Roasted honey red stretch

Wednesday, May 6, 2009

St. Plurks Potato Soup

This soup was developed with the help of the best cooks at St. Plurks Online Parish!

1/3 C butter
A large bunch of Green onions, chopped, tops and all
6-7 medium potatoes (i used russets), clean and chop(leave skins on)
4-5 Chicken bullion cubes
2 quarts water
1 Cup dry milk powder
Pepper to taste
4 slices bacon, cooked and crumbled

Saute' the green onions in the butter on med low heat, for 15 to 20 min. Add potatoes, bullion cubes and water, and let simmer until potatoes are done(not too soft). Add dry milk powder and stir well, pepper to taste and crumble in bacon and simmer a few more minutes.

Great with Corn bread!

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