ill use to make the soup). Remove the bacon from the
Cook Irish potato well done.
Mash potato and start working in confectioners sugar until it is like stiff dough.
Roll out and spread with peanut butter.
Make into a roll, then slice.
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.
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.
Place ingredients in a large bowl and toss,shake, and stir to mix well.
Place in a suitable mix container (or containers).
You can make individual servings by placing 1/2 cup Potato Soup Mix in seperate containers. Be careful when dividing up the mix to get all of the ingredients in each container- the spices tend to settle to the bottom of the bowl.
To make soup (to put on a card):
Place 1/2 cup Potato Soup Mix into a mug or bowl.
Add 1 cup boiling water. Stir well.
Let stand 3 minutes until thickened.
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.
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.
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.
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.
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.
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.
n mixing bowl.
Add potato soup and beat at low speed
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.
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.
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.
1. Melt Irish butter in pan. Thinly slice onion & potatoes and add to pan.
2. Add the chicken bouillion, celery, dried parsley, garlic, and season with salt & pepper.
3. Cover the pan, allowing the vegetables to soften under a low heat, do not let them brown.
4. Add milk and mix until soup becomes thick then stir in cheese until fully melted.
5. Serve piping hot with a few slices of buttered bread & enjoy.
6. Experiment with adding other ingredients.
Wash and peel potatoes; chop or dice.
Peel onion.
Cook in small amount of water until tender.
Add milk, cheese soup, salt and pepper.
Bring to a slow boil.
Serve.
Melt butter in a soup pot over medium heat. Cook and stir celery, green onions, salt, and black pepper in melted butter until slightly tender, about 5 minutes.
Stir potatoes, chicken broth, and water with celery mixture. Bring to a boil over medium-high heat, cover, and lower heat to a simmer until vegetables are softened, about 30 minutes.
Stir cream of celery soup, cream of chicken soup, milk with the potatoes mixture. Season with salt and pepper. Cook until heated through, stirring occasionally, 5 to 10 minutes.
n one ladleful of hot soup then gradually whisk into main
Boil potato until done.
Mash potato in bowl well.
Gradually mash 1/2 box sugar in bowl with potato until tough.
Put some of the sugar on foil paper.
Pour mixture onto foil paper and knead dough.
Roll out with rolling pin, turning occasionally so as not to stick.
After rolled thin, spread desired amount of peanut butter.
Roll candy up like a jelly roll.
Put on plate and chill in freezer until hard enough to slice without tearing.
Must be cold.