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.
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.
baking tray lined with foil. Sprinkle with cheese. Broil for 1
In a large saucepan or Dutch oven, melt margarine over medium heat.
Add onion and apple and cook 5 minutes.
Add cabbage; cook 5 minutes longer.
Stir in chicken broth, potatoes, carrots and seasonings.
Cover; cook over low heat 20 minutes.
Add thinly sliced sausage and zucchini.
Cook 5 minutes longer or until potatoes and vegetables are tender.
This recipe makes 10 cups.
killet, brown sausage over medium heat.
Remove sausage and set aside
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 bacon over medium heat until crisp. remove and drain.
Saute onion in the drippings for one minute.
Add sausage, cook until lightly browned.
Add potatoes, cook 2 minutes longer.
Drain. Transfer to a 3 quart slow cooder.
In a small bowl, combine the remaining ingredients.
Pour over sausage mixture.
Cover and cook for 5-7 hours on low until potatoes are tender.
dd carrots, onion and sweet potato.
Saute until onion is
Slice sausage into 1/4-inch thick; brown over medium heat in Dutch oven or heavy kettle.
Remove sausage with slotted spoon and reserve.
Drain away excess fat.
Add celery, onion, thyme and salt.
Cook until onion is tender.
Stir in flour.
Cook 1 minute.
eavy kettle, brown sausage over medium heat. Remove sausage with slotted spoon and
Cook sausage and onion in a large
Brown sausage; add milk, melted cheese and oleo and potatoes. Heat altogether; add salt and pepper to taste.
ill use to make the soup). Remove the bacon from the
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.
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.
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.
arge Dutch oven or medium soup pot over medium heat. Add
Saute bacon until crispy and chop into bits.
Reserve.
Saute chopped onion in a few tablespoons of bacon grease.
Prepare enough rice mixture to yield 1 1/2 cups cooked rice.
Prepare the cream of potato soup with the milk and/or half and half.
Combine soup, rice and cheese.
Heat gently until cheese melts.
Garnish with bacon bits.
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.