Shepherd's Pie

Cooking Directions  
You will need:
1  Pouch Potato Soup Mix
3 ½ Cups Milk
3  Tbsp melted butter
1  14 oz Can Green Beans, Drained
1  Small Can Whole Kernel Corn, Drained
1  Pound Cooked and Drained Ground Beef
2  Cups Grated Cheese
1  9"x9"x3" Glass Baking Dish

In a medium sized skillet, brown 1 lb. Ground beef with diced onion. Drain.  Salt and pepper to taste. Preheat oven to 350.  Spray baking dish with cooking spray.  Put soup mix, milk and melted butter in dish. Stir well with a fork or wire whisk. Add cooked ground beef, corn and green beans. Stir well.Cover with 2 cups grated cheese.  Bake uncovered in 350° oven for 35 minutes or until potatoes are tender.

Chicken Pot Pie

Cooking Directions
You will need:
1  Pouch Potato Soup Mix
2  Cups Milk
1 Cup Chicken Broth
3 Tbsp melted Butter
2 Cups Precooked Chicken, cubed
1  9”x9”x3” Glass Baking Dish
1  9” Single Pastry Crust
Frozen Peas
Baby Carrots

Preheat oven to 350°

Spray baking dish with cooking spray.  Put soup mix, milk, chicken broth and melted butter in dish.  Stir well with a fork or wire whisk. Add chicken pieces, ½ cups frozen peas and 1 cup baby carrots.  Stir well. Cover with pastry crust and seal edges.  With a sharp knife make a couple of slits in the top of the pastry. Bake for 1 hour at 350 degrees.  

Frozen peas and carrots can be used, if desired.

Clam Chowder

1) Follow the directions on the package of Garden Fresh Potato Soup for preparing 8 servings.
2) Drain the juice off of 2 cans of minced clams into a small glass bowl.  Measure the amount of clam juice and substitute it for that same amount of the water you would use to prepare 8 servings of soup.
3) During the last 5 minutes of cooking time, stir in the clams, and allow soup to simmer gently.  Make sure to stir often to keep the soup from sticking or scorching.  Follow these same directions if you care to use canned crab meat.
4) Seasoning Suggestion: Add 1 small bay leaf during the first steps of preparation.

If you are fortunate enough to have access to fresh clams, crab or other seafood, then all you need to do is thoroughly rinse the seafood you want to use and add it during the last 7 or 8 minutes of cooking time.

Shrimp Bisque

Shrimp is a wonderful addition that my family goes wild over. Be sure to wash, shell and de-vein the shrimp and keep well chilled.
1) Follow the directions on the package of Garden Fresh Potato Soup for preparing 8 servings. About 10 - 12 medium sized shrimp will work well for this number of servings.
2) During the last 5 minutes of cook time, drop the shrimp into the soup and stir well. When the shrimp turn bright pink, you’ll know they are done.
3) Your favorite bread and salad are great additions to this heart-warming soup.

Salmon Chowder

1) Follow the directions on the package of Garden Fresh Potato Soup for preparing 8 servings.
2) If you are using canned salmon, drain all the liquid from the can and discard.
3) Remove the salmon from the can onto a plate, and carefully remove any bones or skin that may be on the salmon itself. If there is any brownish/gray fat on the salmon, take a sharp knife and gently scrape off as much of this fat as possible.
4) Either shred the salmon with a fork, or cut it into bite-sized pieces. When the soup starts to thicken, add the salmon and stir carefully. Continue cooking for the remainder of time needed, probably about 8 minutes.

If you prefer to use Fresh Salmon:

Filets which have no bones are the only way to go. Rinse carefully and thoroughly in cold water. Remove all skin and as much of the brown colored fat as possible. I have found that carefully scraping this off with a sharp knife works quite well. Cut into bite sized pieces and add to the soup during the last 10 minutes of the cooking process. It doesn't’t take long for the salmon to fully cook. Test with a fork for doneness. If you like the flavor of dill, add 1/4 tsp dry dill weed during the last 5 minutes of cooking. Taste for flavor and add a pinch more if you desire.

When possible, I will also grill shrimp on the BBQ until they turn pink, then toss the shrimp in the soup and let simmer 3-4 minutes. I promise, this will knock them dead at the dinner table every time! It’s fantastic! Make sure to tell everyone you did it all from scratch, then let them down gently by bringing out the bag of soup mix.
 

Broccoli Potato Chowder:  Add about 1/2 cup chopped fresh or frozen broccoli, after the soup has come to a boil. Continue cooking as directed on package.

Corn Chowder:  Add about 1/2 cup fresh, frozen or canned corn (drained) after the soup has come to a boil.  Continue cooking as directed on package.

Potato Cheese:  Add 1 cup of your favorite grated cheese after the soup comes to a boil.  Sharp Cheddar is one of my favorites.

Potato Asparagus Soup: Add 1 cup diced, tender fresh asparagus tips. Make sure to wash each piece thoroughly, and use only the most tender part of the spears. If you enjoy the flavor of Asiago Cheese, add about ½ cup, and the two flavors combined will knock your socks right off.

Potato Dill: Because Dill is such a strong flavor, we recommend starting with ¼ tsp dry dill weed, added during the last 5 minutes of cooking time. Taste the soup, and if you would like more dill flavor, sprinkle in about 1/8 tsp at a time. If the dill weed you have on hand is fresh or recently purchased, it will be quite strong in flavor, so you may want to start with 1/8 tsp in the very beginning. It’s better to start out weak, and then add more if needed.

Substitutions:
Use skim milk, 1 or 2% milk, or powdered milk mixed according to package directions.

This is a great soup to take camping or on your favorite outdoor expedition.

Vichyssoise

- Garden Fresh Potato Soup Mix

- Plastic or glass container

- Several green onions

- Fresh ground pepper ( couple teaspoons)

Prepare soup according to directions for eight servings (or more, if desired). Put in a large glass or plastic container and chill several hours or overnight. When well chilled, stir very well then ladle into individual serving dishes. Garnish with thinly sliced length-wise pieces of green onion tops and freshly ground black pepper. A delicious twist on the Garden Fresh Creamy Potato Soup.