Elvis Presleys Favorite Potato Cheese Soup Recipe 455

Steps:

• Fry the bacon in a heavy cast-iron skillet to desired doneness and drain on paper towels. Heat the bacon drippings over medium heat, add the potatoes and onions and sprinkle with salt and pepper. Fry until the potatoes are browned and crisp on the outside and tender on the inside and the onions are tender. (Do not turn the potatoes until they are crisp.) Taste for seasoning.
• Grill or broil the bread until toasted on one side. Smear the untoasted sides generously with mustard and layer the bacon, potatoes and onions on top of one mustard side. Cover with the remaining bread, mustard side down.

Steps:

• In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
• Once tender, mash soup with a potato masher, and add butter and cream.
• Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

Steps:

• Add salt, pepper, and bouillon cube to boiling water. Cook vegetables in boiling water until crisp and tender. Melt butter over medium heat. Add flour (make a rue), when mixture bubbles, add milk slowly. Stir until thick. Add cheese to milk mixture, stirring constantly until cheese is melted. Add vegetable, stock and ham/bacon to cheese sauce.

Steps:

• 1. Mix the milk and soup; heat over medium heat, then add the cheese. Simmer until cheese is melted. Stir chopped parsley and pimentos, if using, into the soup. Pour sauce over the meatloaf, or pass at the table.

Steps:

• cook sweet potatoes, peel and mash.
• In a large mixing bowl, blend sweet potatoes, brown sugar, cinnamon, vanilla and a pinch of salt.
• Stir in eggs and milk.
• Pour into a square baking dish.
• Bake at 375°F for 35 minutes.
• Remove from oven.
• Top with pecans and marshmallows and return to oven for 5 minutes or until marshmallows are puffed and browned.