2½ pounds potatoes, peeled and diced
1 medium onion, diced
3 (14-ounce) cans chicken broth
1 (10.75-ounce) can cream of onion soup
1 (10.75-ounce) can cream of chicken soup
1 (10.75-ounce) can cream of cheese soup
1 (3-ounce) jar bacon bits
½ teaspoon red pepper
Salt and pepper to taste
Cook potatoes and onion in chicken broth until tender. Whisk canned soups together; stir into potatoes and chicken broth. Add bacon bits and red pepper. Season with salt and pepper. Simmer until creamy.
To purchase Recipes & Remembrances: Croom Family Cookbook, call Diane Johnson at (252) 286-8477.
print it
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
From woodsmoke to salt air, certain scents carry memory, tradition, and comfort across North Carolina.
Visit a renowned writer’s home, catch a show, and wander Little Rainbow Row with our springtime guide to Flat Rock.
Across the Carolina coast, silvery strands offer texture, shelter, and quiet wonder.
