Ingredients Jump to Instructions ↓

  1. 3 -4 medium red potatoes, scrubbed and diced into 1 inch cubes

  2. 3 cups water

  3. 1 small onion , diced fine (or 2 tsp granulated onion)

  4. 4 tablespoons butter

  5. 4 tablespoons flour

  6. 1/2 teaspoon red pepper flakes (to taste)

  7. salt & pepper (to taste)

  8. 2 cups milk

  9. 1 cup heavy cream

  10. 1/2 teaspoon sugar

  11. 1 cup shredded cheddar cheese

  12. 1 cup chicken broth

  13. 4 -5 slices bacon , crumbled (or 1 cup of diced leftover ham)

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a medium saucepan.

  2. Add potato cubes and stir to make sure they are just covered with water.

  3. Cook potatoes until fork tender, maybe 10 minutes.

  4. Drain potatoes and set aside.

  5. In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.

  6. Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).

  7. Add red pepper flakes and salt & pepper.

  8. Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.

  9. Start adding the milk and cream and stir until smooth.

  10. Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.

  11. Add the sugar and the shredded cheese.

  12. Stir until cheese is melted.

  13. Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.


Send feedback