Cheesy Potato Soup Recipe
Yield: 14 servingsRecipe by luhu.jp
Ingredients:
8 slice: Haugins Farm Brand Thick,
-Cheese,
-Sliced Bacon, crumbled
1 cup: Frozen Gourmets Choice Baby,
12: Frozen Gourmets Choice Hash,
-Carrots, sliced
-Brown Patties,
1 cup: Green Onions with tops,
4 cup: Water,
-sliced,
2 tbsp: Chicken flavored Bouillon,
2 cup: Sour Cream*,
-Granules,
2 cup: Milk,
1/2 cup: Margarine,
1 tsp: Salt,
12 slice: Schwans American Processed,
1/2 tsp: White Pepper,
Directions:
Prepare bacon in skillet over medium heat; drain and crumble. In
large stockpot combine potato patties, water and bouillon granules.
Cover and place over medium-low heat until patties are thawed and
crumbled. Add bacon and remaining ingredients in order listed. Stir
until ingredients are well blended. Cover and cook over low heat
about 20 minutes or until carrots are tender and soup is hot. Do not
allow soup to boil.
Makes 14 (1-cup) servings.
NOTE: *Lite sour cream may be used in place of sour cream.
SOURCE: Multi-National Foods 1993
Submitted By SANDRA MAY On 02-22-95
Source from luhu.jp
large stockpot combine potato patties, water and bouillon granules.
Cover and place over medium-low heat until patties are thawed and
crumbled. Add bacon and remaining ingredients in order listed. Stir
until ingredients are well blended. Cover and cook over low heat
about 20 minutes or until carrots are tender and soup is hot. Do not
allow soup to boil.
Makes 14 (1-cup) servings.
NOTE: *Lite sour cream may be used in place of sour cream.
SOURCE: Multi-National Foods 1993
Submitted By SANDRA MAY On 02-22-95
Source from luhu.jp