ne (I usually do this for about 15-20 minutes.
Place bacon slices into a large skillet
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.
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.
nion, carrot and potato to the pan. Saute for 2-3 mins
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.
n the flour and cook for 1 minute. Add the potatoes
aking tray lined with foil. Sprinkle with cheese. Broil for 1-2 mins
hen reduce heat and simmer for 20-30 mins, until vegetables
alt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth
Add the bacon and butter to a wide,
Cook and stir bacon in a skillet over
In a stockpot or Dutch oven, bring the broth to a boil over high heat.
Add diced potatoes and onions and return to a boil.
Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
Serve soup hot with a side salad and a crusty baguette.
Cook rice according to package directions.
Add potato soup, milk, bacon and onion.
Heat through on top of stove or place in crock-pot and simmer 4 hours.
Add sherry, salt and pepper.
Add cheese; heat to melt cheese.
Garnish individual bowls with 1 tablespoon Cheddar, if desired.
For the soffritto, process all
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.
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.
Saute celery and onion in margarine in large Dutch oven until tender.
Add next nine ingredients; cover and simmer about 20 minutes or until vegetables are tender.
Remove from heat and mash vegetables with a potato masher (slightly).
Add milk, sour cream, soup and cheese, stirring constantly until all is blended. Garnish bowls of soup with bacon strips.