Sunday, November 8, 2009

Potato Stewp

Potato Stewp
(thicker than soup, but not a stew)

6-8 Potatoes, peeled and cubed
2 Tbs margarine
3 Tbs flour
2 chicken bullion cubes
2 cans chicken broth
2-3 cups cheese
6-8 strips of cooked bacon
1 can evaporated milk
3-4 chopped chives
½ cup sour cream

Salt & pepper to taste, minced onion and garlic powder

Cook potatoes in water with bullion cubes. When soft drain and leave in strainer. Over high heat melt butter and sift in flour, stir with whisk. (will be pasty-it’s the Rue) slowly add the Chicken broth, a little at a time. Keep whisking. Add a little at a time until 1 can is added. Stewp should be thick. Add potatoes back and add ½ of the second can of broth. Then add evaporated milk. Stir. Keep on low rolling boil. Then add cheese, bacon, chives (green onion bottoms) pull off heat, before serving add sour cream. Then season to taste. Yum!

Recipe from Eve Cardiff

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