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“An absolutely delicious French onion soup. Season with soy sauce instead of salt and top with your favorite cheese and melt it under the broiler, if desired.”

INGREDIENTS (Nutrition)
1 cup dry sherry
4 onions, thinly sliced
9 cloves garlic, minced
1 tablespoon whole wheat flour
4 cups vegetable broth
1/2 teaspoon ground black pepper
salt to taste
6 slices French bread, toasted
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Bear Creek Country Kitchens Creamy Potato Soup Mix, 5.5-Ounce Bags (Pack of 6) Customer Review: Good Stuff!
Bear Creek Country Kitchens Creamy Potato Soup Mix, 5.5-Ounce Bags (Pack of 6)

Best prepared soup mix we have ever tried. Goes best with a few frozen peas and some chopped onion. Perfect for these fall days.

Customer Review: Versatile, Easy and Delicious
This was a great product. I use these type of soups all the time but this tastes the best and the potatoes actually get soft like they would if you made it from scratch. By adding fresh veggies, meat and milk - you can make it go a lot further since it gets quite thick.

Homestyle White Cheddar Baked Potato Soup Our White Cheddar Potato Soup is a gourmet version of the age old classic potato soup. We have added white cheddar, onions, carrots and garlic to make this home-style potato soup. Just add water. 1 Packet per box (each packet makes 48oz. of soup)

8 strips bacon or 1 cup chopped ham
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, finely chopped
1 chicken or vegetable bouillon cube
1 onion, chopped
3 cloves garlic, minced

Bring the frozen mixed vegetables and finely chopped broccoli to a boil. Set aside to drain.
In a skillet, saute bacon or ham until crispy; drain on paper towels and set aside.

Add enough bacon drippings into soup pan to coat bottom of pan. Simmer onions until clear in soup pan.

The rosemary adds a distinctive flavor to this wonderful soup.”
INGREDIENTS (Nutrition)
6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

DIRECTIONS
Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.