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.
hrough, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs
one; set aside.
Fry bacon in separate pot (the one
baking tray lined with foil. Sprinkle with cheese. Broil for 1
or 1 minute. Stir in potato, cauliflower, chicken broth, and water
Mix soup with corn using the corn's liquid to dilute soup. Add green onion and pepper to taste; heat.
Serve topped with bacon bits.
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.
Peel (or you can leave peels on) and dice the baked potatoes. Set aside. In Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using slotted spoon, remove bacon to paper towel. Drain, reserving 1-1/2 teaspoon drippings. Add soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper and potatoes to the drippings. Cook uncovered for 10 minutes or until heated through, stirring occasionally. Stir in sour cream and cook for 1-2 minutes or until heated through - do not boil. Garnish with cheddar cheese and bacon.
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.
b>with butter. Line a baking sheet with aluminum foil.
Place sweet potato
eat, cook the bacon until crisp.
Remove bacon drippings into a
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.
Combine all ingredients in boiler and cook until potatoes are tender.
Or combine all ingredients in crock-pot and cook on low until potatoes are tender.
Sprinkle with bacon bits and shredded cheddar cheese, if desired.
Wash and scrub potatoes thoroughly. Bake and let cool.
Chop into small pieces. Heat soup, milk and spices. Add potatoes. Use low heat because this will burn easily. Add cheese just before serving. Can serve with bacon bits, crackers, green onions, sour cream, etc. Makes about 6 servings.
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.
Preheat oven to 325.
Line large baking dish with bacon.
Pour rice evenly over top of bacon.
Place chicken on top of rice.
Season chicken with salt, pepper, poultry seasoning and paprika.
Mix together soup, broth, milk and pour over chicken and rice.
Cover and bake for 3 hours at 325.
Uncover and bake for 15 minute more.
Brown beef in soup pot with bacon strips.
Add other ingredients, except frozen vegetables and crab meat.
Cook 3 hours or until meat is tender.
Add rest of ingredients and simmer covered until vegetables are done.
If you want it hotter, add a few dashes of Tabasco sauce, or have it available on serving.
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.