1 1/4 lbs potatoes, peeled, chopped and boiled until tender.
3/4 c butter
3/4 c flour
1 onion, chopped
2 tbs vegetable oil
7 c water
1 bay leaf
2 tbs chopped chives
1 tbs chicken bouillon
1 tsp seasoning salt
1/4 tsp pepper
1/2 tsp garlic powder
2 c milk (2% or heavier)
1/2 c cream
1 1/2 c sour cream
grated cheddar cheese (or Velveeta, if you're trying to not be healthy at all)
Cook potatoes until tender. Mash with a small amount of milk, and set aside.
Prepare roux by melting butter in small saucepan over medium heat. Gradually whisk in flour until well combined and stir often, for about 3-5 minutes or until mixture turns an almond color and is very creamy. Set aside.
In a large kettle, saute onion in oil until soft. Add water, bay leaf, chives, bouillon, seasoning salt, pepper, and garlic powder. Bring to a boil. Whisk in milk and cream, then prepared roux. Cook, stirring frequently, until thickened. Add potatoes, sour cream, and cheese. Simmer until thickened and cheese has melted.
For extra amazing-ness, serve in bread bowls.
From Thatsmyhome.com
No comments:
Post a Comment