21 - 30 of 461 for cream of potato soup

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Melt butter in ... water, salt and cream. Bring to ... 45 minutes. Press soup through a sieve, ... Heat, serve in cups with a pat of butter floating in each.

Cook potatoes and ... in 2 tablespoons of bacon fat. Combine ... pepper, milk and cream. Simmer 30 ... cheddar cheese and parsley. Makes about 3 quarts.

Boil 5 or ... 2 large stalks of celery (cut about ... and add to potato mixture. Add 1 ... egg is cooked and soup thickens. Add salt and pepper to taste.

Cook potatoes in ... Drain and reserve potato water. Add milk ... stir constantly until thickened. Add potatoes and parsley. Reheat. 100 - 1 cup servings

Cook potatoes and onion and celery until tender in enough water to barely cover (with a little salt). Add corn, milk and 1 tablespoon parsley, cut ...

Rinse potatoes after peeling. Cut up into very small pieces and put in pot. Cut up several green onions and put in pot with potatoes. Put enough ...

Cut 2 medium ... about 4 cups of water; when potatoes ... 1 pint of sour cream; mix well; add 1 jigger vinegar. Stir into above; add seasoning; mix well.

Cut potatoes into ... are tender. Puree soup in food processor ... suit the size of the appliance you are using. Add cream, milk, salt, ... as desired. 4 servings.

Boil potatoes just ... in 1/2 stick of butter and 1 ... and pepper to taste. Stir until thoroughly heated. If soup is too thick, you may add milk to thin.

Saute onion in butter. Add potatoes and 1 cup broth, salt and pepper. Cover and simmer until potatoes are tender (about 20 minutes). Break up ...

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