1 (7.8 oz.) pkg. Au Gratin Potatoes
1 1/2 cups diced cooked ham
1/2 cup shredded carrot
1/4 teaspoon pepper
3 cups water
2 cups milk
1/4 cup chopped fresh parsley

In large saucepan, combine potato slices from mix, seasoning packet, ham, carrot, pepper, water and milk. Bring to a boil. Reduce heat to medium; cook 15 minutes or until potatoes are tender. Do not drain. Stir in parsley.

Makes 4 (1 1/2 cup) servings.

Recipe from Pillsbury Classic Cookbooks, Feb 2000, Soup & Crock-Pot Recipes.

R.C. Notes: I've always had a hard time finding and Au Gratin Potato mix in a 7.8 oz. size. I usually end up with a larger package. If this is the case for you, you may need to add a little more liquid to your soup to get the right consistency.

In large saucepan, combine frozen vegetables with pasta, broth and water. Bring to a boil. Reduce heat to low; cover and simmer 5-7 minutes or until vegetables are tender, stirring occasionally.

In small bowl, combine milk and cornstarch; blend well. Add milk mixture and chicken to soup; cook and stir over medium heat until bubbly and thickened.

Makes 4 (1 1/2 - cup) servings.

Recipe from Pillsbury Classic Cookbooks, Feb 2000, Soup & Crock-Pot Recipes.

2 cans (15 oz. each) of Chicken Broth
2 cans of Great Northern White Beans
1-2 cups of diced cooked chicken
2 tablespoons dried Rosemary
Salt/Pepper to taste

Mix all ingredients together and bring to a boil then serve.

Makes approx. 6 servings.

Recipe submitted by Heather, Tempe Ward, Tempe, AZ Stake.

R.C. Notes: For added flavor use the Italian seasoned Chicken Broth instead of plain chicken broth. And if you're pressed for time, try using canned cooked chicken - it's packaged like tuna, and tastes great!

4-6 large baking potatoes, cooked, cubed & skinned 1/2 cup butter/margarine 6 cups milk 1/2 cup flour 3/4 teaspoon salt 1/4 teaspoon pepper 4 green onions, chopped 1 pkg. (12-16 slices) bacon, cooked & crumbled 8 oz. sour cream 1 1/4 cup/5 oz. shredded cheddar cheese

In a large heavy saucepan melt butter over low heat; add flour. Stir until smooth; cook 1 minute, stirring constantly. Gradually add milk (this should equal about half the total volume of soup). Cook over medium heat, stirring constantly, until mixture is thick and bubbly. Add everything else except sour cream. Cook until thoroughly heated (or when cheese is all melted). Stir in sour cream. Add addition milk if necessary for desired thickness.

Serves 6-8 people.

Recipe submitted by Cris, Kansas, USA.

R.C. Notes:
The easiest way to make this soup is to "play cooking show." All good cooking shows have everything cooked, chopped, measured and ready to dump into the bowl.

For a rich creamy soup, run some of your cooked potatoes through the bender or food processor - leave some cubed for texture.

1 1/2 lbs. cubed beef or venison
1/4 cup chopped onion
4 medium potatoes, sliced
1 stalk celery, diced
2 carrots, sliced
salt and pepper to taste
1/2 teaspoon Worcestershire sauce
8 oz. can tomato sauce

Layer ingredients in crock-pot in order given. Cook on high for 1/2 hour. Turn to low and cook another 6-8 hours.

Serves ~6 people.

Recipe from Favorite Recipes from Quilters, by Louise Stoltzfus.

R.C. Notes: Each time I've made this recipe I've had to add liquid to it - you can either add some water at the beginning, or add an envelope of beef gravy mix using half the water. Either way, this is a wonderful stew to serve for Sunday dinner.