|by William Guilford|
Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety o...
Results 1 - 10 of 223 for creamy potato soup
In a Dutch ... room temperature. When soup has cooked for ... through, stirring constantly. Add all back to Dutch oven and serve with thickly sliced baguette.
In a large ... minutes). Stir together soup, cream, and ... smooth; add to potato mixture. Heat but ... time: 40 minutes - Ready in: 50 minutes 6 servings
In a large pot add: Potatoes, broth, water, garlic, Italian Seasoning, salt and pepper. Add Italian Sausage links by cutting the end of the casing ...
Saute onion in ... milk and salt. Heat just until mixture begins to boil. Remove from heat and stir in potato flakes. Serve soup hot. Yield: 6 servings.
Boil water. Add hash browns. Add soup. Add Velveeta. Cook on low until cheese is melted. Stir often.
Since sand and ... individual servings with sprinkling of chopped chives, if desired. This soup keeps 2 to 3 days in refrigerator. Makes 6 to 8 servings.
Combine potatoes, onion, ... about half of soup in blender and ... soup. Heat through. Garnish with fresh parsley or chopped chives. Makes about 2 quarts.
Cook bacon and ... Place 1/2 the potato mixture and milk ... occasionally for 15 minutes or until hot. (Do not boil.) Serve in bowls and sprinkle with cheese.
In large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube and seasonings; mix well. Cover; simmer 15 to 20 ...
Cut potatoes into small chunks with onions and celery. Place in pot; cover with water and boil 7-8 minutes. While potatoes are cooking - melt butter, ...
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