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.
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.
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.
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.
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.
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.
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 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.
Empty cans of chicken broth in pot.
rying pan the cream of potato soup, 1 soup can of water, the bottle of Leinenkugel's
In a large saucepan melt butter.
Saute onion in butter.
Add chicken broth and cauliflower.
Cover and cook over low heat until tender.
Cool and puree with an immersion blender or with a food processor until smooth.
Return to the saucepan.
In a bowl, mix together cream of potato soup, whipping cream, egg and pepper.
Stir into the cauliflower mixture and heat until warm.
Serve immediately.
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.
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
nd process.
Combine cream of potato soup, cream of mushroom soup, corn, and cream cheese mixture in
Cut pieces of raw bacon into small bites.<
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).
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.
ill use to make the soup). Remove the bacon from the