3-4 potatoes, peeled and cubed
2 cans of chicken broth
8 oz. pepper jack cheese, grated
8 oz. sour cream
1 pint half and half
1 can cream of onion
1 can cream of celery
Cook potatoes in chicken broth until barely tender; (don't drain broth) add cheese and melt; add other ingredients, stirring occasionaly to prevent sticking. Great with corn bread!
P.S. I've only ever found cream of onion at Walmart.
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1 comment:
No picture, sorry. I found this recipe in a book I read once and it's really good, especially for a cold winter night! It does make a lot, but the leftovers are good too.
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