Tag: Sour Cream

Butternut Squash Bisque with Bacon

Butternut Squash Bisque with Bacon

The last few years I’ve been experimenting with butternut squash in a few recipes. This Butternut Squash Bisque with Bacon is a delicious dish to serve your guests as an appetizer or soup course. It’s easy enough to make and if desired, you can prepare 

Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

To end the month of August, I wanted to share another lemon recipe that we really love. Glazed Lemon Pound Cake is a refreshing dessert to serve with tea or following your evening meal.

Easy Baked Potato Soup

Easy Baked Potato Soup

This Easy Baked Potato Soup is a recipe my mother-in-law gave me. It’s easy, creamy and delicious. So yummy.

Pot of Easy Baked Potato Soup

My mother-in-law uses crumbled fried bacon in her version, but I like to use chopped ham for a heartier soup. If you bake your potatoes ahead of time, or even the day before, this recipe is not only easy, it’s quick to make. Perfect for a weeknight meal for your family.

 

Ingredients Needed to Make Easy Baked Potato Soup

  • butter
  • chopped ham
  • yellow onion
  • all-purpose flour
  • whole milk
  • kosher salt
  • freshly ground black pepper
  • russet potatoes, baked
  • sour cream
  • dried parsley for garnishing

 

Instructions for Making This Recipe

Prep the Ingredients:

Gather all your tools and ingredients so you have everything close at hand on the counter or table. Prep your ingredients. Using a cutting board and chef’s knife, slice ham into bite-size pieces. Dice a yellow onion. Set aside and/or refrigerate until ready to use.

If you don’t already have baked potatoes in the refrigerator from a previous meal, bake the potatoes for 50-60 minutes until they are soft and cooked through.

Be sure to prick them with a knife or fork so they will not explode in the oven. Although you may covered your potatoes with tinfoil, I like to bake mine directly on the oven rack so the skins peel off easier.

Once cooked, allow the potatoes to cool enough to handle.

Peeling the Baked Potatoes

Using a knife or large spoon, remove the potato skin, and scoop out the flesh and place it in a large bowl. I like to use a potato masher and coarsely mash the potatoes to get rid of any large chunks.

 

Time to Make the Soup:

Cooking the Ham for the Baked Potato Soup

In a large Dutch oven or soup pot melt the butter. Stir in the chopped ham, and diced onions and cook until onions are tender. Sprinkle flour over the ham and stir in to create a roux.

Pour in whole milk and cook until thickened, stirring with a spoon.

Cooking Baked Potato Soup

Season with kosher salt and freshly ground black pepper. Add the potato flesh to the soup. Finish off by adding sour cream and heat the soup until warm. Do not boil.

Garnish with chopped parsley if desired. Makes 6-8 servings.

Sourdough Bread Bowls

I like to serve this soup with saltine crackers or a hard bread, such as my Tangy Sourdough Bread. If you want to turn it into something extra-special and fabulous, try serving it in Sourdough Bread Bowls.

See more Soup Recipes Here. 

Recipe for Easy Baked Potato Soup

Easy Baked Potato Soup

Here is a tasty recipe my mother-in-law gave me. It's quick, and easy, and creamy and delicious. So yummy.
5 from 1 vote
Print Rate
Course: Soup
Cuisine: American
Keyword: Comfort Food, Easy Recipes, Ham, Russet Potatoes, Sour Cream, Weeknight Dinners
Prep Time: 15 minutes
Cook Time: 20 minutes
Baking Potatoes:: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Equipment

Knife Set
Measuring Tools
Dutch Oven
Potato Masher

Ingredients

  • 2/3 cup butter
  • 1 cup chopped ham
  • 1/3 cup yellow onion chopped
  • 2/3 cup all-purpose flour
  • 6 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 large russet potatoes baked
  • 8 oz. sour cream
  • dried parsley for garnishing

Instructions

Prep the Ingredients:

  • Gather all your tools and ingredients so you have everything close at hand on the counter or table. Prep your ingredients. Using a cutting board and chef's knife, slice ham into bite-size pieces. Dice a yellow onion. Set aside and/or refrigerate until ready to use.
  • If you don't already have baked potatoes in the refrigerator from a previous meal, bake the potatoes in a 375 degree oven for 50-60 minutes until they are soft and cooked through.
    Be sure to prick them with a knife or fork so they will not explode in the oven. I like to cook them uncovered and directly on the oven rack, which allows for easy skin peeling later. Once cooked, allow the potatoes to cool enough to handle.
  • Using a knife or large spoon, remove the potato skin, and scoop out the flesh. Place it in a large bowl. I like to use a potato masher and coarsely mash the potatoes to get rid of any large chunks.

Time to Make the Soup:

  • In a large Dutch oven or soup pot, melt the butter. Stir in chopped ham, and diced onions and cook until onions are tender. Sprinkle flour over the ham and stir in to create a roux. 
  • Pour in whole milk and cook until thickened, stirring with a spoon. Season with kosher salt and freshly ground black pepper.
  • Add the potato flesh to the soup. Stir to incorporate.
  • Finish off by adding sour cream and heat the soup until warm. Do not boil. Garnish with chopped parsley if desired. Makes 6-8 servings.

Notes

*Unless otherwise indicated all butter used on this recipe site is salted.

Nutrition

Calories: 573kcal | Carbohydrates: 68g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 725mg | Potassium: 1455mg | Fiber: 4g | Sugar: 12g | Vitamin A: 940IU | Vitamin C: 17mg | Calcium: 276mg | Iron: 3mg
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Mexican Sour Cream Rice

Mexican Sour Cream Rice

Comfort food means many things to my family. If asked, they might respond that their favorite comfort food is pizza, or chicken and noodles, or they might say enchiladas with rice. This Mexican Sour Cream Rice dish is a perfect choice when you want or 

Pork Schnitzel with Cream Sauce

Pork Schnitzel with Cream Sauce

*Recipe slightly modified on 9/20/21 Pork Schnitzel with Cream Sauce is one of our favorite comfort dinners. It works well for a Sunday dinner or for your next Oktoberfest celebration. This is an easy dish to serve your family. Much like Chicken Fried Steak, the 

Ambrosia – 5 Cup Salad

Ambrosia – 5 Cup Salad

Ambrosia – Five Cup Salad is an easy dish to make for a family gathering or church dinner. Full of fruit and mixed together with simple sour cream that melds together in a delicious fruity and refreshing salad.

Recipe for Ambrosia - Five Cup Salad

My mom always called this Five Cup Salad. However, I like to add the additional coconut flakes, which actually makes this a 5 1/5 cup salad. And doesn’t the word Ambrosia just give this salad a very luxurious and elegant sound? 

After a bit of online research, I found that the term Ambrosia actually means “fruit of the Gods” and apparently was considered “magical fruit” in Greek Mythology. The recipe for Ambrosia salad first appeared in newspapers from Kansas to Rhode Island in the 1870’s.

What Makes Ambrosia Salad?

Like any traditional recipe, there appears to be some discrepancy in the ingredients for this salad. Sour cream vs whipped cream. Coconut or no coconut? Key fruits are pineapple and mandarin oranges, but other fruits varied from maraschino cherries (which seemed the norm) to apples or grapes. 

Sliced Apples

I’m sure in the end, it comes down to the creator’s likes and tastes. My mom never had a fondness for coconut–or possibly it was my dad. Plus, there were many varieties of this type of salad, which may have caused further confusion. Waldorf Salad, Pineapple Fluff, Glorified Rice, Ambrosia, 5 Cup Salad–you get the idea. 

 

Ingredients Needed to Make Ambrosia – Five Cup Salad

  • pineapple chunks or tidbits, drained
  • mandarin oranges, drained
  • Honey Crisp apples, diced
  • miniature marshmallows
  • sour cream
  • unsweetened coconut flakes

 

Instructions for Making This Recipe

To begin, gather all your ingredients so that you have everything close at hand.

Open the canned fruits and drain the juices. You may save the juice in a container for later use, if desired.

Core and slice the apple into small tidbit pieces. I like to leave the skin on for extra color for the salad.

Feel free to use your favorite apple for this salad. We like Honey Crisp apples, but Jonathan or Gala apples would work well, too.

In a large mixing bowl, combine drained pineapple and mandarin oranges, diced apples, marshmallows, and sour cream. Using a rubber spatula, gently fold the ingredients together.

Spoon into a pretty serving bowl. Sprinkle the top with coconut flakes. Cover and refrigerate for 2-3 hours. Serves 6-8.

See more Salad Ideas Here.  View Holiday Dinner Ideas Here. 

Recipe for Ambrosia - 5 Cup Salad

Ambrosia - Five Cup Salad

Ambrosia - Five Cup Salad is an easy dish to make for a family gathering or church dinner. Full of fruit and mixed together with simple sour cream that melds together in a delicious fruity and refreshing salad.
5 from 1 vote
Print Rate
Course: Salad
Cuisine: American
Keyword: Apples, Coconut Flakes, Holiday Meals, Mandarin Oranges, Marshmallows, Pineapple Chunks, Sour Cream
Prep Time: 15 minutes
Refrigerate:: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8

Equipment

Stainless Bowls
Measuring Tools
Rubber Spatula
Glass Serving Bowl

Ingredients

  • 20 oz pineapple chunks drained
  • 11 oz mandarin oranges drained
  • 1 cup Honey Crisp apples cored and sliced into tidbits
  • 1 cup sour cream
  • 1 cup miniature marshmallows
  • 1/2 cup coconut flakes unsweetened

Instructions

  • To begin, gather all your ingredients so that you have everything close at hand.
  • Open the canned fruits and drain the juices. You may save the juice in a container for later use, if desired.
  • Core and slice the apple into small tidbit pieces. I like to leave the skin on for extra color for the salad.
  • In a large mixing bowl, combine drained pineapple and mandarin oranges, diced apples, sour cream and marshmallows. Using a rubber spatula, gently fold the ingredients together.
  • Spoon into a pretty serving bowl. Sprinkle the top with coconut flakes. Cover and refrigerate for 2-3 hours. Serves 6-8.

Nutrition

Calories: 182kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 32mg | Potassium: 239mg | Fiber: 3g | Sugar: 21g | Vitamin A: 488IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 1mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Refrigerator Mashed Potatoes

Refrigerator Mashed Potatoes

I enjoy making Refrigerator Mashed Potatoes for family gatherings or church potlucks. They are so easy to make and can be prepared a day ahead. I’ve been making this recipe for years and it’s still one of my family’s most requested potato recipe. (Recipe updated 

Lemon Blueberry Scones

Lemon Blueberry Scones

Lemon Blueberry Scones is a delicious recipe for anyone who loves lemons or blueberries . . . or scones. Tender dough filled with dried blueberries and lightly touched with lemon zest.

Easy Corn Dip

Easy Corn Dip

Easy Corn Dip is especially good with lime flavored corn chips. Try serving this dip with Tostitos Hint of Lime Corn Chips, or Fritos Corn Chips. Click to Tweet

This Easy Corn Dip is a delicious recipe introduced to me by a good friend years ago. It’s especially yummy with lime-flavored corn chips. Continue reading Easy Corn Dip