Prep: 10 minutes | Cook: 25 minutes | Serves: 4
6 slices thick cut bacon, diced
¼ cup all-purpose flour
1 teaspoon salt
1 ½ cups chicken broth
2 cups whole milk
1 (1.5lb) bag Little Potatoes, quartered
1 ½ cups shredded cheddar cheese, plus extra for garnish
2 green onions, sliced, plus extra for garnish
¼ cup sour cream
METHOD
In a large pot, cook bacon until crisp. Remove with a slotted spoon to a bowl lined with paper towel. Reserve bacon fat.
Add ¼ cup reserved bacon fat back into the pot. Stir in the flour and cook 1 minute.
Whisk in salt, broth and milk and cook over medium heat until thickened, stirring often.
Add in potatoes, cover, and reduce heat to medium-low. Simmer, stirring often, for 20-25 minutes until potatoes are tender.
Stir in cheese and green onions. Serve immediately with cooked bacon, sour cream, and additional cheese and green onions if desired.
Notes:
This is also a great recipe for using up leftover cooked potatoes or even vegetables or ham. Simply stir in cooked potatoes, vegetables or ham after the milk and broth has thickened and heat through. Stir in cheese and green onions and serve.
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