Baked potato soup is rich and hearty

Recipe finder

December 04, 1991|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

Mary C. Paulus of York, Pa. has been very busy. She sent us a number of delicious recipes including this baked potato soup recipe for Bertha Ryder.

Baked Potato Soup

2 large-size Russet potatoes

4 tablespoons butter

2 tablespoons olive oil

1 large onion, thinly sliced

2 tablespoons minced parsley

1 tablespoon fresh thyme or 1/2 teaspoon dried

1/4 teaspoon pepper

1 1/2 cups shredded Fontina cheese

6 cups beef broth

1 1/2 cups dry red wine

Grated Parmesan cheese for garnish

Preheat oven to 350 degrees. Peel and cut potatoes into one-quarter-inch wedges. Set aside in cold water. Saute onion in butter and oil until soft. Remove from skillet and set aside. Add remining butter and oil and saute drained potatoes until nicely browned. Add onion, parsley, thyme and pepper and cook one minute. Place half the potato mixture in a deep three-quart casserole. Sprinkle with half the cheese. Add remaining potato mixture and remaining cheese. Pour broth and wine into skillet and bring to a boil. Stir well to combine with browned skillet contents. Pour into casserole and bake 25 minutes. Sprinkle with Parmesan and return to oven for five minutes.


Lane Groff of Willow Street, Pa., sent us this herb butter recipe for Ellen Esposito. Lane says flavored butters are very popular in Germany -- she lived there for some time.

Herb Butter

1 stick butter

1 1/2 tablespoons chopped herbs, such as parsley, chevril, chives

1/2 teaspoon lemon juice


1 egg yolk

Cream butter. Add remaining ingredients and mix thoroughly. With wet hands form into a roll. Wrap in wax paper and place in refrigerator until hard. Cut into slices. Serve on meats, fish, cold cuts or use as a spread.


This classic holiday recipe would make a perfect Christmas dessert. The recipe is for Lois Raney of New Market, Al. The rice cream dessert, from Jean Gladden of Baltimore, uses miniatures and crushed pineapple.

Rice Cream

1 cup rice, cooked according to directions and cooled overnight

1 can crushed pineapple, chilled and drained

1 cup whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

1 to 2 cups miniature marshmallows

Whip the cream and add sugar and vanilla. Mix in rice, pineapple and marshmallows, stirring well. Chill before serving.

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