Potage Lorraine Potato Soup

INGREDIENTS:1 ½ carton Class Casserole® Scalloped Potatoes with 3 seasoning packets
8 oz. bacon, diced
1 quart onions, sweet, minced
2 ¼ gallons chicken stock
2 cups heavy cream
1 lb. Swiss cheese, grated
3 cups parsley, fresh, minced
48 1-cup bread bowls DIRECTIONS:In large stockpot, cook bacon until crisp. Remove bacon and drain well. Reserve. Remove

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish