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.
b>cream cheese in a blender and process.
Combine cream of potato soup, cream of mushroom 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.
In a stockpot or Dutch oven, bring the broth to a boil over high heat.
Add diced potatoes and onions and return to a boil.
Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
Serve soup hot with a side salad and a crusty baguette.
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 large pot combine potatoes with broth and simmer, covered, 20 minutes or until potatoes are tender.
Remove potatoes from heat and mash with potato masher.
In frying pan, cook bacon until crisp and drain on paper towel and crumble; set aside. To bacon fat, add onion and mushrooms; saute until tender.
Add the bacon/onion mixture to potatoes. Stir in milk, cream cheese, salt and pepper until cream cheese is melted. DO NOT BOIL.
Garnish with green onions.
In a Dutch oven, combine the water and bouillon. Add the cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered, for 18 to 20 minutes or until vegetables are tender.
Combine broth, potatoes, and spices.
Boil on medium heat until potatoes are tender.
Smash a few of the potatoes to release their starch for thickening.
Reduce to low heat.
Add cream cheese.
Heat, stirring frequently, until cheese melts.
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.
In a Dutch oven, combine the water and boillion. Add the cream cheese; cook and stir until cheese is melted. Stir in remaining ingredients. Simmer, uncovered for 18-20 minutes or until vegetables are tender.
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.
n mixing bowl.
Add potato soup and beat at low speed
In a Dutch oven, combine the water and bouillon.
Add cream cheese, cook and stir until cheese is melted.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat and simmer, uncovered, for 18-20 minutes or until vegetables are tender.
In a large saucepan, cook sausage and onions over medium heat, until sausage is brown and crumbled. Drain any excess fat.
Add potatoes, chicken broth, lemon thyme, and cream of potato soup to the pot. Stir well; simmer over medium heat for 45 minutes.
Add evaporated milk and parsley and cook for an additional 3 minutes.
Season with salt and pepper, and serve.
acon grease to chicken and potato broth.
Crumble bacon and
he frying pan the cream of potato soup, 1 soup can of water, the
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.
medium saucepan cover the potato with salted cold water. Bring
In a large saucepan melt butter.
Saute onion in butter.
Add chicken broth and cauliflower.
Cover and cook over low heat until tender.
Cool and puree with an immersion blender or with a food processor until smooth.
Return to the saucepan.
In a bowl, mix together cream of potato soup, whipping cream, egg and pepper.
Stir into the cauliflower mixture and heat until warm.
Serve immediately.