|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.
21 - 30 of 214 for broccoli cheese potatoe soup
Preheat oven to 350 degrees. Cook broccoli until tender; drain well. Stir together soup and sour cream. ... with crumbs. Bake 30-35 minutes. Serves 4-6.
Cook broccoli until tender. Place ... sour cream, and soup. Spread over broccoli. Sprinkle cheese over entire mixture. Cook at 300 degrees for 30 minutes.
Peel ends of broccoli; cut in ... until tender. Add soups, milk, then ... until tender. Add cheese. Note: I ... dissolved in 1 cup hot water for the broth.
Cook potatoes, water, bouillon cubes, and broccoli for 30 minutes or ... are soft. Add soup, milk, and cheese and cook 15 minutes, stirring occasionally.
Mix water, bouillon cubes, onions, potatoes and broccoli in a crock ... cream of chicken soup and cheese, to taste, ... pot on low and cook for 2 hours.
In a medium ... Stir in milk, soup, mustard, Worcestershire ... stir in instant potatoes. Cook until ... Add turkey and broccoli. Cook 5 minutes. Makes 6 servings.
Saute broccoli, onion and oil. Add soups and peas. Combine ... soup. Heat to boiling, then simmer 10 minutes. Add cheese and heat and stir until melted.
Cook broccoli 5 minutes and drain. Mix mushroom soup, mayonnaise, cheese and onion. Beat ... casserole, crunch chips on top. Bake 45 minutes at 350 degrees.
Put 4 cans of soup in pot. Add 2 1/2 cans milk. Add broccoli. In a bowl cut cheese (or cheese soup) ... sink. The excess moisture would water down the soup.
Cook broccoli according to label ... Cover with cooked chicken. Spread with mixture of cheese, corn muffin mix and chips. Bake at 325 degrees for 1 hour.
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