A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Croom’s Potato Soup

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.

 

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This story was published on Aug 31, 2012

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.