| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Bacon (up to 2) |
| 1 | c | Diced onion |
| 2/3 | c | Flour |
| 6 | c | Chicken broth |
| 5 | lb | Baked; peeled potatoes |
| 2 | c | Cream |
| 1/4 | c | Parsley |
| 1 1/2 | ts | Ground garlic |
| 1 1/2 | ts | Dried basil |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Coarse black pepper |
| 2 | c | Grated hot pepper cheese |
INSTRUCTIONS
Cook bacon, reserve enough grease to cook onion. Cook onion in grease. Gradually add flour to avoid clumps. Cook to golden brown. Transfer to a large pot. Add stock and stir with whisk. Turn heat to low and add chopped potatoes, cream, chopped bacon and herbs. Simmer for ten minutes. Add cheese. Stir until cheese melts. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "SueLynn Morgan" <suelynn@simplynet.net> on Nov 17, 1997
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