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.
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.
Quarter each pork chop.
Place meat in crock pot.
Pour soup over meat.
Set crock pot on low or medium.
Let cook for at least four hours.
Optional rice side dish: Five minutes before dinner time, ladle out 1 cup soup from crock pot.
If there isn't enough soup, add water to make 1 cup.
Use this liquid to prepare rice according to directions on box.
Peel and slice potatoes.
Using 1 stick of margarine, coat the sides and bottom of the crock-pot.
Place half of the potatoes into the crock-pot.
Add 1/4 cup onions, 1/2 stick of margarine and 1 can of Cheddar cheese soup.
Add remaining potatoes, onion, margarine, butter and Cheddar cheese soup.
Add cream of potato soup last.
Place lid on crock-pot and cook for 6 to 8 hours.
For the crock pot/slow cooker method; in a
Layer the ingredients in order.
Alternate these layers until crock-pot is full.
Put crock-pot on high for 3 to 4 hours.
Saute onion and green pepper in butter.
Blend all ingredients in crock-pot on high for 1 hour and on low for 2 to 3 hours.
(I use 1 can of potato soup and cook about 5 cubed potatoes and add instead of second can of soup.)
Place layers of vegetables in the order given. Put in crock pot. Season each layer with salt and pepper.
Put the browned meat on top.
Mix soup, 1/2 can of water, envelope gravy mix, 1 cup water. Pour into crock pot.
Cover, cook low 6-8 hours; high 3-4 hours.
In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
Stir in chicken broth.
Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
Stir about 1 cup of hot soup into sour cream.
Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.
Now you can make this low fat or even fat free but it tastes WAY too good with the fat.
Add all ingredients to your warmed crock pot and stir in well.
Let it cook on low for a few hours stirring occasionally.
Enjoy!
Put all ingredients in a crock-pot except for half and half and simmer on low, for about 6 to 8 hours.
I start this before I go to work in the morning.
About 1/2 hour before serving, add half and half.
Take the sausage and parboil for 10 minutes; drain and cut in half.
Mix potatoes, onions and sausage.
Alternately layer potato mixture with soup in the crock-pot.
Cook 6 to 7 hours on low or 2 to 3 hours on high and turn to low for 1 hour.
Pour 1 can of each soup into crock-pot.
Place steak on top of soup.
Pour remaining 2 cans of soup on top of steak.
Cook on low heat all day.
Recipe can be divided.
Put potatoes in 3 1/2 quart Crock pot.
In a small bowl combine cream cheese and salad dressing mix.
Stir in soup.
Add potatoes.
Cover - cook on low heat for 7-9 hrs or on high heat 3 1/2-4 1/2 hours.
Stir to blend before serving.
Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
Cover and cook on low 8-10 hours or until potatoes are tender.
Add cream cheese and blend.
Top with bacon and chives before serving.
Cook on slow in crock-pot for 8 to 10 hours.
Cook ingredients in crock-pot until cheese is melted and heated through.
Cook on low for 4 to 6 hours.
Pour 1 can of soup into the bottom of crock-pot.
Add 1/2 package of dry soup mix and place roast on top.
Pour remaining soup mix on roast and then other can of soup.
Turn crock-pot on high for first 3 hours of cooking time.
Add potatoes and carrots and turn on low.
Cook until potatoes and carrots are tender.
I cook mine all day.
The meat will be very tender, no need to slice.
Saute onion and add rest of the ingredients.
Cook in crock-pot on slow for 3 to 4 hours; stir occasionally.
Melt butter over medium heat. Add chopped onion to butter and saute until onions are soft.
Add sauteed onions, butter and remaining ingredients to crock pot. Stir well to mix.
Cook on high for 4 hours or on low for 6 to 8 hours.