|by Alan Romans|
This book both traces the history and development of the potato from its beginnings in South America to its current dominance of the food chain in...
Results 1 - 10 of 223 for creamy potato soup
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 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 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.
Combine potatoes, onion, ... about half of soup in blender and ... soup. Heat through. Garnish with fresh parsley or chopped chives. Makes about 2 quarts.
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, ...
Boil water. Add hash browns. Add soup. Add Velveeta. Cook on low until cheese is melted. Stir often.
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.
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.
In large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube and seasonings; mix well. Cover; simmer 15 to 20 ...
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