When time is short, or just for a change, there’s nothing like a large filling soup used as your main course, with a salad on the side maybe, and warm dinner rolls.

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BAKED POTATO SOUP Serves 4
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INGREDIENTS

5 lb. Potatoes cut into quarters
1 onion, chopped fine
2 tbsp chicken or vegetable cube granules
3 oz jar real bacon bits
1 cup cheddar cheese

For the White Sauce
6 tbsp cornstarch
6 cup milk
3/4 cup margarine
1 1/2 tsp salt
1 red pepper chopped long
1/8 tsp black pepper

PREPARATION
Place the potatoes, chicken granules and onion in a pan covered with water and half a teaspoon of salt.

Cover and cook until the potatoes are tender, checking the water level occasionally.

Drain out the water and put aside.

To make white sauce: mix the cornstarch and milk until smooth.

Add the margarine, salt, red pepper and pepper and stir the mixture constantly or it will get lumpy.

Bring to a boil over medium heat until it thickens.

Add potatoes, bacon bits and cheddar cheese and let in simmer, still stirring for another 5 minutes.

Serve steaming hot.

TIP : The potatoes can be boiled and refrigerated a day before but never freeze potatoes; the water content in them becomes icicles, then melts changing the texture of the potatoes.

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