Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
Creamy Potato & Cheese Soup
2-Minute Hawaiian Pie
INGREDIENTS:
* 2 tablespoons butter
* 1 celery stalk, diced
* 1 small onion, diced
* 1 3/4 cups chicken broth
* 3 large Russet potatoes, peeled and diced
* 2 teaspoons white vinegar
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon black pepper
* 2 1/2 cups milk
* 2 cups (8 ounces) shredded Smoked Gouda with Bacon
INGREDIENTS:
* 1 (20-ounce) can crushed pineapple in syrup, undrained
* 1 (6-serving-size) package instant vanilla pudding and pie filling
* 1 (8-ounce) container sour cream
* 1 (9-inch) prepared shortbread pie crust
* 1 (8-ounce) can sliced pineapple, drained and halved
* 8 maraschino cherries, drained
* 2 tablespoons sweetened flaked coconut
DIRECTIONS:
In a soup pot over medium-high heat, melt butter. Add celery and onion; sauté 5 to 7 minutes or until tender. Add broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes or until potatoes are tender. In a small bowl, combine flour, salt, pepper, and milk, whisking until smooth. Stir flour mixture into soup and cook until soup is heated through and thickened, stirring constantly. Add cheese and stir until melted. Now it’s time to ladle this up.
DIRECTIONS:
In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
Cover and chill at least 2 hours, or until set, before serving.