| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups &, Stews |
1 |
Servings |
INGREDIENTS
| 6 |
lg |
White potatoes; peeled & diced |
| 1 |
cn |
Chicken broth |
| 1 |
cn |
Water |
| 6 |
|
Pieces lean bacon |
| 1 |
|
Onion; chopped |
| 2 |
tb |
Butter |
| 1 |
c |
Half and half |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Potato flakes to thicken; if necessary, (optional) |
| 1 |
pk |
Pioneer Cream Gravy Mix |
|
|
Sour cream; to taste |
|
|
Chives; chopped to taste |
|
|
Cheddar cheese or Havarti with Dill, to garnish |
INSTRUCTIONS
Boil potatoes in one can of chicken broth and one can of water until fork
tender. While potatoes cook, fry lean bacon with one chopped onion. Drain
grease and reserve. Remove a couple of cooking spoons of drained potatoes,
reserve.
Continue to cook remaining potatoes until almost mushy and having absorbed
almost all the liquid
Mash potatoes with several tablespoons of butter, adding about a cup of
half and half, a half cup of sour cream and salt and pepper. Add the
reserved poatoes for texture at this time.
Soup should be lumpy. Mix one package of Pioneer Cream Gravy Mix as
directed and add to the soup mixture. Add the sauteed onions and bacon at
this time. Simmer slowly until soup thickens. The soup should be very
thick; if it isn't add 1/2 cup of potato flakes to the mixture.
Garnish with a dollop of sour cream, sprinkle with chopped chives or green
onion tops and bottoms, cheddar or Havarti cheese and dig in. The soup
spoon should almost stand alone.
NOTES : Cynthia Robichaux is Lou's friend since they sat at the same table
in the first grade. She is a great cook and manages the award-winning
Potluck on the Pedernales cookbook from the Johnson City, Texas, Garden
Club. This is her favorite recipe.
Recipe by: Cynthia Robichaux Smith
Posted to recipelu-digest Volume 01 Number 164 by Lou Parris
<lbparris@earthlink.net> on Oct 26, 1997
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