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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
1 tablespoon plus 1 teaspoon chicken base
3 cups water, divided
2 1/4 pounds potatoes, peeled and diced
3 ribs celery, chopped
1/2 leek, trimmed and chopped
1 1/4 cups chopped onion
1 1/8 teaspoons ground white pepper
1 tablespoon plus 1 teaspoon granulated garlic
1 tablespoon plus 1 teaspoon onion powder
3 tablespoons bacon drippings
1/4 cup sliced green onion, plus more for garnish
2 tablespoons chopped parsley
6 tablespoons cornstarch
2/3 cup milk
2 cups half-and-half
Shredded Cheddar cheese, for garnish
Crumbled cooked bacon, for garnish
1. Stir chicken base into 1 cup water until dissolved. Pour into a large pot. Add remaining 2 cups water, potatoes, celery, leek, chopped onion, pepper, granulated garlic, onion powder, bacon drippings, 1/4 cup green onions and parsley.
2. Bring to a boil over medium-high heat, then reduce heat and simmer briskly until potatoes are just tender.
3. Add cornstarch to milk and stir until dissolved; stir into soup along with half-and-half. Cook until heated through, stirring often. Garnish each serving with cheese, bacon and green onions.
Helen Fitzgeralds Sunset Hills Mo
Helen Fitzgerald's Potato Soup
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
1 tablespoon plus 1 teaspoon chicken base
3 cups water, divided
2 1/4 pounds potatoes, peeled and diced
3 ribs celery, chopped
1/2 leek, trimmed and chopped
1 1/4 cups chopped onion
1 1/8 teaspoons ground white pepper
1 tablespoon plus 1 teaspoon granulated garlic
1 tablespoon plus 1 teaspoon onion powder
3 tablespoons bacon drippings
1/4 cup sliced green onion, plus more for garnish
2 tablespoons chopped parsley
6 tablespoons cornstarch
2/3 cup milk
2 cups half-and-half
Shredded Cheddar cheese, for garnish
Crumbled cooked bacon, for garnish
1. Stir chicken base into 1 cup water until dissolved. Pour into a large pot. Add remaining 2 cups water, potatoes, celery, leek, chopped onion, pepper, granulated garlic, onion powder, bacon drippings, 1/4 cup green onions and parsley.
2. Bring to a boil over medium-high heat, then reduce heat and simmer briskly until potatoes are just tender.
3. Add cornstarch to milk and stir until dissolved; stir into soup along with half-and-half. Cook until heated through, stirring often. Garnish each serving with cheese, bacon and green onions.
Helen Fitzgeralds Sunset Hills Mo
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