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.
Cut pieces of raw bacon into small bites.<
Boil potatoes until done through (about 40 to 45 minutes). Peel skin off potatoes.
Dice potatoes.
Add sour cream, diced onions and cream of potato soup.
Mix well.
Melt butter.
Add crushed Ritz crackers. Cover cracker mixture on top of casserole. Bake at 375\u00b0 for 35 minutes.
eat with a few pieces of parsley or thyme.
Sear
Place hash browns in a bowl.
Mix together cream of potato soup, cream of celery soup and sour cream.
Pour over potatoes and let stand until potatoes thaw.
Add chopped onions and green peppers.
Spread in 9 x 13-inch pan.
Sprinkle parsley on top and bake 1 1/2 to 2 hours at 300\u00b0.
lender and process.
Combine cream of potato soup, cream of mushroom soup, corn, and
Mix together milk, sour cream and cream of potato and celery soups.
Add hash browns.
Salt and pepper to taste.
Bake in a 13 x 9-inch pan, covered for 1 hour at 350\u00b0.
Put cheese on top and bake uncovered for another 1/2 hour.
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.
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.
br>Add the cheese soups, cream of potato & French onion soups, milk and
nd 2 1/2 Cups of the flour in a large
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.
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.
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.
Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!
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 in melted butter.
Peel potatoes and cut into small cubes.
Add to onion and barely cover with hot water. Season with garlic salt, salt and pepper.
Cook until soft.
Stir in can of cream of chicken soup.
Cut cheese into thin slices and stir in.
Stir until the cheese is melted.
Stir in 1 1/2 to 2 soup cans of milk, depending on how thick you prefer your soup.
ix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread
Measure all dry ingredients and place in a Ziploc Bag.
Combine and place in a storage container.
To use combine 1/3 cup mix with 1 cup of water.
Add in any of the above optional ingredients.
Cook over low heat until thickened.