Damn Fine Potato Soup Recipe
Mar. 17th, 2006 05:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kittydesade2 tablespoons canola oil
1 medium onion, chopped
2 lbs. (3 large) potatoes, peeled and cut into 1/4-inch cubes
3 1/2 cups water
4 teaspoons Chicken Bouillon OR 2 teaspoons salt
3 tablespoons all-purpose flour, dissolved in 1/4 cup water
1 can (12 fl. oz.) CARNATION Evaporated Milk
1/4 cup heavy cream
Heat oil in large saucepan over medium heat. Add chopped onion; cook, stirring occasionally, for 1 to 3 minutes or until tender. Add potatoes, water and bouillon OR salt; bring to a boil. Cook over medium heat for 15-20 minutes or until tender.
Stir in flour mixture; continue cooking for 2 minutes. Stir in evaporated milk and heavy cream. Bring to a boil, stirring occasionally. Top each serving with bacon and green onions if desired.
Makes 4 servings.
1 medium onion, chopped
2 lbs. (3 large) potatoes, peeled and cut into 1/4-inch cubes
3 1/2 cups water
4 teaspoons Chicken Bouillon OR 2 teaspoons salt
3 tablespoons all-purpose flour, dissolved in 1/4 cup water
1 can (12 fl. oz.) CARNATION Evaporated Milk
1/4 cup heavy cream
Heat oil in large saucepan over medium heat. Add chopped onion; cook, stirring occasionally, for 1 to 3 minutes or until tender. Add potatoes, water and bouillon OR salt; bring to a boil. Cook over medium heat for 15-20 minutes or until tender.
Stir in flour mixture; continue cooking for 2 minutes. Stir in evaporated milk and heavy cream. Bring to a boil, stirring occasionally. Top each serving with bacon and green onions if desired.
Makes 4 servings.