Potage Lorraine Potato Soup

INGREDIENTS:1 ½ carton Class Casserole® Scalloped Potatoes with 3 seasoning packets
8 oz. bacon, diced
1 quart onions, sweet, minced
2 ¼ gallons chicken stock
2 cups heavy cream
1 lb. Swiss cheese, grated
3 cups parsley, fresh, minced
48 1-cup bread bowls DIRECTIONS:In large stockpot, cook bacon until crisp. Remove bacon and drain well. Reserve.

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