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
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
