Saute one medium onion, chopped, in 3 Tbsp. oil or butter.
When soft, add 6 cups chicken stock or chicken broth, 5 cups baked potatoes, cubed and peeled.
Bring to a simmer, and add 1 cup heavy whipping cream, 1 cup sour cream, and salt and pepper to taste.
Bring to a simmer again, and serve with baked potato toppings, such as bacon, chopped chives, or cheese.
Source: Joy of Cooking
“He himself bore our sins in his body on the tree, that we might die to sin and live to righteousness. By his wounds you have been healed.” (1 Peter 2:24) 
(Read by Max McLean. Provided by The Listener's Audio Bible.)
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(Read by Max McLean. Provided by The Listener's Audio Bible.)Powered by BibleGateway.com
2 comments:
Sounds really yummy, I might have to try this recipe when the weather gets cold!
I just made it again with a little bit of half-n-half and milk instead of the cream...and with low fat sour cream instead of regular. That lightens the fat load a little. But it's DEFINITELY a hibernator soup!
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