- 8-10 red potatoes, peeled and diced into 1-inch cubes
- 4 C chicken broth
- 1/2 C flour
- 3 C milk
- 2 cloves of garlic
- 1 C cheese
- 1 C sour cream
- 2 tsp fresh parsley (1/2 tsp dried)
- 1/2 C green onions, chopped
- 8 bacon slices, cooked and crumbled
- salt and pepper to taste
In a large pot, boil the diced potatoes in chicken broth.
Once the potatoes are cooked all the way through, place them in a separate bowl, then mash.
Return the mashed potatoes to the broth, then add garlic.
In a separate bowl, whisk together flour and milk. Slowly combine the flour/milk mixture to the potato/broth mixture. Whisk.
Cook over medium heat until thick and bubbly [about 8 minutes].
Add the remaining ingredients. Stir till cheese melts, then simmer over low heat for 10 minutes.
Use the extra cheese and onions for serving.