Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
FOR THE SOUP: Lightly saute the onions in
Lay chicken in bottom of 1 1/2 or 2-quart slow cooker. Sprinkle taco seasoning over chicken. Stir together salsa and cheese soup in bowl and pour over chicken. Cook on LOW 6-8 hours.
Remove stoneware from slow cooker with pot holders, take chicken out and shred with fork. Put chicken back into stoneware, then stir in sour cream. (Note: Depending on the tenderness level of your chicken, you may be able to shred it by simply stirring it inside the stoneware).
This is great served over rice or used as an enchilada filling.
melt butter in small boiler, add onions and cook until tender.
while they are cooking, steam broccoli and carrots in steam bag in microwave for about 4 minutes or until tender.
Move carrots and broccoli into boiler with onions and saute for a minute or two, adding kosher salt and fresh pepper at this point.
Add campbell's cheddar cheese soup and 1/2 can of milk and stir until smooth over low heat.
add cheese to soup when ready to serve.
for a little kick, add 1/4 teaspoon of cajun seasoning while cooking over low heat.
Empty Cheddar cheese soup cans into pan on stove top.
Stir in soup cans filled with milk on medium heat.
After lumps are gone, stir in rest of ingredients.
Cook for 1/2 hour over medium-high heat, stirring occasionally.
Can be served over baked potato, toasted bread or in a bowl.
live oil in a large soup pot or Dutch oven over
na large saucepan, combine nacho cheese soup, and milk and heat just
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.
Wash broccoli, cut the florets into small bitesize pieces.
Wash potatoes, microwave until bake throughout (usually around 10 mins, depending on your microwave).
Cut cooked potatoes into bitesize cubes.
In a large pot combine both potato and cheddar cheese soup and milk, bring to a boil.
Add potato cubes and broccoli florets.
Cook for about 15-20 mins on 350 until the broccoli is cooked through.
Add shredded cheese, cook until cheese melts.
pepper to taste.
Add water, pepper and beef flavor to stockpot.
Bring to boil. Turn heat down to low.
Stir in potato buds.
Cover and let stand 1 minute.
Add Beau Monde, cumin and butter.
Cover and simmer for 10 minutes.
Stir in Cheddar cheese soup.
Cover and allow to return to simmer.
Dissolve arrowroot in 1 cup of warm light cream.
Stir into soup.
Gradually add remainder of light cream and sour cream. Cover and heat thoroughly.
Do not boil.
Makes about 10 quarts.
In large pot, melt butter and saute onions till soft.
Add chopped potatoes, chicken broth, thyme, dill, paprika, salt and pepper into pan.
Simmer for 15 minutes, or until potatoes are soft.
Take the pot off heat and mash potato; put pot back on heat.
Dissolve flour and water together; add to mashed potato.
Add the milk and cheese soup. Whisk in until it thickens.
Add cheddar cheese and heat through.
Cook macaroni according to package directions, drain and set aside.
Combine broccoli, onion, and water in saucepan.
Bring to a boil, cook 2 minutes; do not drain.
Stir in cooked macaroni, packet of cheese sauce,, milk, cheese soup, ham, salt, and pepper.
Return to a boil, stirring occasionally.
Ladle soup into 6 bowls.
Brown hamburger.
Drain.
Add chopped onions, carrots, celery, potatoes and a little water.
Cook until vegetables are done.
In pan, combine Cheddar cheese soup, potato soup and milk.
Add hamburger.
Cook until warm.
In saucepan, stir cheese soup until smooth. Gradually blend in tomato soup, milk and water.
Cup up 5-6 hot dogs and add to soup. Heat, stirring often until all is hot and well mixed.
In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
Once tender, mash soup with a potato masher, and add butter and cream.
Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.
Cook macaroni according to package directions; drain and set aside. Chop broccoli and onion. Combine broccoli, onion and water in 4-quart pan. Bring to boil and cook 2 minutes. Do not drain. Stir in cooked macaroni, cheese sauce from package, milk, cheese soup and ham. Return to boil, stirring occasionally. Yields 6 servings.
Dice potatoes, celery, carrots and onion. Cook until tender, but firm.
Add diced ham and cheese soup.
Heat thoroughly.
Cook potatoes, celery, carrots, onion and pepper in water until tender. Do not drain.
Make a white sauce of oleo, flour and milk (will not be thick).
Beat in Cheddar cheese soup and diced ham.
Combine all together and heat.
Go to Charlotte, NC on I-77.
Take the Nations Ford exit to Sam's Wholesale Club; show your ID card.
Go to frozen food section; buy Campbell's broccoli and cheese soup.
Take home; follow directions and enjoy!
For cheese soup: Melt butter in heavy large