Potato leek soup gets its body from potatoes simmered until fork-tender, then puréed with softened leeks and broth. A little cream stirred in at the end makes this version richer without needing flour. Rinse the leeks between their layers to keep grit out of the soup, and stop blending as soon as it is smooth so the potatoes do not turn gummy. Finish each bowl with green onion, fresh thyme, and cracked black pepper.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Serves: 4

Ingredients for Creamy Potato Leek Soup

• 2 tablespoons unsalted butter (30g)
• 2 large leeks, white and light green parts only (about 350g trimmed)
• 3/4 teaspoon kosher salt, plus more to taste
• 2 garlic cloves, minced
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (680g)
• 4 cups low-sodium chicken broth or vegetable broth (960ml)
• 3 fresh thyme sprigs for simmering, plus 2 to 4 small sprigs for garnish
• 1/4 teaspoon freshly ground black pepper, plus more for garnish
• 1/2 cup heavy cream (120ml)
• 2 tablespoons thinly sliced green onion
• Up to 1/2 cup warm broth or water, if needed to thin the soup

How to Clean Leeks

Trim off the roots and tough dark green tops. Split the white and light green portions lengthwise, fan the layers apart, and rinse thoroughly under running water. Check between the layers for grit, then slice the leeks and drain them before cooking.

How to Make Creamy Potato Leek Soup

1. Prepare the vegetables: Clean and slice the leeks as described above. Peel the potatoes and cut them into even 1/2-inch cubes so they cook at a similar rate.
2. Soften the leeks: Warm a 5- to 6-quart soup pot or Dutch oven over medium heat, then add the butter and reduce the heat to medium-low. Add the leeks and salt. Cook, stirring occasionally, for 6 to 8 minutes, until soft and translucent but not browned. Add the garlic and cook for about 30 seconds, until fragrant.
3. Simmer the potatoes: Stir in the potatoes, 4 cups broth, and 3 thyme sprigs. Bring to a gentle simmer over medium heat, then lower the heat and partially cover the pot. Stir as the soup returns to a simmer. Start checking the potatoes after about 12 minutes; they will typically need 12 to 18 minutes, but size and stove heat can change the timing. Cook until a fork passes easily through a potato cube.
4. Blend until smooth: Remove the simmered thyme sprigs and turn off the heat. Purée the soup with an immersion blender until no potato pieces remain, then stop. Prolonged blending can make the potatoes gummy. If the soup is too thin, simmer it gently, uncovered, for a few minutes before adding the cream.
5. Add the cream: Stir in the cream and warm over low heat for 2 to 3 minutes without boiling. Add the 1/4 teaspoon black pepper, then taste and adjust the salt. If the soup is too thick, stir in warm broth or water a little at a time until it is spoonable.
6. Garnish and serve: Ladle the smooth soup into shallow bowls. Gather the sliced green onion loosely on one side, place fresh thyme sprigs on the other, and scatter a little cracked black pepper over the surface.

If using a countertop blender instead, follow its instructions for hot liquids. Blend in small batches with the jar no more than halfway full; hot soup can build pressure in an overfilled blender and splatter.

Adjusting the Texture

The potatoes should be very tender before blending; firm pieces will not purée smoothly. The soup may also thicken as it stands. Add warm broth gradually when reheating until it reaches the consistency you want.

For a dairy-free version, use 2 tablespoons olive oil in place of the butter and omit the cream or use a plant-based cream alternative. The finished soup will differ in richness. Russet potatoes can replace Yukon Golds, though they may make a starchier purée; blend only until smooth.

Serving, Storage, and Freezing

Serve hot with crusty bread or toasted baguette, or alongside a simple salad or sandwich. Add the green onion and fresh thyme just before serving.

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Reheat gently on the stovetop, stirring occasionally, and add a splash of broth if the soup has thickened.

If you plan to freeze the soup, freeze it before adding the cream for the best chance of maintaining its texture. Thaw in the refrigerator, reheat gently, and stir in the cream near the end. A finished batch containing cream may change texture after freezing.

For another smooth vegetable soup, try Creamy Roasted Cauliflower Soup. For a heartier option with beans and mushrooms, see High-Protein White Bean Soup with Mushrooms.

Nutrition

Approximate nutrition per serving, based on 4 servings: 350 calories, 7g protein, 17g fat, and 43g carbohydrates. Approximate nutrition per 100g: 65 calories, 1g protein, 3g fat, and 8g carbohydrates. Values vary with the broth and ingredient brands used.

These fried potato bites have a coarse, golden panko crust and a soft center with cheddar, bacon, and scallions mixed throughout. Cold, firm mashed potatoes are essential: loose mash can smear during shaping or open in the oil. Keep the rounds small, coat them completely, and chill them before frying so the crust has time to crisp while the center heats through.

Ingredients for Loaded Mashed Potato Bites

• 3 cups cold, firm prepared mashed potatoes (about 630g)
• 1 cup shredded sharp cheddar (about 115g)
• 6 slices cooked, crisp bacon, finely crumbled (about 1/3 cup or 45g)
• 2 scallions, finely chopped
• 1/4 cup panko breadcrumbs, for the filling (about 15g)
• 1/2 cup all-purpose flour (about 60g)
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs, for coating (about 90g)
• Neutral frying oil, enough to reach about 2 inches deep in a heavy pot (typically 6–8 cups, depending on the pot)
• 2 tablespoons finely grated Parmesan (about 10g)
• 1 tablespoon finely chopped chives or reserved scallion greens

Yield: About 20–22 bites, or 6–8 appetizer servings. Allow about 25 minutes to prepare, 25–30 minutes to chill, and 20–25 minutes to fry; total time is about 1 hour 15 minutes.

Choosing Mashed Potatoes That Will Hold Their Shape

The potatoes should stay in a mound when scooped and compress into a ball without smearing across your hands. If the mixed filling is loose, chill it first. If it still will not hold together, mix in instant potato flakes or more panko, 1 tablespoon at a time. Do not add liquid. Taste before adding salt; the potatoes, bacon, and cheese may already be well seasoned.

How to Make Loaded Mashed Potato Bites

1. Mix the filling: Combine the cold mashed potatoes, cheddar, bacon, scallions, and 1/4 cup panko. The mixture should feel cold and cohesive.
2. Shape the rounds: Scoop about 2 tablespoons per bite and compress or roll into roughly 20–22 compact rounds, about golf-ball size or slightly smaller. Smooth any large cracks.
3. Bread and chill: Place the flour, beaten eggs, and remaining 1 1/2 cups panko in separate shallow dishes. Coat each round in flour, then egg, then panko, pressing crumbs onto any bare spots. Set on a tray and refrigerate for 25–30 minutes, until firm enough to lift without losing shape.
4. Heat the oil: Toward the end of the chill, pour about 2 inches of oil into a deep, heavy pot, leaving ample space below the rim. Heat to 350°F (175°C), using a deep-fry thermometer. Set a wire rack over a rimmed tray.
5. Fry in batches: Gently lower a few bites into the oil. Fry uncovered, turning carefully as needed, and start checking at about 3 minutes. For bites this size, each batch generally takes 3–5 minutes. Lift them out when the crust is crisp and golden to deep golden. Split one from the first batch to check that the center is hot. If the crust darkens too quickly, check the oil temperature and keep the remaining portions near 2 tablespoons. Let the oil return toward 350°F between batches.
6. Drain and serve: Transfer the bites to the rack. Lightly scatter Parmesan and chives over them while warm, leaving the crunchy coating visible. Break open one or two to show the filling. Serve warm, with sour cream or ranch alongside if desired.

Can You Air Fry These Bites?

For an air-fryer variation, mist the coated bites with oil and arrange them in uncrowded batches. Air fry at 400°F (205°C), checking within about 6–12 minutes and turning as needed, until browned and hot in the center. Timing and browning depend on the air fryer; the crust may not look the same as the deep-fried version.

For a softer baked option, try cheesy mashed potato puffs. Those unbreaded mini-muffin bites are a different shape and texture, not a direct method swap.

Make-Ahead, Storage, and Reheating

Shaped, breaded uncooked bites can be refrigerated for up to 24 hours before frying. Cool cooked leftovers promptly and refrigerate in an airtight container for up to 3–4 days, counting the time the mashed potatoes were already stored. Frying does not reset the storage age of leftover potatoes.

Reheat cooked bites on a rack or baking sheet in a 350°F oven. Check after about 8 minutes and continue until hot and crisp. Breaded bites can also be frozen separately on a tray, then packed together, either before or after frying. Texture after reheating depends on the mashed potatoes used. If frying uncooked bites from frozen, allow extra time and check that the centers are hot.

Nutrition

Approximate per serving: Based on 7 appetizer servings of about 3 bites each, 380 calories, 13g protein, 21g fat, and 35g carbohydrates. Approximate per 100g: 250 calories, 9g protein, 14g fat, and 23g carbohydrates. Values vary with the prepared potatoes, amount of breading used, and oil absorbed during frying. The full quantity of frying oil is not counted as consumed.

Thin Yukon Gold potatoes cook in layers of creamy cheddar sauce in a slow cooker, then get a melted cheddar-and-Parmesan topping. The finished potatoes are tender and saucy enough to scoop, rather than cut into squares. An oval cooker gives the slices room to form even layers while leaving the oven free.

Slice the potatoes uniformly, cook on HIGH, and begin checking the center at four hours. Once the potatoes are fork-tender, an uncovered rest helps the sauce cling to each spoonful.

Ingredients for Cheesy Scalloped Potatoes

• 3 pounds Yukon Gold potatoes (about 1,350g), peeled or scrubbed
• 3 tablespoons unsalted butter (about 45g), divided
• 1 medium yellow onion (about 150g)
• 1 1/2 cups whole milk (360g)
• 3/4 cup sour cream (180g)
• 2 1/2 cups freshly shredded sharp cheddar (about 285g), divided
• 1/2 cup finely grated Parmesan (about 50g), divided
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped chives or flat-leaf parsley

Freshly shred the cheeses if possible; block cheese generally melts more smoothly than pre-shredded cheese. A mandoline makes the potato slices easier to keep at a consistent thickness. Use its guard or a cut-resistant glove.

How to Make Cheesy Scalloped Potatoes in the Slow Cooker

1. Prepare the cooker and vegetables: Coat the insert of a 5- to 6-quart oval slow cooker with 1 tablespoon butter. Slice the potatoes into uniform 1/8-inch rounds and the onion very thinly. Thick potato slices may still be firm when the thinner ones are done.
2. Mix the sauce: Melt the remaining 2 tablespoons butter. In a large bowl, whisk it with the milk, sour cream, salt, pepper, and garlic powder. Stir in 1 1/2 cups cheddar and 1/4 cup Parmesan; reserve the remaining cheeses for the top. The mixture should be pourable, with visible cheese shreds.
3. Build the layers: Arrange one-third of the potatoes in broad, overlapping layers in the insert. Add one-third of the onion and spoon over one-third of the sauce. Repeat twice, ending with sauce. Gently press the top slices into the liquid without packing the layers tightly. Keep the cooker no more than about three-quarters full.
4. Cook until tender: Cover and cook on HIGH for 4 to 5 hours. Begin checking at 4 hours with a fork or thin knife, testing the center as well as the outer layers. If the potatoes resist, cover and check again every 15 to 20 minutes. Stop when the slices are easily pierced but still distinguishable and the sauce bubbles at the edges. Do not stir during cooking.
5. Melt the topping: Scatter the reserved cheddar and Parmesan over the tender potatoes. Cover and cook on HIGH for 10 to 15 minutes more, until the cheese is melted and glossy.
6. Rest and serve: Turn off the cooker and remove the lid. Let the potatoes stand uncovered for 10 to 15 minutes so the sauce thickens. Scatter the chives or parsley over the top and serve saucy spoonfuls from the insert.

What to Expect From the Slow-Cooker Finish

Use fork tenderness rather than the clock alone: the center can take longer than the layers near the hot outer edge, and slow cookers vary. Cooking on HIGH and stopping as soon as the potatoes are tender helps the slices hold their shape.

The topping will be melted and lightly mottled, not crisp like an oven-baked crust. For optional browning, transfer the cooked potatoes to a broiler-safe baking dish and broil briefly. Never put a slow-cooker insert under the broiler unless its manufacturer explicitly says it is broiler-safe.

Serving and Storing Leftovers

Serve alongside roasted chicken, grilled steak, or a green vegetable. For a sweet-tart side at a larger meal, add cranberry Jello salad with pineapple and orange.

Cool leftovers promptly, transfer them to a shallow airtight container, and refrigerate for 2 to 3 days. Reheat covered at 350°F (175°C) for about 30 minutes, or until hot throughout. Add a small splash of milk or cream if the potatoes look dry.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 420 calories, 17g protein, 24g fat, and 35g carbohydrates. Per 100g of finished potatoes: approximately 150 calories, 6g protein, 9g fat, and 13g carbohydrates. Values vary with ingredient brands, portion size, and moisture lost during cooking.

These skin-on baby potatoes roast into irregular pieces with golden, crisp edges and soft yellow centers. Simmer them until tender, let their surfaces dry, then press just enough to split the sides—not into thin chips. Give them room on the pan to brown, and add the fresh garlic and Parmesan near the end so neither spends too long in the hot oven.

Servings: 4 side-dish servings | Prep: 10–15 minutes | Cook: 40–52 minutes | Total: About 55–70 minutes

Ingredients for Garlic Parmesan Smashed Potatoes

• 1 1/2 pounds similarly sized baby yellow or baby Yukon Gold potatoes (680g), scrubbed
• 1 tablespoon kosher salt, for the cooking water
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter (28g), melted
• 3 garlic cloves, finely minced or grated
• 1/3 cup finely grated Parmesan (30g)
• 1 tablespoon chopped fresh parsley
• Optional: a small pinch of crushed red pepper flakes, for serving

How to Make Garlic Parmesan Smashed Potatoes

1. Simmer the potatoes: Put the potatoes in a medium saucepan, cover with water, and add the tablespoon of kosher salt. Bring to a steady simmer and cook, uncovered or partially covered, for about 15–20 minutes. Start checking at 15 minutes: a fork or small knife should slide easily into the center, but the potatoes should still hold together.
2. Preheat and steam-dry: While the potatoes cook, preheat the oven to 425°F (220°C). Drain the potatoes thoroughly and leave them in a colander for about 5 minutes, until the skins no longer look wet. Line a rimmed sheet pan with parchment rated for 425°F, keeping the parchment within the pan, and lightly oil it.
3. Smash and season: Arrange the potatoes with space between them; use a second pan if needed. Lightly oil the bottom of a flat-bottomed glass or measuring cup, then gently press each potato to about 1/2 inch thick at its thickest point. The sides should split to expose yellow flesh, while each potato remains mostly in one piece. Drizzle with the remaining olive oil and season with the 1/2 teaspoon salt and the pepper.
4. Roast until golden: Roast uncovered, without flipping, for about 20–25 minutes. Check at 20 minutes. The broken edges should be visibly golden and beginning to crisp before the toppings go on; if they are still pale, keep roasting. Rotate the pan if browning is uneven. If using two pans, switch their positions during this first roast.
5. Add garlic and Parmesan: Stir the garlic into the melted butter and distribute it over the potatoes. Sprinkle lightly with Parmesan. Roast for about 5–7 minutes more, checking after 4 minutes. The cheese should be melted or lightly golden, and the garlic fragrant rather than dark brown.
6. Finish: Scatter parsley over the hot potatoes. Add the optional red pepper flakes, if using, taste for salt, and serve promptly.

How to Get Crisp Edges and Tender Centers

Steam-drying removes surface moisture that slows browning. Pressing until the sides split creates craggy edges, while the thicker centers stay soft. Space matters, too: crowded potatoes trap moisture instead of roasting evenly.

Potato size and smash thickness affect the timing. Let the edges turn golden during the first roast rather than adding the garlic and Parmesan as soon as the timer ends.

Serving, Storing, and Reheating

Serve hot alongside chicken, steak, fish, or pork chops. For a potato side without the boil-and-smash step, try crispy oven roasted potatoes.

To prepare ahead, boil and drain the potatoes, then refrigerate them. Smash and roast closer to serving; cold potatoes may need extra time to develop golden edges.

Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F (205°C) for about 10 minutes, until hot and the edges have crisped again. A microwave will warm them but will not restore the edges as well. Freezing is not recommended if crisp texture is the priority.

Nutrition

Approximate per serving, based on 4 servings: 280 calories, 6g protein, 15g fat, and 31g carbohydrates. Approximate per 100g: 145 calories, 3g protein, 8g fat, and 16g carbohydrates. Values are estimates; per-100g figures vary with moisture lost during roasting and how much oil remains on the pan.

Intact chicken breasts roast with a coarse Parmesan-panko crust on top, alongside halved baby potatoes and whole green beans. The ingredients need different amounts of oven time: potatoes get a head start, chicken goes on next, and beans are added last. Check each component on its own schedule. If the chicken reaches its safe temperature before the potatoes are tender, take it off the pan and let the vegetables finish roasting.

Ingredients

Servings: 4 · Prep: 20 minutes · Cook: about 35–40 minutes · Total: about 55–60 minutes

• 4 boneless, skinless chicken breasts, about 6–8 ounces each (about 1 3/4–2 pounds total; 850g)
• 1 pound baby potatoes, halved (450g)
• 12 ounces fresh green beans, trimmed (340g)
• 1/2 cup finely shredded Parmesan cheese (45g)
• 2/3 cup panko breadcrumbs (40g)
• 3 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon freshly ground black pepper, divided

Optional for serving: lemon wedges. Regular breadcrumbs can replace panko, but the crust will be finer and less chunky. Gluten-free panko is another option if needed.

How to Make Parmesan Crusted Chicken on a Sheet Pan

1. Preheat the oven: Set a rack near the center and heat the oven to 425°F (220°C). Use a large rimmed sheet pan, preferably about 18 by 13 inches. Line it with parchment rated for that temperature, or lightly oil the bare pan.
2. Start the potatoes: Toss the potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them cut-side down in one layer, leaving room for the chicken and beans. Roast uncovered for 15 minutes.
3. Coat the chicken: While the potatoes roast, pat the breasts dry and lightly coat them with 1 tablespoon olive oil. Mix the Parmesan, panko, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Press the mixture firmly onto the upper surface of each breast.
4. Add the chicken: Gently move or turn the potatoes if needed, keeping them in one layer. Set the chicken on the pan crust-side up, with space between the pieces. Roast for 8–10 minutes. Do not flip the chicken.
5. Add the green beans: Toss the beans with the remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread them in a separate area of the pan. Roast for about 12–15 minutes more, until tender with a little bite. Begin checking the chicken about 18 minutes after adding it to the oven.
6. Check and rest: Remove each breast when an instant-read thermometer inserted into its thickest part reads 165°F (75°C). Rest the chicken for about 5 minutes. Check that the potatoes are fork-tender and the beans are tender; if either needs more time, keep roasting it without the chicken.

How to Keep the Parmesan Crust on the Chicken

Patting the chicken dry helps the crumbs adhere to its lightly oiled surface. Press the topping on firmly and keep the coated side facing up throughout roasting. The crust should look golden and textured, but its color does not tell you whether the chicken has reached 165°F.

Pan Space and Chicken Thickness

Keep the chicken, potatoes, and beans in separate, uncrowded areas so they roast rather than steam. If they cannot fit in one layer, use a second rimmed sheet pan.

Similarly sized breasts are easiest to manage. Check thinner pieces early and remove each one as it reaches 165°F; larger potato halves may need extra time after the chicken comes out.

Storing and Reheating Leftovers

Refrigerate cooled leftovers in an airtight container for up to 3–4 days. Reheat in a 375°F (190°C) oven until hot throughout. The coating softens in storage, though oven reheating can restore some texture. Cooked portions can be frozen, but thawing and reheating may leave the crust soggy.

Nutrition

Approximate per serving, based on 4 servings: 545 calories, 57g protein, 19g fat, and 34g carbohydrates. Approximate per 100g of ingredients before cooking: 125 calories, 13g protein, 4g fat, and 8g carbohydrates. Per-100g values will change as moisture cooks off.

These skin-on red and yellow baby potato halves roast cut-side down for browned faces and tender centers. A quick garlic-sage butter goes on after roasting, leaving visible garlic and herb flecks in a light, glossy coating without exposing the chopped garlic to the hot oven. Use small, similarly sized potatoes and give them room on the pan; the roast time is for halves, not whole baby potatoes.

Ingredients for Garlic Butter Roasted Baby Potatoes

• 2 lb mixed baby red and yellow potatoes, halved (900g)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter (40g)
• 4 cloves fresh garlic, finely chopped
• 1 tablespoon chopped fresh sage

How to Roast the Potatoes

1. Prepare the potatoes: Fully preheat the oven to 425°F (220°C). Wash and thoroughly dry the potatoes, then halve them into small, fairly even pieces.
2. Arrange cut-side down: Lightly oil a rimmed metal baking sheet with a little of the measured olive oil. Toss the potatoes with the remaining oil, salt, and pepper. Spread them cut-side down in one uncrowded layer, using a second sheet if needed.
3. Roast until browned and tender: Roast uncovered without routinely flipping. Rotate the pan halfway through if it browns unevenly. Start checking at 22 minutes; small halves generally take 25 to 35 minutes. They are done when the cut faces have golden-to-deep-brown patches and a fork slides easily into the center of a larger half. If a piece sticks, let it roast a little longer before lifting it gently with a thin spatula.
4. Make the garlic-sage butter: Near the end of roasting, melt the butter in a small skillet or saucepan over medium-low heat. Add the sage and cook briefly, then stir in the garlic for 30 to 60 seconds, just until fragrant. Remove from the heat while the garlic is still pale.
5. Toss and serve: Transfer the hot potatoes to a wide serving bowl and gently toss with the garlic-sage butter. Taste for salt and serve promptly, with some browned cut faces showing.

How to Get Browned Cut Sides

Wet or crowded potatoes steam rather than brown. Dry them after washing and leave space between the halves so their cut faces can sit directly against the metal pan. Keep them cut-side down during the roast; lifting them too early can tear away the developing crust. Parchment makes cleanup easier, but a bare sheet gives the potatoes more direct pan contact.

Why Add the Garlic Butter After Roasting?

Roasting the potatoes with oil lets the cut sides brown without leaving chopped garlic in the oven long enough to scorch. Gently cooking the sage and garlic in butter near the end keeps the garlic pale and fragrant. If it begins to brown, take the pan off the heat.

Potato Size and Doneness

The 25- to 35-minute window applies to small, similarly sized halves. Whole baby potatoes or larger pieces need more time. Check both the browned cut sides and the center of a larger piece before removing the pan from the oven.

Serving and Variations

Serve warm beside roast chicken, steak, pork, or fish with a fresh salad. For a milder herb note, replace the sage with a modest amount of fresh thyme.

For a softer potato side, try melting potatoes with garlic-thyme butter sauce. For a separate cheese-crusted recipe, try these crispy Parmesan crusted potatoes.

Storing and Reheating

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat in a single layer on a sheet pan at 350°F (175°C) until hot, roughly 10 minutes for a modest portion; larger amounts may take longer. The surfaces soften in storage, though dry-heat reheating can restore some crispness.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 210 calories, 3g protein, 10g fat, and 27g carbohydrates. Per 100g, estimated from ingredient weights before roasting: 125 calories, 2g protein, 6g fat, and 16g carbohydrates. Values are estimates; moisture lost during roasting changes the finished weight and per-100g figures.

Chicken pot pie soup brings shredded chicken, tender potatoes, and vegetables together in a lightly creamy broth—no crust required. This stovetop version includes sliced mushrooms and asparagus alongside carrots and celery, so the finished soup stays chunky rather than turning into a thick chowder.

Cooked chicken keeps the method short. Simmer the potatoes until fork-tender, then add the chicken and asparagus near the end. Unsweetened cashew milk and a small amount of coconut flour give the broth body while keeping it pourable.

Ingredients for Chicken Pot Pie Soup

• 1 tablespoon olive oil or avocado oil
• 1 medium yellow onion, diced (about 1 1/2 cups or 200g)
• 3 celery ribs, diced (about 1 cup or 120g)
• 2 medium carrots, diced (about 1 cup or 130g)
• 8 ounces cremini or baby bella mushrooms, sliced (225g)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 2 tablespoons coconut flour (about 15g)
• 6 cups low-sodium chicken broth, plus up to 1 cup more as needed
• 1 1/2 pounds Yukon Gold potatoes, peeled if desired and cut into 1/2- to 3/4-inch cubes (680g)
• 1 1/2 cups unsweetened plain cashew milk
• 3 cups cooked shredded chicken (about 420g)
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces (about 8 ounces or 225g)
• Kosher salt and black pepper, to taste

Rotisserie chicken or leftover roasted chicken works well. Use low-sodium broth so you can adjust the seasoning after the soup is finished.

How to Make Chicken Pot Pie Soup

Yield: 6 main-course servings. Prep: 20 minutes. Cook: About 25 minutes.

1. Prepare the ingredients: Cut the potatoes and carrots into even bite-size pieces. Keep the asparagus separate from the vegetables that will cook first, and shred the already-cooked chicken into bite-size strands.
2. Sauté the vegetables: Heat the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion, celery, carrots, mushrooms, and a pinch of salt. Cook for 7 to 8 minutes, stirring occasionally, until the onion is translucent and the mushrooms have softened and released their moisture. Add the garlic, thyme, and rosemary during the last minute.
3. Add the flour and broth: Sprinkle the coconut flour over the vegetables and stir for about 30 seconds. Slowly pour in the 6 cups of broth, stirring or whisking to prevent clumps. Add the potatoes.
4. Simmer the potatoes: Bring the soup to a gentle simmer, reduce the heat to medium-low, and partially cover the pot. Simmer for 12 to 15 minutes, stirring gently once or twice. Start checking after 12 minutes: a fork should slide easily into a potato cube, but the cube should still hold its shape. The carrots should be tender, too. Avoid a rolling boil.
5. Add the final ingredients: Reduce the heat to low. Stir in the cashew milk, cooked chicken, and asparagus. Simmer gently, uncovered, for 4 to 6 minutes. Start checking the asparagus after 4 minutes; it should be bright green and crisp-tender, and the chicken should be hot throughout. Do not boil the soup after adding the cashew milk. Season with salt and pepper.
6. Rest and serve: Remove the pot from the heat and let the soup stand for 5 minutes. The broth should lightly coat a spoon but still pour easily. If it is too thick, stir in warm broth a little at a time. Ladle into bowls with the chicken and vegetables visible at the surface.

How to Keep the Broth Light and Creamy

Coconut flour absorbs liquid quickly, and the potatoes add starch as they cook. Stick to the measured 2 tablespoons of flour; the soup will thicken further as it rests. If it becomes more like a stew, add warm broth 1/4 cup at a time until it is spoonable again.

Use unsweetened plain cashew milk and add it only after the potatoes are tender. Gentle heat helps the broth stay smooth. Adding the cooked chicken at the same time warms it without a long simmer that could dry it out, while the short cooking time keeps the asparagus green and crisp-tender.

Ingredient Swaps and Serving Options

Red potatoes can replace Yukon Golds if cut to the same size. Unsweetened almond milk or light coconut milk can stand in for cashew milk, though the flavor and body will change. For a different vegetable mix, replace the asparagus with frozen green beans or peas and add them during the final few minutes.

Serve the soup without a crust, or offer warm biscuits or baked pie-crust wedges on the side. For another creamy chicken soup, try creamy chicken gnocchi soup. For a brothy alternative, try chicken noodle soup from scratch.

Storage and Reheating

Cool leftovers promptly and refrigerate in airtight containers. The soup will thicken as it chills. Reheat gently over medium-low heat on the stovetop or in short microwave intervals, stirring between intervals. Add a splash of broth as needed to restore its spoonable consistency.

To make the soup ahead, cook through the potato-simmering step. Reheat the base gently, then add the cashew milk, cooked chicken, and asparagus shortly before serving. If freezing, freeze the base before those final additions when possible; potatoes may soften after thawing.

Nutrition

Approximate nutrition per main-course serving, based on 6 servings: 300 calories, 30g protein, 7g fat, and 31g carbohydrates. Approximate values per 100g: 50 calories, 5g protein, 1g fat, and 5g carbohydrates. Values vary with the chicken, broth, cashew milk, and final amount of liquid.

Funeral potatoes are a creamy, cheesy hash-brown casserole baked in a 9-by-13-inch dish and served by the spoonful. Diced potatoes give the filling distinct pieces beneath a coarse, golden cornflake crust. Thaw and drain the hash browns before mixing so the sauce stays thick, and save the buttered cornflakes until just before baking if you assemble the casserole ahead.

Makes 12 side-dish servings. Allow 15 minutes of prep, 40 to 50 minutes of baking, and a 10-minute rest—about 65 to 75 minutes total, plus advance thawing.

Ingredients for Funeral Potatoes

• 1 bag (30 ounces) frozen diced hash browns, fully thawed and drained (850g)
• 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
• 2 cups sour cream (about 450g)
• 2 cups shredded sharp cheddar cheese (about 225g)
• 4 tablespoons unsalted butter, melted, for the filling (about 55g)
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• Up to 1/4 teaspoon fine salt, only if needed
• 3 cups plain cornflakes, measured before crushing (85g)
• 4 tablespoons unsalted butter, melted, for the topping (about 55g)

How to Make Funeral Potatoes

1. Thaw and drain: Thaw the hash browns completely in the refrigerator ahead of time. Drain any collected liquid and blot the potatoes if they still look wet. No ice or pooled liquid should remain.
2. Prepare the oven and dish: Preheat the oven to 350°F (175°C) with a rack near the center. Lightly grease a 9-by-13-inch glass baking dish.
3. Mix the sauce: In a large bowl, stir together the condensed soup, sour cream, 4 tablespoons melted butter, onion powder, and pepper. Taste and add a little salt only if needed; the cheddar will add salt too.
4. Add the potatoes and cheese: Gently fold in the drained hash browns and cheddar until coated, taking care not to mash the potato pieces. Spread the mixture evenly in the dish.
5. Add the topping: Lightly crush the cornflakes into coarse, recognizable pieces. Toss with the remaining 4 tablespoons melted butter, then scatter over the filling without pressing down.
6. Bake: Bake uncovered for 40 to 50 minutes, starting to check at 40 minutes. The sauce should bubble at the edges, the center should be hot, and the cornflakes should be golden. If the topping browns before the center heats through, tent loosely with foil and continue baking.
7. Rest and serve: Let stand for about 10 minutes before serving by the spoonful. The filling should be thick and creamy, with distinct potato pieces.

Choosing and Draining the Hash Browns

Diced hash browns keep their shape in the creamy filling. Shredded hash browns work at the same weight, but make a softer, less chunky casserole. Either cut needs to be fully thawed and drained: liquid left in the potatoes can thin the sauce as it bakes.

If using fresh diced potatoes instead, cook them just until firm-tender and drain them before folding them into the sauce. For a condensed-soup swap, use cream of mushroom or cream of celery. Check the label if the casserole needs to be vegetarian; simply omitting the soup will not produce the same sauce.

How to Keep the Cornflake Topping Crisp

Crush the cornflakes lightly rather than grinding them into crumbs, then coat them with melted butter. For a make-ahead casserole, keep the flakes separate until just before baking. Left against the creamy filling during storage, they will soften.

How to Tell When Funeral Potatoes Are Done

A golden topping does not necessarily mean the middle is ready. Check for bubbling sauce at the edges and a hot center. A casserole that goes into the oven refrigerator-cold may need about 5 to 15 minutes beyond the usual baking window; tent the flakes with foil if they darken before the filling is hot.

Make-Ahead, Storage, and Reheating

To make the casserole ahead, assemble the filling without the topping, cover, and refrigerate for up to 1 day. Add freshly buttered cornflakes just before baking. For longer storage, tightly wrap and freeze the assembled casserole without its topping; use within about 2 to 3 months for best quality. Thaw overnight in the refrigerator, add the topping, and bake until bubbly and hot throughout.

Refrigerate leftovers promptly in an airtight container and use within 3 to 4 days. Reheat portions in a moderate oven until hot to preserve some topping crunch. A microwave is quicker but will soften the flakes.

Serve warm alongside ham, turkey, roasted chicken, or eggs at brunch. For a baked potato side with a different topping, try this French onion potato bake.

Nutrition

Approximate per serving, based on 12 side-dish servings: 325 calories, 8g protein, 23g fat, and 21g carbohydrates. Approximate per 100g: 190 calories, 5g protein, 13g fat, and 13g carbohydrates. Values vary with ingredient brands and moisture lost during baking.

Small potato cubes, taco-seasoned ground beef, and tomato-chile pieces bake in a creamy cheese sauce beneath a melted cheddar top. The casserole stays soft and scoopable rather than cutting into squares.

Thawed cubed hash browns keep the potatoes distinct and help them heat through during the covered bake. Check a cube near the center before adding the final cheese layer: it should be fork-tender but still hold its shape.

Ingredients for Cheesy Taco Potatoes

• 1 package frozen cubed hash brown potatoes, thawed (about 30 ounces or 850g)
• 1 pound ground beef (about 450g)
• 1 packet taco seasoning (about 1 ounce or 30g)
• 1/3 cup water
• 1 can diced tomatoes with green chiles, drained (10 ounces)
• 1 can condensed cheddar cheese soup (10.5 ounces)
• 1/2 cup sour cream (120g)
• 2 cups shredded sharp cheddar cheese, divided (about 225g)

Yield: 6 servings. Prep: About 15 minutes, plus time to thaw the potatoes. Allow about 10–12 minutes to cook the beef, 50–60 minutes to bake, and 5–10 minutes to rest.

How to Make Cheesy Taco Potatoes

1. Prepare the dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Make sure the potato cubes are thawed and no longer frozen together.
2. Brown and season the beef: Cook and crumble the beef in a large skillet over medium-high heat, about 8–10 minutes, until fully cooked. Drain excess fat. If using a thermometer, the beef should reach 160°F (70°C) before assembly. Reduce the heat to medium, add the taco seasoning and water, and simmer until the meat is coated and little free liquid remains.
3. Mix the casserole: In a large bowl, combine the potatoes, seasoned beef, drained tomatoes, cheddar cheese soup, sour cream, and 1 cup of the shredded cheddar. Stir until the cubes are evenly coated, then spread the mixture in the prepared dish.
4. Bake covered: Cover loosely with foil, keeping it off the mixture, and bake for 40–45 minutes. Start checking a potato cube near the center at 40 minutes. If it is still firm, continue baking covered until the center potatoes are fork-tender.
5. Melt the cheese: Remove the foil and scatter the remaining 1 cup cheddar over the casserole. Bake uncovered for 10–15 minutes, until the cheese is melted and the edges bubble lightly. Let stand for 5–10 minutes, then serve in loose scoops.

Use Cubed, Thawed Potatoes

Choose cubed hash browns rather than shredded ones for distinct pieces in each serving. The baking time assumes the potatoes are thawed and the assembled casserole is not refrigerator-cold. If using fresh potatoes, cut them into similarly small cubes and parboil until nearly tender before mixing; raw cubes will not cook on the same schedule.

How to Keep the Casserole Creamy, Not Watery

Drain the beef and tomatoes, and let the seasoning water cook down before mixing. Excess fat or liquid can pool around the potatoes. Adding half the cheddar to the filling and saving half for the uncovered bake gives the casserole a separate melted cheese top.

Serving, Make-Ahead, and Storage

Scoop onto plates and offer sour cream or fresh taco toppings separately, if desired. For another beef-and-potato bake, try Hamburger Potato Casserole with Corn and Cheddar.

To assemble ahead, cover and refrigerate the casserole for up to one day before baking. A refrigerator-cold dish may need longer under the foil; check a center potato cube for tenderness before adding the final cheese.

Refrigerate leftovers in an airtight container for up to 3–4 days. Microwave individual portions until hot throughout, about 2–3 minutes depending on portion size and microwave power. If using a thermometer, reheat to 165°F (75°C). The potatoes will remain soft rather than crisp.

Nutrition

Approximate per serving (1/6 of the casserole): 535 calories, 29g protein, 31g fat, and 39g carbohydrates. Approximate per 100g: 160 calories, 9g protein, 9g fat, and 12g carbohydrates. Values will vary with the brands used, the amount of fat drained from the beef, and the casserole’s finished weight.

Thin potato rounds bake in a creamy garlic-cheddar sauce, with their edges still visible beneath a lightly browned cheese topping. This version starts with raw potatoes and a whole-milk sauce thickened on the stovetop. Baking the dish under foil first gives the potatoes time to soften; uncovering it later adds color. Check the center with a knife before serving—a golden top alone does not mean the potatoes are tender.

Makes 8 side-dish servings. Allow 25–30 minutes to prepare, 70–85 minutes to bake, and 15 minutes to rest. A cold or deeper casserole may need longer.

Ingredients for Cheesy Scalloped Potatoes

• 3 pounds russet potatoes, peeled (about 1,350g)
• 3 tablespoons unsalted butter (about 40g), plus a little more for the dish
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour (about 25g)
• 2 1/2 cups whole milk (about 610g)
• 2 cups freshly grated sharp cheddar cheese (about 225g), divided
• 1 teaspoon fine salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh parsley

How to Make Cheesy Scalloped Potatoes

1. Preheat and slice: Heat the oven to 350°F (175°C). Butter a 9-by-13-inch baking dish with room below the rim for bubbling sauce. Cut the potatoes into even rounds about 1/8 inch thick. If using a mandoline, use its hand guard.
2. Make the sauce: Melt the 3 tablespoons butter in a medium saucepan over medium heat. Add the garlic and cook briefly, then whisk in the flour. Cook for about 1 minute, until no dry flour remains. Gradually whisk in the milk and cook, whisking, until the sauce coats a spoon but still pours easily. If it is too thick to flow between the potatoes, whisk in extra milk a tablespoon or two at a time. Remove from the heat and stir in 1 1/2 cups cheddar, the salt, and the pepper until the cheese melts.
3. Layer the potatoes: Arrange one-third of the rounds in shallow overlaps in the dish and spoon over one-third of the sauce. Repeat twice, finishing with sauce. Scatter the remaining 1/2 cup cheddar over the top; some potato outlines should remain visible.
4. Bake covered: Loosely tent the dish with foil, keeping it off the cheese. Bake for 45–50 minutes.
5. Uncover and check: Remove the foil and bake for about 25–35 minutes more. Start checking after 25 minutes uncovered. The sauce should bubble at the edges, the cheese should have scattered golden-brown patches, and a thin knife should slide through the center layers with little resistance. Test more than one spot. If the top browns while the center is firm, loosely cover the dish again and continue baking until tender.
6. Rest and serve: Let the casserole rest for 15 minutes so the sauce settles around the slices. Scatter the parsley over the top and lift the soft, overlapping rounds with a broad spatula.

How Thin Should You Slice the Potatoes?

Aim for rounds about 1/8 inch thick and keep them as even as possible. Thicker or crowded areas can remain firm after the top has browned, so check those spots when testing for doneness. A sharp knife works; a mandoline makes uniform slices easier.

Why Bake Covered First?

The foil holds in steam while the raw potatoes soften. Uncovering the dish afterward lets the cheddar brown without leaving it exposed for the entire bake. Slice thickness, dish depth, and a cooler-running oven can lengthen the cooking time, so use center tenderness rather than the clock or surface color as the final test.

Serving and Potato Variation

Serve directly from the dish alongside roast chicken, turkey, ham, or pork chops. For a larger dinner spread, add soft garlic butter rolls. For a different creamy side, try stovetop white cheddar mac and cheese.

Yukon Gold potatoes can replace the russets at the same weight. Slice them evenly and check the center for tenderness; their texture and baking time may differ.

Make-Ahead and Leftovers

Assemble the casserole up to one day ahead, cover, and refrigerate. If it goes into the oven cold, allow extra baking time and check that the center is tender before serving.

Cool leftovers, cover, and refrigerate for up to 4 days. Reheat covered in a 350°F oven until hot, uncovering briefly if the top needs refreshing. Cooked leftovers can be frozen, but the sauce may change texture. Thaw in the refrigerator before reheating gently.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 340 calories, 13g protein, 16g fat, and 36g carbohydrates. Per 100g of finished casserole: approximately 130 calories, 5g protein, 6g fat, and 14g carbohydrates. Values are estimates; per-100g figures vary with moisture lost during baking.