Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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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

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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

Food

Croom’s Potato Soup

Nothing warms you up like a bowl of potato soup. Try this easy recipe from Recipes & Remembrances: Croom Family Cookbook on a cool Carolina evening.

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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

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.