Potato Onion Soup Correction, pg. 99 Living Well Book

You may wish to make this correction in your Living Well Books
Correction only:
Canned Milk – 12 fl. oz. can – 1 ½ cups, add to saucepan ONLY at the end of cooking time, to heat through but do not boil.
Garnish with Parsley leaves – ¼ cup chopped and bacon crumbles
Full recipe:
Potato Onion Soup
Jo Musich, Virginia, MN

  • Onions – peel and cut in half or quarter, then thinly slice onion to make 1 to 2 cups slices
  • Bacon – fry 5 slices (in a saucepan), remove from fat, cool and crumble, reserve for topping
  • Sauté onion slices in bacon drippings
  • Chicken Broth – add one 12 fl. oz. can to saucepan with onions
  • Water – fill 12 fl. oz. can with water and add, add to saucepan
  • Potatoes – peel and cube 2 ½ cups, add to saucepan
  • Salt – add 1 teaspoon
  • Curry Powder – add 1 teaspoon

Bring to a boil and Simmer gently for 20 minutes or until potato cubes are tender
Canned Milk – 12 fl. oz. can – 1 ½ cups, add at end to heat through but do NOT boil
Parsley leaves – ¼ cup chopped
Garnish with parsley and bacon crumbles

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