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Food Fare: Potato RecipesPotato Soup la Shenanchie

Prepare soup according to package directions. Drain the ham and chicken together. Clean potatoes but do not peel; cut in slices lengthwise and then cut again in strips lengthwise (as if cutting for French fries). Dice the strips into small cubes and fry in a saucepan with the butter, salt and black pepper. Cook potatoes until just barely softened; combine with ham and chicken and then stir into the hot soup mix. Simmer for about ten minutes, or until heated through and potatoes are tender. Serve at once. Unused portions can be stored in a sealed container in the refrigerator for up to three days.


Potato Soup la Shenanchie is featured in the Recipes-on-a-Budget Cookbook.


Note: Bear Creek carries a wide variety of soup and pasta mixes, which are exceptional. They also make a good base for more elaborate recipes.


Related Link:

Food Fare Culinary Collection: The Potato


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