Ingredients:
2 Tbsp butter or margarine
1 onion, chopped
2 cloves garlic, chopped
2 Tbsp flour
8 oz cream cheese
2 lbs russet potatoes, diced ¾ inch, skin on
2 qt. chicken stock
1 pt. light cream
TT salt & black pepper
For garnish:
chopped chives
sour cream
shredded sharp cheddar cheese
bacon bits or bacon cooked and chopped
Instructions:
Instructions:
- Add butter to a large stock pot over med high heat.
- Add the onion and garlic, cook over med high heat for 5 minutes or until onions are soft, stir often.
- Stir in the flour to form a roux, cook for one minute, stirring constantly.
- Add the chicken stock while whisking to make sure the mixture stays smooth.
- Add the cream cheese; continue whisking until the cream cheese is dissolved.
- Add the potatoes and light cream
- Bring to a low simmer, reduce heat to medium, cover and cook for 25 minutes. Stir occasionally.
- Check the potatoes for doneness.
- Ladle into bowls and garnish with chives, sour cream, cheese and bacon.
