RWOrG113
Ingredients
°8 chopped bacon slices
°4 tbsp butter
°4 large rust potatoes peeled and cubed
°1 medium onion, finely chopped
°2 garlic cloves, chopped
°1⁄8 teaspoon cayenne pepper
°Flour cup 1⁄4
°2 cups 1⁄2 low sodium chicken broth
°2 cups 1⁄2 2% milk
°1 cup sharp shedder grated
°1 cup grated white cheddar
°1⁄2 Cup Cream Sour
°1⁄4 cup of chopped perennial garlic
°Salt and pepper to taste
Instructions
In a Dutch oven or heavy stock over medium heat brown bacon. Using a slotted spoon, remove the bacon from the pan with the grease reserved. Add enough butter to make 2 tablespoons of fat. Melting butter on medium heat. Add potatoes and onions to the pan for 5 minutes or until the onion is cooked. Add garlic and chillies; Cook for 1 minute constantly stirring. Using a slotted spoon, raise potatoes, onions and garlic to a bowl or plate; Keep any fat in the pan.
Melt enough butter to make 4 tablespoons of fat. Sprinkle 1/4 cup of flour and whisk until combined. Cook for 2-3 minutes, stirring constantly. Whisk the chicken and milk stock over several periods alternately between the two.
Add potatoes, onions and garlic back to the pot and simmer until the potatoes are cooked.
Whisk the grated cheese until it dissolves. Remove from the heat and stir in the bacon, sour cream, chives, salt and pepper to taste.
Enjoy !!
