Cooking Directions

• 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 vegetable 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.

Ingredients

• 2 large russet potato, shredded (about 3 cups)
• 5 green onion, chopped (about 1/2 cup plus 2 tablespoons)
• 0.25 cup all-purpose flour
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 cup sour cream