|by Alex Barker|
This authoritative and beautiful bookprovides essential information on preparing storing and cooking potatoes, opening with an alphabetical index ...
61 - 70 of 6,050 for potato soup
Brown sausage in ... minutes. Stir in soups and milk; cook, stirring often, until ... heated. Garnish if desired. Yield: 2 1/2 quarts. Cook: 45 minutes.
Cook potatoes, onion, carrots, salt, pepper and butter until tender. Whip cream of chicken soup and milk. Pour into potatoes. Simmer an hour or so.
Cover potatoes and onions with water and cook until tender. Do not drain water from potato mixture. Add soups, stirring well. Add sour cream.
In a 3 ... 20 minutes. Combine soup and milk; stir until smooth. Add to potato mixture. Heat but ... taste. Crumble bacon; sprinkle on top of soup to garnish.
In a small bowl, mix mushroom soup and milk; set ... and finishing with potato slices. After each ... potatoes are tender and done when touched with a fork.
Fry bacon until ... potatoes and water, simmer 20 minutes. Mash with potato masher. Add soup and milk. Simmer 1/2 hour, stirring occasionally. Serves 4 to 6.
In large saucepan, ... cheese is melted. Add soups, butter, milk, and spices. Serve hot. May be topped with shredded cheese, bacon bits, or green onion tops.
In a large ... Stir in salt, soup and milk. Heat ... bowls and top each bowl with 1/4 cup shredded cheese and some of the crumbled bacon. Makes 6 servings.
Fry 1 pound ... and add mushroom soup, milk, salt, ... bowls. top with Cheddar cheese and sprinkle generously with bacon. Enjoy. Great for cold winter days!
Cover potatoes with ... cream of chicken soup with can of ... pepper to taste. Let simmer 10 to 15 minutes. (If it appears too thick add more milk or water.)
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