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.
Saute onion in oleo until onion is tender.
Add soup, milk and Velveeta cheese (do not salt).
Cook on medium heat until cheese and soup are melted and creamy.
This recipe can be halved.
baking tray lined with foil. Sprinkle with cheese. Broil for 1
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 carrots and onion in stick of butter.
Blend in food processor, chop fine.
Remove and put into stock pot.
In food processor, finely chop cauliflower and broccoli.
Add vegetables to chicken broth; homemade can be used.
Simmer for 30 minutes. Add potato soup and chopped Velveeta cheese.
Simmer 10 minutes over very low heat.
Just before serving, stir in a small carton of sour cream.
Saute carrots and onion in oleo.
Finely chop bag of broccoli and cauliflower.
Add vegetables and chicken broth to the stockpot.
Simmer 30 minutes.
Add cans of cream of potato soup and grated Velveeta cheese (I use approximately 8 ounces cheese). Simmer 10 minutes over very low heat.
Just before serving, stir in a small carton of sour cream.
ans of cream of potato soup, milk, and Velveeta. Stir all ingredients until
Chop and saute in 1 stick oleo the 2 ribs celery, 3 carrots and onion.
Add 3 cans Swanson chicken broth and simmer 20 minutes.
Add 3 cans cream of potato soup, 1 lb Velveeta cheese (cubed), 1 can cheese soup and simmer for 20 minutes.
Add 1 (8 oz) carton sour cream.
Whisk to make creamy.
Serves 8 - 10.
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.
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.
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.
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.
Flour pork chops and lightly brown in skillet.
Lay pork chops in a casserole dish.
Cover meat with cream of potato soup. Season with pepper to taste.
Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.
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.
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.
Cook wild rice in water until done (45 minutes to an hour). Cook bacon until crisp and crumble.
Saute onion in little bacon grease. Place potato soup in large saucepan, dilute and add all other ingredients.
Heat slowly, stirring often until cheese is melted, just below boiling point.
Yields 8 to 10 servings.
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.