Prep 20 mins
Cook 30 mins
I like to take several highly rated recipes, and mix and match them until I get a recipe I like. (Or more likely one that my wife likes.) This is one of those recipes and it's still a work in progress.
- 1⁄3 cup margarine
- 1⁄2 medium onion (pureed or diced)
- 2 tablespoons flour
- 4 large potatoes, peeled and cubed
- 4 cups milk
- 1 (14 1/2 ounce) can chicken broth
- 1⁄4 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon basil
- 1⁄8 teaspoon thyme
- 1⁄4 cup bacon bits
- 1 cup heavy whipping cream or 1 cup half-and-half
- 1 cup sour cream
- 8 ounces cheddar cheese (shredded, cubed, or sliced) or 8 ounces colby-monterey jack cheese (shredded, cubed, or sliced)
- Wash potatoes thoroughly, peel, and cube.
- Melt butter over medium heat in a large saucepan. If onions are diced saute them now until clear. Otherwise, add pureed onions.
- Add flour to make a roux.
- Add potatoes, milk, chicken broth, cornstarch, spices, and bacon bits and bring to a boil, stirring frequently.
- Reduce your heat and simmer until potatoes are tender. About 15 minutes.
- Add heavy whipping cream, sour cream, and cheese.
- Mash up 1/8 to 1/4 of the potato pieces and simmer until thick.