You may also like
Categories:
potatoes carrots stalks celery onion margarine cream of chicken soup milk cream cheese salt pepper bacon butter onions all-purpose stock cream broiler spice basil
Viewed: 42 - Published at: a year agoIngredients
- 6 to 8 potatoes, in chunks
- 2 to 3 carrots, sliced
- 1 to 2 stalks celery, sliced
- 1 onion, chopped
- 1/2 stick margarine
- 1 can cream of chicken soup
- 2 c. milk
- 8 oz. pkg. cream cheese, softened
- 1 tsp. salt (or to taste)
- pepper
- 4 to 6 strips bacon, fried and crumbled (I use ham cubes)
- 1/4 lb. butter
- 1 qt. diced onions
- 1/2 c. all-purpose flour
- 2 qt. stock (1/4 c. base and 2 qt. water)
- 1 1/4 c. Potato Buds
- 1 qt. half and half cream
- 1/2 tsp. broiler spice
- 1 tsp. basil
- dash of Tabasco
Method
- Saute butter and onions on low for 10 to 15 minutes in skillet; don't brown.
- Add flour to onions and butter, cook 4 to 5 minutes; don't brown.
- Mix chicken stock with Potato Buds; use a whip and blend until smooth.
- Add stock mixture to roux; mix slowly, using whip.
- Cook for 15 to 20 minutes.
- Whip in half and half and cook for 10 more minutes.
- Do not boil.
- Season with broiler spice, basil and Tabasco.
- Add 4 cups diced, cooked potatoes.
