- 6-7 Yukon Gold potatoes (peeled, diced)
- 1 onion (chopped)
- 1 Tbsp. butter
- 4 tsp. chicken bouillon granules
- 1 qt. water
- 1/4 cup butter
- 1/4 cup flour
- 1 qt. milk
- dash salt
- dash pepper
Toppings: shredded cheese, sour cream, diced sweet bell pepper (optional)
In a small skillet, add 1 Tbsp. butter and chopped onion. Cook until tender; set aside. In a large stock pot, combine potatoes, water and bouillon. Bring to a boil, lower heat and simmer for 20 minutes or until potatoes are tender. Meanwhile, in another pot, melt butter; whisk in flour, salt and pepper. Whisk until smooth. Gradually add milk. Bring to a boil and whisk for 2 minutes. Combine saute onions, potato mixture and milk mixture together; stir well. Heat through. Garnish with desired toppings.
- 2 11oz. cans refrigerated French loaf
- olive oil
Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 equal pieces. With the seam at the bottom, shape into ball. Dough will be smooth on top and seam on the bottom. Place dough balls, seam side down, on sprayed cookie sheet. Brush on olive oil. Bake 25 minutes at 350* or until golden brown.