Wednesday, September 29, 2010


This recipe was given to me by my husband's Stepmom. After having my son, she made this warm and yummy soup for us until I could get back in the groove of things. It soon became a family favorite! A few days ago, a foodie friend of mine who has a food page on Facebook, posted another recipe for LOADED POTATO SOUP that sounds really good as well. She also posted a recipe for HAM & CHEESE BISCUITS. I decided to make these biscuits last night along side my soup recipe. The only problem was I didn't have any diced ham or parsley. So I improvised and used crumbled bacon instead of the ham, and Italian Seasoning instead of the Parsley. One word......YUMMMMM!! She also said she has used sausage in these as well. Thank you Sarah for sharing your yummy recipes with me! Today I am posting all three of these recipes. Try them all and find your family favorites!

Nana's Loaded Potato Soup:
(From: Angie's Kitchen)

6-7 potatoes, peeled and cubed

1 small onion, chopped
1 8-ounce package cream cheese, softened
1 stick butter
1 teaspoon garlic salt
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups milk
6 strips bacon, chopped

Cover potatoes and onions with water (just enough to cover, you will not drain this off) and cook until tender. Do not drain. When tender, add cream cheese, cubed. Stir until creamy. Add butter, garlic salt, soups and milk. Cook until thick and creamy. Serve with shredded cheese , green onion and extra bacon, if desired.

**In this recipe, I substituted garlic season salt for the garlic salt. Also, I adjust the milk according to how thick or thin I want the soup. Enjoy!

Loaded Potato Soup:
(From: Sarah @ What's Cookin')

‎1 lb peppered bacon, fried & crumbled

1 large onion
1 C chopped carrot
1 C chopped celery
1 bag red potatoes, peeled & diced
6 C shredded cheddar cheese
4 cans cream of chicken soup
3 C sour cream
4 1/2 C Milk
Salt & Pepper

Place potatoes in stock pot & cover with water, cook until tender. Meanwhile, sauté onion, celery & carrots in butter. After potatoes are tender add all ingredents & let simmer.

Ham & Cheese Biscuits:
(From: Sarah @ What's Cookin')

‎2 C Bisquick

1 C shredded cheese
1 C diced ham (I used bacon)
2/3 C milk
1/4 C oil
1 egg
Garlic salt, Pepper & Parsley to taste ( I used Italian Seasoning instead of Parsley)

Mix all ingedients & pour into greased muffin tins. Bake for 20 minutes at 375 degrees

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