Bake potatoes with skins; let cool. Cut potatoes in half, scoop out pulp, set aside. Discard skins. Melt margarine over low heat in large saucepan; ...

In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon cubes. Add enough water to just cover ...

Melt margarine in a saucepan over low heat. Blend in flour, salt and pepper. Add milk gradually. Cook, stirring constantly, until mixture thickens ...

Melt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer ...

Melt butter in saucepan over low heat. Add onion and cook until soft, but not brown. Add potatoes and water. Cover and bring to a boil. Cook until ...

Cook onion in fat until tender and lightly browned. Stir in flour and salt until smooth. Slowly stir in water. Cook and stir over medium heat until ...

Place the potatoes, celery, onion and water in a large saucepan and bring to a boil. Reduce the heat and simmer until the vegetables are soft but not ...

In 3 quart saucepan cook bacon over medium heat for 10 minutes. Add potatoes and onions. Continue cooking, stirring occasionally until potatoes are ...

Chop leeks and onions together. Cook with butter in large pot. Do not brown onions. This takes 5 to 6 minutes. Add flour and stir 2 minutes. ...

In a little bit of butter, saute the bacon in a stock pot. Add the potatoes, onions, marjoram, and beef stock and cook over low heat about 25 ...