Last weekend, our group was quiet and easy. They made one request, the potato soup recipe.
Our group for this weekend arrived this afternoon.
Some were eager to get started on their projects.
While others relaxed on the deck with wine and cheese under the heater.
And we started dinner....
...with some chopped onions. Oh, how I always cringed when my mother used the term, "some". Brace yourself, this recipe is full of "some". However much that is! Apparently, it is negotiable and taste test worthy.
Please note the Made in America Longaberger Chef Knife that I love. It fits my hand, is perfectly balanced, sharp from tip to handle and has lifetime free sharpening. Order here:
www.longaberger.com/bettyrichardson
On with the recipe.
While I chopped onions, Mickey fried some bacon on the grill outside. First, he cut it into small pieces.
The chopped onions go into the skillet until it they are clear or maybe even lightly brown.
I diced some potatoes and put them in a pot of water to boil. The onions were added, along with some bacon grease and salt and pepper.
Boil the potatoes until done, then add one stick of butter and stir until melted. There, now that is a real measurement!
Add some milk, half & half or heavy cream or a combination of any to thicken.
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