Recipe By: Schofield’s Bistro
1 Large Spanish Onion
5-6 Bake Potatoes
2 Cups of Diced Green Onion
3 Cups Cream
2 Tablespoons of Extra Virgin Olive Oil
½ Cup of Melted Butter
2 Cups Sour Cream
4 Cups Shredded Jensen Cheese – Cheddar
1 Tablespoon of VEGETA (Veg. Stock) – (5 Tablespoons to 4L Water)
Dashes of Salt and Pepper
2 Tablespoons Minced Garlic
Bake Potatoes Prior, Let Stand and Cool, then Peel Skin off and Dice.
Sautee Onions, Garlic in Oil and Butter. Watch not to burn garlic.
Add Vegetable Stock. Fill Medium Pot ¾ Way Full with Vegetable Stock
Add rest of ingredients, Simmer for 1 hour. Season to perfection
PUREE all together then enjoy.
YIELDS: 6L Pot approx. of Soup.