Sour Cream Potato Soup

1. 1

   Saute bacon in large deep pan (Dutch oven) until crisp.

2. 2

   Add onions and saute 5 to 10 minutes more.

3. 3

   Add the flour and cook and stir 2 minutes.

4. 4

   Slowly add the bouillon, stirring constantly. Add the potatoes.

5. 5

   Cook and stir often over medium heat until potatoes are done.

6. 6

   Carefully stir in the sour cream and egg yolks which have been blended together.

7. 7

   Add parsley.

8. 8

   Cook 5 minutes more on low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.