Rosemary Baked Potato Soup
September 23, 2007
3 cups milk
1 can condensed cream of potato soup
2 cups frozen hash browns
1 TBS olive oil
1 1/2 TSP Tones Rosemary Garlic Seasoning.
some shredded cheese
some bacon crumbles
Mix milk, soup and hash browns in large sauce pan. Bring to a boil on high heat, stirring occasionally.
Meanwhile, heat olive oil in pan and add Rosemary seasoning. Saute. Then add to soup mix.
Reduce heat to medium-low; simmer 10 minutes, stirring frequently.
Top with cheese and bacon.
We also used a skillet to cook chicken breast sprinkled with Tone’s Rosemary Garlic Seasoning and Lawry’s Perfect Blend Seasoning and Rub for Chicken and Poultry. Served with peas and bread and butter.
September 24, 2007 at 7:39 am
This looks good, I may try this one, I think Billy would like it alot.
P.S. LOVE the song on your page!