Combine Potatoes, Celery, Carrots, Onion, Parsley, Broccoli and Pepper into Pot.
Add 1 cup of water and 2 bouillon cubes.
Bring to a boil; reduce heat cover and simmer until potatoes /carrots are tender.
Whisk flour and milk together, pour into soup. Stir constantly until soup thickens.
Add cheese and Ham.
Stir until cheese melts and Ham is warm.
See \"recipe description\" at top for notes on bigger portions.
Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.
add water, chicken broth, chicken soup base, black pepper, carrots, potatoes
ixing it all together, the best way is to put your
arge airtight plastic container).
Soup Directions:
Sort and wash
Start early in the day.
In a large pot, put peas, water, bay leaf and salt; simmer, covered, for 3 to 4 hours.
Remove bay leaf.
Saute onion, garlic, celery, potato and carrots in oil.
If necessary, add a little water to steam.
When tender, add to soup.
Continue simmering.
About 5 minutes before serving, add wine, mustard, thyme and sesame oil.
Just before serving, add vinegar, tomatoes and parsley.
Yield:
6 servings.
00b0C.
Toss the sweet potato, onion and garlic in oil
he chicken broth & cheddar cheese soup on medium to medium low
Preheat oven to 375\u00b0.
Blend onion recipe soup mix, beer and water; set aside.
In 2-quart rectangular baking dish sprayed with nonstick cooking spray, layer half of the potatoes, soup mixture and cheese.
Repeat, ending with cheese.
Cover with aluminum foil and bake 1 hour.
Remove foil and continue baking an additional 5 minutes or until top browns slightly.
Makes about 8 servings.
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
Here's the world's best potato casserole.
Mix hash brown potatoes, sour cream, grated Cheddar cheese, cream of mushroom soup and onion.
Bake in 350\u00b0 oven about 45 minutes, a little longer if you don't defrost the spuds first.
inches deep) saucepan or soup pot, set over medium-high
eat.
Add cheeses into soup and stir until melted.
Add soup, 1/2 can broth, 1 can milk and stir.
Add cheese and milk.
Stir in corn starth to the rest of broth, then add to soup.
Add spices and butter.
Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more.
Top with chives and bacon bits.
*For best results, chill soup and reheat.
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
In crock pot combine potatoes, cream of mushroom, 1 cup of green onions and spices. Mix up well.
Cook on low 8 hours.
Add in cheese, sour cream and milk, stir until cheese melts.
Add the remaining green onions before serving.
We like this served with a garlic Tuscan bread.
Variation:
You can greatly differ the taste by experimenting with different flavors of cheddar cheese. We like Vermont extra sharp the best, but have also tried cheddar bacon and cheddar garlic.
Boil potatoes until tender; cut in half, if desired.
In separate saucepan, heat beans, milk and cream of chicken soup until hot.
Pour mixture over drained potatoes and sprinkle Mozzarella cheese on top.
Bake at 350\u00b0 for 10 minutes.
Cook peas, water, bay leaf and salt for 3 to 4 hours. Saute in olive oil, onions, garlic, celery, potato and carrots and add to mix. Fifteen minutes before serving, add wine, mustard, thyme and sesame oil. Just before serving, add parsley and vinegar.
eek mixture to saucepan with potato mixture; stir in broth.
Using a large saucepan, brown onion in butter.
Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
Let soup sit for approximately 5 minutes in order to thicken and then serve.