|The Potato Harvest Cookbook|
|by Ashley Miller|
Potatoes are the focus of the 74 recipes, many totally vegetarian, offering suggestions, cooking and growing advice and serving tips.
1 - 10 of 352 for turkey potato soup
In a large ... melted butter. Add potato cubes, lima beans ... remaining ingredients and simmer for 45 minutes to 1 hour. Serve hot. Yields 8 cups; Serves 6.
In a large ... cream of chicken soup, milk, salt, ... mixture to a boil. Reduce heat, add sour cream, cover and simmer 25 minutes or until potatoes are tender.
Add salt to ... mash with a potato masher). Add to ... constantly. Boil 1 minute. Makes 3 cups. (If using for turkey potato soup, it need to be tripled.)
Add salt to ... white sauce. Add seasonings and turkey. Heat through. Serve topped with almonds. Yield: 4-6 servings. NOTE: For thinner soup, add more milk.
Place soup, water, celery, ... tender, add tomatoes, mushrooms, noodles and turkey; continue cooking until noodles are done. Remove bay leaves and serve.
Preheat oven to ... in cheddar cheese soup. Divide potatoes ... Version: Use ground turkey, fat free ... own potatoes with skim or fat free milk. ENJOY!!!
Preheat oven to ... When finished, mix soup and meat and ... about 15 minutes or until cheese is melted. Let cool and serve. Enough to feed about 8 people.
Mix all ingredients, ... Sprinkle bread crumbs or potato chips on top. Bake 20-25 minutes at 350 degrees. Freezes well. Good served cold, also. Serves 8.
Melt butter in large skillet, add turkey, and brown. Separately mix soup, milk, and ... Uncover, sprinkle top with cheese, and bake uncovered for 15 minutes.
Preheat oven to ... well. Stir together soup and sour cream. ... mixture. Put in 1 1/2 quart casserole. Sprinkle with crumbs. Bake 30-35 minutes. Serves 4-6.
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