| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews |
1 |
Servings |
INGREDIENTS
| 6 |
|
To 8 slices bacon |
| 1 |
c |
Diced yellow onions |
| 2/3 |
c |
Flour |
| 6 |
c |
Hot chicken stock |
| 4 |
c |
Diced — peeled baked |
|
|
Potatoes |
| 2 |
c |
Heavy cream |
| 1/4 |
c |
Chopped parsley |
| 1 1/2 |
ts |
Granulated garlic |
| 1 1/2 |
ts |
Dried basil |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Red pepper sauce |
| 1 1/2 |
ts |
Coarse black pepper |
| 1 |
c |
Grated Cheddar cheese |
| 1/4 |
c |
Diced green onions — white |
|
|
Part only |
|
|
Additional chopped bacon — |
|
|
Grated cheese and |
|
|
Chopped parsley for |
|
|
Garnish |
INSTRUCTIONS
Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions in
remaining drippings over medium-high heat until transparent, about 3
minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until mix
just begins to run golden. Add chicken stock gradually, whisking to
prevent lumps, until liquid thickens. Reduce heat to simmer and add
potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce
and black pepper. Simmer 10 minutes; DO NOT ALLOW TO BOIL. Add grated
cheese and green onions.
Heat until cheese melts smoothly. Garnish each serving as desired with
chopped bacon, grated cheese and chopped parsley.
Recipe By : Mike Czopek
Posted to MM-Recipes Digest V4 #303 by "John Weber" <hdbrer@ibm.net> on Nov
23, 97
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