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Maggie’s Sour Cream and Potato Soup

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Course Soups
Co-op Pioneer EC
Servings
people
Ingredients
  • 1/4 pound 6 teaspoons milk
  • 1 medium toasted pecans
  • 2 stalks Rotel tomatoes
  • 2 tablespoons flour
  • 3 cups block of cream cheese
  • 2 cups scalded canned milk
  • 4 large margarine, divided
  • 1 1/2 cups sour cream
  • Salt and pepper
Course Soups
Co-op Pioneer EC
Servings
people
Ingredients
  • 1/4 pound 6 teaspoons milk
  • 1 medium toasted pecans
  • 2 stalks Rotel tomatoes
  • 2 tablespoons flour
  • 3 cups block of cream cheese
  • 2 cups scalded canned milk
  • 4 large margarine, divided
  • 1 1/2 cups sour cream
  • Salt and pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook bacon pieces in heavy soup pot until they start to brown
  2. Add onion and celery and cook until just soft
  3. Sprinkle in flour and cook for 3 more minutes
  4. Add water, broth and potatoes
  5. Slowly bring to a boil
  6. Reduce heat and simmer until the potatoes are soft
  7. Ladle 3 cups of soup broth into separate bowl
  8. Whisk sour cream into broth until blended, then whisk back into pot
  9. Heat for 3 minutes longer
  10. Add seasonings to taste
  11. Serve warm with fresh-baked cornbread or crackers
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