Baked Potato Soup

A quick, easy recipe when you have leftover baked potatoes laying around.

Saute:
1/2 c. butter
1 small onion, diced

Add 1/2 c. flour, stir
2 c. hot water w/2 chicken bouillon cubes (or 2 cans chicken broth)
Add 2 c. milk

Stir with a whisk till thickened. Add 3 large baked potatoes.

Top with:
Green onions
bacon bits
cheese
sour cream

Shrimp Chowder (serves 2) or 4-6 for an appetizer

This is very rich and ridiculously tasty. Special occasion meal!!

1 small potato peeled, and cut into small chunks

1/2 onion, diced

2 T. butter, plus 1 T.

1 can evaporated milk

1/2 c. shredded cheddar cheese

1 c. raw shrimp, peeled and de-veined

1 c. water

seasoned salt

pepper

red pepper flakes

Saute onion in 2 T butter till tender and starts to carmelize. This will take 10 or so minutes on low-med heat. Add a pinch or two of red pepper flakes. Add water and shrimp cut into chunks. Cook just till not translucent anymore. (this happens very fast) Pour into a bowl and set aside.

Meanwhile, cook potatos till tender in microwave. (in a bowl, just covered with water, 3-5 minutes).

In the same pan you used before, melt 1 T. butter. Add 1 T. flour to make a roux. Stir and add milk, whisking to get rid of the lumps. Stir till thickened and add drained potatoes and seasonings to taste. Add the shrimp mixture and stir till very warm. Remove from heat and add cheese. Stir till melted. Serve with hot bread.

Parmigiano Pumpkin Soup with Frizzled Prosciutto

(I'm thinking use bacon instead of proscutto-for cost-effectiveness)

2 T olive oil
2 oz. thinly sliced prosciutto, cut into thin strips
1 large onion, diced
3 cloves garlic, minced
1 can (28 oz) pure pumpkin
2 qts. vegetable or chicken broth
1/8 t. nutmeg
1 t salt
1/2 t white pepper
1/2 c cream
1/2 c grated parmesian
2 T chopped fresh parsley

HEAT the oil in a large deep skillet over med-high heat. Add the meat and saute until crisp and frizzled, about 1 minute. Remove and reserve.
REDUCE heat to medium, add onion and saute till tender(do not brown) about 3 minutes. Add garlic and cook a few seconds, until aromatic. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3-4 hours on high, 6-8 hours on low.
STIR in the cream and cheese and heat through, about 5 min. Stir in parsley and garnish with prosciutto.

Creamy Onion Soup

2 T oil
2 pounds onions (about 4 large onions), cut into 1/2 inch dice.
3/4 cups dry white wine (more broth to substitute?)
5 cups vegetable or chicken broth
1 pound potatoes, peeled and coarsely shredded
1 t. salt
1/4 t black pepper
1/2 t dried dill weed
1/4 t dried thyme
4 oz. cream cheese, softened
1 cup low-fat milk, divided

Heat oil in large skillet on medium heat. Add the onions and saute till lightly browned, about 5 minutes, stirring often. Add the wine and boil till redued by half, about 3 minutes.
Meanwhile, bring the broth to a boil in a sauce-pan; stir in the potatoes and return to boil. Transfer the broth and potatoe mixture and cooked onion to slow-cooker. Stir in the salt, pepper, dill, and thyme. Cover and cook 3-4 hours on high, 6-8 hours on low, until the potatoes and onions are very tender.

Whisk together the cheese and 1/4 c of milk in bowl till combined. Whisk in remaining milk till smooth. Stir into the soup and heat through on low for about 15 minutes.

*can add different types of cheese, or cooked bacon for a different taste.