Saturday, February 10, 2007
2 cups/500 mL chopped red potatoes
1 cup/250 mL chopped celery
1 cup/250 mL chopped carrots
1 tsp/5 mL Minced Green Onion
1 cup/250 mL Cream Soup Base
1/2 cup/125 mL flour
2 cups/500 mL milk
1 tsp/5 mL Bacon & Onion Snack & Dip Seasoning
Boil potato, celery, carrots and minced green onion in 1 quart water for 10 minutes or until tender.
Double recipe for thin white sauce on cream soup can. Mix according to directions. Drain water off vegetables and add to cream soup. Stir in Snack & Dip Seasoning.
Makes approximately 6 cups.