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3 to 4 large baking potatoes 1 onion, finely chopped 1/2 stick butter 1 (10 3/4 oz.) can cream of chicken soup 1 (10 3/4 oz.) can cream of celery soup grated cheese dash of cumin dash of red pepper 2 c. milk 1 c. sour cream parsley flakes crumbled bacon Dice potatoes into bite size pieces. Boil potatoes and onion in 1 to 2 cups water for 20 minutes. Add butter, soups, spices and milk. Simmer until all is done. Add sour cream and parsley; cook 5 more minutes. Place in serving bowls; sprinkle with cheese and bacon. Note: You can add 1/2 to 1 cup Velveeta cheese, if you want a more cheesy soup. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |