PEPPY BAKED POTATO SOUP 1-cup pepperoni slices, cut 1/4-inch strips 1-tablespoon butter or oil 1-medium onion, diced 1-garlic clove, minced 2-medium baking potatoes, peeled and cut bite-size 1-can chicken broth (14-1/2-ounce) 1/2-cup heavy cream In medium skillet over medium heat, cook pepperoni until crisp, about 3 to 5 minutes. Drain pepperoni on paper towels; set aside. Discard drippings. In medium saucepan with lid, heat butter over medium heat. Add onions and cook, stirring until soft, about 3 minutes. Stir in garlic. Add potatoes and chicken broth. Bring mixture to a boil cover pan and lower heat. Cook until potatoes are soft, about 20 minutes. Remove lid; stir in cream. Ladle soup into bowls and sprinkle with pepperoni. Garnish with sour cream, shredded cheddar cheese, and chopped chives or scallions, if desired. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
