*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 !!
