6 large peeled, Yukon Gold potatoes cut in 1/2 -inch cubes
1 medium onion, diced
3 cloves garlic, minced
1 teaspoons salt
1 teaspoon pepper
4-6 cups cups chicken broth
1 cup cold milk
3 tablespoons all-purpose flour
½ cup heavy cream or half and half
1 pound Velveeta Cheese, cut into chunks
Bacon, fried and crumbled, optional
green onions, optional
Instructions:
Add the potatoes, onion, garlic, salt, pepper and also the chicken stock to a four quart or larger cooker, stir and cook on high for concerning three ½ hours OR 6-8 hours on low, till potatoes area unit utterly grilled and fork tender.
At the top of the preparation time in step one, whisk the three tablespoons of flour into the one cup of cold milk till sleek. Stir the flour mixture into the potatoes, add the ½ cup cream, stir then cowl and cook for one more half-hour. Add the chunks of cheese and permit to soften. Garnish with bacon and inexperienced onions.
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