41 - 50 of 398 for cheesy potato soup

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Cook onions and carrots in butter until tender. Add potatoes and cover with water. Cook until done, not mushy. Salt and pepper to taste. Add ...

Combine ingredients in a saucepan and add just enough water to cover vegetables. Cook until tender, but not mushy. Add 1 quart of milk and cheese, ...

Cook potatoes, celery, carrots, and onion in the 5 cups water with chicken bouillon, salt, and pepper in it. When tender, add evaporated milk, ...

Simmer vegetables, etc. for 10 minutes. Do not drain. Mix white sauce. After sauce is cooked, add cheese. Add white sauce to vegetables and water. ...

Cook hash browns, onion, and water for 7 minutes, add milk, soup, salt, and pepper and cheese. Heat until cheese is melted.

Chop onion, carrots ... minutes. Add the soup, chicken broth, ... is melted and the soup is well heated. Before serving stir in the yogurt; do not boil.

Combine first 5 ingredients in large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until vegetables are tender. Put ...

In 4-quart saucepan, ... and pour into soup to thicken. Remove ... ounces cubed Velveeta cheese. Stir until melted or cover and wait 10 minutes. Serves 6.

In Dutch oven ... vegetables and cook until tender, about 45 minutes. Do NOT drain. Add soups and cheese and ... melted. (Do not allow to boil.) Delicious!

Cut potatoes in 1/2 inch cubes and put in a heavy kettle with the other vegetables and the chicken stock. Add a pinch of marjoram, salt and pepper ...

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