*About 12 russet potatoes, peeled & diced
*About 1/2 pint half & half
*3 stalks celery
*3 carrots, peeled and chopped
*1 onion, chopped
*1-2 C. chicken stock
*2 T. butter
*1/2 lb. cooked bacon, crumbled & drained, drippings reserved
*1/2 pint sour cream, plus extra for garnish
*seasoned salt to taste
*pepper to taste
*chopped green onions, garnish
~Saute onion, celery and carrots until onion translucent. Bring potatoes to a boil with chicken stock for 5-10 minutes. Add veggies. Cook until potatoes soft. Turn off heat. Fold in half & half and sour cream. Add 1/4 C. bacon drippings. Add salt and pepper. Garnish with sour cream, chopped green onions and bacon
(To make in crock pot, cook all veggies and seasonings in chicken stock until cooked, then fold in other ingredients. Add garnish in bowls when serving)
*About 1/2 pint half & half
*3 stalks celery
*3 carrots, peeled and chopped
*1 onion, chopped
*1-2 C. chicken stock
*2 T. butter
*1/2 lb. cooked bacon, crumbled & drained, drippings reserved
*1/2 pint sour cream, plus extra for garnish
*seasoned salt to taste
*pepper to taste
*chopped green onions, garnish
~Saute onion, celery and carrots until onion translucent. Bring potatoes to a boil with chicken stock for 5-10 minutes. Add veggies. Cook until potatoes soft. Turn off heat. Fold in half & half and sour cream. Add 1/4 C. bacon drippings. Add salt and pepper. Garnish with sour cream, chopped green onions and bacon
(To make in crock pot, cook all veggies and seasonings in chicken stock until cooked, then fold in other ingredients. Add garnish in bowls when serving)
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