Latkes with Sour Cream Mushroom Sauce

Latkes with Sour Cream Mushroom Sauce


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

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

16 servings


  • 2 lg. russet potatoes, shredded (about 3 C.)
  • 5 green onions, chopped (about 1/2 C. plus 2 Tbs.)
  • 1/4 C. all-purpose flour
  • 1 can (10 3/4 oz. Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • Vegetable oil
  • 1 C. sour cream

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

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

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.

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

This recipe is brought to you by Campbell's®. Make Great Meals. Get Great Smiles. It's Amazing What Soup Can Do.

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