Tuesday, October 28, 2008

Baked Potato Soup

Recipe from Heather Wilson

Baked Potato soup:

1 1/2 cans chicken broth
1/2 c. water
5 Tbl melted butter
5 Tbl. flour
1 Tbl. minced onion
1/2 tsp salt
2 c. half & half
1/8 tsp oregano
4 cups potato's with or without skins
1/2 tsp pepper
1/8 tsp parsley

-In large pan, mix chicken broth, water, minced onion, oregano, and parsley.
-Bring to a boil, then simmer 5 min. and add butter
-stir in flour slowly with whisk
-add salt and pepper
-add half & half
-cook until bubbly, then add potato's
-Cook on low heat stirring occ. (if cooked to fast soup will burn before potato's cook)
***if you need to thin out soup use milk or chicken broth

Garnish with bacon pieces, cheddar and green onions

No comments: