1 container (8 ounces) sour cream, I use reduced fat
2 and ½ cups sharp cheddar cheese, separated
Salt and pepper
Chives or green onions
Instructions
Prep: Wash the red potatoes and dig tiny cubes. Peel if desired (I wish to leave the peel on). Dice the onion, dice the celery, dice the carrot.
terribly} very giant pot, over medium heat, cook all of the bacon to desired doneness.
take away onto a towel lined plate and dab off the surplus grease. Coarsely chop the bacon.
Drain all of the bacon fat apart from three tablespoons.
Add within the onion, celery, and carrot and cook till the onion is clear over medium heat, regarding 5-7 minutes. Add the garlic within the last thirty seconds.
Add within the potatoes and toss everything to coat.
cowl everything with six cups water and six regular sized chicken boullion cubes (watch out, there area unit {extra giant|size} ones -- if you get large ones adjust) OR six cups stock.
Heat to boiling and so cut back the warmth and cook for regarding ten minutes or till potatoes area unit tender.
employing a potato masher, mash down a number of the tender potatoes, effort some chunks.
In another pot, soften the butter over medium heat.
Slowly whisk within the flour and whisk till swish. Cook for one minute over medium heat.
terribly slowly add in a pair of cups of temperature milk.
Whisk till thickened. Add during a generous quantity of salt and pepper (I add a couple of tsp of every, however to your preference!)
To the potatoes: add within the cream mixture, further a pair of cups of milk, sour cream, generous quantity of chives or inexperienced onions, a pair of cups of the cheese, and half the hard-baked bacon.
Stir and cook till heated and cheese is liquid.
high individual bowls with remaining ½ cup cheese, remaining bacon, and remaining chives/green onions.
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