ined with foil. Sprinkle with cheese. Broil for 1-2 mins
Bring the stock to a boil in a large pan. Add the potatoes and simmer for 12-15 mins, until tender.
Remove the soup from the heat and puree using an immersion blender. Place the soup back on the heat and stir in the cream, cheese and cumin.
Add the leek to the pan then simmer for 5-6 mins, stirring. Divide the soup between 4 bowls then sprinkle with cumin seeds. Serve.
Wisk half and half, water and starch until blended in 5-
Combine
wild
rice and water in saucepan and cook over low heat for 45 minutes.
Drain.
Set aside.
Fry bacon pieces and onion
in
skillet until bacon is crisp.
Drain bacon and onion on paper towel.
Place soup in large saucepan; dilute as directed. Stir
in
milk
(1 quart), bacon, onion, cheese and cooked
rice. Stir
until
cheese
is
melted.
Garnish
with carrot.
Yields 8 to 10 servings.
Saute onion with butter until golden brown.
Add cream of chicken and potato soup with milk, basil, thyme, salt, pepper, fried bacon and rice.
Heat on medium heat until milk starts to form little bubbles around the pan and milk has risen about 1/4 inch.
Pour into bowls and sprinkle cheese on it and parsley. Serves 4 to 6 people.
Bake potatoes at 400\u00b0 until done. Peel them and cut into chunks. Set aside. Combine beer, broth, and worcestershire sauce in a 3 qt. saucepan. Cook over med. heat for 6 min. Combine half and half and cornstarch; stir well. Add that to cheese, milk and red pepper to beer mixture; stir well. Cook and stir until thick. Add reserved potato chunks cook 2 min. Crumble bacon and cheese and chives on top.
Combine rice and water in saucepan and cook over low heat for 45 minutes.
Drain and set aside.
Fry bacon pieces and onion in skillet until bacon is crisp.
Drain bacon and onion on paper towel.
Place soup in large saucepan, dilute as directed.
Stir in 1 quart milk, bacon, onion, cheese and cooked rice.
Stir until cheese melts.
Serves 8 to 10.
Fry bacon and onions until bacon is crisp.
Drain excess fat. Place soup in saucepan and heat.
Stir in half and half, bacon, onions, cheese and cooked wild rice.
Stir until cheese is melted.
Add potato soup, cheese soup and milk to cooked broccoli. Cook slowly until ready to eat.
large soup pot, melt butter. Add chopped vegetables and saute on
Preheat oven to 350\u00b0F.
In a small skillet saute onions in butter until tender. Remove from heat and allow to cool slightly.
Combine potatoes, cheese, ham slices, soup, onions with butter and pepper in a large bowl.
Spoon this mixture into a 13 x 9 inch baking dish sprayed with non-stick.
Bake at 350\u00b0 F for about 35 minutes or until lightly browned.
Put potatoes, carrots, celery and onion in water; cook. Add chicken
broth.
Thicken
with
cornstarch.
Add
Velveeta cheese and heat until cheese melts.
Makes about 1/2 gallon.
In a large saucepan, saute onion and celery in butter over medium heat until tender.
Add flour, pepper, salt, and paprika and stir until smooth.
Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
Sprinkle individual servings with parsley if desired.
Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.
Saut butter and onions until tender. Add cream of potato soup and creamed corn; mix well. Cook for about 5 to 10 minutes over medium heat. Add crawfish, half and half and all spices, stirring until well blended. Cook 20 to 30 minutes over medium to low heat, stirring occasionally to prevent sticking.
Combine potatoes, onion and water in heavy saucepan.
Bring to boil.
Reduce heat and simmer until tender, about 20 minutes.
In heavy skillet, melt butter; add flour.
Cook and stir until thickened.
Stir mixture slowly into potatoes; cook and stir until thick.
Add cheese and seasonings.
Makes 4 to 6 servings.
Put potatoes, salt and water in a saucepan.
Cover and cook until potatoes are tender.
Blend flour, pepper, paprika and sour cream until smooth.
Stir into potatoes and add milk.
Heat to boiling, stirring constantly.
Remove from heat.
Add cheese and stir until cheese melts.
Saute pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.