How to make it

  • Cook potatoes until tender then set aside.
  • Melt margarine in small saucepan over medium heat.
  • Gradually whisk in flour until well combined.
  • Cook over medium heat stirring often for 5 minutes then set aside.
  • In large kettle sauté onion in oil until soft.
  • Add water, bay leaf, chives, chicken base, seasoning salt, pepper and garlic powder.
  • Bring to boil then whisk in milk and half-and-half then prepared roux.
  • Cook stirring until thickened then add sour cream and potatoes and simmer 30 minutes.
  • Remove from heat and serve with croutons.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes