EASY Baked Potato Soup

Baked Potato Soup Ingredients 1/4 cup (1/2 stick) butter 1/4 cup chopped onion 1/4 cup all-purpose flour 1 can chicken broth 1 can (12 fl. oz.) Evaporated Milk 2 large or 3 medium baking potatoes, baked or microwaved Directions Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat stirring occasionally until mixture comes just to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. This is great topped with all those baked potato toppers you like

Sweet Potato Biscuits

I made these for the first time this week and my family RAVED about them! They are great served with pork and wonderful right out of the oven with a cup of coffee! Thanks Kim!

Sweet Potato Biscuits
From the Kitchen of Kim Carper

• 4 - 5 c. self-rising flour (start with 4 cups and add as needed)
• 4 c. cooked and mashed sweet potatoes (if canned, drained)
• 1 ½ c. butter-flavored Crisco
• ½ c. granulated sugar
• ½ c. light brown sugar
• 3 tsp. cinnamon
• Milk – if needed to moisten

Mix sweet potatoes, Crisco, sugars, and cinnamon.
Work in flour and knead until ingredients are blended. Add small amount of milk (1-2 tablespoons as needed) for lighter biscuits.
Pinch small amount of dough and roll into biscuits.
Roll ball of dough in flour as needed & pat flour onto hands to prevent sticking.
Bake at 425 degrees for 20-25 minutes.
Serve hot with butter.

Makes about 35 biscuits

Baked Potato Soup

Baked Potato Soup

Ingredients
1/4 cup (1/2 stick) butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can chicken broth
1 can (12 fl. oz.) Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved

Directions
Melt butter in large saucepan over medium heat.
Add onion; cook, stirring occasionally for 1 to 2 minutes or until tender.
Stir in flour.
Gradually stir in broth and evaporated milk.
Scoop potato pulp from 1 potato (reserve potato skin); mash.
Add pulp to broth mixture.
Cook over medium heat stirring occasionally until mixture comes just to a boil.
Dice remaining potato skin and potatoes; add to soup.
Heat through.

This is great topped with all those baked potato toppers you like.

Ranch Roasted Potatoes (a la Andrea)

• 2 lbs. Small red potatoes, quartered
• ¼ cup vegetable oil
• 1 packet/1 oz. Hidden Valley® Seasoning & Salad Dressing Mix

1. Place potatoes in a gallon size bag and add oil; seal bag. Toss to coat.
2. Add Ranch Dressing Mix and toss again until coated.
3. Bake in ungreased baking pan at 450 ˚F for 30-35 minutes, or until potatoes are brown and crisp.

Makes 6 servings,