Easter is just around the corner!
Some of the best recipes are discovered at potlucks, carry-ins and covered-dish dinners, and in Church Potluck Favorites, you’ll find a collection shared by home cooks just like you.
Today, we’re sharing 5 of our favorites from this cookbook. Each is perfect for sharing with a crowd this Easter Sunday, your neighbor with a new baby or your own family for dinner. There’s something for every occasion, plus clever tips to make potlucks easy and fun. Get a plate and join us!
Loaded Baked Potato Soup
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Loaded Baked Potato Soup
From the kitchen of Vicki Van Donselaar in Cedar, Iowa. The whole crowd will love this scrumptious soup! Set out toppings to choose from...crumbled bacon, sliced green onions, sour cream and more shredded cheese. Yum!
3 to 4 lbs. russet potatoes, peeled and cubed
1/2 c. butter
1 onion, diced
6 T. all-purpose flour
4 c. whole milk
4 c. half-and-half
4 cubes chicken bouillon
8-oz. pkg. shredded Cheddar cheese
1 c. whipping cream
In a large saucepan, cover potatoes with water. Cook over medium-high heat until fork-tender; drain. Meanwhile, melt butter in a stockpot over medium heat; add onion and sauté until softened. Add flour; cook and stir until thickened and golden. Slowly add milk, half-and-half and bouillon cubes. Cook until mixture is very hot and bouillon cubes are dissolved; do not boil. Add cheese and stir until melted. Stir in cream and drained potatoes; cook and stir until heated through. Makes 15 to 20 servings.
