| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups, Potatoes |
1 |
Servings |
INGREDIENTS
| 6 |
|
Bacon slices (or 8) fried; |
|
|
Crumbled |
| 1 |
c |
Yellow onions; diced |
| 2/3 |
c |
Flour |
| 6 |
c |
Chicken stock; hot |
| 4 |
c |
Potatoes, baked, diced; |
|
|
Peeled |
| 2 |
c |
Heavy cream |
| 1/4 |
c |
Parsley; chopped |
| 1 1/2 |
ts |
Granulated garlic |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Red pepper sauce |
| 1 1/2 |
ts |
Coarse black pepper |
| 1 |
c |
Cheddar cheese; grated |
| 1/4 |
c |
Green onions, diced; white |
|
|
Only |
INSTRUCTIONS
Chop bacon; reserve. Cook onions in remaining drippings over medium high
heat until transparent, about 3 minutes. Add flour, stirring to prevent
lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Add
chicken stock grdually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley,
garlic, basil, salt, pepper sauce and plack pepper. Simmer for 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.
Makes 2 quarts. Dallas Morning News: 10/30/91
Serves: 8 Posted by: Freddie Johnson (MDTF77) - Prodigy Reposted by:
Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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