Recipe By : Laura
Serving Size : 6
Prep Time :1:40
Categories : Soups & Stews
| Amount
|
Measure |
Ingredient -- Preparation
Method |
| 2 |
pounds |
potato -- diced small |
| 3 |
medium |
eggs -- hard boiled |
| 2 |
large |
onion -- chopped |
| 3 |
tablespoons |
butter -- or margarine |
| 1 |
quart |
water -- enough to cover |
| 2 |
cans |
evaporated milk |
| 2 |
tablespoons |
chicken bouillon granules |
| 1 |
teaspoon |
black peppercorns -- coarsely ground
|
| 1/2 |
teaspoon |
red pepper flakes -- or to taste
|
- Sauté chopped onions and
diced potatoes in butter until onions are translucent. ( Potatoes will
not be done, will just be glazed looking.) (Chopped celery may also
be added and sautéed with onions and potatoes if desired.)
- Add water to cover potatoes
in 3 quart Dutch over or large saucepan. Add chicken bouillon granules
and cook over medium heat simmering until potatoes are soft.
- Add both cans of evaporated
milk, the ground black pepper and the red pepper flakes. Taste and adjust
seasoning after it has heated to just below simmering.
- Chop boiled eggs and add
to soup, stirring well.
- ( 2 or three stripes of
bacon may be fried in the pan with the bacon greased used instead of
butter to sauté onions and potatoes. Chop the fried bacon and add as
a garnish to each bowl of soup.)
- ( Use an oil spray in pan
to sauté to cut calories, add an extra tablespoon of chicken bouillon
granules for flavor and use skimmed evaporated milk for low fat version
- use only chopped egg whites)
- Garnish soup with your choice
of grated cheddar cheese, sour cream, crumbled bacon, and croutons.
Offer saltine crackers on the side.
|
|
