Melt butter in a large skillet over medium heat; cook and stir onions until softened, about 5 minutes. Slowly pour chicken broth over onions; add potatoes, flour, basil, salt, pepper, garlic salt, and hot sauce.
Bring chicken broth to a boil; reduce heat to low and simmer, stirring and mashing potatoes often using a potato masher, until soup is cooked through and smooth, 20 to 25 minutes. Stir evaporated milk into soup.
Melt butter in medium saucepan over medium heat.
Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
Stir in water, evaporated milk, potato flakess, seasoned salt and dill weed.
Heat until mixture just comes to a boil.
Season with pepper.
Place the potatoes, leeks, onion, margarine, chicken bouillon, salt, and pepper in a slow cooker. Pour enough water over mixture to cover. Cook on High 4 hours.
Stir in the evaporated milk. Ladle soup into a blender and blend until smooth. Serve hot.
Dice potatoes into bite size pieces.
Cover with water and boil with bouillon.
Season salt and pepper.
Boil until potatoes are cooked.
Do not drain.
Add to potatoes and juice, evaporated milk and soup.
Simmer until heated through.
rocessor and puree.
Add evaporated milk (or cream) and adjust salt
n broth and evaporated milk.
Scoop potato pulp from one potato; mash.
ill creamy then add to soup. Add evaporated milk and more pepper. let
Place the potato cubes, celery, and onion into
Combine water and flour in a jar and shake until mixed well. In 5-quart slow cooker, combine all ingredients, except sour cream, cheese and evaporated milk.
Cook on low for 8 to 10 hours.
During last hour of cooking, add evaporated milk, sour cream and cheese.
When final ingredients are melted, it's ready to eat.
Makes 10 to 12 servings.
Boil potatoes in chicken broth in a covered pan for half an hour or until tender.
Add cubed cheese and mash with a potato masher as for mashed potatoes.
Add soups and stir in parsley. Stir in pepper and evaporated milk.
Add enough milk to make desired thickness.
Heat thoroughly.
Can be frozen for about a week and reheated; heat slowly, stirring regularly to keep the milk from curdling.
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.
Pour chicken broth over the potato mixture; bring to a boil
mooth.
Stir in potato, onion, ham, evaporated milk, and pepper.
Bring
Combine all ingredients, except milk and margarine.
Cook over medium heat for 40 minutes, covered.
Add milk and margarine; simmer for 30 minutes.
For cream of potato soup, mash 1/2 of cooked potatoes and add finely shredded Cheddar cheese.
May reduce water and use milk instead of evaporated milk.
In medium saucepan, combine chicken broth and garlic.
Add onion and carrots.
Cook until tender, about 15 minutes.
Add evaporated milk, skim milk, potato flakes, pepper and parsley.
Mix well to combine.
Lower heat.
Continue cooking 2 to 3 minutes or until heated through.
Serves 4. Freezes well.
fork, until dissolved. Stir evaporated milk and garlic salt into bouillon
Melt butter in large saucepan over medium heat.
Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender.
Stir in flour.
Gradually stir in broth and evaporated milk.
Scoop potato pulp from 1 potato (reserving the skin); mash.
Add pulp to broth mixture.
Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
Dice remaining potato skin and potato; add to soup; heat through.
Spoon into bowls.
Sprinkle each with your desired toppings.
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.
Place prepared vegetables in a big kettle and add enough water to completely cover.
Cook until tender and remove from heat.
Make up flour thickening by mixing flour with about a 1/2 cup of the cooking liquid to form a paste.
Slowly stir this into the rest of the soup and heat to thicken, stirring constantly.
Then add butter, salt and pepper.
Add the evaporated milk and continue to heat over a very low fire.
Stir to keep from burning.
Enjoy!
The evaporated milk makes it very good.
Dice and cover carrots, onion and celery with just enough water to cover them and simmer while peeling potatoes.
Peel and dice potatoes. Add to carrots, onion and celery.
Add enough water just to cover vegetables.
Cook until done.
Turn off the heat and add margarine, evaporated milk and sprinkle in parsley.
Make sure soup is off the heat because evaporated milk will curdle.