|by Patrick Mikanowski|
The potato has become so familiar to everyone today - it is the uncontested star on the menu of chefs both great and small - that we tend to forge...
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.
Place potatoes, carrots, ... cheese, butter and soup; stir well. ... soup, drain vegetables before adding cream cheese mixture. Yield: 10 to 12 servings.
Cover potatoes and onions with water and cook until tender. Do not drain water from potato mixture. Add soups, stirring well. Add sour cream.
You may substitute ... celery or mushroom soup for 1 of ... all ingredients; boil 15 minutes. Turn down and let simmer another 15 minutes or until tender.
Cook potatoes, celery, ... can cream of chicken soup, 1 can cream of celery soup and one pound Velveeta cheese, cubed. Cook on low heat about 30 minutes.
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!
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.
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.
Slice leeks lengthwise ... to 2 tablespoons Parmesan. Place rounds on baking sheet. Bake at 350 degrees until browned. Divide soup between the four bowls.
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