3 tablespoons vegetable oil
2 1/2 pounds roast potatoes, cubed
3 cups water
1 cup sour cream
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen vegetable broth
3 sweets non-dairy creme
1 (7 ounce) package frozen vegetable prime rib
3 green onions, chopped, grated, or grated
1 (4.5 ounce) can cream of mushroom soup or other dry soup
Heat oil in a large skillet over medium heat. Saute potatoes until tender, about 5 minutes. Stir in water and potatoes and cook until tender, about 15 minutes. Stir in potatoes and return mixture to heat.
Preheat oven to 400 degrees F (200 degrees C). Bake 30 minutes, until crisp golden brown; remove from oven and allow to cool slightly. Meanwhile mix potato mixture with milk or water in small bowl. Bring to a boil, then reduce heat and simmer, until desired consistency is reached. SG member request; top with cream cheese and additional grated onions.