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ONE-POT EASY WEEKNIGHT MEALS | WHAT'S FOR DINNER? | SKILLET MEALS | LOADED BAKED POTATO SOUP

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Faith, Food and Family
Faith, Food and Family
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Loaded Baked Potato Soup is a comforting American dish that combines the classic flavors of a baked potato into a creamy soup form. It's a popular choice during colder months, often served in restaurants and homes alike. This dish celebrates the simplicity and heartiness of potatoes, complemented by toppings like cheese and bacon, making it a favorite for gatherings and family dinners.

Ingredients

  • baking potatoes
  • butter
  • onion
  • garlic
  • chicken broth
  • heavy cream
  • milk
  • cheddar cheese
  • bacon
  • green onions
  • salt
  • black pepper
  • paprika
  • sour cream

Instructions

  1. 1Bake potatoes until tender, about 45-60 minutes at 400°F.
  2. 2Cool, peel, and chop the baked potatoes into cubes.
  3. 3Melt butter in a large pot over medium heat; sauté chopped onion until translucent, about 5 minutes.
  4. 4Add minced garlic and cook for another minute until fragrant.
  5. 5Pour in chicken broth and bring to a simmer; add potato cubes.
  6. 6Stir in heavy cream and milk; cook until heated through, about 5 minutes.
  7. 7Mash some of the potatoes in the pot for a thicker texture, leaving some chunks.
  8. 8Add salt, black pepper, and paprika; adjust seasoning to taste.
  9. 9Stir in shredded cheddar cheese until melted and creamy.
  10. 10Serve hot, topped with crumbled bacon, chopped green onions, and a dollop of sour cream.

Ingredient Alternatives

heavy cream

Healthier: Greek yogurt

Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

Healthier: reduced-fat cheese

Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

bacon

Healthier: turkey bacon

Cheaper: smoked sausage

Turkey bacon is leaner, while smoked sausage adds a similar flavor.

sour cream

Healthier: plain yogurt

Cheaper: cream cheese

Plain yogurt offers a tangy flavor with fewer calories.

Techniques

sautéingmashingbaking

Equipment

large potbaking sheetknifecutting boardpotato masher
🌶️🌶️🌶️Lowdairygluten

Also Known As

baked potato soupcreamy potato soup

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 2 cups cooked rice
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro for garnish

Instructions

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 2Add diced onion and bell pepper, sauté until softened, about 5 minutes.
  3. 3Stir in minced garlic and cook for an additional minute until fragrant.
  4. 4Add the chicken breasts to the skillet, season with salt, pepper, chili powder, cumin, and paprika. Cook until the chicken is browned on all sides, about 5-7 minutes.
  5. 5Pour in the diced tomatoes, black beans, and corn. Stir to combine and bring to a simmer.
  6. 6Cover the skillet and cook for 10-15 minutes, or until the chicken is cooked through and no longer pink in the center.
  7. 7Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and mix well.
  8. 8Stir in the cooked rice and half of the cheese, mixing until everything is well combined and heated through.
  9. 9Top with the remaining cheese, cover, and let it melt for a few minutes.
  10. 10Garnish with fresh cilantro before serving.

Equipment

large skilletmeasuring cupsmeasuring spoonscutting boardknife
🌶️🌶️🌶️Low

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 2Add diced onion and sauté until translucent, about 5 minutes.
  3. 3Stir in minced garlic and cook for an additional 1 minute until fragrant.
  4. 4Add the chicken breasts to the skillet and cook until browned on both sides, about 6-8 minutes per side.
  5. 5Remove the chicken from the skillet and shred it using two forks.
  6. 6Return the shredded chicken to the skillet and add the enchilada sauce, sour cream, black beans, corn, cumin, chili powder, salt, and pepper.
  7. 7Stir everything together until well combined and heated through, about 5 minutes.
  8. 8Sprinkle shredded cheddar cheese on top and cover the skillet until the cheese is melted, about 2-3 minutes.
  9. 9Garnish with fresh cilantro before serving.

Equipment

large skilletmeasuring cupsmeasuring spoonsspatula
🌶️🌶️🌶️Low

Ingredients

  • 1 lb turkey sausage, casings removed
  • 1 cup farro
  • 4 cups vegetable broth
  • 2 cups kale, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. 1In a large skillet, heat olive oil over medium heat.
  2. 2Add the diced onion and sauté until translucent, about 5 minutes.
  3. 3Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  4. 4Add the turkey sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 7-10 minutes.
  5. 5While the sausage is cooking, rinse the farro under cold water.
  6. 6Once the sausage is browned, add the farro to the skillet and stir to combine.
  7. 7Pour in the vegetable broth and bring to a boil.
  8. 8Reduce heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender and the liquid is absorbed.
  9. 9Stir in the chopped kale, salt, black pepper, and red pepper flakes (if using). Cook for an additional 5 minutes until the kale is wilted.
  10. 10If desired, sprinkle with grated Parmesan cheese before serving.

Equipment

large skilletmeasuring cupsmeasuring spoonswooden spoonknifecutting board
🌶️🌶️🌶️Low

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