RECIPES / Soups
Hearty and delicious bacon baked potato stew.
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Bacon Baked Potato Stew
INGREDIENTS
3/4 cup chopped Leek, washed well and drained
4 large Garlic cloves, chopped coarse
1 tablespoon Olive Oil
1 (1/2 pound) russet Pre-Baked Potato
1 cup Chicken Broth
3 tablespoons Heavy Cream
1 1/2 tablespoons minced Fresh Chives, Bacon Bits, and Sour Cream
Instructions
Preparation:
In a heavy saucepan cook the leek and the garlic with salt and pepper to taste in the oil over moderately low heat, stirring, until the leek just begins to soften, add the potato, peeled and cut into 1-inch pieces, and the broth and the heavy cream, and simmer the mixture, covered, for about 10 minutes. At this point you can also add some grated cheddar cheese into the soup if you like. When serving, add a dollop of sour cream on top and in the center of the soup. Garnish with bacon bits and chives.
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RECIPE FACTS

Servings: 4

Nutritional information per serving

No nutrition information available

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