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.
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
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.
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot.
Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes.
Serves 6.
This is a very easy and economical recipe. Serve with homemade bread.
baking tray lined with foil. Sprinkle with cheese. Broil for 1
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.
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Brown sausage in a large pot.
Drain grease.
Add potatoes, onion and 2 cups water.
Bring to a boil and simmer, covered, about 15 minutes or until potatoes are tender.
Turn off heat and mash potatoes in pan coarsely.
Stir in evaporated milk.
(If you like thick potato soup; add instant potato flakes at this time.) Heat to serving temperature and serve.
Makes 4 to 6 servings.
This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetables.
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.
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.
ill use to make the soup). Remove the bacon from the
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.
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.
Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.
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 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.
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.
Cook all vegetables in water until tender.
Mash vegetables and add soup (mix with milk) and heat until cheese is melted in soup.