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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Sauteed onions and rubbed sage lend this winter's day warm-up a special punch. Enjoy! Ingredients:
6 1/4 lbs yellow potatoes |
1/4 cup salted butter or 1/4 cup margarine |
1/2 cup coarsely chopped yellow onion |
1/4 cup flour |
1/4 teaspoon salt |
1/4 teaspoon fresh black pepper |
1/4 teaspoon dried rubbed sage |
1 (14 ounce) can chicken broth |
1 1/2 cups milk |
1 cup shredded cheddar cheese or 1 cup colby-monterey jack cheese |
6 slices cooked crumbled bacon (divided) |
chives (for garnish) |
sour cream (for garnish) |
Directions:
1. Wash potatoes and bake in oven or microwave until almost fully-cooked.
2. Melt butter or margarine in large saucepan (medium heat.) Add onion and saute until golden.
3. Stir in flour, salt, pepper, and sage.
4. Stir constant 1 minute.
5. Add broth and milk.
6. Dice baked potatoes, skin on, into quarter-size peices.
7. Add potatoes to mixture.
8. Cover soup and simmer on low heat 30 min-1 hour hour, stirring occasionally.
9. Just before serving, add in cheese and 4 peices bacon, crumbled.
10. Serve hot.
11. Garnish with cheese, bacon crumbles, chives, and sour cream.
12. Keeps several days in freezer or fridge.
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