8 slices of bacon
1 cup chopped onion
2 cups cubed potatoes
1 cup water
1 can cream of mushroom soup
1 cup sour cream
1 3/4 cup milk
1/2 teaspoon salt
dash of pepper
2 tablespoons parsley (she usually leaves this out as do I)
Fry bacon till crisp. Sautee onions in bacon grease. Strain fat. Put potatoes in water till boil. Cover and simmer 10 to 15 minutes. Stir in soup and sour cream. Gradually add milk and seasonings. Add onions and bacon. Heat.
*From Kaeloni Wamsley
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Monday, February 3, 2014
Tuesday, November 18, 2008
Vegetable Beef Soup
1 lb ground beef1/4 cup chopped onion
4 cups beef broth
1 cup chopped celery
1 cup chopped carrots
8 oz can tomato sauce
1 potato, cubed
1/2 teaspoon marjoram
1/2 teaspoon oregano
salt & pepper
In a dutch oven, melt 3 Tablespoons margarine.
Add cubed potatoes and saute until golden.
Add ground beef and onion and cook until beef is browned.
Drain fat.
Add broth, vegetables, tomato sauce, and spices.
Bring to a boil.
Reduce heat.
Cover and simmer for 20 minutes.
Potato Soup
3 medium potatoes1 Tablespoon margarine
3 cloves garlic
1/2 onion
1/2 cup water
1 1/2 cups chicken broth
1/2 cup whole milk
cheese on top
Peel and dice potatoes.
Brown in margarine with the minced garlic.
Stir in chopped onion.
Stir in broth and water.
Bring to a boil and simmer until potatoes are very tender.
Set aside 1/4 cup potatoes.
Blend remaining potatoes until very smooth.
Stir in milk, salt, and pepper to taste.
Stir in reserved potatoes.
Top with slices of cheddar cheese.
Easy Creamy Potato Soup
2 Tablespoons butter
1/2 onions, minced
1 carrot, grated
1 Tablespoon flour
4 russet potatoes, peeled and cubed
2 cups milk
1 chicken bouillon cube dissolved in 1/4 cup hot milk
1/2 cup half and half
1/2 teaspoon salt
pepper
bacon strips
grated cheddar cheese
In a 2 quart saucepan, melt butter and saute onion and carrot until tender. Whisk in flour and cook for 1 minute. Add potatoes, milk, chicken cube and cook for 15 minutes. Potatoes should be very soft. Add the half and half, salt, and pepper.
Crumble cooked baked over soup with grated cheddar cheese.
1/2 onions, minced
1 carrot, grated
1 Tablespoon flour
4 russet potatoes, peeled and cubed
2 cups milk
1 chicken bouillon cube dissolved in 1/4 cup hot milk
1/2 cup half and half
1/2 teaspoon salt
pepper
bacon strips
grated cheddar cheese
In a 2 quart saucepan, melt butter and saute onion and carrot until tender. Whisk in flour and cook for 1 minute. Add potatoes, milk, chicken cube and cook for 15 minutes. Potatoes should be very soft. Add the half and half, salt, and pepper.
Crumble cooked baked over soup with grated cheddar cheese.
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