Latkes with Sour Cream-Mushroom Sauce

Campbell's Latkes with  Sour Cream-Mushroom Sauce Recipe

Traditional potato pancakes are tastier when they're served with this creamy mushroom-onion sauce.

At a glance


20 min.


40 min.



Cook: 20 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

2 large russet potatoes, shredded (about 3 cups)
5 green onions, chopped (about 1/2 cup plus 2 tablespoons)
1/4 cup all-purpose flour
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
Vegetable oil
1 cup sour cream

How to Make It

  • 1

    Place the potatoes into a colander.  Rinse with cold water. Blot dry with paper towels.

  • 2

    Stir the potatoes, 1/2 cup onions, flour and 1/2 cup soup in a medium bowl.

  • 3

    Heat the oil in a 12-inch nonstick skillet over medium-high heat.  For each latke, drop 2 tablespoons potato mixture in the skillet, flattening into a 3-inch round with the back of a spoon.  Cook the latkes, 5 or 6 at a time, until well browned on both sides.  Drain the latkes on paper towels.

  • 4

    Stir the sour cream, remaining soup and onions in a small bowl.  Serve the sour cream mixture with the latkes.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes