arlic for 5 mins or until leek is soft. Add potato and
e heat and combine it with the buttermilk or sour cream
tch oven or medium soup pot over medium heat.
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.
Bring 3 cups of water to a boil. Cut a cross in the base of each Brussels sprout. Add the bouillon cubes to the boiling water and add the sprouts, onion, potatoes, carrots and ham. Bring back to a boil, cover and cook for 15-18 mins. Crush some of the potatoes with a fork, to thicken the soup. Add the Worcestershire sauce and season to taste.
cover with water.
Set on high cooking and cook for an
aking tray lined with foil. Sprinkle with cheese. Broil for 1-2 mins
low cooker, combine potatoes, onion, ham hock, dill weed, lemon peel
inutes.
2. Add ham hocks, chopped ham, bay leaves and water
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.
hen reduce heat and simmer for 20-30 mins, until vegetables
dice. Coarsely chop scallions. Cut ham into 1/4\" dice. Shred
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.
Melt butter in large saucepan.
Add celery, onion, and carrot. Saute for 3-4 minutes.
Add chicken broth, potatoes, ham, salt and pepper.
Bring to a boil, reduce heat and simmer for about 15-20 minutes or until potatoes are tender.
Remove about 1 or 2 cups of vegetables, mash and return to pan.
Whisk half and half with sour cream. Slowly add to soup mixture.
Stir in cheddar cheese until melted. Turn heat to low, cover and allow soup to sit for about 5 minutes more until slightly thickened.
d celery, add to the ham.
slice the mushrooms,
For the soffritto, process all
Boil potatoes slowly in water until tender.
Do not drain; add butter.
Add soup gradually, stirring until smooth.
Stir in salt, pepper and ham.
Cook for 10 minutes longer.
Serve with soda crackers.
Yields 5 servings.
Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
dd carrots, onion and sweet potato.
Saute until onion is