LOADED POTATO SOUP

LOADED POTATO SOUP

7 1/2 cups diced potatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion - diced
1 16oz carton sour cream
salt and pepper to taste

Cook onion and potatoes in enough water to cover and cook until done. Then add the other ingredience just heat do not cook. Can add more water if soup becomes to thick.

Top with cheese, crumbled bacon and chopped green onions.

oh my goodness this sounds amazing. i will deff have to give this a try

Mmmm.
I'm definitely going to be making this.

im coming over when you do!!

Scarlette Darkpaine wrote:

im coming over when you do!!

Soup thief! lol

Jade Darkpaine wrote:

Scarlette Darkpaine wrote:

im coming over when you do!!

Soup thief! lol

Pirate duh!

(besides not thieving if its shared? lol)

I HAS ONE!!

its called skillet lasagna

1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced


Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.
Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.
Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.

That sounds sooo good I am going to try this one soon
Thanks for sharing

Jane

im making janes famous potato soup today!!! cant wait till its all done cooking...

soup was yummy yummy