Cheesy Potatoes

I got this recipe from an old co worker. He invited us over for a BBQ and I had these and I begged for the recipe because it was so GOOD!

Soooo you know when something tastes really good, it means its usually really bad for you!

So I was a dummy and instead of buying hash brown potatoes I got these potato cubes, I HIGHLY recommend using hash browns…

2 LB – Frozen hash brown potatoes (Southern Style)
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1 Can – Cream of Chicken Soup
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1 8oz – Sour Cream
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1/2 stick – Butter (melted)
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1/2 cup – Chopped Onions
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1 tsp – Salt
1 tsp – Pepper
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Mix above ingredients together. Put in a pan/casserole dish
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and bake at 350 for 45 minutes.

Toppings

1 8 0z – Bag shredded cheddar cheese
2 cups – corn flakes
2 tbs – butter

Melt butter
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and stir corn flakes until covered.
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Sprinkle cheddar cheese over baked potatoes
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then top with corn flakes.
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Bake another 10 minutes until corn flakes are brown.
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Serve nice and hot
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Recipe

2 LB – Frozen hash brown potatoes (Southern Style)
1 Can – Cream of Chicken Soup
1 8oz – Sour Cream
1/2 stick – Butter (melted)
1/2 cup – Chopped Onions
1 tsp – Salt
1 tsp – Pepper

Mix above ingredients together.
Put in a pan/casserole dish and bake at 350 for 45 minutes.

Toppings
1 8 0z – Bag shredded cheddar cheese
2 cups – corn flakes
2 tbs – butter

Melt butter and stir corn flakes until covered.
Sprinkle cheddar cheese over baked potatoes then top with corn flakes.
Bake another 10 minutes until corn flakes are brown.
Serve nice and hot

Jamie Style Potato Skins

I love potatoes! I love potato skins! What better way to have potatoes then adding bacon and cheese and onions and sour cream to them! YUM! Here is my version of potato skins…

Preheat your oven to 400 degrees

So for the topping for my potato skins I made ranch sour cream.

I used 16 Oz (light) Sour Cream
I packet of Hidden Valley Ranch, Dip Mix
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Mix the two together in a bowl
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Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin

Next, Grab 5 potatoes (I used russet potatoes)
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wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. (sorry I do NOT put potatoes in the microwave that is just gross) I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over
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and then I sprinkle kosher salt on the outside as well (I do this because I love to eat the skin and it makes the skin nice and yummy and flavorful)
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Do this with all 5 potatoes and then wrap them in the foil
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Bake them at 400 degrees for about an hour

Then grab a pound of bacon
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and chop it up. I find that when the bacon is really cold sometimes a little frozen it helps to cut it easier. So when I started making this, I popped the bacon in the freezer for a few and it got nice and cold and made it easier to chop.
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Chop all the bacon up
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Grab a medium skillet or cast iron skillet and place ona  burner and turn to medium high heat, and place the bacon in the pan
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while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally

Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half
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and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
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I scooped out some of the potato so that the skin is like a bowl and can hold bacon, cheese and onions
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So my bacon is done at this point. Nice and brown and crisp!
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so place the bacon in a plate lined with paper towls and set aside

then what I did was take a couple of spoonfuls of the bacon grease and drizzled it over the potato skins to make them extra healthy!
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then I sprinkled a little garlic salt over each potato as well
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and then popped them back in the oven for 15-20 minutes until the edges were crisp
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Then grab 8 oz of extra sharp cheddar cheese
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and grate it all and set aside

Then grab the bacon and place a couple of tablespoons in each potato
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I distributed all the bacon between all the potatoes and a few samples for myself
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Then add the cheese
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again I distributed the cheese between each potato. Using it all
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Then pop the pototatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly

While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
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Then once the cheese is melted, pull the potatos out oven the oven
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and drool
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and sprinkle the chopped green onions over them
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Then serve you up one of the potato skins and add some ranch sour cream
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Recipe:

  • ranch sour cream.
  • 16 Oz (light) Sour Cream
  • I packet of Hidden Valley Ranch, Dip Mix
  • Mix the two together in a bowl
  • Place bowl in fridge and let the two mingle together and chill to make for a yummy dip to go on your potato skin
  • 5 potatoes (I used russet potatoes)
  • Aluminum foil
  • Olive oil
  • Kosher salt
  • 1 pound of bacon, chopped
  • Couple of Tablespoons of Bacon grease (optional)
  • Garlic Salt, to taste
  • 8 oz of extra sharp cheddar cheese, grated/shredded
  • One bunch of green onions, washed with ends cut off and chopped
  • Preheat your oven to 400 degrees
  • wash the potatoes under cold water. Then what I do is grab 5 sheets of aluminum foil, like you were going to do baked potatoes. I add a little olive oil to the outside of the potato, rub it all over so the whole potato is coated, not drenched just nice and shiny all over and then I sprinkle kosher salt on the outside as well. Do this with all 5 potatoes and then wrap them in the foil
  • Bake them at 400 degrees for about an hour
  • Then grab a pound of bacon and chop it up. Grab a medium skillet or cast iron skillet and place on a burner and turn to medium high heat, and place the bacon in the pan, while the bacon is cooking go back to the potatoes, but keep an eye on the bacon and stir occasionally. Once the potatoes have baked (leave your oven on) for about an hour, very carefully take the foil off and cut them in half and what I did was scoop out some of the potato, and placed what I scooped out in a bowl and you can save it for mashed potatoes or snack on it while you make the potato skins. I also placed the skins in a baking dish because they will be going back in the oven.
  • Cook bacon until nice and brown and crisp! Place the bacon on a plate lined with paper towels and set aside then take a couple of spoonful’s of the bacon grease and drizzled it over the potato skins to make them extra healthy, then I sprinkled a little garlic salt over each potato as well and then popped them back in the oven for 15-20 minutes until the edges were crisp
  • Then grab 8 Oz of extra sharp cheddar cheese and grate it all and set aside
  • Then grab the bacon and place a couple of tablespoons in each potato
  • I distributed all the bacon between all the potatoes and a few samples for myself. Then add the cheese again I distributed the cheese between each potato. Using it all
  • Then pop the potatoes back in the oven and bake another 10-15 minutes, or until cheese is nice and melted and bubbly. While the potatoes are baking (again) Grab one bunch of green onions and wash and chop up
  • Then once the cheese is melted, pull the potatoes out oven the oven and drool and sprinkle the chopped green onions over them then serve you up one of the potato skins and add some ranch sour cream

Baked Cajun Fries

I was craving french fries, and well I was trying to ignore the craving, but sometimes you just can’t! So I decided instead of going and buying nasty fries from a fast food joint and then feeling sick after, or frying some at home and then having the apt smell like fried food, I decided on baked fries! It cured my craving!

First things first preheat your oven to 450 degrees and grab a cookie sheet

Then grad 4 Idaho or russet potatoes medium in size to large.

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Then peel and wash the potatoes
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then slices them into long strips, ya know into fries or strips that look like fries. Place the fries into a medium-sized bowl
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then run cold water over the potatoes
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Fill the bowl up and then drain it, and fill the bowl up and drain it. What you are basically doing is rinsing the heck out of the potatoes. Do this until the water is clear.

this helps the potatoes from turning gluey or turning a grey like color, and helps them bake crispy!
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then once you rinse them in the coldest the water will get, your hands will be freeeezeing, so drain the potatoes one last time and place them on some paper towels to drain even more.
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Then turn the water on warm and warm your freezing hands back up HA!

then dab the tops of the fries with more paper towels and then place the fries back in the dried out bowl you used earlier, then drizzle some olive oil over the fries, I just eyeballed the amount, maybe a couple of tablespoons
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with your hands flip and mix the fries around in the bowl so that all the fires are coated with the oil evenly

Then grab the best seasoning ever, Creole/Cajun seasoning
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and sprinkle desired amount over fries
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I was very generous, as I LOVE Cajun seasoning.

Then mix that up with your hands again
and then add a little more seasoning to the fries
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then spread the fries out on a cookie sheet pan, I recommend spraying the pan with non stick spray as I did not do this, was thinking the fries wouldn’t stick because they had oil on them, but they still stuck to the pan.

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then once you get the fries on the pan spread them out in a single layer as best you can and sprinkle more Cajun seasoning over them
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At this point I also added a little garlic salt, to taste as well.
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bake at 450 for 15 minutes, then flip the fries, then another 15 and flip, do this until they get nice and brown and to the coloring you would like

Some of the ends on mine got a little too done
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I served my fries with ketchup and guess what? Sprinkled even more Cajun seasoning over the top of them!

Mashed Taters with Greek Yogurt

So I recently have discovered Greek yogurt…Yes I know, it’s been around forever! So lately instead of using sour cream, and buying sour cream, I have been using Greek yogurt instead! (To me) They taste the same, and the greek yogurt is better for you!

So start with 4 Idaho potatoes
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Peel them
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wash each potato after you peel them
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Then cube the potatoes up into chucks
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then grab a pot and throw the potatoes in and fill the pot just until all the potatoes are covered in water
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Place pot with water and potatoes on a large burner and heat to medium high heat and boil 30-45 minutes or until potatoes are fork tender

Then once the potatoes are cooked, drain them, turn burner down to low
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and throw the potatoes back in the pot you used them to boil in and add about 2 tbsp of butter
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Then add some creole seasoning, to taste
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then sprinkle in a little bit of freeze-dried dill and garlic salt

then grab your greek yogurt
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add in about 1/3 a cup
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and get your potato masher and mash everything up so the butter melts and the greek yogurt and spices are well incorperated. I also added in some salt and pepper, to taste
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test for seasonings and adjust as needed.

and then serve a big mountain onto your plate
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dinner is served!
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Chipotle and Lime Roasted Potatoes

Recipe adapted from http://www.insockmonkeyslippers.com/

•1 1/2 to 2 pounds red potatoes
•1 tablespoon + 2 teaspoons extra virgin olive oil
•1/2 teaspoon kosher salt
•1 chipolte pepper from a can of chipolte peppers in adobo sauce*
•2 teaspoons adobo sauce
•1 garlic clove
•1 tablespoon lime zest
•1 tablespoon fresh lime juice
•2 tablespoons fresh chopped cilantro
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*chipolte peppers in adobo sauce can be found canned in most major grocery stores.

1. Preheat oven to 400°F.
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With a knife, slice the potatoes in half.
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Place the halved potatoes in a medium bowl. Drizzle 1 tablespoon of olive oil over the potatoes.
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Add salt
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and toss until the potatoes are thoroughly coated with oil and salt.
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Place potatoes on baking sheet or cast iron skillet (like I did)
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I added a little garlic salt as well, to taste
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then place them in the oven for 30 to 35 minutes,
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stirring once, until golden and can be easily pierced with a fork.

2. While the potatoes are cooking: Remove one chipolte pepper from the can and mince (chop into small pieces). Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl.
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3. Peel and mince the garlic glove. Add it to the bowl as well.
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4. Next, add the lime zest,
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lime juice,
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and the remaining 2 teaspoons of olive oil.

5. Whisk everything together until combined.
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6. Once the potatoes are done and still hot, pour them into the chipolte lime dressing.
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Add cilantro
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and gently stir to combine, making sure every potato is covered. Plate and serve.

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Roasted Red Potatoes and Leeks

Just made this up. I love leeks and I love potatoes, so I thought I would put the two together and create something…

Preheat oven to 400 degrees

So grab 7 red potatoes and 3 leeks. Wash the potatoes.
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So cut the root part off the leek and the green part like so
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Then cut the leek in half, length wise
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and chop the two halves up
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Place in a medium-sized bowl filled with water and let them soak, leeks are very dirty, there is dirt in all those layers! So toss themaround in the water and soak a little and the dirt falls to the bottom of the bowl.

while the leeks soak for a few and work on the potatoes.

Half the potatoes
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then cut those halves in half again
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Do this to all the potatoes
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and place them in a medium bowl and drizzle olive oil on the potatoes
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Then add some Mrs. Dash to potatoes. I added quite a bit cause I am Jamie and I like a lot (of everything).
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Stir the potatoes around again and make sure they are all coated with the olive oil and Mrs. Dash

Place potatoes in cast iron skillet or oven safe skillet
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Then drain the leaks and let them drain on a paper towel for a minute, then sprinkle them over the potatoes
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bake the potatoes for about 30 to 45 minutes or until fork tender

then take them out of the oven and add a few pads of butter, so about 2 tbsp total
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stir the potatoes around a little so they all get butter on them…

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serve potatoes nice and hot and buttery…

 

Beer Cheese Kielbasa Soup

So I came up with recipe one Friday evening and it was chilly outside I wanted to make Beer Cheese soup. But I felt the soup needed a protein so I decided at the last-minute to add in Kielbasa. I thought about adding ham but thought the Kielbasa would taste better so I went with it and this is what I came up with…

So you will need:
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8 Red potatoes, Peeled
1 Yellow onion, Chopped
2 cloves of garlic, Minced
1 12 oz Bottle of Fat Tire beer
32 oz of Chicken Broth/Stock
Kosher Salt & Freshly Ground Black Pepper, To taste
Half Pint Heavy Cream
8 oz of Extra Sharp Cheddar Cheese, Shredded/Grated
13.5 oz Polish Kielbasa
(Not shown in this picture but I added it)
4 tbsp of unsalted butter
Corn Starch
Garlic salt

So start by peeling 8 medium red potatoes, and wash them
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and then place them in a pot with some water
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make sure all the potatoes are completely submerged in the water
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and then boil the potates until they are fork tender 30-45 minutes

then drain them
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Place the potatoes into a food processor
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and add a little chicken stock
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Blend a little, then add a little more stock and cream

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then I changed my mind and added all the cream
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and then blend until the potatoes are nice and smooth
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Instead of using flour to thicken my soup I do the potatoes like this as it adds as a thickener instead of using flour and milk.

Now grab a stock pot or dutch oven and preheat it to medium heat and melt 4 tablespoons of butter
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melt it completely before adding the onions
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ok the butter is melted now add the chopped onions
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Saute them until they are translucent about 7-10 minutes
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stirring occasionally
then once they are cooked to your liking
add the minced garlic
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MMMM garlic

Stir that around with the onions and butter for about a minute.

Now add in the good stuff, the beer
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I actually don’t like beer. I do like it in food, but I don’t drink it ewwww

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Pour the whole bottle in
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foamy
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cook that a couple of minutes and stir it around a little

Then add in the rest of the chicken broth
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32 oz of chicken broth total is what I used
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now add in the potatoes that you blended earlier
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Stir it around, maybe even whisk it some so that it blends all together

Then I take about a cup of the potatoes and broth and spoon it into a measuring cup DSC_0235-1

and add in about 3 tablespoons of corn starch
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mix it well with a fork or whisk

and then add it back to the soup
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and whisk everything together

I like really thick beer cheese soup

Then add in some garlic salt to taste (Lawry’s Garlic Salt with parsley is my FAVORITE garlic salt to use always)


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stir

Then add in some freshly ground black pepper, to taste
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then I pulled out my handy-dandy hand blender and blended the soup
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Blend it until its nice and smooth. Makes for a smooth, silky, beer, cheesy good soup

Then taste it, test it for seasoning.

I ended up adding in more garlic salt
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then I blended it more to make sure to get any chunks out and make sure everything was all mixed in really well
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Then I had Normy grate/shred the cheese for me
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Hey Normy do you like grating the cheese?
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He sure does!

I had him grate 8 oz extra sharp cheddar and I had about 4 oz of Monterey jack that I had and decided to use it too
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Place the cheese in the soup
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and stir it in and melt
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Now let the soup simmer and warm all the way through and let the cheese melt while you cook the Kielbasa.

I used my Cast iron grille pan to cook mine
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once cooked all the way through. 10 minutes! I just guessed. I cooked them until they looked done.

Then pulled them off and let them cool for a minute and then sliced them like so
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and then cut into little chunks like so
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the added them to the soup
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stir in
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let them simmer in the soup for 10-15 minutes and then serve
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You could add more grated cheese or green onions as a garnish or eat just as is…

Cheesy, creamy and salty from the kielbasa and a hint of beer! This is the perfect MAN soup!