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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Potato Soup Recipe

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This recipe for Chicken Potato Soup is from Ripley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 slices of bacon chopped
1 ½ pounds chicken chopped
2 tbsp butter
3 medium potatoes chopped
3 medium onions chopped
2 ½ cups chicken bouillon
2 ½ cups milk
Salt and pepper
2/3 cups heavy cream
2 tbsp chopped fresh parsley
Directions:
Directions:
Gently dry-fry the bacon and chicken in a large pan for 10 minutes. Add the butter, potatoes, and onions and cook for 15 minutes, stirring all the time. Add the bouillon and milk, then bring the soup to a boil, and simmer for 45 minutes. Season with salt and pepper to taste. Blend in the cream and simmer for 5 minutes. Stir in the chopped fresh parsley, transfer the soup to a warm tureen or individual bowls, and serve with Irish soda bread.
Ingredients

 

 

 

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