Leftovers Recipe: Potato Corn Chili Fritters

This tasty recipe puts a brand new twist on mashed potatoes, while doing double-duty: using up both the leftover potatoes and corn.

It's simple, easy, and deliciously different - your family won't even recognize it as leftovers!

Potato Corn Chili Fritters
(Makes 14-18 fritters.)

Ingredients: 
 
4 cups mashed potatoes
2 eggs, beaten
1 cup corn (cooked)
1 tsp finely chopped green onion or chives
pinch chili powder
salt and pepper to taste
1/2 to 1 cup flour (more or less to form consistency desired)
Peanut oil for frying

Directions:

• In a bowl, put the potatoes and the eggs and stir until well blended.
• Mix in the corn, onion, and chili powder; taste and season with salt and pepper if desired.
• Add flour gradually, mixing as you add until you get a dough consistency that holds its shape well enough to stick together when you press it into a spoon.
• In a large heavy skillet, put enough oil in so you have about 1/2 inch; put the heat on medium-high, and heat until sizzling.
• Firmly scoop a heaping tablespoon full of batter, pressing and forming with your fingers until the dough sticks together, then push off into the hot oil.  Cook for about 2 or 3 minutes until golden brown, then flip gently and cook the other side for about 2 to 3 more minutes or until golden brown.
• Remove to a paper towel covered cooling rack, salt if desired, and allow to cool slightly before serving.
• Serve with ketchup, mustard, or other dips.

Recipe: Old Fashioned Harvest Root Vegetable Pot Roast

Nothing says fall like a hearty pot roast with lots of fall veggies! This one has carrots, red potatoes, turnips, onions, and parsnips, along with tender beef which makes lots of great gravy. It's making me hungry just thinking about it!

Old Fashioned Harvest Root Vegetable Pot Roast

Ingredients:

(Photo credit: Wikipedia)

2 Tbsp oil
1 beef chuck roast
1 small onion, peeled and thinly sliced
1 Tbsp chopped rosemary
2 bay leaves
1 cup dry red wine
4 cups beef stock
2 Tbsp Worcestershire sauce
1 tsp fresh black pepper
8 small red potatoes, halved
1 yellow onion, peeled, quartered
4 carrots, peeled, coarse cut
2 small turnips, peeled, quartered
2 small parsnips, peeled, coarse cut
1 tsp chopped fresh dill
2 Tbsp chopped fresh parsley
salt and pepper to taste

Directions:

• Preheat your oven to 325 degrees.
• In a large Dutch oven or other oven-safe big pot, heat the oil over medium-high heat.
• When hot, add the beef chuck roast and cook on both sides until browned very well.
• Remove the beef from the Dutch oven and set aside.
• Add the onion, rosemary, bay leaves, and rosemary to the Dutch oven and cook over medium-high heat, stirring, for about 2 to 3 minutes or until herbs are fragrant.
• With the heat still on, pour the wine in the Dutch oven and stir, loosening the brown bits.  Continue cooking and stirring until the liquid thickens and reduces.
• Pour in the beef stock and Worcestershire sauce and bring back to a simmer.
• Add the black pepper, then lay the roast in the Dutch oven and put the cover on.
• Put the Dutch oven in the oven and cook for 1 1/2 hours.
• Remove and add the potatoes, onion, carrots, turnips, and parsnips; put cover back on and return to oven and continue cooking for 30 minutes more, or until the veggies are fork tender.
• To serve: Remove the beef roast and vegetables from the Dutch oven and set aside, covering to keep warm.
• To the Dutch oven, add the dill and parsley, taste and add more salt and pepper if desired.
• Serve plates with meat, vegetables alongside, and spoon the sauce from the Dutch oven over everything.

Recipe: Grated Horseradish Tossed Skillet Potatoes

You'll never think of potatoes as bland again after you try this zesty take on fried potatoes! Healthy horseradish, garlic, and yogurt add an unexpected tang to regular old potatoes in this unique side dish.

Grated Horseradish Tossed Skillet Potatoes
(Serves 2-4.)

Ingredients:

 (Photo credit: Wikipedia)

4 medium Yukon Gold potatoes, scrubbed
4 Tbsp butter, clarified (directions below)
2 garlic cloves, minced
1 piece fresh horseradish, peeled and finely grated (about 1 tsp)
2 Tbsp Greek yogurt
salt and pepper to taste
freshly chopped parsley for garnish

Directions:

• Put the potatoes, whole, into a large pot of salted water, bring to a boil, turn heat down and cook at a gentle boil until knife tender (not fork tender) for about 7 to 9 minutes.
• Remove potatoes from pot and let cool, then cut into thin slices.
• While potatoes cool, put butter in a small saucepan over medium-low heat, melt and let bubble and foam up.  Remove from heat and skim off the white foam from the top and discard. Pour the clear butter that's left into a large heavy skillet over medium-high heat.
• When butter sizzles, add the sliced potatoes.
• Season potatoes with salt and pepper and fry potatoes until browned and crispy, about 10 minutes, flipping as needed;  Add the garlic 1 minute before the potatoes are done, and gently toss to combine and heat.
• Remove the skillet from heat when the potatoes are ready, then add the horseradish and the yogurt.  Turn gently with a spatula to combine, but don't break up the potatoes.
• Season again if needed with salt and pepper, then top with chopped parsley. 
• Serve hot as a side dish, or a unique breakfast idea.

Recipe: Leftover Sweet Potato Cake

If you're looking for a sweet way to use up some of those holiday leftovers, treat yourself to this wonderful and unique cake! Leftover sweet potatoes add fiber, flavor, and beautiful color, while the rich flavor is accented with vanilla, spices, and a tangy hint of beer - it may sound odd, but try it - you'll be glad you did! (Feel free to cut down on the sugar - with the sweetness of the potatoes you shouldn't need this much - I would probably only use about a cup or so.)

Leftover Sweet Potato Cake

Ingredients:

(Photo credit: SheGotTheBeat)

1 3/4 cups white sugar
3/4 cup vegetable oil or coconut oil
3 eggs
1 teaspoon vanilla extract
2 cups leftover sweet potatoes, mashed
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer

Directions:

1. Preheat the oven to 350 degrees and grease and flour a 9x13 inch baking dish.
2. In a large bowl, add the sugar and vegetable oil and mix together until smooth.
3. Into the bowl with the sugar and oil, put one egg at a time, beating each one as you add them.
4. Into the same bowl, stir in the vanilla, then add the mashed sweet potatoes and blend well. 
5. In a separate bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
6. Add small amounts of this dry mixture to the sweet potato mixture, alternating with small amounts of the beer until everything comes together; but do NOT over mix. 
7. Turn this batter out into the prepared baking dish.
8. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove and cool, then slice and serve as is or top with your favorite frosting - cream cheese frosting works great!

Leftovers Recipe: Cheddar Potato Veggie Soup

Mashed potatoes are an essential side of most Thanksgiving dinners, but what on earth to do with the leftovers? They're not as easy to just throw into something as leftover turkey is, and they don't always reheat well, and certainly aren't good cold. This recipe offers a creative use of leftover mashed potatoes, so you can get rid of that bowl sitting in the back of the fridge! Rather than having to blend up the potatoes to make a creamy soup, just use the already mashed ones. The addition of cheese, carrots, celery and cauliflower makes this filling and hearty potato soup anything but bland. Next holiday, you may just make extra mashed potatoes on purpose!

Cheddar Potato Veggie Soup
(Serves 4.)

Ingredients:

 (Photo credit: lynn.gardner)

1/2 medium onion, chopped
1 large carrot, chopped
2 ribs celery, chopped
1 cup cauliflower pieces
1 Tbsp olive oil
2 cups chicken or vegetable broth
4 cups mashed potatoes
1/4 cup milk
1/2 cup shredded Cheddar or white Cheddar cheese
1 (8 oz) package lower fat cream cheese, warmed to room temperature, and cut into small pieces
salt and pepper to taste

Directions:

1. In your food processor, put the onion, carrot, celery, and cauliflower and pulse until fine.  You can use either cooked leftovers or raw.
2. Put this mixture into a large soup pot, add the olive oil, and put over medium heat, stirring to saute for 2 minutes.
3. Add the broth to the soup pot, turn heat up and bring mixture to a boil, immediately turning heat down to low and simmer for 10 minutes.
4. Keep heat low, and slowly add in the potatoes and milk, and stir until well combined; simmer slowly for 5 minutes.
5. Keep heat low, and stir in the Cheddar cheese and cream cheese, stirring constantly while heating until the cheeses are completely melted and soup is hot - but do NOT boil. Be patient, this should take a few minutes to do correctly.
6. Taste and add salt and pepper as desired.
7. Remove from heat, cover and let sit for five minutes.
8. Serve in soup bowls with a pat of butter on top, a sprinkling of more Cheddar cheese, or a few chives or green onions.

Mix It Up with Creative Casseroles From The Farmers Market

When you think of comfort food, you think warm, filling, and satisfying, right?  You may even go back in time and remember a less hectic time when a casserole on the table seemed to mean no cares in the world. Casseroles are a great way to combine fresh flavors in a hot bubbly dish and serve it up home-style to your family and guests.  Let's take a look at a few casserole ideas to get you thinking before you head out to the farmers market for your weekly local shopping trip.

The Satisfying Squash

Squash, Pepper and Polenta Casserole (Photo credit: Rooey202)

Squash is a beautiful, and expected, sight in many farmers markets during the fall season. Why not take advantage of their abundance and create fantastic casseroles to comfort the body and soul. When you plan to make a squash casserole, there are a few things to remember. For more interest, be sure to pick out a variety of squash to incorporate so your casserole is not all one color or texture.  When you prepare the squash, no matter what variety you're using, be sure to drain or squeeze all the excess liquid out, otherwise you will have more of a squash mush.  If you are adding a crunchy topping, don't skimp. Buttery crushed crackers and buttered breadcrumbs were made for these squash dishes. Most squash has a delicate flavor, so be sure to add wonderful fresh herbs and plenty of seasonings and real butter.

The Plentiful Potato

A nice hearty casserole is always good for the soul.  But when you combine freshly harvested potatoes with herbed sausage and top it with crispy fried onions, you have a dish that no one can walk away from without feeling satisfied. Potatoes are one plentiful form of produce in the fall, so when you're talking about creating big, comfortable casseroles, you can't ignore the potato.  Now, don't let the word 'potato' make you think of 'boring'.  There are a lot of varieties of potatoes available at your farmers market with different colors, flavors, and textures.  Once you learn the varieties, you'll learn how to use them properly.  For a hearty casserole, like the one mentioned, you want a firm potato like Yukon Gold.  Mealy potatoes are fine for baking and soups, but you need to know what bakes, what roasts, and what you want in a casserole. Then mix and match this wonderful tuber and enjoy.

The Pleasing Pumpkin

You can take a simple pumpkin to a whole new level with the right recipe. This dish is in a world far removed from dessert or even the routine pumpkin casserole.  This is a dish where not only is the pumpkin featured as a flavor, but also as a decorative serving vehicle.  Start by taking a small pumpkin, about three pounds, scoop out the insides, add in all the ingredients you would choose to make a holiday stuffing, such as savory sausage, croutons, onions, celery, even nuts, and mix together with a few flavor favorites like creamy Gruyere cheese and crispy bacon, then add in some more fresh farmers market ingredients like herbs and dried cranberries.  Stir in fresh cream to make everything come together, then stuff the pumpkin and bake.  Serve these pretty pumpkins to your guests and enjoy the delightful ooohs and aaaahs coming from around your table.

Casserole of bacon and leeks in a tomato-garlic sauce (Photo credit: Wikipedia)

Ratatouille

With all of the fresh farmers market veggies, there is no way you can resist this mountain of reds, yellows, greens and purples. Made traditionally by tossing a variety of eggplant, green and red bell peppers, zucchini, yellow squash, and tomatoes in a large skillet, this hearty casserole is not only fun to make, but offers a dish rich in nutrition and tradition. Technically not a casserole until you throw it in a casserole dish, this farm inspired recipe calls for taking advantage of the harvest in any way possible.  This dish became a casserole when hungry folks decided they needed to build on the tradition and mixed in meats and beans to make it a full meal. They then thew it in the oven and, voila, a casserole was born.

Look around your farmers market and see what kind of casseroles you can create out of this incredible array of produce and other goodies.  Still stuck for ideas?  Ask the farmer selling their wares what they make with their harvest.  You might just be surprised with the ingenuity these stewards of the land come up with.

And of course, be sure to check back here later this week for some tasty farmer's market casserole recipe ideas!

Recipe: Tangy Garlic Kale And Onion Skillet

This versatile recipe is chock full of healthy green vegetables and is a great way to prepare some of those loads of fresh fall greens you can grab this time of year at the farmers market. It makes a great side dish with grilled, roasted, or barbecued meat, poultry, or fish, or you can also add potatoes and other veggies such as zucchini or peppers and turn it into a breakfast hash. Serve with a couple of fresh eggs over easy or scrambled, and you've got a full nutritious breakfast with all the important food groups to start off your day!

Tangy Garlic Kale And Onion Skillet(Serves 4.)

Ingredients:

5 Tbsp olive oil, or 4 Tbsp organic butter, divided
2 medium red onions, sliced in circles, then in half
3 garlic cloves, minced
3 to 4 lbs fresh kale, stems removed, cut in strips, washed and dried well
1/2 tsp salt
1/2 tsp ground black pepper
3 to 4 Tbsp balsamic vinegar (optional)

Directions:

1. Heat 2 tablespoons of the olive oil or butter in a large heavy skillet over medium-high heat.
2. Add the onion (and diced or sliced potatoes, if using) and cook until soft and just beginning to brown a little; remove from skillet and set aside.
3. Reduce the heat under the skillet to medium-low, add the garlic, cooking just until fragrant, about 1 to 2 minutes; remove from skillet and save with onion.
4. Add the remaining oil or butter and turn the heat back up to medium-high, then add the kale and cook, stirring frequently, until the kale just wilts.
5. Add back in the skillet the cooked onion (and optional potatoes or other veggies) and garlic, then the salt and pepper.
6. Reduce the heat again to medium-low and continue cooking, tossing the mixture occasionally, until the kale is tender, about 5 minutes.
7. Sprinkle the balsamic vinegar (if using) into the mixture just before serving, toss and serve hot.

Recipe: Slow Cooked Campfire Pot Roast In A Bag

Relax under the stars and let the delicious smells of this easy meal roasting on the coals stoke your appetite. Like a traditional pot roast, but more fun, the beef and vegetables will form their own rich gravy inside the foil pouch, and you'll dine like a gourmet no matter where you are! And if you just want to bring the campfire to your backyard, this one works great on a regular grill as well.

Slow Cooked Campfire Pot Roast In A Bag

Hot campfire (Photo credit: Murky1)

Ingredients:

1 pkg onion soup mix
1 cup water, heated
2 tsp flour
1 beef roast (3 lbs)
1 small onion, peeled in cut into quarters
3 carrots, peeled and cut into 2 inch chunks
4 medium red potatoes, washed and each cut into quarters
2 stalks celery, cut into 2 inch chunks
salt and pepper to taste
Large heavy duty foil cooking bag

Directions:

1. Put the onion soup mix in a bowl and pour in the hot water, stirring until the soup mix dissolves; set aside.
2. Sprinkle the flour into the foil bag and shake around. Put the roast in the bag and shake it around to coat well.
3. Add all the veggies to the bag and shake again.
4. Pour the onion soup from the bowl into the foil bag. Add salt and pepper to the bag if you wish, but remember the soup mix has salt in it already.
5. Seal the bag tightly by folding it over several times.
6. Put the bag, open side facing up, on a grate over a campfire over medium coals or on a grill over medium heat.
7. Cook turning once or twice (keeping open side up) for 1 1/2 to 2 hours, depending on the heat of the coals.
8. If you want you can use instead an 8" x 8" heavy duty aluminum foil cooking pan and just seal the pan with aluminum foil.

What to Do With Easter Dinner Leftovers?

The day after a holiday, often leftovers become old news. We eat them, because we don't want all our hard work of the day before to go to waste, but really we're not that enthusiastic about them - they've kind of lost their appeal. But your leftovers don't have to be a reheated repeat of last night's dinner. You can take your leftovers in a whole new direction by thinking about them in a whole new way.  It can be a challenge to arrange your leftovers into a main course without getting bored, but it can be done. Let's take a look at how to serve up a follow-up meal with as much excitement as the first time around.

Spicy Moves

Yay! Love those leftovers.  (Photo credit: Wikipedia)

Trying to remake your leftovers into a main dish can seem pretty overwhelming at first. But, just like cooking a dish the first time, often the end result depends on the spices and seasonings. Take a look in your spice cabinet and you'll probably see a dozen or more ways to perk things up again. Open your refrigerator and look at the different mustard, salsas, hot sauces, vinegars, and other ingredients that can add new life to your leftovers.

Leftover green bean casserole can be given a new Asian inspired direction. Heat with teriyaki, soy sauce, and maybe a little sesame oil, toss with bean sprouts and chopped water chestnuts and wrap in wontons or serve over cooked rice. Instead of just using your leftover ham in yet another sandwich remake classic, marinate cut up chunks Cajun style in a little cumin, cayenne pepper, thyme, hot sauce, smoked paprika and a bit of oil and vinegar and add to gumbo or jambalaya. Think of the seasonings you like in other meals and take your leftovers for a trip to that side of the taste palate.

Put On a Fresh Face

Leftovers are often unappreciated as a replayed main course because the dishes just don't have the pizazz they did the night before. One of the reasons is that chilled foods can lose their color, aroma, or texture. It is important, if you want to successfully use your leftovers as a main course, to recreate the appeal in new ways.

If mashed potatoes are on the menu two days in a row, using the leftovers the second night takes some planning. The first night you may want to have smashed potatoes instead. Just lightly smash the potatoes with a hand-held masher with butter, salt and pepper and serve. These rustic potatoes are very appealing the first night, but boring the second. For the repeat, throw the potatoes in a bowl, add room temperature cream cheese, a touch of sour cream, more butter, and even some chopped chives, then whip with an electric mixer until fluffy. Blending in fresh herbs with leftovers that have lost their appeal overnight in the refrigerator is often all it takes to bring back the excitement of your favorite dishes.

Leftover ham (Photo credit: kregarious)

Costume Change Time

It is believed that almost 80% of a dish's enjoyment comes from senses other than taste, like aroma and appearance. If you take the time to make your dish look appealing and smell divine, it will usually taste better, too. This is especially important for leftovers since you have already experienced the flavors and your palate could get bored if repeated.

When you dish up that leftover piece of ham, is there a pleasing aroma that makes you anxious to enjoy it?  The spices and seasonings from the first night's dinner have probably faded in the refrigerator.  Kick it up a notch by refreshing the seasonings, or pop it in the oven for a few minutes with sprinkling of brown sugar on top - that will really get your taste buds going! A variety of color, textures, heights, and aromas can, and does, make your leftovers taste better the second time around.

There are lots of ways to turn your leftovers into a great main course the second, third, or even fourth time around. It takes imaginative seasoning, creative construction, an eye for style, and a nose for all the fabulous aromas that cooking has to offer. Does that sound like a tall order?  It really isn't, all it takes is experimenting with what you already know to find the talent waiting in the wings (or fridge)!

Recipe: Hearty Harvest Chicken Stew

This time of year, eating local  may not be as easy for some, but you can still enjoy locally grown foods if you choose seasonal vegetables, or those that store well. Winter squash, carrots, potatoes, and onions can all keep well into the winter if properly stored - that way you can eat foods from your local area well into the winter months. This tasty stick-to-your-ribs recipe is even better if made with locally raised, pasture-fed chicken - once you try it, you'll never want to go back to the big-box store kind!

Hearty Harvest Chicken Stew
(Serves 4-6.)

Ingredients:

2 Tbsp olive oil
1 lb chicken breast tenders, cut into bite-size pieces (local and organically grown, if at all possible)
1 can chicken stock (large size) - or 3-cups homemade broth
3 potatoes, diced
4 carrots, peeled and sliced
1 red onion, diced
3 stalks celery, chopped
1 tsp dried thyme
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour

Directions:

1. In a Dutch oven or heavy soup pot, heat the oil over medium-high heat, then add the chicken pieces and cook until just browned.
2. Pour in the chicken stock, bring to a boil, add all the vegetables, and return to a boil, then immediately turn heat down to a simmer. 
3. Simmer slowly for about 20 to 25 minutes or until the vegetables are just tender crisp.
4. Add the thyme, salt, and pepper and continue simmering while you prepare the roux.
5. In a small bowl, smash the butter and flour together with a fork until completely combined, then add to the liquid in the pot and whisk until the liquid thickens, then stir through the entire mixture and allow to heat for another minute, then remove from heat and serve immediately.
6. This will serve about 4 to 6 people a hearty meal.

Recipe: Chunky Quinoa Veggie Stew

Nothing says stew like a cold winter night, and if you're watching your carbs, or avoiding gluten, quinoa can be a great alternative in your comfort-food-seeking menu. This recipe combines a number of healthy vegetables into a hearty and tasty stew packed full of flavor and nutrition. This one can easily work for vegetarians or those looking for a meatless recipe - just substitute vegetable broth for the chicken broth. Enjoy!

Chunky Quinoa Veggie Stew
(Serves 6.)

Ingredients: 
1 finely chopped sweet onion
1 red bell pepper, cut in half-inch pieces
2 teaspoons extra virgin olive oil
1 tbsp paprika
2 tsp coriander
1 1/2 tsp cumin
6 cups homemade chicken broth or stock
1 pound red potatoes, cut into half-inch pieces
1 cup red or white quinoa, well-rinsed
Salt and pepper, to taste
5 cloves fresh garlic, minced
1 cup frozen or fresh corn kernels
2 fresh ripe tomatoes, chopped coarsely
1 cup frozen (or fresh) peas
1/2 cup fresh cilantro, minced
1 avocado, cut into half-inch pieces

Directions:

1. Combine bell pepper, oil, onion, and pinch of salt in a Dutch oven.
2. Cover and cook on medium-low heat until vegetables are soft, stirring occasionally, around eight to ten minutes. 
3. Stir in paprika, coriander, cumin, and garlic. 
4. Stir in potatoes and broth, then bring to a boil; reduce heat and simmer ten minutes.
5. Stir in quinoa and continue simmering for an additional eight minutes. 
6. Stir in corn and continue simmering until potatoes and quinoa are just tender, around five to seven minutes. 
7. Stir in tomatoes and peas and cook for an additional two minutes.
8. Remove from heat, then stir in cilantro and season with salt and pepper as desired. 
9. Garnish bowls of stew with avocado before serving.

Recipe - Curried Pumpkin Harvest Skillet

With its mild, creamy flesh, pumpkin lends itself well to soups and curries. Not having much flavor of its own, other than a faint nutty hint of sweetness, pumpkin will take on the flavor of whatever you season it with, and carry it off to perfection. This recipe incorporates a variety of healthy vegetables together with rich spices, to offer a palate-pleasing dish perfect for cool fall evenings! This one also makes a unique offering for an autumn potluck.

Curried Pumpkin Harvest Skillet

Organic Curry Powder (Photo credit: artizone)

Ingredients:

2 Tbsp butter
1 medium sweet onion, sliced into thin wedges
1 garlic clove, minced
2 1/2 tsp curry powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 small pumpkin (about 3 lbs) seeds cleaned out, cut into wedges, peeled, then cut into 1 inch pieces
3 medium red potatoes, scrubbed, then cut into 1 inch pieces
1 1/2 cups chicken broth
3/4 cup golden raisins
1 cup frozen sweet green petite peas, or young green beans, cut in 1" lengths

Directions:

• In a large heavy skillet over medium-high heat, melt butter, then add onion slices, and cook until starting to soften and brown, about 5 minutes.
• Add garlic to skillet and cook 1 minute, stirring regularly.
• Stir in the curry powder, kosher salt, and black pepper.
• Now add pumpkin and potatoes and cook, stirring, for 5 minutes.
• Reduce the heat to low and add the broth and raisins, stirring to combine, then cover and simmer slowly for 15 to 20 minutes or until veggies are tender.
• Uncover the skillet and stir in the frozen peas; remove from heat, cover, and let stand for 1 minute. Serve hot out of the skillet.

Video - Creamy Potato Soup

Here's one to impress the guests!  Easy and delicious, it's also very rich, so is best saved for special occasions.  (And please disregard the tip about the Velveeta. That is not real cheese, and really not even fit for human consumption in my opinion! Smoked gouda should be relatively easy to find, and if not, regular gouda would be fine - just with a different flavor.)

Yum!  Try this one next time you have a special dinner, and you won't be disappointed!

Creamy Potato Soup Recipe
One of America's favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I'm chef Jason Hill of Chef Tips and today we're making a creamy potato soup recipe that's dressed up with smoked gouda cheese. If you c...

Related Potato Soup Recipes:

• 5 Winter Soups Recipes (mademan.com)
• Potato, Spinach and Sausage Soup (comfycook.wordpress.com)
• Potluck: Potato Soup (notecook.com)