|by William Guilford|
Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety o...
Results 81 - 90 of 211 for potato cheese soup velveeta
Mix bouillon cubes, ... cream of chicken soup and 1 cup water. Add Velveeta cheese and cook slowly until ... melted. Sprinkle with bacon crumbs and serve.
Combine in pan the water, onion, celery, potato, carrots and ... cream of chicken soup and heat through. Add the Velveeta cheese which has been ... use. Makes 1 gallon.
Boil water, onion and celery for 20 minutes. Add all vegetables. Simmer 1/2 hour. Add soup, heat until hot. Add cheese. Stir until melted.
Cook all ingredients (except cream of chicken soup and cheese) for 20 minutes. Add 2 cans of soup and Velveeta cheese. Simmer 1 to 2 hours over low heat.
Cook water, potatoes, onions, bouillon cubes and broccoli until done, 20 to 30 minutes. Add soup and cheese and simmer 15 minutes.
Peel and slice potatoes very thin. Combine soup, milk, and ... Pour mixture in dish and slice cheese over the top. Bake at 400 degrees for 45 to 50 minutes.
In large soup pan cook frozen ... remaining soups. Add cheese by chunks and ... Add milk until soup is consistency you like. Simmer and serve when ready.
Cook potatoes whole ... until dish is full with: Layer of potatoes Layer of diced onions Salt and pepper Garlic salt Layer of sliced thin Velveeta cheese.
Cook, covered the ... and cook until tender. Add chicken soup and cheese. Heat until cheese is melted and soup is hot. Makes 4 quarts. Top with popcorn.
In large pan ... Add the California blend vegetables and cook until tender. Add the soup and cheese. Simmer until cheese is melted, stirring occasionally.
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