Servings
6 s
Ingredients
- 6 large Baking potatoes; to 8
- 2 cups Chicken stock
- 1/2 cup Margarine
- 1/4 cup Flour
- 1 medium Onion; chopped
- 1 tablespoon
- 3/4 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 pint Heavy cream
937
Directions
- Cheese; grated Green onion; chopped Bacon bits Scrub potatoes, prick with fork and bake at 375~ for 1 hr.
- Potatoes should yield slightly when pressed.
- Halve potatoes, scoop out pulp, and cut into 1/4″ to 1/2″ pieces.
- Measure 2 cups potato pulp and puree with stock in blender until smooth and creamy.
- Melt margarine in lg.
- pot over.
- med.
- heat.
- Stir in flour and cook, stirring constantly, until flour is light golden brown.
- Add onions and cook until bacon is soft and translucent.
- Reduce heat to low and slowly add potato/chicken stock mixture, stirring constantly.
- Add remaining potato pieces along with parsley, pepper, garlic powder, and salt.
- Add heavy cream and cook 30 to 45 mins.
- Adjust seasonings to taste.
- Serve with grated cheese, bacon bits, and chopped green onions.
- Serves 6 to 8.
- Source: TPA Trib (1/2/97) Posted to MM-Recipes Digest V4 #257 by “Cindy Bell”