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. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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