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.
spaghetti sauce, water and onion soup mix. Simmer 5 minutes. Slice Velveeta
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.
BEAN-BARLEY SOUP MIX: In a bowl combine about
Cook vegetables in large covered saucepan in chicken broth until almost tender (10 to 15 minutes).
Do not drain.
Set aside.
In another bowl, gradually add cream of potato soup; mix thoroughly.
Blend water in cornstarch (in small cup).
Pour into potato soup mixture.
Mix together, then pour all white mixture into vegetables and broth.
Cook and stir until thick and bubbly (on medium heat).
In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.
Layer the ingredients in the order given into a wide mouth 1 quart canning jar.
Pack each layer in place before adding the next ingredient.
Attach a gift tag with these cooking directions: Boil 8 cups water in a sauce pan over high heat.
Turn heat off. Slowly add soup mix, stirring constantly.
You may add 2 (5 ounce) cans heated ham, if desired.
Serve hot with your favorite bread or crackers.
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.
Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.
This is a easy blender recipe, so get out that trusty
Fry bacon crisp; drain.
Crumble.
Add potato to bacon grease; brown.
Add soup mix, water and tomato juice.
Simmer for 30 minutes.
Add peas and bacon.
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.
Dice potatoes and cook in water and salt.
Cook until tender. Drain off water, reserving the liquid.
Add onion soup mix and butter to potatoes.
Add potato water and milk; heat and serve.
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
Peel and cube potatoes.
Boil until soft.
Drain, but do not throw water away.
Mash potatoes and butter.
Slowly add water (not too much) and heat, stirring all the time.
Mix leek soup mix with water and add to potatoes.
Heat and stir all the time.
Keep stirring and add 1/2 the cream.
Simmer potatoes, onion and celery in 1 1/2 cups water in a covered 2-quart saucepan.
Do not drain.
Combine Watkins cream soup mix and flour.
Add milk and remaining 1 1/2 cups water.
Add this mixture slowly to the vegetables while stirring and bring to a full boil, stirring occasionally to prevent scorching.
Yields 1 1/2 quarts.
Very good!
Bring vegetables to a boil in the chicken stock.
Add salt and simmer until tender.
Cool.
Place in a blender.
Add cream and pepper.
Blend until smooth and creamy.
Pour back into pan and add potato soup; mix well.
Heat until hot; add cheese in chunks, stirring on low heat until the cheese melts.
Serve garnished with lemon slices.
Can be frozen.
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.