Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It’s made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Cozy up with more comforting chicken soup recipes like Chicken Dumpling Soup, Crockpot Chicken Noodle Soup and Chicken Rice Soup.

This Chicken Pot Pie Soup recipe was an instant family favorite the first time I whipped it up, and for a few reasons!

The kids really love how thick and creamy it is. I love how easy it is to make and that it’s loaded with vegetables.

The best part? There’s only one pot to wash!

It stores perfectly in the fridge for a few days, so it’s perfect for making a big batch on the weekend to enjoy through the week — or make a double batch right away and pack up the rest for school lunches!

Essentially, it’s a deconstructed chicken pot pie that’s served in a soup form. It’s one of my favorite winter recipes. See how it’s made down below!

Why we love this Chicken Pot Pie Soup:

• One Pot: One pot soup recipes really help me get through the cold months. They’re so easy to make, even easier to clean, and comforting as can be.
• Kid Friendly: My kids gobble this soup up! I love serving it to them because it’s loaded with protein and veggies that even the pickiest of eaters don’t mind.
• Make Ahead: This is a wonderful make ahead soup recipe. Scroll down a little bit to see more detailed info on how to store this chicken pot pie soup for later.

Chicken Pot Pie Soup Ingredients Needed:

• Chicken Breast – Any boneless, skinless chicken will work great! Cooking them whole in the soup keeps them moist.
• Veggies – This recipe features the classic blend of vegetables you’d traditionally find in a pot pie – peas, carrots, celery and corn. Feel free to add to this list as you like.
• Onion – Use a white or yellow onion.
• Potatoes – Yukon gold potatoes work best as they are deliciously tender and buttery.
• Milk – Feel free to use any kind of milk you like best.
• Flour – All-purpose flour is used to create the roux that thickens the soup to the very best rich consistency.
• Butter – Unsalted butter is preferred.
• Chicken Broth – Just like with the butter, it’s best to use unsalted (or low-sodium) chicken broth. If you want more salt, you can always sprinkle some more in later.
• Garlic – Feel free to add a little extra if you’re a garlic lover!
• Seasonings – Create the very best flavor with parsley, thyme, and just a little salt and black pepper.

How to make Chicken Pot Pie Soup

Here’s a quick look at how to make the BEST chicken pot pie soup recipe! Scroll to the bottom of this page to see more detailed steps and ingredients.

• Sauté the carrots, celery and onions in a little bit of oil until softened.
• Stir in the garlic, salt, pepper, thyme and parsley.

• Add the broth. Scrape the bottom of the pot to make sure all of the brown bits are mixed in.
• Add the potatoes and chicken. Bring to a boil, then lower the heat, cover, and cook until the potatoes are tender.

• Whisk together flour and melted butter. Then, whisk in the milk and thicken in the microwave.
• Stir the veggies and roux into the pot. Shred the chicken and stir it all together.

Variations and Substitutions

• Use chicken thighs: You can use thighs instead of breasts, and there’s no need to change any other part of the recipe.
• Use leftover chicken or turkey: Simply skip the sautéing of the chicken and go right to the vegetables. Add your leftover cooked chicken or turkey in. This is perfect if you have leftovers from this Perfect Roast Chicken or you made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken that you have stashed in the fridge.
• Add other vegetables: Feel free to add other vegetables you need to get out of the fridge, or substitute the ones I use for other favorites. Keep in mind that some quick cooking vegetables should be added at the end (spinach, broccoli, green beans, etc), and others (peppers, cauliflower, mushrooms, root vegetables) take longer, so plan accordingly.
• Make it dairy free: Feel free to swap the milk with dairy free milk or cream for a creamy soup, or additional chicken broth.

How to Store Chicken Pot Pie Soup

Chicken pot pie soup will stay fresh in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave and zap it for 30 seconds at a time. Stir every time it stops to evenly distribute the heat.

Can I freeze chicken pot pie soup?

Yes, sort of! Just allow it to fully cool to room temperature prior to storing.

The texture of low fat dairy as well as potatoes does change when they are frozen, and it may not be appetizing to some people. For that reason, this is not my favorite soup to freeze.

If you’re not picky about food textures, then you can absolutely freeze this soup!

Once cooled, pour the soup into a large zip-top bag. Lay it flat on a baking sheet and let freeze for at least 1 hour – this will make it flat and easy to store in the freezer.

Chicken pot pie soup will keep well in the freezer for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.

Can I make it in the Crockpot?

Absolutely!

Most likely, I would add the carrots through to the chicken breast into the Crockpot and skip the sautéeing. You could also follow the original instructions to saute the vegetables before adding to the slow cooker.

Let cook on low for 4-6 hours, until the vegetables are tender, then shred the chicken, add in the frozen vegetables and the thickened milk.

Serving Suggestions:

You can always enjoy this soup just the way it is… Or, you could go the extra mile and serve it with some amazing toppings!

Here are just a few delicious options:

• Homemade biscuits (like my favorite Cheddar Bay Biscuits).
• These homemade Drop Dumplings for Soup.
• Crackers
• Pie Pastry (homemade or store bought) rolled out into rounds and baked flat on a baking sheet.
• Puff pastry rounds: cut refrigerated puff pastry into rounds or other shapes, and bake them off on a baking sheet until golden. If you have any leftover puff pastry, use it to make an actual Chicken Pot Pie!

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Chicken Pot Pie Soup

Chicken Pot Pie Soup is thick, creamy, and loaded with vegetables and tender pieces of chicken! It's made in one pot and topped with biscuits or pastry, making it the perfect cold weather comfort food.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 423cal

Author Ashley Fehr

Ingredients

• 2 tablespoons canola oil
• 2 large carrots (peeled and diced)
• 1 rib celery (finely chopped)
• ½ medium onion (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• ¾ lb yukon gold potatoes (about 3 medium potatoes — cut into ½ inch pieces)
• 1 boneless skinless chicken breast
• ½ cup frozen corn
• ½ cup frozen peas

Roux:

• ¼ cup unsalted butter
• 3 tablespoons all purpose flour
• 1 ½ cups milk (any kind)

US Customary – Metric

Instructions

• Add oil to a large dutch oven or soup pot over medium heat. Add carrots, celery and onion and cook on medium heat, stirring often, until onions are translucent and vegetables are slightly softened.
• Stir in garlic, salt, parsley, thyme and pepper and cook 1 minute.
• Add broth and scrape the bottom of the pot with a wooden spoon to ensure any browned bits are removed.
• Stir in potatoes and nestle chicken breast down in the liquid. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender.
• Meanwhile, make your roux and thicken your milk. In a large glass bowl or measuring cup, melt the butter in the microwave on high, 30-45 seconds at a time.
• Stir in the flour until completely absorbed.
• Whisk in the milk until smooth, using a scraper to get into the edges of the cup and ensure all of the flour has been whisked into the milk.
• Microwave on high in 45 second intervals, whisking each time, until thickened. 4 times at 45 seconds was perfect for me. Be sure to keep an eye on it in the microwave as it will bubble up — you need to use a bowl or cup with lots of room left at the top.
• When potatoes are tender and chicken is cooked through (about 10-15 minutes), remove chicken breast and shred. Stir in the frozen peans, frozen corn and the thickened milk along with the shredded chicken.
• Let soup simmer on medium-low heat until heated through, then serve with biscuits or any of the options listed in the post above.

Video

Nutrition

Serving: 457grams | Calories: 423cal | Carbohydrates: 38g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 745mg | Potassium: 984mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5782IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg

The post Chicken Pot Pie Soup appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes appeared first on The Recipe Rebel.

This easy Crockpot Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It’s hearty, creamy, and perfect for the colder months! There’s a step-by-step recipe video down in the recipe card, too!

For more delicious soup recipes, check out my Sausage Tortellini Soup, Italian Sausage Gnocchi Soup, Ham and Potato Soup, and my Chicken Wild Rice Soup. 

I faintly remember those days when I used to go to Olive Garden for the Zuppa Toscana (all you can eat soup and breadsticks? Sign me up!).

But life gets busier and we need all the easy meals around here!

Since having kids, I’ve learned to make and enjoy more of our favorite restaurant meals at home, including this creamy soup. 

This easy Crock Pot Zuppa Toscana Soup is as delicious as the original recipe, if not better!

It’s made with simple ingredients and minimal effort, so it’s perfect for a lazy weekend or prepping for the end of a busy day. 

This delicious copycat soup is one of our favorite things to dip large chunks of bread into in the fall!

Why we love this Slow Cooker Zuppa Toscana Soup:

• The Italian sausage is loaded with herbs and spices, which cuts down on the extra ingredients required!
• It’s got just the right amount of spice and sweetness (again, thanks Italian sausage!)
• Aside from browning the meat, I can just dump it and go, which is perfect for busy weeknights.

Zuppa Toscana Ingredients:

• Sausage: use mild or spicy Italian sausage meat without the casings.
• Onion & Garlic: use freshly chopped onion and freshly minced garlic.
• Broth: I always use a low-sodium chicken broth, as it adds a depth of flavor and allows me to control the salt content of the dish better.  
• Potatoes: Russet or gold potatoes will work well here, but you can try other kinds of potatoes if you like. If you use smooth-skinned potatoes you can skip the peeling!
• Salt & Pepper: simple seasonings of salt and black pepper will give this dish a great flavor. 
• Red Pepper Flakes: a simple way to add some extra spice to this dish. 
• Cream: Use heavy cream or 10-30% cream for the best creamy flavor and texture. 
• Kale: chop the kale before you add it to the soup so you don’t end up with big clumps at the end.
• Cheese: Freshly grated parmesan cheese is perfect for this soup. 

How to Make Crockpot Zuppa Toscana Soup

1. Saute: Brown the sausage and onion in a pan.
2. Add garlic: Add garlic to the pan and stir.

3. Put in pot and cook: Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker and cook.
4. Mix in everything else: Stir in the kale, cream, and Parmesan and serve!

Zuppa Toscana Soup FAQs

Tips and Notes

• Dutch Oven. You can make this Zuppa Toscana Soup in a Dutch oven or soup pot if you prefer. Take a look at my Zuppa Toscana Soup recipe for more information. 
• Kale texture. We prefer the texture of kale with more bite, so we stir it in near the end of the cook time. If you want, you can always add it to the slow cooker at the beginning but it will be softer.

Crock pot Zuppa Toscana Soup Variations

• Bacon. Lots of recipes for Zuppa Toscana include bacon, but I find it an unnecessary addition. If that’s your thing, feel free to cook some up in the same pan you fry your sausage and add it to the slow cooker (or save your crispy bacon to sprinkle on top to garnish).
• Swap the kale. You can swap the kale for spinach if that’s what you have on hand, but spinach isn’t as tough as kale, so I would add it right before serving it. 
• Cream. If you want to use a lighter dairy option, you can swap the heavy cream for evaporated milk. I don’t recommend low-fat milk, as it can curdle when added alone to hot liquid.
• Change the meat. Swap the Italian sausage for ground beef or even ground turkey sausage, if preferred. Bear in mind that Italian sausage is heavily seasoned, so if you use another meat, you will want to add more seasonings yourself!
• Add more veggies. Add more veggies to the soup for more nutrients and color. Sauté some peppers, mushrooms, or any other veggies with the onion and Italian sausage. Or you can add veggies with more structure, such as broccoli, cauliflower, or carrots, when you add the potatoes.
• Low-carb. To make this soup a low-carb option, use cauliflower instead of potatoes.

Serving Suggestions

​Zuppa Toscana soup is comforting and filling all on it’s own, but we love dipping some bread in there to soak up all the juices!

Try these Homemade Breadsticks (Olive Garden Copycat), my No Knead Artisan Bread, or this classic Garlic Bread. 

You can also serve some yummy sides with the soup like these Air Fryer Mozzarella Sticks, or veggies like my Air Fryer Green Beans, or Roasted Carrots. 

More Easy Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Crockpot Zuppa Toscana

This easy Slow Cooker Zuppa Toscana is a creamy Tuscan soup full of Italian sausage, kale, potatoes, and Parmesan. It's hearty, creamy, and perfect for the colder months! There's a step-by-step recipe video down in the recipe card, too!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 579cal

Author Ashley Fehr

Ingredients

• 375 grams Italian sausage meat without casings, mild or spicy (¾ lb)
• 1 small onion finely diced
• 2 cloves garlic minced
• 3 cups low sodium chicken broth
• 1½ lbs Russet or gold potatoes about 4 medium, peeled and diced
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes optional, for extra spice
• ¾ cup cream (10-30% will work fine)
• 2 cups chopped kale
• ¼ cup shredded Parmesan cheese

US Customary – Metric

Instructions

• In a large frying pan, brown the Italian sausage with the onion over medium-high heat (4-5 minutes). Add minced garlic and cook 1 minute.
• Add the sausage mixture, broth, potatoes, salt, pepper, and pepper flakes to the Slow Cooker (4-6 quarts).
• Cook on Low for 4-5 hours or High for about 2 hours (cooking times vary by slow cooker).
• Once potatoes are tender, stir in kale, cream, and Parmesan.
• Taste and adjust seasonings as desired.

Video

Notes

Storage

Store: Store leftover Zuppa Toscana in an airtight container in the fridge for 3-4 days. Reheat it in the microwave stovetop until piping hot.

Freeze: Freeze this soup for up to 1 month. The texture of potatoes will change with freezing and defrosting, so if that is something that bothers you, I’d advise against it. To reheat it, simply thaw it in the fridge overnight and warm it on the stove or in the microwave.

Nutrition

Serving: 422grams | Calories: 579cal | Carbohydrates: 41g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 1170mg | Potassium: 1303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 55mg | Calcium: 172mg | Iron: 4mg

The post Crockpot Zuppa Toscana appeared first on The Recipe Rebel.

This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!

Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.

There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.

The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!

While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!

For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!

Ingredients Needed:

• Oil: any kind of cooking oil will work for sautéing. I tend to use canola oil or olive oil.
• Onion: to provide a savory flavor base for the dish.
• Spice Rub Seasoning: use a combination of Lawry’s seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper to season the beef before searing it.
• Beef Roast: beef chuck or blade roasts are optimal because of their marbling, which breaks down during slow cooking, ensuring a juicy and flavorful result.
• Broth: use a low-sodium beef broth as the base for our cooking liquid. It infuses the roast with a deep, beefy flavor. Chicken broth can be used for a lighter taste if you prefer.
• Carrots: classic to a traditional pot roast, they add color and nutrients to the dish and are great for soaking in the rich flavor of the gravy.
• Potatoes: I like using baby or creamer potatoes, but any variety will work well.
• Balsamic Vinegar: adds a tangy kick and helps break down the meat’s fibers, enhancing its tenderness.
• Tomato Paste & Worcestershire Sauce: adds a rich, umami depth to the dish as well as a bit of acidity and sweetness, while Worcestershire sauce provides a salty and savory punch.
• Honey: This sweetens the dish slightly, balancing out the savory elements.
• Corn Starch: helps thicken the gravy, giving it a luscious consistency that’s perfect for drizzling over the roast and side dishes.
• Spices: use Paprika, Salt, Black Pepper, these seasonings are essential to elevating the dish’s flavor profile.
• Ketchup: a touch of ketchup can add a sweet and tangy brightness to the sauce, use your favorite brand.

How to Make Dutch Oven Pot Roast

This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.

1. Sauté onion: Cook the onion in the Dutch oven with oil.
2. Season beef: Mix rub seasonings and rub the mix over the meat on all sides.

3. Sear the beef: Sear the roast in the Dutch oven on all sides until golden brown.
4. Deglaze the pot: Pour some broth into the Dutch oven and deglaze the pot.

5. Add veggies: Add the onions back into the pan with the carrots and potatoes.
6. Add gravy mixture, cook, and serve: Whisk together the gravy ingredients and pour it over vegetables and meat. Put the lid on and cook until everything is tender. Thicken the gravy as desired, slice or shred the meat, and serve.

How do I store Beef Pot Roast?

Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.

To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.

Can I freeze Beef Chuck Roast?

If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.

Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Classic Pot Roast Variations

• Make a lower-carb version. Use cauliflower instead of potatoes for a lower-carb pot roast. Remember that cauliflower cooks more quickly than potatoes, so you will want to add them halfway through the cooking time.
• Use the crock pot or instant pot. Use my Crock Pot Pot Roast recipe to make this dish in a slow cooker, or this Instant Pot Pot Roast recipe to make it in a pressure cooker.

Serving Suggestions

This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!

It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.

If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.

These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.

Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!

More Delicious One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 6 servings

Calories 548cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil

Spice Rub

• 1 medium onion (cut into 1" pieces)
• 1½ teaspoons seasoning salt I use Lawry’s
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Pot Roast

• 1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
• 1½ cups beef broth (divided)
• 3 large carrots (peeled and cut into 1.5" pieces)
• 1½ lbs baby potatoes

Gravy

• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon corn starch
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
• Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
• Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
• Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
• Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
• Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
• Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
• If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
• Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

• Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
• Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
• Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

• Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
• Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Nutrition

Serving: 333grams | Calories: 548cal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1295mg | Potassium: 1393mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5284IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

This Slow Cooker Cheeseburger Soup is a lighter version of the creamy, cheesy soup we all love, made with ground beef, potatoes, and vegetables in a creamy broth. It’s so easy to make, you can even prep everything the night before! 

Soup is one of my favorite foods any time of year, but especially in the cooler months. 

One of the reasons I love soup is the amount of veggies I can sneak in without anyone (okay, me) even noticing! 

All of the ingredients cook and blend together to create such an incredible depth of flavor. 

This means you often can’t really pick out any one veggie from the mix (unless it’s broccoli—I can always pick out broccoli).

This delicious soup recipe is great for feeding the whole family, and it’s also a great recipe for preparing ahead. 

Simply prepare the bulk of the ingredients, then store them in the fridge to throw it all in the crock pot the following day!

Cheeseburger soup is a family favorite, and although it sounds kind of ridiculously indulgent, it is actually full of healthy stuff. 

With tender ground beef, creamer potatoes, carrots, celery, onions, and chicken broth, it’s made creamy with low-fat milk and just a little bit of flour to help thicken it.

It really is the perfect healthy, comforting soup for a cold winter day, and it doesn’t require that much effort at all!

If you prefer, you can make Cheeseburger Soup on the stove top in your Dutch oven. 

You can also make it your own by throwing in some cooked bacon for Bacon Cheeseburger Soup or garnishing it with chopped green onions! The options are endless 🙂

For more delicious cheeseburger flavor meals, check out my Cheeseburger Casserole, BBQ Bacon Cheeseburger Nachos, this Grilled Cheeseburger Pizza Recipe, or my BBQ Bacon Cheeseburger Buns.

Ingredients Needed:

• Beef: use good-quality, lean ground beef for the best flavor. 
• Vegetables: use a classic mirepoix of onion, carrot, and celery for a classic base of savory flavor, with potatoes added in for extra substance. 
• Seasoning: a combination of freshly minced garlic, dried parsley, black pepper, and salt adds
• Broth: I always use a low-sodium chicken broth so I can better control the saltiness of my meals. 
• Half and half: using this light cream product will make the soup lighter than the classic version but also give it a creamy flavor and consistency. 
• Flour: use all-purpose flour or cornstarch to thicken the soup as needed. 
• Cheese: I stir in shredded cheddar cheese to the soup but also add some on top. 

How to Make this Slow Cooker Cheeseburger Soup Recipe

Wi minimal effort, you can let your slow cooker do the work to warm up on a cold day! Full instructions are included in the recipe card below.

1. Brown beef, add everything to the pot: Cook beef and onion, and add garlic. Put it in a slow cooker with the potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook.
2. Make cream mixture: Whisk together the half and half and flour until combined.

3. Add cream to pot: Stir into the slow cooker, cover, and cook again.
4. Add cheese: Stir in the shredded cheese and serve.

Crockpot Cheeseburger Soup FAQs

Tips and Notes

• Shredded cheese. Pre-shredded cheeses from the grocery store often contains an anti-caking agent that affects the texture of the melted cheese. If you have time, use a block of cheese and shred it yourself!
• Melt the cheese on low. The higher the heat, the higher the chance of getting clumps when you add the cheese. Once the soup has thickened with the corn starch, turn it to LOW heat, and add in the cheese so it’s nice and creamy.
• The soup will thicken as it cools. The best way to thin it out if needed is to add some chicken broth or half-and-half, but you can also add a bit of water to it if needed. 

Crock Pot Cheeseburger Soup Variations

• Bump up the flavor: add some Worcestershire Sauce to the mix to add some umami flavor. Worcestershire Sauce can basically be added to any recipe with ground beef to add more flavor! You can also add some ground mustard for even more of that classic cheeseburger flavor. 
• Gluten-Free: Easily make this soup gluten-free by replacing the flour with half the amount (⅛ cup) of cornstarch and whisking it into the milk.
• Add Veggies: Add some more chopped fresh spinach or kale for more color and nutrients. Diced bell peppers and mushrooms would also be great here. 
• Have fun with garnishes: Garnish your soup with freshly chopped green onions, chopped fresh parsley, or red pepper flakes for a bit of spice! 
• Add some bacon: Cook some bacon until crispy, and use it to garnish the top. Alternatively, you can add chopped bacon to the beef mixture as it browns. 

Serving Suggestions

Serve this hearty soup on it’s own or with a side of crusty bread. Some of our favorite bread recipes to make with soups are this No Knead Artisan Bread, Homemade Breadsticks, or Mom’s Homemade Buns. 

This cheeseburger soup is a yummy one-pot meal, but you can add some bits on the side to make it go further if you like. 

Serve your cheeseburger soup with some Homemade Coleslaw on the side to make it into a complete burger experience! My Corn Salsa would be a great addition for some colorful freshness too!

Or add some veggies like Green Beans and Bacon for extra nutruents. 

More Delicious Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Lightened Up Slow Cooker Cheeseburger Soup

Slow Cooker Cheeseburger Soup is a lighter version of the classic soup with tender beef, savory veg, and a low-fat creamy cheesy sauce!

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 45 minutes minutes

Servings 6

Calories 424cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• ½ medium onion (finely diced)
• 2 cloves garlic (minced)
• 1½ pounds gold potatoes (peeled and cut into ½ inch pieces)
• 2 large carrots (peeled and chopped)
• 1 rib celery (finely chopped)
• 4 cups low sodium chicken broth
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• 1 cup half and half
• 2 tablespoons all purpose flour or corn starch
• 1 ½ cups shredded cheddar cheese

US Customary – Metric

Instructions

• In a medium or large skillet over medium-high heat, cook the ground beef and onion until the beef is browned. Add garlic and cook for 1 minute. Place beef in a 5-6 quart slow cooker.
• Add potatoes, carrots, celery, chicken broth, salt, parsley, and pepper, and cook on LOW for 5-6 hours or HIGH for 2-3 hours, until potatoes and carrots are tender.
• In a medium bowl, whisk together the cream and flour. Stir into the slow cooker, cover, and cook for another 60 minutes on HIGH until the soup has thickened slightly (it will continue to thicken as it cools).
• Turn the Slow Cooker to LOW and stir in the shredded cheese. Serve hot.

Video

Notes

Prep Ahead

You can prep the soup by adding the cooked ground beef, onions, carrots, and celery to the slow cooker pot the night before, covering it, and storing it in the fridge. In the morning, simply add the potatoes and broth and start the slow cooker!

Ingredients and Substitutions:

• Ground beef: it won’t have quite the same “cheeseburger” flavor, but you can swap the ground beef with lean ground turkey, pork, or chicken if you prefer.
• Potatoes: almost any potato will do here! Red potatoes are also great; you can chop them without peeling, adding fibre and nutrients.
• Broth: I always start with low-sodium broth and add salt as needed. If you are starting with salted broth, you may want to reduce the added salt and add it to taste after cooking.
• Seasonings: I kept the seasonings simple here, but feel free to add extra spice, ground mustard, onion powder, Italian seasoning, red pepper flakes, or other ingredients to suit your tastes.
• Half and half: half and half will keep this soup a little lighter. If you want a richer soup, swap it for heavy cream.

Storage

• Store: Wait until the soup has completely cooled, then store it in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or on the stovetop until heated through.
• Freeze: If you intend to freeze your soup, it’s best to leave out the cream, cornstarch, and cheese until you’re reheating it later on. Once cooled, the soup can be stored in a freezer-safe container or portioned in Ziploc bags in the freezer for up to a month. When ready to serve, thaw in the fridge and warm on the stove before adding the remaining ingredients. Bear in mind that potatoes that have been frozen and defrosted can sometimes have a different texture.

Nutrition

Serving: 393grams | Calories: 424cal | Carbohydrates: 26g | Protein: 29g | Fat: 18g | Fiber: 3g | Sugar: 7g

The post Slow Cooker Cheeseburger Soup appeared first on The Recipe Rebel.

These Cheesy Grilled Potatoes with Bacon are an EASY foil pack side dish or appetizer for summer, with slice potatoes, cheddar cheese and crispy bacon. Easy to prep ahead for a camping meal!

FRIENDS.

As soon as I peeked inside the foil pack, I just knew. This was going to be a winner.

These Cheesy Grilled Potatoes are out of this world good. This delicious side dish is so, so unbelievably easy to make, you’ll find yourself having them all summer long! And I won’t blame you.

I started my potatoes in the microwave because it just adds a little extra insurance that the potatoes will all be cooked through, especially since I like to stack my potatoes up in my foil pack!

Plus it makes these a super easy, no-brainer kind of summer side dish because you know that half of them won’t be burnt by the time they’re cooked through the middle (or am I the only one with that problem??).

You can definitely parboil them instead if you prefer. Ideally, you want to cook them until they are close to cooked through (but not quite) so that you can finish them up on the grill without overthinking it! You can also slice and start on the grill from raw, but you may want to let them cook through, stirring occasionally, in the foil and then top with the cheese and bacon.

There are tons of ways you could make this effortless side dish into a full meal deal: add some cooked chicken, some broccoli, or some cooked corn on the cob, peppers, zucchini, you name it — it works! The one thing to keep in mind is the cooking time since the potatoes will be ready fairly quickly once they hit the grill!

However you make them your own, I’m just hoping you don’t skip the melted cheese 😉

These potato foil packets are also great for camping, just like my Breakfast Foil Packets, Honey Garlic Chicken Foil Packets, and these Chicken Fajita Foil Packets!

Ingredients Needed:

• Potatoes: creamer potatoes or baby potatoes work best here, but you can use any thinly sliced potatoes.
• Salt & Pepper: a simple combination of kosher salt and freshly cracked black pepper will season these potatoes perfectly!
• Bacon: I usually use thick cut bacon but any kind will work.
• Cheese: we love cheddar cheese with bacon, but you can use mozzarella for a milder flavor, Parmesan cheese for a salty flavor, or a Mexican cheese mix for some added spice.
• Green Onions: they add a great sharp, savory flavor to this side dish that works so well with the bacon and cheese!

How to Make Cheesy Grilled Potatoes

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Prepare potatoes. Poke holes in each potato, and partly cook them in the microwave. Once they have cooled slightly, slice them into thin slices.
2. Make bottom layer of potato slices. Lay aluminum foil together, spray with cooking spray and place a single layer of potatoes on top of the foil. Season with salt and pepper.
3. Add cheese and bacon layers. Top with ⅓ of the cheese and ⅓ of the bacon. Repeat the layers two more times.
4. Seal foil, cover grill, and cook. Fold up the sides of the foil, pinch the top closed, and cook directly on the grill.

Cheesy Grilled Potatoes FAQs

Tips and Notes

• Oil. You can put some melted butter onto the foil, or drizzle some olive oil rather than using a cooking spray if you prefer.
• No Foil Method. I know that some people don’t like to use foil for cooking, so you can feel free to use a grill-ready pan, cast iron skillet, or these grilling mats instead. We have some grill mats and we love them for tricky-to-grill foods!
• Cooking Time. The cooking time will vary greatly depending on how thickly your potatoes are sliced, how many layers you have stacked up, and the exact temperature of your grill, so it’s best to check them regularly.
• Keeping warm. You can keep the potatoes warm while everything else cooks by placing the foil packet on the side of the grill, where it will get indirect heat and stay warm without cooking it further.

Cheesy Grilled Potatoes Variations

• Bacon. The bacon will add protein, as well as a yummy smoky flavor but you can omit it if you want. You can also swap with store-bought bacon bits.
• Veggies. Add some extra veggies like broccoli, bell peppers, or zucchini.
• Garnish. Use fresh herbs like basil or chopped chives as a garnish instead of green onions if you prefer.

Serving Suggestions

Serve these Cheesy Grilled Potatoes on the side with a full BBQ spread.

Check out my Grilled Chicken Recipes for some chicken BBQ mains, or try my Grilled Pizza 4 Ways, or this recipe for Hawaiian Chicken Burgers with Grilled Pineapple for something a bit different!

Serve some classic BBQ sides with your main, like my Homemade Coleslaw Recipe, my Instant Pot Baked Beans, or this Easy Broccoli Salad. Check out my list of The Best BBQ Sides for Summer for more inspiration!

More Easy Side Dish Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

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Cheesy Grilled Potatoes with Bacon + VIDEO

These Cheesy Grilled Potatoes with Bacon are a great side dish or appetizer for your summer BBQ! Made in cute foil packets, these potatoes are perfectly cheesy and deliciously seasoned to go with any main dish!

Course Appetizer, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 248cal

Author Ashley Fehr

Ingredients

• 450 grams creamer potatoes or baby potatoes, (about 14 potatoes) thinly sliced
• ½ teaspoon salt
• fresh cracked pepper
• 2 slices bacon (cooked until crispy and crumbled)
• 1 cup cheddar cheese
• 2 green onions (sliced)

US Customary – Metric

Instructions

• Poke a few holes in each potato with a knife or skewer.
• Place potatoes on a large microwave-safe plate (choose potatoes that are roughly the same size) and cook on high for 3-4 minutes, until somewhat tender (but not totally soft).
• Preheat the grill to medium heat (about 350 degrees F).
• Let the potatoes cool enough so that you can touch them. Slice potatoes into consistently thin slices.
• Lay two large sheets of aluminum foil together (or use a cast iron skillet or grill pan) and spray with cooking spray.
• Place a single layer of potatoes on top of the foil. Combine the salt and pepper and sprinkle ⅓ of the seasoning mixture over the potatoes. Top with ⅓ of the cheese and ⅓ of the bacon.
• Repeat the layers two more times until all the potatoes, cheese, and bacon have been used. Fold up the sides of the foil (if using a skillet or pan, you may want to cover it with foil to keep the heat in) and pinch the top closed. Place directly onto your charcoal grill or gas grill. Cover the grill, and cook for 10-20 minutes, until potatoes are tender all the way through. Open up the foil and sprinkle with green onions. Serve immediately.

Video

Notes

Oven Bake: These potatoes can also be baked in the oven for roughly the same amount of time at 350-400 degrees F.

• Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven covered with foil.

Nutrition

Calories: 248cal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 546mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 23.3mg | Calcium: 222mg | Iron: 1.2mg

The post Cheesy Grilled Potatoes with Bacon appeared first on The Recipe Rebel.

These Garlic Parmesan Scalloped Potatoes and Carrots are the ultimate comfort food and a side dish that’s great for any occasion. With sliced potatoes and carrots, a creamy beschamel sauce and lots of parmesan, it’s quickly become a favorite!

Looking for more potato side dishes? Try my Twice Baked Potatoes or Hashbrown Casserole next!

This Scalloped Potatoes and Carrots dish is so versatile, it’ll go with just about any main dish.

It’s a great recipe to have on hand for when you want to do something a little different with your potatoes.

We love having them for weeknight dinners, but they are also the perfect side dish for a holiday dinner with Honey Baked Ham, this Easy Spiral Ham or a Garlic Brown Sugar Dry Brine Turkey.

These Scalloped Potatoes and Carrots are so good (and so easy) that you definitely don’t want to wait to indulge! 😉

This scalloped potatoes recipe is also easy to customize. Feel free to mix up the veggies or add in your favorite herbs or cheeses.

For me? A good dose of fresh garlic and a good chunk of Parmesan cheese is where it’s at. Be sure to splurge on the real stuff to get the best flavor!

My Ultimate Comfort Food List basically comprises of any kind of creamy concoction with potatoes and anything else, but my favorites are Slow Cooker Cheeseburger Soup, Cheesy Grilled Potatoes with Bacon, and these classic Scalloped Potatoes.

Ingredients Needed:

• Butter: use unsalted butter for the best flavor. You can use canola oil or olive oil if you prefer, but you will miss some of the richness.
• Onion and Garlic: use fresh onion and fresh garlic that you can chop yourself for the best results. Pre-chopped vegetables will lose flavor over time, but you can use garlic paste or garlic powder in a pinch (amounts needed may vary).
• Flour: this recipe has only been tested with all-purpose flour, but a Gluten-Free alternative may work just as well.
• Broth: I use low-sodium broth so I can add salt to taste. If you are using regular seasoned broth, you may want to put in less salt than specified. Vegetable broth is also a good option.
• Cream and milk. I like to use a combination of milk and heavy cream (30-35% fat) for a creamy sauce that is not too heavy. You can use all cream here (the sauce will be thicker) or all milk (the sauce will be thinner) or adapt to use what you have. You could also use all half-and-half or evaporated milk.
• Cheese: Parmesan cheese packs a ton of flavor and doesn’t get weird when melted. You can use another shredded cheddar cheese but it may perform differently in the sauce. 
• Green onions: they add a bunch of fresh savory flavor!
• Salt: I know 2 teaspoons of salt may seem like a lot, but the sauce as well as the vegetables require a good amount of seasoning. The carrots are naturally sweet, so some of that salt is used to offset the sweetness to give you a great savory dish. You can reduce to 1.5 teaspoons and have people add salt as needed or 1 teaspoon salt if you are using salted broth.

• Carrots: use fresh carrots, peeled and sliced.
• Potatoes: really any potato will do here, but if you use Russet potatoes you may want to peel the skin as it can be tough. I recommend using a mandolin to get even slices!

How to Make Scalloped Potatoes and Carrots

This recipe is so easy to make. Full instructions and a video are all included in the recipe card below.

• Sauté: Sauté the onion with butter in a large skillet.
• Add garlic. Next, add the garlic to the onion and cook.
• Add flour. Sprinkle in the flour and stir just unti no white remains.
• Add remaining ingredients. Whisk in the broth, cream, and milk, and cook until slightly thickened. Add in some of the Parmesan cheese, green onions, salt, and pepper.
• Put sliced veg in a dish. Place the potatoes and carrots in a prepared dish.
• Pour sauce and cook. Pour the sauce evenly over top of the veg. Sprinkle with remaining Parmesan cheese, cover and bake!

Scalloped Potatoes and Carrots FAQs

Scalloped Potatoes and Carrots Variations

• Use other veggies. Feel free to add in other veggies such as zucchini, squash, mushrooms, or others from your garden!
• Green onions. Omit or substitute the green onions with fresh or dried herbs of your choice if you prefer a different flavor.
• Add meat. Add some meat to your scalloped potatoes and carrots like in my Cheesy Scalloped Potatoes and Ham.

Serving Suggestions

We always have some kind of bread on our dinner table. Try my Garlic Bread, these Homemade Crescent Rolls, my Homemade Breadsticks, or Mom’s Homemade Buns.

Serve with other veggie dishes like Roasted Green Beans, Green Beans with Bacon, Green Bean Casserole or my Air Fryer Broccoli.

I recommend serving these with an easy protein, like these Baked Chicken Thighs, Crockpot Turkey Breast or this Slow Cooker Honey Glazed Ham.

More Side Dish Potato Recipes to Try

Appetizers

Chicken Bacon Alfredo Potato Skins

Side Dishes

Loaded Mashed Potatoes

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Twice Baked Potatoes

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Scalloped Potatoes and Carrots Recipe + VIDEO

These Garlic Parmesan Scalloped Potatoes and Carrots are the ultimate comfort food for a perfect side dish that's great for any occasion. From weeknight meals to holiday dinners, this recipe is great for using up those summer vegetables. It's so easy to make, it's become one of our favorites!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 285cal

Author Ashley Fehr

Ingredients

• ¼ cup butter
• ½ medium onion finely diced
• 1 teaspoon fresh minced garlic about 1 clove
• ¼ cup all-purpose flour
• 1 cup low-sodium chicken broth
• ¾ cup heavy cream 30-35% fat
• ¾ cup low-fat milk
• 1 cup freshly grated Parmesan cheese divided
• 2 green onions thinly sliced
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 1½ lbs Yukon gold potatoes peeled and thinly sliced
• 3 large carrots peeled and thinly sliced

US Customary – Metric

Instructions

• Pre-heat oven to 400 degrees F and lightly grease a 9×13″ pan or casserole dish.
• In a large skillet, melt butter over medium heat. Add onion and cook until starting to brown. Stir in garlic and cook for 1 minute.
• Sprinkle in flour, cook, and stir until combined (you shouldn’t see any flour left).
• Whisk in broth, cream, and milk, and continue cooking and stirring over medium heat until thickened. Stir in ½ cup Parmesan cheese, green onions, salt, and pepper.
• Combine potatoes and carrots in a prepared baking dish. Pour the sauce over the top of the potatoes and carrots, spreading evenly. Sprinkle with remaining ½ cup Parmesan cheese, cover with foil and bake in your preheated oven at 400 degrees F for 30-40 minutes (or more depending on how thin your vegetables are sliced) until potatoes and carrots are tender.
• Uncover and broil until the top is lightly browned. Let it sit for 10 minutes before serving (will continue to thicken as it sits).

Video

Notes

These Scalloped Potatoes and Carrots are naturally vegetarian.

• Make-Ahead: Assemble the dish and cover it in plastic wrap before baking it, then store it in the refrigerator for up to 3 days before baking it. Let it come to room temperature before baking it, or increase the baking time slightly. 
• Store: Store leftovers in an airtight container in the refrigerator for up to 5 days days. Reheat in the microwave, or in the oven covered in foil.

 

Nutrition

Serving: 177grams | Calories: 285cal | Carbohydrates: 24g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 874mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4479IU | Vitamin C: 19mg | Calcium: 216mg | Iron: 1mg

The post Garlic Parmesan Scalloped Potatoes and Carrots Recipe appeared first on The Recipe Rebel.

This creamy Potato Leek Soup is a healthy and comforting soup recipe that is so easy to make! Loaded with vegetables, it can be easily made dairy-free and gluten-free.

See the step-by-step recipe video down on the recipe card.

Now that the holidays are over, we are facing our coldest days here in Manitoba, which means soup season is going strong.

This Potato Leek Soup recipe is easy and healthy, and it only requires a few ingredients, making it perfect for midweek dinner!

Don’t let its creamy, luxurious texture fool you though — this soup is made almost entirely of vegetables!

I don’t know about you, but I ate my share of Christmas cookies over the last couple of months and an extra dose of veggies couldn’t hurt! 😉

What are the two veggies that are our stars in this soup?

Leeks — with a mild onions flavor that works in any recipe, and creamy potatoes.

This is one of those recipes where less is more—the ingredients are few, but their flavor really shines through.

Potatoes are a great source of fiber and potassium, as well as other vitamins and minerals, and they blend up to make this Potato Leek Soup incredibly rich and creamy!

Because of their thin skin on Yukon gold potatoes, there’s no need to peel, and they blend in perfectly when pureeing the soup—if you choose to puree it completely!

If you’re looking for more potato soup recipes, check out this Sausage Potato Soup with Kale, this One Pot Chicken Stew, or this deliciously creamy Chicken Pot Pie Soup!

Ingredients Needed:

• Oil: use olive oil or canola oil, or another neutral-flavored oil, for sautéeing the leeks.
• Vegetables: leeks have a mild onion flavor which is great when used with creamy potatoes. I like to use Yukon Gold potatoes, but Russet potatoes would work, too.
• Butter: using unsalted butter will allow you to better control the level of salt in your soup.
• Seasoning: kosher salt and freshly ground black pepper will really enhance the flavor of the leeks. Freshly minced garlic gives an added depth to the dish too.
• Herbs: dried parsley, thyme
• Broth: I use a low-sodium chicken broth but you could use a vegetable broth too to make it vegetarian. You could use chicken stock in a pinch.
• Cream: use heavy cream for the creamiest soup, you could use whole milk or another type of milk instead if you have it.
• Corn Starch: this will thicken the soup if you would like it to be thicker (optional).

How to Make Potato Leek Soup

This is an easy soup recipe to make, and I have included full instructions in the recipe card below. Plus, you can check out my video tutorial for this soup at the bottom of the post.

1. Prepare leeks: Cut the dark ends and the root off of the leeks. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
2. Sauté: Sauté chopped leeks, stirring occasionally.
3. Add seasoning: Add garlic, salt, parsley, thyme, and pepper.
4. Add potatoes: Stir in potatoes and broth and cook.
5. Purée: Purée all or part of the soup.
6. Thicken: If desired, thicken with cream and cornstarch.

Potato Leek Soup FAQs

Potato Leek Soup Variations

• Mix up the veggies. You could add finely chopped celery and carrots with your leeks while sauteeing, or stir in chopped broccoli or finely chopped spinach just before serving.
• Spice it up. If you’re one of those people that likes everything with a kick, add a pinch of red pepper flakes, cayenne pepper, or a dash of hot sauce into the mix!
• Bacon. Saute some bacon with the leeks before adding the rest of the ingredients, or garnish with crispy bacon bits for a smoky, savory twist.
• Cheese. Serve with some freshly grated Parmesan or shredded strong cheddar cheese on top.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh thyme sprigs or fresh parsley instead of dried herbs, or add a bay leaf for more flavor.
• Garnish. Add finely chopped green onions or fresh chives on top to serve.

Serving Suggestions

This potato leek soup is hearty and filling, but I always love to serve bread with soup to soak up all that goodness! Try some slices of Whole Wheat Bread, my delicious No Knead Artisan Bread, or these Homemade Breadsticks.

More Delicious Soups to Try

• Chicken Vegetable Soup
• Tomato Tortellini Soup
• 20 Minute Creamy Tomato Soup
• 6 Ingredient Cabbage Soup
• Stuffed Pepper Soup

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Potato Leek Soup

Potato Leek Soup is a healthy soup recipe that is loaded with vegetables and easily made dairy and gluten free!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 332cal

Author Ashley Fehr

Ingredients

• 2 leeks (about 4 cups chopped)
• 3 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1½ pounds Yukon gold potatoes (washed and chopped)
• 4 cups low sodium chicken or vegetable broth
• ¼ cup heavy cream (optional)
• 1 tablespoon corn starch (optional)

US Customary – Metric

Instructions

• Cut the dark green parts off the leeks as well as the root. We want to use the white parts of the leek for the best flavor. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
• Melt butter in a 3-4 quart dutch oven or large soup pot. Drain the leeks and add them to the melted butter. Saute for 5 minutes or until wilted, stirring occasionally.
• Add garlic, salt, parsley, thyme, and pepper and cook for 1 minute.
• Stir in potatoes and broth and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender about 10-15 minutes.
• Remove the lid and use a hand-held immersion blender to puree all or part of the soup depending on how much of a creamy texture you want. You can use a regular blender or a food processor if you have one that is intended for hot liquids.
• If desired, whisk together cream and cornstarch. Stir into soup and simmer for a couple of minutes until slightly thickened. Serve.

Video

Notes

Ingredient Substitutions:

• Vegetables: the leeks and potatoes can’t really be substituted in this recipe — you may just want to find another soup recipe to make.
• Dairy free: this recipe is easily made dairy free if you omit the cream. When. you puree the vegetables, it will still be very thick and creamy.
• Vegan: swap the chicken broth for vegetable and omit the cream.

Make Instant Pot Potato Leek Soup:

1. Sauté the leeks as you would in the recipe, then add your potatoes and broth and pressure cook on high for 2 minutes.
2. When the cooking time is finished, allow for a natural pressure release for 5 minutes. Then, open the valve to release the remaining pressure.
3. Remove the lid and purée with an immersion blender, then stir in the cream if desired.

Storage:

• Store: Store leftovers in an airtight container and refrigerate for up to 4 days before serving.
• Freeze: Store in a freezer-safe container or freezer bags in the freezer for up to 3 months.

 

Nutrition

Serving: 392grams | Calories: 332cal | Carbohydrates: 42g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 677mg | Potassium: 1024mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 39mg | Calcium: 73mg | Iron: 3mg

The post Potato Leek Soup appeared first on The Recipe Rebel.

This Vegetable Soup, with fresh seasonal veggies and a flavorful broth, is a hearty and healthy soup recipe that takes 35 minutes to make and is perfect for warming you up on cold winter days!

I love this easy vegetable soup recipe because it uses seasonal vegetables in such a delicious way!

Vegetable soup is such a healthy veggie-packed meal. It includes onions, carrots, celery, potatoes, green beans, corn, AND spinach. Complimented by chicken stock and flavorful Italian herbs, this hearty soup is such a comforting meal.

Soup is one of my favorite things to make. It’s an easy one-pot hearty lunch or healthy dinner choice that you can customize depending on what you have to hand. It’s a great recipe that the whole family will love, especially when served with crusty bread on the side.

Some of my other favorite filling soups that are perfect for the winter are this hearty Cheeseburger Soup, this comforting Sausage and Potato Soup with Kale, and my flavorful Potato Corn Chowder.

This Easy Vegetarian Chili and this kid-friendly Alphabet Soup is another way to load up on those veggies.

Don’t forget Mom’s Homemade Buns for dunking!

Ingredients Needed:

• Oil: use canola oil or another neutral flavored oil. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
• Onion: onions have a great savory flavor, and they’re a bit sweet too once they have been sautéed as they caramelize slightly.
• Carrots: fresh whole carrots that have been peeled and chopped are ideal, you can use frozen carrots or pre-cut ones too.
• Celery: fresh celery will add to the savory flavor and also add texture to the soup.
• Potatoes: you’ll need about 3 or 4 medium potatoes. Leave the skin on them for extra nutrients, or peel them if you prefer.
• Green Beans: use fresh or frozen green beans, they add freshness and a great color to the soup.
• Corn: canned, fresh, or frozen corn will work well to add some sweetness, but frozen corn will need thawed a bit, or added in earlier.
• Spinach: canned spinach and fresh spinach will work well for this soup .
• Diced Tomatoes: fire-roasted diced tomatoes are great for adding a smoky depth of flavor that normal diced tomatoes don’t have, but you can use another flavor if you prefer.
• Tomato Paste: thickens the soup slightly and adds extra tomato flavor.
• Garlic: fresh garlic that has been minced is best. You can use garlic paste or garlic powder in a pinch but the amounts will vary.
• Italian Seasoning: a classic mixture of oregano, marjoram, thyme, rosemary, basil, and sage goes well with almost any fresh vegetables.
• Bay Leaf: you should only need one for this big batch of soup, a little goes a long way with bay leaves, giving your soup a great depth of flavor.
• Chicken or Vegetable Broth: low sodium broth is best so that you can control the salt levels in the soup easier. You can use whatever kind you have to hand, but I like to use a low-sodium chicken broth. Homemade or store-bought is good, you can use chicken stock or vegetable stock in a pinch.
• Salt & Black Pepper: Salt will elevate all the flavors, and black pepper gives some extra flavor too.

How to Make Homemade Vegetable Soup:

This homemade soup is quick and easy to make. Full instructions are included in the recipe card below.

1. Sauté Sauté onion, carrots and celery then add the tomato paste, garlic, Italian seasoning, salt, pepper and a bay leaf. Stir and cook for 1 minute.
2. Add seasonings and toast for a minute or two just to bring the flavor out.
3. Add broth: Add chicken broth and scrape the bottom with a wooden spoon to get the browned bits mixed in well. These brown bits are the sautéed vegetables that have caramelized on the bottom of the pot and they’re so flavorful. Add in the potatoes and tomatoes as well.
4. Add other vegetables: When the vegetables are cooked, stir in the green beans, corn and spinach. Adjust seasonings to taste.

Vegetable Soup FAQs

Tips and Notes

• The soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.
• Use fresh vegetables. Pre-chopped ones tend to get dry, so using fresh vegetables that you’ve chopped yourself will give you the best set of flavors.

Vegetable Soup Variations

• Mix up the veggies. Use seasonal vegetables or your favorite vegetables. This is a great leftovers recipe, giving your leftover vegetables new life. Sweet potatoes and bell peppers will add sweetness to your soup, whereas leeks and celery can be a bit tangy. Use a medley of vegetables for maximum flavor.
• Add some heat. Add some red pepper flakes, chili powder to your soup when serving for a bit of heat.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Cheese. Serve topped with some parmesan or mozzarella cheese.

Serving Suggestions

While this vegetable soup is hearty and filling, it will also go well with some sides to make it a fuller meal. Breads are always great with soups so why not try my Garlic Bread, Garlic & Herb Dinner Rolls or these Homemade Breadsticks.

This vegetable soup is also a great side to chicken dishes, like these Juicy Baked Chicken Thighs or this delicious Air Fryer Chicken Breasts with Parmesan.

More Soup Recipes to Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Vegetable Soup

This Vegetable Soup, with fresh seasonal veggies and a flavorful broth, it takes 35 minutes to make and is perfect for warming you up on cold winter days!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6 servings

Calories 177cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 medium onion finely diced
• 3 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 6 cups low sodium chicken or vegetable broth
• 1 lb potatoes chopped (about 3-4 medium) peeled if desired
• 1 ½ cups fired roasted diced tomatoes (or other flavor — 398ml/13oz)
• 1 cup fresh or frozen green beans cut in thirds
• ½ cup canned or frozen corn
• 1 cup finely chopped spinach

US Customary – Metric

Instructions

• Heat oil in a pot over medium-high heat. Add onion, carrots and celery and sauté until softened, about 4-5 minutes.
• Add the tomato paste, garlic, Italian seasoning, salt, pepper and bay leaf. Stir and cook for 1 minute.
• Add the chicken broth to the pot, and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the potatoes and tomatoes and bring to a simmer over high heat.
• Cover, reduce heat to medium-low heat and cook until potatoes are tender about 10 minutes.
• Stir in the green beans, corn and spinach. Adjust seasonings to taste (the amount of salt needed will depend on the type of broth and vegetables used. Add 1 teaspoon sugar to balance tomato paste if needed) and serve.

Video

Notes

The soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.

Storing:

Store this soup in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

This vegetable soup freezes so well! Store it in a freezer-safe container and freeze it for up to 1 month.

Nutrition

Serving: 399grams | Calories: 177cal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 643mg | Potassium: 819mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5981IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 2mg

The post Vegetable Soup appeared first on The Recipe Rebel.

This Cheesy Ham and Potato Casserole is a quick and easy make-ahead casserole recipe! Tender potatoes and cubed ham are tossed in a rich and creamy sauce and topped with gooey, melty cheddar cheese!

This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Cheese and potatoes are a classic combination. Cheesy Potato Casserole, cheesy mashed potatoes, Cheeseburger Casserole with Potatoes…It’s a combo you can pretty much never go wrong with. Add ham to the mix and you’ve got probably the best trio of ingredients of all time.

This cheesy Ham and Potato Casserole is an easy recipe you can throw together in just 20 minutes. It’s also the perfect make-ahead dish since it can be assembled and stored in the fridge to be baked later on!

This recipe is especially easy to prep thanks to Boomer Gold potatoes from The Little Potato Company. These Creamer potatoes come ready to go so all you have to do is cut them into quarters. No washing or peeling necessary!

Love quick and easy casseroles? Check out more of my make-ahead casserole recipes!

Ingredients for cheesy ham and potato casserole

• Little Potatoes: I used Boomer Gold potatoes from The Little Potato Company to keep the prep super easy. No washing or peeling required!
• Butter: I always use salted butter. Unsalted will work as well, but you may need to add some extra salt yourself.
• Onion: make sure the onion is finely diced so it incorporates well into the casserole.
• Garlic: I always keep a jar of pre-minced garlic on hand but freshly minced garlic is great too! I don’t recommend swapping it for garlic powder because the flavor just isn’t the same.
• Seasonings: a simple blend of dried parsley, salt, black pepper, and paprika is all you need to give this cheesy casserole so much flavor.
• All-Purpose Flour: helps thicken the cream sauce.
• Half-and-Half or Whole Milk: half-and-half will have a creamier texture but whole milk will work great as well.
• Sour Cream: helps thicken the sauce and adds a delicious tangy flavor.
• Ham: any cooked and cubed ham will work.
• Shredded Cheddar Cheese: if you have time, shred your own cheese. It melts better and has a smoother texture!

How to make cheesy ham and potato casserole

1. Prep the potatoes: Cut the potatoes into quarters and add them into a large pot. Cover with cold water and sprinkle in salt. Bring to a boil, reduce heat to medium-high, and cook until tender.
2. Make the sauce: Melt butter in a skillet, add in onion, and cook. Stir in garlic and seasonings, then whisk in flour and half-and-half. Cook until thickened and stir in sour cream.
3. Assemble the casserole: Place the cooked potatoes and ham into a greased baking dish. Pour the sauce over top and stir. Top with cheese then bake for 20 minutes or until the cheese is melted and bubbly.

Ham and potato casserole FAQs

Variations

The magic of cheesy casserole is it’s super customizable! Here are a few ideas if you want to switch things up:

• Add more veggies. This casserole is a great way sneak some extra veggies in, especially if you have picky kiddos! Try adding chopped asparagus, bell peppers, broccoli, mushrooms, spinach, shredded carrots, peas, etc. If you are adding veggies, be sure to cook them first.
• Spice it up. Give the casserole a kick of heat by adding red pepper flakes or cayenne pepper to the spice mixture. You can also mix in a drizzle of Sriracha or hot sauce!
• Use another cheese. Cheddar is a classic but other melty cheeses would work as well. Try it with mozzarella, gouda, Monterey jack, Colby jack, you name it.
• Swap the meat. This recipe works great with ground beef, sausage, turkey, chorizo, or even bacon. Make sure whatever meat you use is pre-cooked or you cook it first yourself, draining off excess grease if necessary. No one wants an oily casserole!

Serving suggestions

Ham and potato casserole is just about as versatile as a dish can get! Here are a few different ways you can serve it:

• Breakfast: Serve it as part of a brunch spread next to air fryer bacon, French toast casserole, whole wheat pancakes, or any of your favorite breakfast recipes.
• Side Dish: Serve it as a cheesy side next to air fryer meatloaf, chicken burgers, or instant pot turkey breast.
• Entree: Serve it as an entree with a side of roasted vegetables or garlic herb dinner rolls.

More casserole recipes you’ll love

• Stuffed Pepper Casserole << made with just six ingredients!
• Taco Casserole — 6 ingredients & 30 minutes! << another easy dinner idea!
• Twice Baked Potato Casserole with Ham + VIDEO << perfect for leftovers!
• Loaded Baked Potato Breakfast Casserole << perfect for a holiday brunch!

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Cheesy Ham and Potato Casserole

This Cheesy Ham and Potato Casserole is a quick and easy make-ahead recipe! Tender potatoes and salty ham are tossed in a rich and creamy sauce and topped with gooey, melty cheddar cheese!

Course Main Course

Cuisine American, canadian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 518cal

Author Ashley Fehr

Ingredients

• 1.5 lbs Little potatoes (I used Boomer Gold)
• ¼ cup salted butter
• 1 small onion (finely diced)
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 3 tablespoons all purpose flour
• 2 cups half and half or whole milk
• ½ cup sour cream
• 3 cups cubed, cooked ham
• 1½ cups shredded cheddar cheese

US Customary – Metric

Instructions

• If baking immediately, preheat the oven to 350 degrees F. If making ahead, preheat the oven before baking.
• Quarter potatoes and add to a large pot. Cover with cold water and season with salt.
• Bring to a boil over high heat and reduce to medium-high, boiling until just tender, about 10 minutes.
• Meanwhile, make the sauce. Melt the butter in a large skillet and add onion. Cook until onion is softened and translucent.
• Stir in garlic, parsley, salt, pepper, and paprika and cook 1 minute.
• Whisk in flour until smooth.
• Whisk in half and half and cook over medium heat, stirring constantly, until thickened. Stir in sour cream.
• Place cooked potatoes and ham in a lightly greased 9×13" baking dish. Pour sauce over top and stir.
• Sprinkle cheese over top and bake at 350 degrees F for 20 minutes or until bubbly and cheese is melted. (OPTIONAL: you can cover and refrigerate up to 4 days at this point. Note that if the casserole is cold it may require additional bake time). Serve.

Video

Notes

Make-Ahead Instructions:

This cheesy ham and potato casserole is the perfect make-ahead dish. Simply assemble as directed up until baking. Instead of baking, cover with plastic wrap and store in the fridge for up to 4 days. Keep in mind you may need to add time since the casserole will be cold.

Storage:

Baked ham and potato casserole will last in an airtight container in the fridge for 3 days. To reheat, warm in the oven at 350 degees until heated through.

Nutrition

Calories: 518cal | Carbohydrates: 29g | Protein: 24g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1146mg | Potassium: 836mg | Fiber: 3g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 38mg | Calcium: 336mg | Iron: 2mg

The post Cheesy Ham and Potato Casserole appeared first on The Recipe Rebel.