Potato soup #5

Yield: 12 Servings

Measure Ingredient
6 larges Potatoes; thinly sliced
6 Green onions; diced
4 tablespoons Flour
4 Beaten egg yolks
2 tablespoons Chopped parsley
5 slices Bacon
½ cup Chopped onion
8 cups Chicken broth
2 cups Sour cream
3 tablespoons Chervil

Saute bacon; pour off excess fat. Add onions; saute 5 minutes. Stir in flour. Add chicken broth, stirring constantly. Add potatoes; simmer 1 hour.

Combine eggs and sour cream. Stir into soup. Simmer on low for 10 minutes.

Float parsley.

THIS ONE!

ELOISE WATSON

(FROM SOME COOKBOOK)

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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