Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
Saute onion in oleo until onion is tender.
Add soup, milk and Velveeta cheese (do not salt).
Cook on medium heat until cheese and soup are melted and creamy.
This recipe can be halved.
Deep fry skins for about 45 seconds. Sprinkle with cheese and place under broiler just long enough for cheese to melt.
Sprinkle with crumbled bacon, green onions and sour cream
Serve along with soup.
Cook soup according to directions on the box.
Add cubed potatoes and cook until potatoes are done.
Add cream of potato soup and 3 soup cans of milk to onion soup and heat.
Add chopped onion and grated Swiss cheese to hot soup.
Heat until cheese is melted.
Sour cream may be added at this time.
Stir thoroughly. Heat a few minutes longer and serve.
Cook chopped broccoli as directed.
Mix potato soup as directed on can.
Mix leek soup mix as directed on box.
Add cheese and broth last.
Mix well.
I use a crock-pot.
Cook about 1 hour.
If you do not have crock-pot, you will need to watch it, so it won't stick to boiler.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.
Saute onion and celery in butter until tender.
In large kettle, put water, bullion, potatoes with onion.
Cover and cook until potatoes are tender.
Blend cream cheese and flour with 1 cup of milk until smooth.
Stir into potato mixture.
Add milk, ham, and can of potato soup.
Bring to boil and boil for 1 minute.
Let simmer until ready to serve.
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.
Heat chicken broth and hash browns until potatoes get mushy. Add cream of potato soup.
Add pieces of cheese.
Keep stirring so it won't stick.
Salt and pepper to taste.
Using large pot, saute onion (chopped) in 1 stick butter.
Add all soups and 1 quart half and half.
Cook on low heat for 2 hours or more.
Everybody loves this soup!
Melt butter in 5 quart soup pot.
Add chopped celery, onion, and grated carrots and saute until tender, 5-10 minutes.
Add chicken broth, cover and simmer 30 minutes.
Add Velveeta and heat on low until melted.
Add cream of potato soup and heat through.
Just before serving, stir in sour cream.
Cook bacon. Drain and crumble. Set aside.
Saute onion in oil.
Bring half and half and cream of potato soup to a slow simmer.
Add cooked rice, crumbled bacon, sauted onion. Simmer 5 minutes.
Add cheese, stir until melted and serve.
In a large
bowl,
combine
potatoes, soup, sour cream, salt and pepper and half of the shredded cheese.
Butter one 9 x 13-inch pan well.
Pour
in the mixture.
Top with remaining cheese.
Bake at 350\u00b0 for 1
hour and 15 minutes.
Serves 8 to 10. Great leftover.
Butter a 9 x 13-inch pan well.
Place potatoes in it.
Mix soup, sour cream, salt and pepper to 1/2 of the cheese.
Pour mixture over the potatoes and top with remaining cheese.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Peel and dice potatoes. Place in saucepan and add enough water to completely cover by 1/2-inch. Bring to slow boil and cook approximately 45 minutes. Add butter, seasonings and wine. If soup appears too thin, add a can of potato soup or a small amount of instant mashed potatoes until mixture reaches desired consistency. When all is blended together, add cheese, which has been cut into small pieces. Mix until cheese has completely melted and serve hot.
depending on desired consistency of soup and the type of bread
Place ingredients in a large bowl and toss,shake, and stir to mix well.
Place in a suitable mix container (or containers).
You can make individual servings by placing 1/2 cup Potato Soup Mix in seperate containers. Be careful when dividing up the mix to get all of the ingredients in each container- the spices tend to settle to the bottom of the bowl.
To make soup (to put on a card):
Place 1/2 cup Potato Soup Mix into a mug or bowl.
Add 1 cup boiling water. Stir well.
Let stand 3 minutes until thickened.
Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
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.
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.