SWISS POTATO SOUP|
6 thick slices bacon, cut in
1 bunch greentail onions,
2 c. finely chopped onions
8 to 10 potatoes, cubed
1 grated carrot
5 c. chicken broth
1 c. sour cream
Fry bacon until crisp in Dutch oven. Remove bacon. Add
onions and saute 10 minutes or until tender. Add potatoes,
carrot and chicken broth. Heat to boiling; reduce heat.
Simmer, covered, about 15 minutes, or until potatoes are
tender. Remove from heat. Stir in sour cream. Taste and
adjust seasonings, if needed. Serve garnished with bacon.
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