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.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
- Add the soup, sour cream, salt (go easy, the soup has salt), pepper
In a large boiler mix cream of chicken soup with 2 cans of water.
Peel and slice carrots into thin slices.
Add to soup. Peel and dice potatoes.
Add to soup.
Add celery and onions and slight pinch of Italian seasoning.
Salt and pepper to taste. Boil on low setting stirring frequently until potatoes and carrots are done.
About 30 minutes.
If soup gets too thick you can add more water, but don't thin it down too much because the thicker it is the better it is.
Goes great with grilled sandwiches.
This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetables.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Cook broccoli in chicken broth.
When done, add dry chicken soup mix.
Cut cheese into chunks and add.
Let cook on low heat until cheese melts.
Add the half and half to soup.
Combine tomatoes, tomatoes with green chiles, corn, tomato soup, vegetable soup and chili
in large pot and mix well. Bring to a simmer over medium heat, stirring frequently. Layer cheese, sour cream and chips in individual bowls. Ladle hot soup over top. Makes 12 servings.
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, soups and 1 soup can full of water into a slow cooker; heat on high setting until potatoes are tender, about 2-3 hours. Add 1 soup can full of milk and enough instant mashed potatoes to reach desired consistency, stirring constantly.
Heat 2-3 hours longer; spoon into bowls to serve. Top with garnishes.
Mix the condensed soup and milk (use the empty soup can to measure your milk) and heat until warm; either in microwave or on the stove top.
Pour soup into two bowls.
Add 1/4 cup mozzarella cheese, 4-5 slices of pepperoni and 1/8 teaspoons oregano to each bowl. Stir and serve.
Other favorite pizza toppings can be added too.
* On medium heat combine both cans of tomato soup, milk and cream into a medium sized pot. Whisk together till you get a smooth consistency and even color.
* Add dill and parsley then bring to a simmer while whisking the soup every 5 minutes to prevent scalding.
* Once the soup is nice and hot transfer to serving bowls and top with the cheddar cheese, croutons and chives. Polish with a small dollop of sour cream (optional) and there you have an easy beautiful soup.
Combine potatoes, onion, chicken broth, and water in Dutch oven.
Bring to a boil.
Cover, reduce heat, and simmer for 30 minutes.
Stir in celery soup, chicken soup, and milk.
Heat thoroughly.
Garnish if desired with shredded cheddar cheese, diced cooked ham, or bacon.
Makes 2 1/2 quarts.
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.
In saucepot, bring 3 cups water, dry vegetable soup mix and mixed vegetables to boil. Reduce heat and simmer, partially covered, for 8 minutes more. Add diced tomatoes. Cook 2 minutes more. Stir in minced cilantro. Garnish with crushed tortilla chips, sliced scallions and dollop of sour cream.
Combine water, butter, broccoli that has been chopped, onion and pepper in a 3-quart saucepan. Bring to a boil.
Reduce heat. Cover and simmer 10 minutes. Stir in soup, then milk and cheese last.
Heat, stirring occasionally, until cheese melts and serving temperature is reached.
Do not boil.
Parboil potatoes.
Add 1 can water to each can of soup.
Bring soup to boil; add Old Bay, crab and potatoes.
Simmer about 1/2 hour or more.