Prep 15 mins
Cook 1 hr 30 mins
Looking for a way to use up leftover baked potatoes after a neighborhood cook-out, I created this recipe. I use an emmersion blender but you can leave it chunky, if you prefer. Reheats beautifully (add a bit of water or broth if too thick).
- 1 small onion, diced
- 5 -6 slices bacon, diced
- 2 tablespoons flour
- 2 cups chicken stock (can substitute broth, if desired)
- 2 (14 ounce) cans chicken broth
- water (as needed)
- 4 large potatoes, baked and coursely chopped
- 6 ounces cream cheese
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- salt or pepper
- sour cream
- cheddar cheese
- scallion, sliced
- If you don't have leftover potatoes, pick each with a knive and roast for 1 hour in a 375 degree oven. Let potatoes cool completely. Peel, if desired.
- Fry the bacon in a large heavy bottom pot until crispy. Remove and drain.
- In the bacon drippings, saute the onions until translucent.
- Sprinkle the flour in the bottom and cook for 2 - 3 minutes until slightly brown in color.
- Slowly add the stock and broth, whisking until smooth. Add water, if too thick.
- Add potatoes and mash/blend to desired consistency.
- Add the garlic powder, onion powder, salt and pepper to taste.
- When warm, cut cheese into small pieces and stir until melted.
- Heat through and serve with cooked bacon and desired toppings.
- Reheat on the stove, adding more water/stock as needed.