1. Leek and Potato Soup

Ingredients:
20z / 50g butter
1 lb / 450g potatoes, peeled and cut into 1/2" / 1cm pieces
1 small onion, cut the same size as the potatoes
1 lb / 450g white parts of leeks, sliced (save some the green tops for garnish)
2 pts / 1.2 litres vegetable stock
5 floz / 150ml thick cream (double or whipping)
4 floz / 125ml full-fat milk
Salt & ground black pepper

Method:
Melt butter in a heavy saucepan; add potatoes, onion, and white parts of leeks, sliced and toss them in the butter until they are well coated. (keep a little leek to garnish)
Season well with salt and freshly ground pepper and toss again, then cover the pan with its lid
Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured
Uncover the pan and discard the paper. Pour in the vegetable stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour
Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in 3/4 of the cream and the milk
To finish the soup, finely shred the remaining white leek and some of the green leek; gently cook it in a small knob of hot butter for a few minutes until it is softened but not coloured
Pour into warmed bowls, drizzle the remaining cream over each serving, top with a little pile of buttered leeks and serve at once

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2.Peacemaker Potatoes

Ingredients:
1 bag of frozen cubed hash brown potatoes
2 cups of shredded cheddar cheese
1 pint sour cream
1/2 cup frozen chopped onions
1 can cream of chicken soup
1 tsp salt
1/4 tsp pepper
2 cups corn flakes
1/2 cup melted butter
Directions:
1. Combine first 7 ingredients in 13x9 glass casserole dish
2. Toss corn flakes in melted butter.
3. Top potato mixture with buttered corn flakes
4. Cover and Bake at 350 for 1 hr.

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3.Hasselback Potatoes

Ingredients

6 medium Yukon Gold potatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Fresh sage leaves
Garlic Butter, melted (basically I chop up a bunch of garlic and mix it in with softened butter and keep in the fridge)
Fresh parsley, for serving
Red pepper flakes, for serving

Instructions
1 Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place one of the potatoes on a cutting board and lay butter knives or chopsticks along both of its long sides. Use a sharp knife to cut the potato crosswise into ⅛-inch-thick slices, stopping when your knife reaches the butter knives or chopsticks so that the potato stays intact at the bottom. Repeat with the remaining potatoes. If you look at the picture link above, you'll get an idea what we're looking for.
2 Place the potatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and use your hands to coat, doing your best to get the oil and seasonings in between the potato slices. Slide a sage leaf into each of the cracks between the potato slices. Drizzle with a little more olive oil and roast for 50 minutes.
3 Remove the potatoes from the oven and brush with the garlic butter. Roast for another 25 minutes, or until the potatoes are tender in the middle and crisp around the edges. Season to taste with salt and pepper and top with parsley and red pepper flakes. Serve with more garlic butter on the side.

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4.Crock Pot Cheesy Crack Potatoes

20 oz bag of shredded hash browns
1 can cream of mushroom soup
8 oz softened cream cheese
1 packet dry ranch dressing
4 cups sharp cheddar cheese
3/4 - 1 full cup of bacon bits

Layer all in the Crock pot and mix well.
Cook on low for 4 hours. Mixing after 2.

You can make your own hash browns and bacon but the pre packaged ones make this sooooo easy

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