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Ingredients
- 4 to 8 potatoes
- 1 chopped onion (about 2/3 cup)
- 2 tablespoons oleo plus, 6 - tablespoons oleo
- 1/2 teaspoon onion salt
- 1/2 teaspoon seasoned salt
- dash cayenne pepper
- 1 - 14-1/2 oz can chicken broth
- 1/3 cup instant potato flakes
- 1 pint half & halt
- 1-1/2 cups water
Details
Preparation
Step 1
Cut potatoes into cubes.
Saute onion in 2 tablespoons oleo until soft.
Add diced potatoes & 1-1/2 cup water. Cook until potatoes are almost tender. (15-20 minutes)
Season with onion salt, seasoned salt & cayenne pepper.
Add chicken broth & 6 tablespoons oleo.
Simmer, covered, until potatoes are tender.
Add potato flakes & stir (add more to thicken)
Add half & half
Heat until hot - DO NOT BOIL.
Optional toppings:
chopped green onions
grated cheese
bacon bits
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