3 potatoes1 ½ sticks margarine (6 oz) ½ medium white onion (1/2" diced) ½ lb. sour cream (8 oz.) 1 C. shredded colby cheese ½ C. chicken base 2 tsp. black pepper ½ quart heavy cream ½ gallon water (1/2 quart reserve) 1 C. flour
Peel and cube potatoes into 1-inch cubes. Dice onion into ½ -inch pieces. Saute potatoes and onions in the margarine until tender (about 8-10 minutes). When ready, stir in the chicken base, heavy cream and 1½ quarts of water and bring to a boil. In a separate container, dissolve 1 cup of flour into the remaining ½ quart water. After the soup has come to a boil, stir in the black pepper, sour cream and colby cheese. When soup has returned to a rolling boil, whip in the flour mixture until thickened.
Steak and Ale Restaurant
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303 N. Boston Ave.
Tulsa, OK 74103
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