|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.
71 - 80 of 6,050 for potato soup for 50 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!
Chop onion and ... onions. Add water; just enough to cover potatoes. Cook until tender. Add soup, evaporated milk and sweet milk. Salt and pepper to taste.
Boil potatoes, onion and salt in the water. When vegetables are tender. Add milk, celery soup and pepper. Heat before serving (but do not boil).
Boil potatoes until ... of peanuts. Shape into balls and fry in hot olive oil. Place fried balls in soup bowls and cover with boiling soup. Serves 6 or 8.
Add celery to 4 c. water and simmer for 10 minutes. Add ... browned bacon, and soup mix. Simmer for ... Add milk and simmer until cheese melts completely.
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.
Melt butter in ... water and salt. Cook until potatoes are tender; add chicken soup and milk. Bring to a boil and stir until broth is smooth. Ready to serve.
In large bowl combine potatoes, soup and sour cream, ... pan well. Pour in mixture. Top with shredded cheese. Bake at 350 degrees for 1 hour 15 minutes.
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 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.
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