Prep Time
15 min
Cook Time
30 min
Yields
4-6 servings
Warm up with this hearty meal, guaranteed to keep the chills away! Recipe courtesy of The Burnt Tongue. Image courtesy of Chanry Thach.
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ingredients
10
slices bacon, diced
4
green onions, diced
2
clove garlic, minced
4
large Russet potatoes, diced
6
Tbsp flour
4
cup chicken stock
½
cup 35% cream
1
cup Cheddar cheese, grated
salt and pepper, to taste
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directions
Step 1
Heat large pot over medium heat. Add bacon, cook until crispy. Remove bacon with slotted spoon, let cool and then chop.
Step 2
Using reserved bacon fat, cook half the green onions and garlic until soft, about two minutes. Add potatoes and stir to coat with fat. Add flour, stirring to incorporate.
Step 3
Add chicken stock in slow steady stream while vigorously stirring. Bring to a slow boil then reduce heat and simmer. Cook for thirty minutes, stirring occasionally.
Step 4
Turn off heat, add cream and adjust seasonings. To serve, ladle into bowls and top with bacon, cheddar and remaining green onions.