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Baked Potato Soup Suggestion


Thursday, January 01, 2004
2 -4 servings
1 cup celery, sliced
3/4 cup chopped onion
2 tablespoons butter
2 tablespoons all purpose flour
2 cups half & half
1 tablespoon chopped fresh parsley
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon pepper
4 large baking potatoes, baked & cubed
Bake potatoes and cube them. In a large saucepan, saute the celery & onion in butter for 8-10 minutes until tender.Blend the flour with 1/4 cup of the half & half. Add to celery mixture. Mix well. Add 1/2 cup of water, parsley, bouillon, salt & pepper.Simmer until heated through. Do not boil. Stir in potatoes. Add remaining half & half and heat thoroughly without boiling. Yield: 2 - 4 servings. Serve with your choice of garnishes:

Grated cheddar cheese
Sour cream
Chopped chives
Bacon bits
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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