|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 potatoe soup
In a large ... medium heat. Add potatoes, and enough ... minutes). Stir together soup, cream, and ... smooth; add to potato mixture. Heat but ... in: 50 minutes 6 servings
In a Dutch ... 2 forks. Add potatoes, onion, garlic ... room temperature. When soup has cooked for ... Dutch oven and serve with thickly sliced baguette.
In a large pot add: Potatoes, broth, water, ... and stir in evaporated milk. Serve with "Candied Jalapenos Cheese Corn Bread". Boy! What a comfort food!
Cook bacon and ... off fat. Place potatoes, celery, carrots, ... Place 1/2 the potato mixture and milk ... boil.) Serve in bowls and sprinkle with cheese.
Boil water. Add hash browns. Add soup. Add Velveeta. Cook on low until cheese is melted. Stir often.
Cut potatoes into small chunks ... celery, onion to milk mix. Put on low heat. Add shredded cheese, salt and pepper to taste. Stir until cheese is melted.
Since sand and ... Add remaining stock, potatoes, broccoli, and ... chives, if desired. This soup keeps 2 to 3 days in refrigerator. Makes 6 to 8 servings.
Combine potatoes, onion, celery ... about half of soup in blender and ... Heat through. Garnish with fresh parsley or chopped chives. Makes about 2 quarts.
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.
In large saucepan, combine potatoes, water, celery, ... vegetables; cook until thickened. Add process cheese spread; stir until melted. 6 to 8 servings.
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