Ingredients
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8 slices bacon, fried and chopped with drippings reserved
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1 cup yellow onion, diced
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2/3 cup flour
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6 cups chicken stock, hot
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4 cups potatoes, baked,peeled and diced
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2 cups heavy cream
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1/4 cup parsley, chopped
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1 1/2 teaspoons garlic powder
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1 teaspoon dried basil
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1 1/2 teaspoons salt substitute
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1 1/2 teaspoons red pepper sauce
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1 1/2 teaspoons coarse black pepper
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1 cup cheddar cheese, grated
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1/4 cup green onion, diced
Instructions
- Sauté the onions in the reserved bacon drippings over medium high heat until transparent, about 3 minutes.
- Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden.
- Add chicken stock gradually, whisking to prevent lumps until liquid thickens.
- Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt substitute, red pepper sauce and black pepper.
- Simmer for 10 minutes; DO NOT allow to boil.
- Add grated cheese and green onions, heat until cheese melts smoothly.
- Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.