Baked Potato Soup Recipes

 

 Bistro Style - Loaded Baked Potato Soup

INGREDIENTS:

4 cups water

1-1/2 cups milk

1 can diced potatoes (optional)

Shredded Cheddar Cheese

Bacon Bits

Chives or sliced green onion

DIRECTIONS:

Combine Soup Mix with water and milk. Simmer for 10 minutes, stirring frequently. If adding potatoes, add them at this time. Simmer another 5 to 10 minutes. Top each serving with Cheddar Cheese, bacon bits, and chives.

Serves 6

 

 Clam Chowder

INGREDIENTS:

Wind & Willow Baked Potato Soup Mix (prepared)

1 6.5 oz can of chopped clams (drained)

2 tsp. Worcestershire sauce

2 Tbs. chopped fresh chives

DIRECTIONS:

Prepare soup according to package directions. Add clams and Worcestershire Sauce. Stir in one-half of the chives and sprinkle the rest over the top of the soup to garnish.

Serves 6

 

Salmon Bisque

INGREDIENTS:

Wind & Willow Baked Potato Soup Mix (prepared)

1 large can salmon (boneless, skinless, and flaked)

6 Tbs. sour cream

1 medium tomato (pureed) or 2 Tbs. tomato paste

3 Tbs. sherry (optional)

1/2 tsp. salt

1/4 tsp. black pepper

DIRECTIONS:

Prepare soup as directed stirring frequently. Add salmon, sour cream, tomato, sherry and seasonings. Serve as soup or use to top cheddar biscuits or wild rice.

Serves 6

 

Morning Sunshine Breakfast Casserole

INGREDIENTS:

Wind & Willow Baked Potato Soup Mix

4 c. water

4 c. cubed French bread

16 oz. sausage

6 eggs

1 1/2 c. cheddar cheese

DIRECTIONS:

Preheat oven to 350. Spray a 9 x 13” pan with oil.

Add soup mix to water in a 2 qt. saucepan; heat to boiling, reduce heat and simmer 15-20 minutes, stirring often. Set aside to cool.

Cook sausage in a medium skillet and crumble. Drain well on paper towels.

Pour the bread cubes into the prepared pan. Top with the sausage.

Beat the eggs, adding a small amount of the hot potato soup mixture while beating then beat the eggs into the rest of the potato soup and pour over the sausage. Cover with foil and bake 25 minutes; remove foil, top with cheddar cheese and continue to bake until cheese is melted and casserole is set in the middle, approximately 10 - 15 minutes.

Serves 6

 

Tortilla con Queso Soup Recipes

Carne con Queso Dip

INGREDIENTS:

Wind & Willow Tortilla Soup Mix

3 c. sour cream

1/3 c. chopped green chilies

1 18 oz. can refried beans

1 1/2 c. water

2 lbs. hamburger

2 c. shredded cheddar cheese

2 cups shredded lettuce

3/4 c. diced tomatoes

1/3 c. sliced black olives

DIRECTIONS:

Combine 1 cup Soup Mix with sour cream and green chilies. Refrigerate.

In small pan combine ½ cup of the water and refried beans. Stir until smooth and spoon into bottom of 9 x 13” pan or other serving dish.

Brown and drain hamburger. Add remaining soup mix and remaining water. Cook until water is absorbed. Spoon mixture over refried beans.

Top with 1 cup of the shredded cheddar.

Spoon on sour cream mixture. Top with lettuce, tomatoes, remaining cheese, and olives. Serve with tortilla chips or bread or use to fill flour tortillas.

Serves 6-8

 

Chicken Encihiladas

INGREDIENTS:

Wind & Willow Tortilla Soup Mix

2 Tbs. oil

1 large onion chopped

1 can (4 oz.) green chilies drained

4 c. diced cooked chicken

16 flour tortillas

2 c. shredded Monterrey Jack cheese

DIRECTIONS:

Heat oven to 350. Spray 9 x 13" pan with oil.

Prepare soup according to package directions and set aside.

Heat oil in medium skillet. Add onions and cook until golden brown. Stir in chilies, chicken and 3 cups of soup. Fill flour tortillas with chicken mixture. Roll and place into pan. Pour remaining soup over the top. Sprinkle with cheddar cheese. Bake for 25 minutes or until cheese is melted.

Serves 6

 

Chicken Tortilla Soup

INGREDIENTS:

Wind & Willow Tortilla Soup Mix

5 c. water

12 oz. cooked, diced chicken

1 can whole kernel corn (with liquid)

1 can petite diced tomatoes (drained)

Garnish with tortilla strips or crushed tortilla chips

DIRECTIONS:

Add soup mix to water in a 2 qt. saucepan; heat to boiling, reduce heat and simmer 10 minutes.

Pour corn with liquid, tomatoes and chicken into soup. Heat thoroughly. Spoon into bowls and garnish with tortilla strips.

Serves 6

 

Chili & Shells

INGREDIENTS:

Wind & Willow Tortilla Soup Mix

1 1/2 pounds ground beef

1 large onion chopped

1 Tbs. Worcestershire sauce

3 c. cooked pasta shells

3/4 c. shredded Monterrey Jack Cheese

DIRECTIONS:

Prepare soup according to package directions. Set aside.

In medium skillet cook hamburger and onion. Drain.

Stir hamburger and onion, Worcestershire sauce, and pasta into soup.

Spray a 9 x 13” pan with oil. Pour soup mixture into the prepared pan. Top with cheese. Bake at 400 for 5 to 10 minutes until cheese begins to melt

 

Roasted Red Pepper Asparagus

Chicken and Stuffing

INGREDIENTS:

Wind & Willow Red Pepper Asparagus Soup Mix

4 c. water

3 c. diced cooked chicken

1 boxed stuffing mix

3/4 c. sliced almonds

DIRECTIONS:

Preheat oven to 350. Spray a 9 x 13” pan with oil.

Add soup mix to water in a 2 qt. saucepan; heat to boiling then reduce heat and simmer for 20 minutes, stirring occasionally.

Prepare stuffing according to package directions. Place prepared stuffing mix into bottom of prepared pan and top with diced chicken. Pour soup mixture over the chicken, sprinkle with almonds.

Bake 15-20 minutes.

Serves 6 - 8

 

Mediterranean Pasta

INGREDIENTS:

Wind & Willow Red Pepper Asparagus Soup Mix

4 c. water

6 oz. penne pasta, cooked according to package directions, drained

1 1/2 c. mozzarella cheese

3 oz. black or Kalamata olives, sliced

Parsley

Feta Cheese

DIRECTIONS:

Stir in olives, mozzarella and cooked pasta. Reduce heat to low and allow to thicken, about 10 minutes. Garnish each serving with a sprinkling of parsley and feta cheese.

Serves 6 - 8

 

Mushroom Chops

INGREDIENTS:

Wind & Willow Roasted Red Pepper Soup

6 to 8 boneless pork loin chops

2 c. sliced mushrooms

DIRECTIONS:

Preheat oven to 350. Spray 9 x 13” pan with oil.

Prepare soup according to package directions.

In a skillet sprayed with oil, brown chops on both sides cooking until center is done.

Place browned chops in prepared pan. Sauté mushrooms in skillet and add to chops. Pour soup over chops and mushrooms. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 5 to 10 minutes until top begins to brown slightly.

Serves 6 - 8

 

Wind & Willow Cheesebake Recipes

 

Chocolate Amaretto Inside Out Cake

INGREDIENTS:

Chocolate Amaretto Cheesebake Mix

1/2 cup milk

1/2 cup oil

3 eggs (divided)

8 oz cream cheese

DIRECTIONS:

Preheat oven to 350. Spray 8 x 8” baking dish with oil.

Combine Chocolate Amaretto Mix (cheesecake and topping to be used later), 2 eggs, oil, and milk in large mixing bowl. Mix until incorporated. Pour into prepared 8 x 8 “ dish.

In separate bowl combine 1 egg, cream cheese, and cheesecake mix. Beat until smooth. Spoon over cake batter in 8 x 8 dish. Drizzle with Fudge Topping*.

Bake for 40 minutes. Serve warm or cold! Refrigerate unused portions.

*Placing Fudge Pouch in hot water for a few minutes will make it easier to use

 

 

 Pumpkin Truffle Cake

INGREDIENTS: Caramel Butter Rum Cheesebake Mix 8 Tbs melted butter 3 egg divided 8 oz cream cheese 1 cup canned pumpkin ½ tsp cinnamon (optional) ½ tsp allspice (optional) Preheat oven to 350 and spray a 8'x8' square pan  (or 9" spring form pan) with oil. To the butter rum mix, add butter and 1 egg: press all but 1/2 cup into the bottom of the prepared pan. Combine Cheesebake mix with cream cheese, pumpkin, 2 eggs and optional cinnamon and allspice.  (We completely mixed in each individual ingredient before adding the next) Pour mixture into the prepared pan Drizzle the caramel topping over the mixture (we had topping packet sitting in dish of hot water while preparing the other ingredients to soften) Crumble remaining cake batter mixture over the mixture Bake for 40 minutes.  Turn off oven and open door.  Let cool in oven for 30 minutes Serve warm or cold.  Garnish with whipped topping.  Refrigerate leftover portions. Serves 6 - 8

 

 

Cheesebake Bread Pudding

INGREDIENTS:

Caramel Butter Rum Cheesebake Mix (divided)

3/4 cup melted butter (divided)

3 eggs (divided)

2 cups applesauce

2/3 cup milk

1/2 tsp rum flavor (optional)

1/4 cup sugar

3/4 cup pecans (optional)

DIRECTIONS:

Preheat oven to 350. Spray 8 x 8 cooking pan with oil.

Measure out 1 cup of the Butter Rum Mix; set aside.

Combine the rest of the Butter Rum Mix (Cheesecake Mix and Topping will be used later) with ½ cup butter and 1 egg. Press into bottom of prepared pan.

Combine Cheesecake Mix, 2 eggs, applesauce, milk, and optional rum flavor and beat until smooth. Pour over batter in pan.

Combine reserved Butter Rum Mix, sugar, and ¼ cup melted butter. Crumble (or drop by spoonful) over top of cake. Sprinkle with pecans.

Bake for 55 minutes. Allow to cool for 10 minutes before serving.

Place 2 or 3 large spoonfuls into a serving dish and drizzle with Caramel Topping.

 

Key Lime Pie Dessert & Cheeseball Mix

 

Key Largo Parfaits

INGREDIENTS:

Wind & Willow Key Lime Cheeseball Mix

8 oz. cream cheese

4 T. butter or margarine

1 small tub Cool Whip

1 1/2 c. chocolate wafer crumbs

2 oz. chopped macadamia nuts

DIRECTIONS:

Mix cheeseball mix, cream cheese and butter or margarine until well blended; fold in Cool Whip.

Assemble six parfaits by making two layers of 1/4 c. key lime mixture and 2 T. chocolate wafers in each parfait glass and top each with 1 T. chopped macadamia nuts.

Refrigerate until well chilled.

 

 

Key Lime & Blueberry Tarts

INGREDIENTS:

Wind & Willow Key Lime Cheeseball Mix

8 oz. cream cheese

4 T. butter or margarine

Piecrust, prepackaged (15 oz.)

Cool Whip, small tub

Blueberry pie filling, 1 can

DIRECTIONS:

Cut four tart size piecrusts from each sheet of piecrust and bake as directed on piecrust package; cool thoroughly.

Mix cheeseball mix with softened cream cheese and butter until well blended; stir in one-half of Cool Whip.

Divide cheeseball mix among the tarts. Top with blueberries, additional Cool Whip and sprinkle with graham topping.

Serves 8

 

Key Lime Tarts:  Bake individual mini pastry tarts

INGREDIENTS:

You'll need one package of Wind and Willow Key Lime Pie Cheeseball Mix

8oz cream cheese

1/2 stick (1/4 cup) softened butter or margarine*

DIRECTIONS:

Prepare packet 1 of Key Lime Pie Cheeseball Mix as directed.

Fill mini pasteries with cheese mixture.

Sprinkle top with contents of packet 2.

Garnish with a thin twist of lime. Wonderful!

* Low Fat Alternative: Simply omit butter and use no-fat cream cheese! Some flavors may not set up in a ball, but still taste great and may be used as a spread!

 

Tropical Dessert Pizza

INGREDIENTS:

You'll need one package of Wind and Willow Key Lime Pie Cheeseball Mix

Refrigerated Cookie Dough

8oz cream cheese

1/2 stick (1/4 cup) softened butter or margarine*

For fruit; apples, bananas and strawberries always work well but for real tropical flavor try adding some kiwi, pineapple, mango, papaya or mandarin orange slices!

DIRECTIONS:

Spread refrigerated sugar cookie dough on a pizza pan and bake until lightly browned. Cool.

Mix packet 1 of Wind & Willow Key Lime Pie Cheeseball Mix as directed and spread over cooled crust. (This also works with any sweet cheeseball mix we make)

Top with a variety of sliced fruit.

Brush fruit with flavored gelatin (mixed with water but not set up yet!

Sprinkle contents of packet 2 over the top.

Refrigerate until ready to serve.

Cut into slices for a tasty treat that's also lots of fun!

 

Whipped Cheesecake

INGREDIENTS:

You'll need one package of Wind and Willow Key Lime Pie Cheeseball Mix

8oz prepared whipped topping

8oz cream cheese

1/2 stick (1/4 cup) softened butter or margarine*

1 prepared graham cracker crust

DIRECTIONS:

Mix packet 1 with cream cheese until smooth.

Stir in 1: 8oz. carton of whipped topping.

Pour into crust

Garnish with fresh fruit and/or contents of package

 

Triple Berry Twist

Princess Pancakes

Triple Berry Twist Cheeseball & Dessert Mix (Topping used later)

8 oz. cream cheese

4 Tbs. butter, softened

Dollar size pancakes or waffles

Fresh strawberries, blueberries, and/or raspberries

Syrup

Whipped cream

Combine Triple Berry Twist Mix with cream cheese and butter. Place 1 pancake on each serving plate, spread with Tripled Berry mixture, add another pancake and repeat.  Create 3 or more layers per serving. Drizzle with syrup and garnish with fresh berries, whipped cream and sprinkle with Berry Crunch Topping.