|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...
1 - 10 of 412 for potato vegetable soup
In a large Dutch oven or soup pot, melt 2 ... in chicken or vegetable broth. Add potatoes ... corn can be substituted with cream-style corn, if desired.
Combine ingredients in a medium bowl (except potatoes and sea salt). A blender may be used. Meanwhile, light the grill on high setting. Spray or wipe ...
Cook bouillon cubes, mixed vegetables, and onion ... vegetables are tender. Stir in evaporated milk and instant potato flakes. Heat thoroughly, ready to serve.
Over medium-low heat, ... Steam or microwave vegetables, either all 3 or any combination. Mix into potato mixture. Add milk ... pepper and parsley to taste.
In a large ... pan. Bring the soup to a boil ... 15-20 minutes or until potatoes are tender. Add spices, thickener simmer to thickened. Serve immediately.
Place 2 cups ... minutes or until vegetables are tender. To thicken soup, place 1 ... through. Garnish with nutmeg. Serve with croutons or garlic bread.
In a large ... and zucchini. Bring soup to a boil ... This is a light, yet hearty soup and goes well with salmon or tuna sandwiches for a quick, easy meal.
Place all ingredients in a 4 quart saucepan. Bring to boil, reduce heat and cook over low heat for 1 hour. Makes 4 cups. Calories - 91. Cholesterol - ...
METHOD: In large ... broth along with mixed vegetables. Simmer 10-15 minutes, or until potatoes are tender. Serve at once, with potato chips. Makes 2 quarts.
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 ...
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