ADVERTISEMENT
- Real Recipes from Real People -

ISO: Schlotsky's Potato Bacon Soup

Misc.
ADVERTISEMENT
Schlotsky's has the best potato soup I've ever had. I would love to be able to prepare something similar at home, but have been unable to even come close. Thank you!!!
MsgID: 1410082
Shared by: T. C. Texas
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  T. C. Texas
2
  Gladys/PR
ADVERTISEMENT
Random Recipes
  • Corn Chowder
  • CORN CHOWDER Corn chowder is so simple to make. a few slices bacon, finely chopped finely chopped onion finely chopped celery or carrot (optional) 1 to 2 potatoes, peeled and cubed water or vegetable broth 1 (16 oz...
  • Crunchy Salad Topping Mix
  • CRUNCHY SALAD TOPPING MIX 6 ounces fish shaped cheese crackers 2 cups oyster crackers 1 cup chow mein noodles 1/3 cup oil 1 tablespoon grated Parmesan cheese 1/2 teaspoon Italian seasoning 1/4 teaspoon garlic powder 1...
  • Salmon Baked in Foil
  • ISAAC HAYES' SALMON BAKED IN FOIL "Salmon is one of my favorite kinds of fish, and this recipe is a real favorite. It's healthy, it tastes great, and it's as easy to make for one person as it is for 10. The blend of s...
  • Cool Whip/Jello Frosting
  • Cindy, Here's a Cool Whip/Jello frosting for you to try. It's tasty, but the final product has a slightly grainy appearance (not so much the texture, just the appearance)from the undissolved Jello. I like to sprinkle t...
  • Strawberries and Rhubarb with Biscuit Topping
  • STRAWBERRIES AND RHUBARB WITH BISCUIT TOPPING "A winning combination of tangy rhubarb and sweet bits of strawberry. The trick is to slip the rhubarb into the oven to start cooking while you prepare the topping, in thi...
ADVERTISEMENT
  • Eggless gingerbread house glue.
  • My 5 year-old is also allergic to eggs. I melted some marshmellows and used it as glue. It dries to a glass-like hardness and holds great! A little messy to work with, but not as scarry as molten sugar ;) Hope that...
  • Italian Style Braised Rump Roast
  • ITALIAN STYLE BRAISED RUMP ROAST 4 pounds rump roast, boneless and tied 3 large garlic cloves 2 tablespoons kosher salt 2 tablespoons ground black pepper 3 tablespoons olive oil 5 large carrots, thickly sliced 3 large...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Schlotsky's Potato Bacon Soup
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!