Potato Recipes - Soups

Here is a list of some recipes that use potatoes. Many are fast and easy. This list will continue to grow. If you have any new ideas E-Mail them to: Webmaster

4 cups water

1 cup chicken stock

Chopped chives for garnish

2 large onions, minced

2 leeks, minced - do not use tops

1 Tbs. butter blended with I Tbs. flour

2 cups hot milk or half and-half

2 or 3 COLORADO potatoes, diced and pee/ed

1 cup chicken stock

2 large onions, minced

Simmer potatoes, onions and leeks in 4 cups water until soft. Rub through a fine sieve or food mill. Add chicken stock, butter and flour. Boil the potato mixture for 1 minute. Add hot milk or half-and half, cool to room temperature, then chill in refrigerator. Sprinkle servings with chopped chives. Makes 4-6 servings.

Nutrient Information Per Serving: 2 1 4 calories; 7.7 grams protein; 30 grams carbohydrates; 7.5 grams fat; 24 mg. cholesterol; 347 mg sodium; 2.7 grams fiber

1 Tbs. margarine or butter

1/2 cup chopped celery

1 cup water

1/8 tsp. pepper

1 bay leaf

1 cup milk

1 medium onion, chopped

1 1/2 cups diced pee/ed COLORADO potatoes

1 10 3/4-OZ. can condensed corn soup

Fresh bay leaf for garni5h

4 slices bacon, cooked and crumbled, for garnish

In 3-quart saucepan over medium heat, in hot margarine, cook celery and onion for 5 minutes or until tender, stirring occasionally. Add potatoes, water, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 1 5 minutes or until tender, stirring occasionally. Gradually stir in soup and milk. Cook, uncovered, 5 minutes, stirring occasionally. Remove bay leaf To serve, ladle soup into bowls. Garnish with bacon and fresh bay leaf, if desired. Makes 41/2 cups.

Nutrient Information Per Serving: 228 calories; 6.8 grams protein; 27 grams carbohydrates; 10 grams fat; 1 3.9 mg. cholesterol; 65 1 mg sodium; 1.4 grams fiber

1 tsp. Salt

1/4 tsp. black pepper

1 pound ground beef

1/2 cup chopped onion

1 28-oz. can tomatoes, cut into small pieces

1 4-oz. can chopped green chiles

1 pound Monterey Jock or Swiss cheese, grated

Cayenne pepper to taste

5 medium COLORADO potatoes, cubed

Brown ground beef and onions. Drain grease and set aside. Cook tomatoes, chiles, cheese, salt and pepper over low heat until cheese melts. In a casserole, combine ground beef mixture, cheese mixture and potatoes, and bake at 375OF for 1 to 1 1/2 hours. Serves 6 to 8.

Nutrient Information Per Serving: 538 calories; 29 grams protein; 21 grams carbohydrates; 37 grams fat; 111 mg. cholesterol, 995 mg sodium; 2.5 grams fiber

3 medium COLORADO russet variety potatoes, peeled, cut in 112" dice

1 (14.5 ounce) can diced or chopped tomatoes

1/4 cup butter

1 (4 ounce) can green chiles, seeded, cut in thin strips

1 tablespoon minced fresh garlic

1 teaspoon diced jalapeno pepper

1/4 cup all-purpose flour

3 cups chicken broth

1 teaspoon fresh lime juice

1 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon white pepper

1-1/2 teaspoons Worcestershire

1/4 teaspoon sugar

Place potato cubes in cold water; cook over medium heat until crisp tender. Drain tomato preserving juice. In heavy saucepan brown but over medium-high heat. Add green chile strips, Garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Add drain tomatoes; cook 2 minutes more. Stir flour in tomato mixture. Stir in broth, reserved tomato juice lime juice, black pepper, salt, white pepper Worcestershire and sugar. Cook and stir until thickened and bubbling. Drain potatoes; add to soup along with cilantro. Simmer 5 - 10 minutes. Makes 6 servings.

Nutritional Information Per Serving: Calories 185, Protein 3.5 g, Carbohydrates 23 g, Fat 9 g, Cholesterol 21 mg, Sodium 1022 mg.

Nutritional Information Per Serving:

Serving Size: One Medium Potato (1/3 pound or 148 grams)

100 Calories

4 grams Protein

26 grams carbohydrates

0 g Fat

3 grams Dietary Fiber

5 mg. Sodium

720 mg Potassium

One pound of Potatoes Equals:

• •3 Medium Potatoes
• •3 cups peeled and sliced
• •2 - 1/4 cups peeled and diced
• •2 cups mashed
• •2 cups French Fried

A small Potato is about 4-5 ounces

A medium potato is about 6-7 ounces

A large potato is about 8-10 ounces

MICROWAVING THE POTATO

Wash 6-8 ounce potatoes; pierce with cooking fork. Place on paper towel on shelf of microwave oven, 1 inch apart. Turn potatoes over and rearrange after half of the cooking time has elapsed. Potatoes may feel firm when done; let stand to soften. Dry or old whole potatoes do not microwave well. Peel and dice them before microwaving. When microwaving more than 2 potatoes, moisture can collect in the oven. This does not harm the food or the oven, and will evaporate when the door is opened. Excessive cooking will dehydrate the potato.

High Attitude Tip: If you are living in a high altitude area, keep in mind that the ever decreasing boiling point cannot be raised by turning the heat higher. Therefore, soups must be cooked longer or made in a pressure cooker in areas where the elevation is above 3,500 feet. Always adjust the heat to keep a constant simmer or a slow boil. High Altitude Tip: Yeast dough rises faster and higher at high altitudes. Beginning at 5,000 feet, use only half the yeast specified.

For that "Perfect Baked Potato" try these tips: If you like an especially soft skin, rub the clean potatoes with butter prior to baking. Always prick potatoes with a fork several times on each side to let the steam escape. Cut small crosses in the tops after baking to prevent the steam from condensing inside the skin. The trapped steam will make the potato soggy.

Tater Tips:

• •Boil one potato per person to be served. Boiling the potatoes in their skins saves peeling time and vitamins as well. Cool the potatoes when tender and the skins will slip right off, or leave skins on when mashed to preserve nutrients and flavor.
• •Do not wash before storing
• •Do not refrigerate or freeze because potato starhes will be converted into sugar
• •Keep in a cool dark place
• •To keep peeled potatoes from turning brown, sprinkle with lemon juice

Colorado Potato Cookbook

P.O. Box 25

Hilliard, OH 43026

1-800-242-4643

Cost: $12.95 + $3.50 shipping and handling.

Note: This price may change at any time. Contact them before ordering.