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| Recipe Archives |
| Submitted by: Jennifer Murawski September 2002 Ingredients: 2 1/2 C cubed potatoes (about 3-4 large) 1/2 C choppen onion 1 1/2 C chicken stock choppen carrot (optional) salt & pepper to taste 2 Tbsp Butter 2 Tbsp Flour 1 to 1 1/2 C milk Bacon Bits Green Onion Shredded Cheddar Cheese Directions: In 1 medium size pan, add chicken stock, onions and enough potatoes so that they are all covered in liquid. (About 1 1/2 C). If desired, you may add carrots, celery, even a garlic clove to this for a variety. Bring to a boil, and simmer until potatoes are tender. In a second pan, boil the rest of the potatoes in water til cooked. Drain & set aside. In a third pan, make a roux by melting the butter in a pan. Add the flour, salt & pepper. Cook the pastey mixture for a minute or so. Add your 1 C COLD milk. Stir constantly until the mixture thickens. When thick, set on low. Meanwhile, you must blend your stock mixture either in a blender, processor or one of those handy hand blenders right in the pan! Add your stock mixture (blended) into the white sauce. Stir together. May add more milk if too thick. Add your potatoes, and simmer through. Serve by topping with cheese of choice, bacon pieces, green onion, sour cream whatever you desire! |
| Baked Potato Soup |