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.
hrough, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs
Peel (or you can leave peels on) and dice the baked potatoes. Set aside. In Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using slotted spoon, remove bacon to paper towel. Drain, reserving 1-1/2 teaspoon drippings. Add soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper and potatoes to the drippings. Cook uncovered for 10 minutes or until heated through, stirring occasionally. Stir in sour cream and cook for 1-2 minutes or until heated through - do not boil. Garnish with cheddar cheese and bacon.
one; set aside.
Fry bacon in separate pot (the one
baking tray lined with foil. Sprinkle with cheese. Broil for 1
Cut potatoes into small pieces, add onion and boil in water just covering potatoes, about 20 minutes or until done. DO NOT DRAIN.
Mix 1 packet of original country gravy in small amount of water until lumps are gone.
Add to potatoes, slowly and heat until thickened (about 5 mins or so). If soup still looks watery, add another packet of country gravy.
Some people have used 1/2 cup spud flakes to make it thicker also but I haven't needed it.
Serve hot, topped with bacon bits and shredded cheese.
or 1 minute. Stir in potato, cauliflower, chicken broth, and water
Place potatoes in a pot. Add cold water to cover. Heat over med high heat. Cook until potatoes are tender. Do not drain!
Stir in cream of onion soup, cream of celery soup, evaporated milk, and butter. Cook 15 minutes.
Serve soup topped with cheese and bacon bits.
This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetables.
Combine first four ingredients in a Dutch oven and bring to a boil.
Cover, reduce heat and simmer for 30 minutes.
Stir in soups and milk.
Heat thoroughly.
Garnish with shredded Cheddar cheese or sprinkle with bacon bits.
Mix soup with corn using the corn's liquid to dilute soup. Add green onion and pepper to taste; heat.
Serve topped with bacon bits.
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.
Peel potatoes and cut them into small cubes with some large cubes.
Put them and the soup, water and milk in a pan.
Bring to a boil until potatoes are done.
Season with celery seed and garlic while cooking.
b>with butter. Line a baking sheet with aluminum foil.
Place sweet potato
Cook wild rice in water until done (45 minutes to an hour). Cook bacon until crisp and crumble.
Saute onion in little bacon grease. Place potato soup in large saucepan, dilute and add all other ingredients.
Heat slowly, stirring often until cheese is melted, just below boiling point.
Yields 8 to 10 servings.
eat, cook the bacon until crisp.
Remove bacon drippings into a
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.
Combine all ingredients in boiler and cook until potatoes are tender.
Or combine all ingredients in crock-pot and cook on low until potatoes are tender.
Sprinkle with bacon bits and shredded cheddar cheese, if desired.
Melt oleo in medium pan, add flour to oleo.
Add water, bouillon cubes and pepper.
Cook and stir over medium heat 10 minutes.
Stir in potato soup and soup can of milk.
Lower heat and cook 10 more minutes.
Right before serving, add 3/4 cup grated Cheddar cheese.
Serves 4.
Wash and scrub potatoes thoroughly. Bake and let cool.
Chop into small pieces. Heat soup, milk and spices. Add potatoes. Use low heat because this will burn easily. Add cheese just before serving. Can serve with bacon bits, crackers, green onions, sour cream, etc. Makes about 6 servings.