Potato Leek Soup

Leeks are mild flavored onions - don't let them scare you if you've never used them!! :)
This is an ' I just threw it together ' recipe & didn't measure accurately, so I'll share as-is:

Peel & dice (small cubes) 8-10 med. brown/russett potatoes - place into a pot and cover with water (an inch or so above the potatoes). Bring to a boil  and cook approx. 10-12 minutes until cooked (without becoming too soft). Drain (KEEPING a cup or so of the potato liquid in with the potatoes) & set aside.

In a 1 gallon stock pot, melt 1/2 stick (4 T) butter and over medium low heat, saute until softened but not browned (about 12-15 min.):

2 chopped leeks (rinsed & cleaned well)

1 small chopped onion

3 lg. stalks GRATED celery

Add 2 quarts of chicken stock (or same amt. of water plus an ample amt. of chicken 'base'- that paste in a jar... I buy it at GFS) to the onions and stir. Let it cook for 10-15 minutes (low simmer) and then add the potatoes. Season with salt & pepper. If you like a thicker soup, make a paste using cornstarch or flour added to cold water (3 tblsp. dry to a few tblsp. water), add to the soup, stirring until thicker. Otherwise, leave the soup in its more pure form.

To the potato soup, add 1 to 1-1/2 cups heavy (whipping) cream. Stir to incorporate and heat on low for another 10 minutes making sure it's not cooking on a high heat or it'll scorch.

Top with ground black pepper, cooked, crumbled bacon or shredded cheese, if desired.

Loaded Baked Potato Skins

Scrub & dry large baking (brown Idaho)  potatoes.  I baked 6 large ones.  Bake them (I wrap them in foil & put them directly on the oven rack) at 400º until they're done... one hour or so, depending on how large they are.

While the potatoes are baking, fry 1/2# bacon (or more if you LOVE bacon!!) - drain on paper towels and cool.  Break up the bacon in 1/2" pcs. or chop it with a sharp knife.

Have ready, grated co-jack cheese (as little or as much as you like), sour cream and snipped chives.

Remove potatoes from oven & cool completely once they're fully cooked..
Cut the potatoes in half. Scoop out the inside (leaving about 1/4" of potato/skin) and set it aside.

(At this point, you can either finish making/baking the skins or save them & refrigerate for later in the day or the next day.)

When ready to bake,  heat the oven to 400º.  
Melt a few Tblsp. butter, stir in 1/2 tsp. garlic powder - brush the potato skins with the butter and bake them for 20-25 minutes until they begin to get golden colored.  Remove from oven.

Lay bacon over the potato skins. Top with shredded cheese.  Return to the oven and bake another 15-20 minutes until cheese is melted / bubbly.  Remove from oven and serve with sour cream & chives. Or salsa or whatever you love most on baked potatoes.


So - what did I do with the scooped out potatoes?  I actually chilled them and fried them up (high heat!!! melt a T. of butter and anoter Tblsp or 2 of vegetable oil in a heavy pan) ... pre-cooked & chilled Idaho potatoes make THEEEEEE best hash browns!!!!! YUM!!!

Parmesan Potato Slices

Heat the oven to 375º - spray a baking pan (WITH sides) with nonstick spray.
Melt 4 Tblsp. butter - add 1/4 tsp. seasoned salt, pepper (to taste) and pour over the baking sheet evenly.

Slice 6 red potatoes (the long way) into 3 pcs - approx. 1/4-1/3" thick.  Lay the potatoes over the seasoned butter and brush any excess butter over the tops.  (The photo below shows the cheesed up potatoes RIGHT before flipping.)

Bake for 25 minutes. Remove from oven and sprinkle 1/3-1/2 cup grated parmesan cheese over the tops of the potatoes - FLIP them over so they are cheese side DOWN.  Return to the oven and bake another 10-15 minutes or until the potatoes are tender & golden.

French Fries

These are twice fried for twice the crunch factor!!
Early in the day, wash & dry 3-4 LARGE Idaho or russet potatoes

Peel most of the skin off (unless you like the skin on - then leave it on); cut potatoes into fry-like strips, approx. 1/4-1/3" square, depending on how thick you like your fries. Soak the cut potatoes in a bowl of water while you're cutting them (so they don't get brown). When you're finished, drain them and dry them off THOROUGHLY. Let them air dry completely on towels or paper towels while you heat the oil. Pour vegetable oil in a heavy bottomed, high-sided 4 qt. saucepan (larger pan's ok), making sure there's at least 2-3" of oil in the pan. Heat the oil until pretty hot (not smoking), chip off a small pc. of potato (or use some of the discarded skin) and drop into the oil. When it starts bubbling, the oil is ready. It should be around 350-360 degrees.

Gently drop several handfuls of potatoes into the hot oil, stirring carefully with a slotted spoon. The oil should start bubbling right away. Fry the potatoes for THREE MINUTES ONLY - then remove the partly fried (uncooked) potatoes to a plate covered in brown paper (paper bags work well to absorb the excess oil). Repeat with the potatoes until they're all partly fried.

At this point, turn the oil off and leave the potatoes alone. Spread the potatoes out on a baking sheet or large platter and let them cool to room temperature for at least an hour.

When you're ready to complete the fries, turn the burner back on, bringing the oil to 375 degrees (a little hotter than before). Test the oil the same way - when it's really hot, repeat the process of frying a couple handfuls of potatoes at a time. Turn them with a slotted spoon occasionally to make sure they brown evenly. When they're as golden or as browned as you like them, remove them to brown paper, or paper towels to drain. Season with salt (& pepper or any other seasonings you like) immediately. Enjoy! They're really worth the trouble!