Type what you have

Ingredients

• ✓ cream of potato soup
• cream of celery soup
• clam chowder
• clam
• half-and-half
• heavy cream

Instructions

1. 1 Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
2. 2 Cover, and cook on low for 6 to 8 hours.

By Deena

Ingredients

• ✓ cream of potato soup
• hash brown potato
• sour cream
• cheddar cheese
• butter
• potato chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix potatoes, condensed soup, and sour cream together in a large baking dish; mix in cheese, butter, salt, and pepper to taste. Top mixture with potato chips.
3. 3 Bake in the preheated oven until the mixture is bubbly and lightly brown, about 1 hour.
4. 4 Remove from oven and let stand 15 minutes before serving.

By TRISHAD

Ingredients

• ✓ cream of potato soup
• sour cream
• butter
• hash brown potato
• cheddar cheese
• green onion
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat sour cream, condensed soup, and butter in a small pot over low heat.
3. 3 Combine potatoes, 1 cup cheese, and green onions in a large mixing bowl. Mix in heated soup mixture. Season with salt and pepper. Pour into a 9x13-inch dish. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven for 30 to 45 minutes. Serve warm.

By Linda Correia

Ingredients

• ✓ cream of potato soup
• chicken
• mixed vegetable
• milk
• black pepper
• thyme
• parsley
• salt
• pastry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. 2 In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

By Rose

Ingredients

• ✓ cream of potato soup
• butter
• green onion
• butter
• crawfish
• cream of mushroom soup
• corn
• cream cheese
• half-and-half
• cayenne pepper

Instructions

1. 1 Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2. 2 In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

By STKA

Ingredients

• ✓ cream of potato soup
• butter
• green bell pepper
• onion
• whole milk
• worcestershire sauce
• ground venison
• cream-style corn
• black pepper
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

By Lydia Blair

Ingredients

• ✓ cream of potato soup
• vegetable oil
• mahi mahi
• thyme
• salt
• black pepper
• milk
• mixed vegetables
• potato
• pie crust

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Heat the vegetable oil in a large skillet over medium heat.
3. 3 Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes.
4. 4 Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them.
5. 5 Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes.
6. 6 Gently fold the mahi mahi pieces into the soup mixture.
7. 7 Line a 9-inch deep-dish pie plate with one of the prepared pie crusts.
8. 8 Pour the soup mixture with the mahi mahi into the pie crust.
9. 9 Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips.
10. 10 Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.

By PERFECTNESS

Ingredients

• ✓ cream of potato soup
• chicken stock
• thyme
• veal
• mushroom
• green onion
• all-purpose flour
• water
• swiss cheese
• egg noodle
• black pepper

Instructions

1. 1 Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
2. 2 Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
3. 3 Stir in the cheese. Serve over the noodles. Season with the black pepper.

By Campbell's Kitchen

Ingredients

• ✓ cream of potato soup
• hash brown potato
• cream of celery soup
• sour cream
• milk
• onion
• salt
• pepper
• dill weed
• cheddar cheese
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine hash browns, both condensed soups, sour cream, milk, and onion in a large bowl; mix well. Season with salt, pepper, and dill weed. Spoon mixture into the prepared baking dish and sprinkle with cheese and paprika.
3. 3 Bake in the preheated oven until well browned and bubbly, 1 to 1 1/2 hours.

By MAUREENBURR

Ingredients

• ✓ cream of potato soup
• corn
• hash brown
• chicken broth
• onion
• bacon
• jalapeno pepper
• heavy cream
• shrimp
• parsley
• salt
• black pepper

Instructions

1. 1 Combine corn, potato soup, hash browns, chicken broth, onion, bacon, and jalapeño in a large slow cooker; cover slow cooker. Cook on Low for 4 hours.
2. 2 Purée soup using an immersion blender until reaches desired consistency. Stir in cream, shrimp, parsley, salt, and black pepper; cover slow cooker. Cook on Low for 1 hour.

By Barbara Anderson Bruneau

Ingredients

• ✓ cream of potato soup
• hash brown potato
• cream of celery soup
• sour cream
• salt
• pepper
• milk
• onion
• green bell pepper
• parsley
• paprika
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 inch baking dish.
2. 2 In a large bowl combine hash browns, potato soup, celery soup, sour cream, salt, pepper, milk, onion and bell pepper; mix well. Spoon into prepared pan and sprinkle with parsley, paprika and cheese.
3. 3 Bake in preheated oven for 1 1/2 to 2 hours.

By PAT-H

Ingredients

• ✓ cream of potato soup
• butter
• all-purpose flour
• onion
• green onion
• milk
• cream-style corn
• corn
• creole seasoning
• worcestershire sauce
• pepper sauce
• salt
• crawfish

Instructions

1. 1 Melt butter in a large pot over low heat and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
2. 2 Add onions and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend and cook over medium heat for 20 minutes. Add crawfish and cook for 20 more minutes.

By LucyF

Ingredients

• ✓ cream of potato soup
• butter
• onion
• green onion
• crawfish tail
• cream of mushroom soup
• corn
• white corn
• cream cheese
• half-and-half
• creole seasoning
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes.
2. 2 Add crawfish tails, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and ingredients are well combined, about 5 minutes.
3. 3 Stir in half-and-half and Creole seasoning; season with salt and black pepper. Cook until hot, about 15 minutes.

By jennybird55

Ingredients

• ✓ cream of potato soup
• mixed vegetable
• milk
• thyme
• black pepper
• pie crust
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. 3 Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
4. 4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

By Karen C. Greenlee

Ingredients

• ✓ cream of potato soup
• yukon gold potato
• onion
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9x13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.
3. 3 Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.

By Stephanie

Ingredients

• ✓ cream of potato soup
• cream of celery soup
• sour cream
• green bell pepper
• onion
• hash brown
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Mix together both condensed soups, sour cream, bell pepper, and onion in a bowl until well combined.
3. 3 Spread frozen hash browns into the bottom of the prepared pan; pour soup mixture over top.
4. 4 Bake in the preheated oven for 1 hour. Sprinkle Cheddar cheese over top and continue to bake until melted, about 30 minutes more.

By JBOPP

Ingredients

• ✓ cream of potato soup
• pastry
• mixed vegetable
• chicken breast
• thyme
• cream of celery soup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. 2 Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. 3 Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. 4 Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. 5 Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

By Leslie Brown

Ingredients

• ✓ cream of potato soup
• cream of celery soup
• milk
• thyme
• black pepper
• vegetable
• chicken
• buttermilk biscuit

Instructions

1. 1 Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
2. 2 Bake at 400 degrees F for 15 minutes. Stir.
3. 3 Cut each biscuit into quarters.
4. 4 Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

By Campbell's Kitchen

Ingredients

• ✓ cream of potato soup
• potato
• bacon
• cream of mushroom soup
• corn
• milk
• curry powder
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
2. 2 Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
3. 3 Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

By CONI4JSUS

Ingredients

• ✓ cream of potato soup
• broccoli
• onion
• margarine
• milk
• water
• basil
• black pepper
• cheddar cheese

Instructions

1. 1 In a large saucepan over medium heat, saut E the broccoli and onion in the butter or margarine, about 5 minutes, or until tender. Stir in the soup, milk, water, basil and pepper. Mix well and heat through, about 15 minutes. Add cheese and stir until melted.

By Susan B

Ingredients

• ✓ cream of potato soup
• bacon
• ham
• onion
• milk
• hash brown potato
• garlic salt
• black pepper
• cheddar cheese
• green onion

Instructions

1. 1 Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
2. 2 Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
3. 3 Ladle soup into bowls and top with Cheddar cheese and green onions.

By Shan Crager

Ingredients

• ✓ cream of potato soup
• turkey sausage
• onion
• wild rice
• cream of chicken soup
• milk
• evaporated milk
• processed cheese

Instructions

1. 1 In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
2. 2 In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.

By Heather

Ingredients

• ✓ cream of potato soup
• cooking spray
• hash brown potato
• sour cream
• cheddar cheese
• ham
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. 2 Mix together hash browns, condensed soup, sour cream, Cheddar cheese, and ham in a bowl until well combined.
3. 3 Spread evenly into the prepared dish. Sprinkle with Parmesan cheese.
4. 4 Bake in the preheated oven until bubbly and lightly brown, about 1 hour.
5. 5 Enjoy!

By POOBOO

Ingredients

• ✓ cream of potato soup
• cheddar cheese
• sour cream
• cream cheese
• green onion
• garlic
• salt
• hash brown potato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into mixture; pour into the prepared casserole dish. Top with Parmesan cheese.
3. 3 Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

By bayard-clark

Ingredients

• ✓ cream of potato soup
• cream of chicken soup
• milk
• italian seasoning
• black pepper
• mixed vegetable
• chicken
• biscuit dough

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
3. 3 Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.

By Lola650

Ingredients

• ✓ cream of potato soup
• bratwurst
• water
• carrot
• onion
• milk

Instructions

1. 1 Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
2. 2 While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.

By bakeluv84

Ingredients

• ✓ cream of potato soup
• potato
• salt
• butter
• celery
• carrot
• onion
• milk

Instructions

1. 1 Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
2. 2 In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
3. 3 Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.

By STKA