Ingredients
5 - 6 Peeled Russet Potatoes
4 cup of Chicken broth
2 cups of Heavy Whipping Cream
1 Block of Medium Cheddar Cheese
1 lb of Bacon
½ Yellow Onion
1 Green Onion
2 tbsp of Oil
¼ cup of flour
Tools
10 quart pot
Directions
Step 1
Prep all of your ingredients, peel and dice your potatoes to the size of your liking. Place them into COLD water to prevent them from browning during the process.
Step 2
Cut your bacon into small pieces and cook them in your pot until all the pieces are crispy. Remove from pan once finished and turn heat down to a low setting.
Step 3
Add in your onion and green onion, cook down for 3 minutes and add in your flour.
Step 4
After mixing well with onion & green onion, add in chicken broth, and your diced potatoes.
Step 5
Cook for 5 minutes and add in heavy whipping cream, bacon, and cook for 20 minutes. Mixing well during the cook time. Once potatoes are tender turn off the heat.
Step 6
Serve with grated cheese, bacon, and green onion as a garnish. Sour cream is also a great additive as well! Enjoy!
