Roxy
New member
Potato Soup:
1-1/2 cans chicken broth
1/2 cup water/8 tsp. oregano
1/8 tsp. parsley-opt.
5 T. butter, melted
5 T. flour
1/2 tsp. salt
2 cups half & half
1/2 tsp. pepper
4 cups potatoes, cubed, peeled
minced onion
cooked bacon
grated cheese
In a large pan, mix broth, water, oregano, and parsley. Bring to a boil, then simmer 5 minutes. Add melted butter. Stir in flour a tablespoon at a time until incorporated. Add salt & pepper, and half & half; cook until bubbly. Add potatoes and 6 slices of diced bacon and cook until done over low heat, stirring occasionally. If you cook too fast, the soup will burn before the potatoes are cooked. Garnish with minced onion, crisp bacon pieces, and grated cheese.
1-1/2 cans chicken broth
1/2 cup water/8 tsp. oregano
1/8 tsp. parsley-opt.
5 T. butter, melted
5 T. flour
1/2 tsp. salt
2 cups half & half
1/2 tsp. pepper
4 cups potatoes, cubed, peeled
minced onion
cooked bacon
grated cheese
In a large pan, mix broth, water, oregano, and parsley. Bring to a boil, then simmer 5 minutes. Add melted butter. Stir in flour a tablespoon at a time until incorporated. Add salt & pepper, and half & half; cook until bubbly. Add potatoes and 6 slices of diced bacon and cook until done over low heat, stirring occasionally. If you cook too fast, the soup will burn before the potatoes are cooked. Garnish with minced onion, crisp bacon pieces, and grated cheese.