Virtual Sefer Bridget's Potato Recipes

Potatoes with Cream of Mushroom soup
Peel and slice potatoes. In a casserole dish begin layering potato slices, salt, pepper, little bits of butter and cream of mushroom soup. Continue to layer until casserole is full (finish with butter layer). Add water to the casserole until it comes about 1/2 way up the side. Bake in preheated 400 degree oven for 50 minutes or until potatoes are tender.

Oven potatoes
Preheat oven to 375. Put some butter in a 9/13 casserole dish and put it in the oven to let the butter melt. Meanwhile wash and quarter lengthwise some potatoes. Leave the peel on or take it off - either way works. When the butter is melted, put the potatoes in the pan and work them around until they are coated in the butter. Sprinkle liberally with season salt. Bake for approximately 45 minutes, turning once, until potatoes are done.
Potato Soup

Saute some onion, chopped bacon (use real bacon bits if you're in a rush - I do this all the time and it works great!) and garlic in EVOO. When nice and tender, add chicken broth, peeled and cubed potatoes, salt and pepper. Cook until potatoes are very tender. Put about 1/3 of soup in blender and blend until mushy. Add back to soup. If you like really thick soup, make a roux with some flour and butter, add some cream or milk and add to the soup to make it even thicker and richer.