Time 50m Yield 6 Number Of Ingredients 11 Steps:
Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands. Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.
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 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 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 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 40m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish. Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.
