0 recipes from contoocook and beyond


l green pepper finely chopped
l red pepper finely chopped
l med onion finely chopped
2/3 stick butter
heaping tsp. dried oregano, or more to taste
2 tbssp. flour
6 to 8 med potatoes peeled
l tsp. salt
l tsp. chicken soup base
2 cups half and half
l tsp. pepper
l tsp MSG or accent
l tbssp. lemon juice
Saute the peppers and onion in the butter with oregano just until veggies are soft. Add the flour and mix thoroughly. Remove from heat and set aside. Place the peeled potatoes in a stock pot and cover with water. Add l tsp. of salt to the water and cook until potatoes are soft. Do not drain. Mash the potatoes in the cooking water. Add the chicken base, pepper and onion mixture, half and half, pepper, MSG and lemon juice. Add more oregano if desired. Heat but do not boil. Note: you may substitute 2 cups non dairy creamer for the half and half if you like.

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