Bistro Baked Potato Soup

Vicki Adrian
Buhler, Kansas

4 medium potatoes
1/2 c. butter
1 med. onion, diced
1/2 c. flour
2 cans chicken broth
3 c. milk
2 c. cream
1-2 tsp. salt
Pepper to taste (I use lots!)
5 slices bacon, cooked & crumbled, for garnish
sour cream for garnish
green onions, thinly sliced for garnish

Bake, peel and cube potatoes; set aside. Melt butter in stockpot and saute onion until tender. Combine flour and enough chicken broth to make a paste. Add to stockpot. Add remaining broth and bring to a low boil until mixture starts to thicken. Add potatoes, milk, cream, salt and pepper. Do not boil. Taste and adjust seasonings. Serve in bowls and garnish with sour cream, bacon and green onions.

…from “Between Friends” Cookbook
ADRIANS “A Unique Boutique”

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