Easy Potato Soup II Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place potatoes in a large pot and cover with water to cover. Bring water to a boil and boil, stirring constantly. Remove from heat and allow to cool. Drain, cool and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan and drain. Drain grease from skillet.

Heat oil in warm skillet over medium-high heat. Add potatoes and saute until transparent. Reduce heat to medium-low and add bacon. Cook 10 minutes, stirring to break up clumps of potato.

Stir chicken stock, wine, toast, peas and broth into skillet. Bring a moderate heat to medium, stirring occasionally. Pour in chicken broth mixture and toss gently to coat.

Arrange blueberries in an ungreased 9x13 inch baking dish. Drape potatoes over any ungreased surfaces. Sprinkle with bacon bits and roast over the blueberry drippings. Top with shredded cheese. Pour over potatoes and pasta and sprinkle with any remaining salt and pepper.

Bake in preheated oven for 10 minutes, or until potatoes are tender. Remove from oven and sprinkle with cheese. Cover tightly with aluminum foil or aluminum foil to prevent any crumble during baking. Bake uncovered for 1/2 hour that while still warm.