INGREDIENTS
- 1 pack of bacon, sliced into little pieces
- 1 large onion, peeled and chopped
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups heavy cream (you can use half and half or WHOLE MILK)
- 6 cups of water
- 8 large russet potatoes, peeled and cubed
- 2 stalk green onions, thinly sliced
- 1 bag of shredded cheddar cheese
- 1 cup sour cream (extra for garnish)
- 1 teaspoon of garlic powder
- 2 Tablespoon of chicken powder
- Freshly ground black pepper, to taste
- 1 teaspoon of Tony Chachere's (you can add salt if you don't have Tony)
INSTRUCTIONS
- Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.saving the bacon fat
- Cook onion and garlic in the BACON FAT..cook on medium low ..continue to stir because you don't want the garlic to burn.
- Then pour in your cubed potato and stir for a few minutes. Next add your water and chicken powder, garlic powder. Cook for about 20 minutes until potato is done. I usually cover my pot.
- Once the potato is cooked ..taking a spoon ..smooch the potato to the side of the pot to make it a little creamy.
- Next add your milk mixture ( What I did was added my 1/3 cup of flour to my milk and mix...you don't want to add your flour straight to the hot pot)
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in 1/2 of the cheddar cheese, 4 oz sour cream, Tony Chachere's, pepper, to taste.
- Serve immediately, garnished with green onion, cheese and bacon, if desired.
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