Norfolk County Ontario’s Garden
Norfolk County Tourism


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

4L Water

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.