Time 40m Yield 4 Number Of Ingredients 5 Steps:
Place the potatoes in a large pot over high heat. Add water to cover, about 1 inch over the potatoes. Boil for about 10 to 15 minutes, or until potatoes are tender. Do not drain. Reduce heat to low and pour in the evaporated milk and the butter. Mash the potatoes in the pot with a potato masher. Season with salt and white pepper to taste.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Peel and chop up potatoes, then steam them (They can be boiled if you don’t have a steamer). While waiting on the potatoes, sauté the onions in the butter. When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed. When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness. Salt and pepper to taste. Serve with cheese and bacon bits as desired.
Time 30m Yield 3 servings. Number Of Ingredients 8 Steps:
In a 3-qt. saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Add potatoes and soup; stir until blended. Gradually stir in milk. Cook and stir over medium heat until heated through. , Stir in bacon, salt if desired and pepper. Sprinkle with parsley.
Time 30m Yield 4-5 serving(s) Number Of Ingredients 10 Steps:
Cook onion and celery in butter til tender, not brown. Add water, potatoes and eggs, in shell and washed, and cook until potatoes are tender (about 10-12 minutes). Peel and chop eggs. Put back in with potates. Add evaporated milk, salt, pepper. Put little bit of butter on top of soup in bowl.
Time 30m Yield 2 servings. Number Of Ingredients 14 Steps:
In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes., With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.
Time 45m Yield 6 Number Of Ingredients 11 Steps:
Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook’s Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
