Thursday, December 30, 2010

Potato Cheese Soup

Peel 6-8 potatoes and chop into 1” pieces.  Place in large soup pan and cover with water.  Chop 1/2 onion and add to potatoes.  Boil until potatoes are tender.  Drain.  In your pan, melt 1/2 stick butter.  Add 1/3 c. flour and stir to make rue over medium heat.  Add 1 pint of cream. Put your potatoes and onions back in pan and add enough milk to cover.  Add 1 tsp chicken bullion, 1 tsp parsley flakes and salt and pepper to taste. Simmer on low heat until thickened.  Top with bacon bits, chopped green onions and grated cheese.

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