 4 cucumbers, bite sized pieces
1 red onion, julienne
2 red peppers, julienne
2 T. each - Fresh parsley, chives and dill, finely chopped
Dressing
1 c. Miracle Whip
1/2 c. milk
2 T. lemon juice
2 T. sugar
1 t. each - salt, celery seed, dill weed
1/8 t. pepper
Cook pasta according to package directions, making sure to not overcook.  Rinse pasta and drain well.  Stir together in large bowl; the pasta, vegetables and herbs.  Refrigerate until well chilled.
Stir together the dressing ingredients and refrigerate.  Shortly before serving time stir the dressing into the pasta mixture.  Serve.

Fresh Banana Mini Cakes

Fresh bananas combined with PHILADELPHIA Cream Cheese make these
little mini cakes simply divine.  They literally melt in your mouth....
my newest creation......enjoy!

Fresh Banana Mini Cakes

1 Yellow Cake Mix

1/3 c. oil

1 c. water

4 eggs

4 oz. PHILADELPHIA Cream Cheese

2 ripe bananas

3.4 oz. Box Instant Banana Pudding

12 oz. Cream Cheese Frosting or make your own

1 tsp. of almond extract

2 tbsp. of colored sugar crystals, if desired

Place in bowl of stand mixer: cake mix, oil, water, eggs, PHILADELPHIA
cream cheese, bananas that have been broken into 1 inch pieces and the
pudding mix. Beat at medium speed for 3 minutes while scraping the bowl
often.

Place 48 foil baking cups in mini muffin tins and spray them with cooking spray.
Fill them 3/4 full using a medium sized cookie scoop.

Place in preheated oven at 350 for 15 minutes, or until an inserted toothpick
comes out clean.

Remove to cooling rack and allow to cool.

While cakes are cooling, beat together the frosting and almond extract.
Place frosting in decorator's bag and pipe onto mini cakes or frost with a
butter knife. Sprinkle the tops with sugar crystals if desired.

For a sweet and salty taste, I have also added 1/2 cup of peanut butter to the
frosting and sprinkled them with chopped peanuts; in place of the almond
extract and the sugar crystals.

Philly Fried Creamed Corn

Want to revive that corn in your garden that has gotten a bit too old?  Here is the perfect recipe!  Just cut it off the cob right into your frying pan and you will soon be eating the most delicious, Philly Fried Creamed Corn you’ve ever tasted. 

Philly Fried Creamed Corn

4 slices bacon, diced

2 to 4 ears of corn on the cob OR 1 small bag of freezer corn

2 c. water OR milk

¼ c. cornstarch

4 oz. PHILADELPHIA Cream Cheese

Salt, pepper to taste

Smoked paprika for garnish

Fry bacon in large frying pan over medium heat until crisp, leave the grease in.  While continuing to cook cut the corn off the cob into the frying pan.  Scrape the cob with your knife to get all the juices from the corn.  Mix together the water/milk & cornstarch to make a thickening.  Add thickening to the corn mixture and stir well.  Stir in; PHILADELPHIA Cream Cheese, salt and pepper.  Continue to simmer over low heat for about 15 to 20 minutes until corn is tender; stirring occasionally, do not under cook.  Serve plain or  over tomatoes.  Sprinkle with smoked paprika.  

Philly & Veggie Revived Mexican Lasagna

This is a revived old time family favorite recipe.  While I was making this and chopping up all my fresh garden vegetables…it hit me….this is the perfect veggie revival side dish recipe….so I changed it up a bit and stirred in some PHILADELPHIA Cream Cheese.  My husband took the first bite and said, “this is really good!”   I said, “ I changed the recipe”.   The tortilla chips are the perfect crunchy base layer for all the veggies.  The melted cheese holds it all together.  I think you’re gonna like it too!!

PHILLY & VEGGIE REVIVED MEXICAN LASAGNA

1 pound(s) of Hamburger
4 ounce(s) of PHILADELPHIA Cream Cheese
1 pkg. taco seasoning
2 cup(s) of salsa
1 pkg. Cheese flavored Doritos
2 red or green bell peppers, diced
1 medium Walla Walla Onion, diced
2 tomatoes, diced
2 cup(s) of Kraft Cheddar Cheese, grated

Place hamburger in covered microwave dish and microwave for 6 minutes; stirring every 2 minutes, until browned. Drain the meat when cooked.
Dice all your vegetables while the meat is cooking. Keep them separate and set them aside.
Add the PHILADELPHIA Cream Cheese to the hot meat and stir well, until completely melted. Stir in the taco seasoning and salsa and set aside.
Spray a 9x13x2 inch glass baking dish. Pour a good amount of Doritos into the baking dish, press them down and break them up a little making a 3/4 inch layer of Doritos that completely covers the bottom of the dish.
Place in layers over the Doritos in the following order: meat mixture, bell peppers, onion, tomatoes and cheese.
Bake at 350 for 30 minutes. Remove from oven and garnish as desired. Serve immediately with sour cream and salsa.