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    Golden Potato Soup
    1 tablespoon butter
    1 tablespoon canola oil
    3 medium potatoes, peeled and cubed
    1/2 teaspoon garlic salt
    1/8 teaspoon pepper
    1 can (14-1/2 ounces) reduced-sodium chicken broth
    1 small onion, chopped
    1/4 cup crumbled cooked bacon
    1 garlic clove, minced
    1 teaspoon dried rosemary, crushed
    1 teaspoon dried thyme
    1 cup hot water
    2 teaspoons chicken bouillon granules
    1 cup heavy whipping cream
    1/2 cup shredded cheddar cheese
    1. In a large saucepan, heat butter and oil until butter is melted. 
    2. Add the potatoes, garlic salt and pepper. Cook over medium heat 
       for 4-6 minutes or until potatoes are tender and lightly browned.
    3. Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring 
       to a boil. Reduce heat; cover and simmer for 15 minutes. 
    4. Stir in water and bouillon. Gradually stir in cream; heat through. 
    5. Add cheese, stirring until melted.