Food recipes
Baked Potato Soup
Baked Potato Soup Ingredients: bacon, meatless bacon, meatless celery, raw onions, raw spices, garlic powder wheat flour, white, all-purpose, unenriched chicken, broiler or fryers, breast, skinless, boneless, meat onl...
Baked Potato Soup
Ingredients:
bacon, meatless
bacon, meatless
celery, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
potatoes, raw, skin
spices, basil, dried
salt, table
spices, pepper, black
cream, whipped, cream topping, pressurized
water, bottled, generic
parsley, fresh
cream, sour, cultured
Directions:
1.
Whisk chicken base into 1-1/2 gallons of hot water until base is completely dissolved.
2.In kettle or tilt skillet on medium-high heat, saute bacon in bacon grease until bacon is light brown in color.
3.
Add celery, onions, garlic, basil, kosher salt and white pepper, and saute for 10 minutes.
4.
Add flour and cook for 5 minutes, stirring constantly so flour does not burn.
5.
Add chicken stock and simmer for 20 minutes.
6.
Add potatoes to kettle.
Simmer for 20 minutes, stirring gently.
7.
Add second measure of hot water.
Continue to stir and bring back to a simmer.
8.Combine Half and Half, sour cream and parsley flakes in large mixing bowl.
9.
Add Half and Half mixture to kettle and bring to a boil, stirring gently.
10.Turn off heat.
Ingredients:
bacon, meatless
bacon, meatless
celery, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
potatoes, raw, skin
spices, basil, dried
salt, table
spices, pepper, black
cream, whipped, cream topping, pressurized
water, bottled, generic
parsley, fresh
cream, sour, cultured
Directions:
1.
Whisk chicken base into 1-1/2 gallons of hot water until base is completely dissolved.
2.In kettle or tilt skillet on medium-high heat, saute bacon in bacon grease until bacon is light brown in color.
3.
Add celery, onions, garlic, basil, kosher salt and white pepper, and saute for 10 minutes.
4.
Add flour and cook for 5 minutes, stirring constantly so flour does not burn.
5.
Add chicken stock and simmer for 20 minutes.
6.
Add potatoes to kettle.
Simmer for 20 minutes, stirring gently.
7.
Add second measure of hot water.
Continue to stir and bring back to a simmer.
8.Combine Half and Half, sour cream and parsley flakes in large mixing bowl.
9.
Add Half and Half mixture to kettle and bring to a boil, stirring gently.
10.Turn off heat.