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  • 45minutes
  • 875calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 slice cooked bacon (cooked until crispy then finely chopped, can use more)

  2. 158 1/21 ml butter

  3. 4.92-9.85 ml dried crushed red pepper flakes

  4. 1 medium onion , chopped

  5. 29 1/28-44 1/37 ml fresh minced garlic

  6. 158 1/21 ml all-purpose flour

  7. 1182.95 ml milk

  8. 473.18 ml chicken broth

  9. 5 large baked russet potatoes (peeled and cubed)

  10. 4 green onions , chopped

  11. 354.88 ml grated cheddar cheese

  12. 177.44 ml sour cream

  13. 4.92-9.85 ml seasoning salt

  14. 4.92 ml ground black pepper (or to taste)

  15. grated cheddar cheese

  16. chopped green onion

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or pot melt butter over medium heat.

  2. Add in onion and chili flakes; cook stirring for about 3 minutes.

  3. Add in garlic cook stirring 2 minutes.

  4. Add in flour then cook stirring constantly for about 1-1/2 minutes.

  5. Slowly add in milk and broth, whisking constantly until bubbly and thickened.

  6. Stir in the cubed cooked potatoes and green onions; bring to a boil.

  7. Reduce heat to low and simmer uncovered for about 20 minutes.

  8. Using a fork mash about half of the potatoes (leaving some cubed).

  9. Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).

  10. Season with seasoned salt and black pepper.

  11. Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.

  12. Delicious!

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