10 medium russet potatoes (8 to 10)
1/2 medium onion, chopped
2 celery stalks, chopped
2 carrots, grated
1 can cream of chicken soup
6 ounces sour cream
8 ounces Velveeta cheese
12 ounces milk
4 tbsp. butter
1 slab bacon
1 cup cheddar cheese, shredded
1 bunch chives or green onions, chopped fine
Peel and dice potatoes into large chunks. Chop onion and celery. Grate carrots. Boil potatoes, onion, celery, and carrots until potatoes are soft. Drain half of the water. Add cream of chicken soup, Velveeta, sour cream, butter and milk. Simmer for 20-30 minutes. Stir occasionally so potatoes and cheese do not stick to the bottom of the pan. Fry bacon and tear into bits. Chop chives and shred cheese.
Serve soup and sprinkle bacon, chives, and cheese
Originally posted 1/08/08
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the inc...