Thursday, December 20, 2012

Potato Soup and Brie with Recipes

On 12/15/12 we also made Potato Soup and Brie =)

You can see some of my step by step directions *here*

Fry bacon-if there is a ton of grease you can drain some, but I leave some in for flavor.

Add potatoes, broth and seasoning- cook til potatoes are tender, 15 minutes.

Add milk and mash the potatoes up a bit

Potato Soup Recipe
Campbells Creamy Irish Potato Soup

2 Tablespoons of Butter  I don't use this

4 medium green onions, sliced (about 1/2 cup)  I don't use this

1 stalk celery, sliced (about 1/2 cup)  I don't use this either

***I fry bacon in Olive Oil instead, then continue with the directions

1 3/4 cups Swanson® Chicken Broth  we use boullion cubes

1/8 teaspoon ground black pepper 

3 medium potatoes, sliced 1/4-inch thick (about 3 cups)

1 1/2 cups milk 

***In reality, we use 5 chicken boullion cubes, to 4 cups of water and we ALWAYS use RED's a must or I won't make it. And we use a 5 lb bag lol. 

1.Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.

2.Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

3.Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

This is SO simple to make!! Only 3 ingredients necessary.
I had it for the first time last fall with Jamal and Christina at a restaurant we went to.
Then saw a Pilsbury Commercial. I have made this 3 times now but this is the 1st time I have managed to take pics of it...

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
round (8 oz) Brie cheese
egg, beaten
  • 1Heat oven to 350°F.
  • 2If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.
  • 3Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapĂ© cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
  • *****At this point you can add some preserves, we spread some apricot filling on the cheese before we wrap it up-or you can make it as is and have some preserves or fruit filling on the side so people can use as needed. Not everyone likes apricot if you can believe it... ;) You know who you are...
  • 4Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
  • 5Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

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