Ingredients
8 oz diced bacon (can add more if preferred)
½ yellow onion, diced
4 tbsp butter
4 tbsp all purpose flour
3 cups half and half
4 cups chicken broth
8 oz cream cheese
5 gold potato’s, diced
8 oz Monterey Jack cheese, shredded
8 oz cheddar cheese, shredded
½ tsp garlic powder
½ tsp onion powder
1 tsp paprika
Salt & pepper
Diced green onion for garnish (optional)
Sour cream for topping (optional)
Directions
Step 1
Sauté bacon in skillet until fully cooked, remove from skillet and sauté diced onion until translucent.
8 oz diced bacon (can add more if preferred)
½ yellow onion, diced
Step 2
Add in your flour and butter. Stir frequently for about 5 minutes.
4 tbsp butter
4 tbsp all purpose flour
Step 3
Add in half and half, chicken stock, and cream cheese. Let simmer for 5-10 minutes or until the cream cheese is soft, you can whisk out any chunks.
3 cups half and half
4 cups chicken broth
8 oz cream cheese
Step 4
Add your diced potato’s, simmer for 30 minutes or until potato’s are fork tender.
5 gold potato’s, diced
Step 5
Now you can add your cheeses, keep the heat low and stir until melted.
8 oz Monterey Jack cheese, shredded
8 oz cheddar cheese, shredded
Step 6
Now you can add your seasonings. I like to go heavy with the salt because the potatoes soak a lot of it up. Simmer for another 5-10 minutes.
½ tsp garlic powder
½ tsp onion powder
1 tsp paprika
Salt & pepper
Step 7
You can top with sour cream, cheese, and green onions if you wish. You can also pair it with garlic bread. Enjoy!
Diced green onion for garnish (optional)
Sour cream for topping (optional)
8 oz cheddar cheese, shredded
