Monday, September 17, 2012
1 Very large baking potato (peeled, washed and cubed in bite size pieces)
1/4 Cup diced onions
1/4 Cup diced celery
2 Tablespoons of cooked crumbled bacon
1 Italian sausage (about 1/2 cup)(casing removed) (hot or mild your choice)
1 Clove of Garlic (minced)
1 T. olive oil
3 Cups Chicken Broth
1 Cup of Whipping Cream (light or heavy)
2 T. butter (optional)
Salt and Pepper to taste
Prepare ingredients, set aside. In medium pot, add olive oil, then garlic, onion, celery, and bacon. Saute til veggies are tender, (about 3 minutes), add chicken broth and potatoes, bring to boil, turn down heat and simmer until potatoes are tender, but still firm. ( about 8 to 10 minutes,do not over cook) Add cream, butter, salt and pepper, stir and then simmer til warm.
Serve with shredded cheddar cheese on top, a sprinkle of crumbled bacon, and/or diced green onions.
Optional additions: 1 Cup Corn (frozen, or canned) OR
3/4 Cup of Chopped Kale or Spinach
Add these optional ingredients when you add the cream.