|4||Baked Potatoes, peeled and cubed|
|4 stalks||Green Onion, chopped|
|2/3 cup / 160 ml||All Purpose flour|
|4 cups / 1000 ml||Milk|
|2/3 cup / 160 ml||Margarine|
|1 cup / 250 ml||Sour Cream|
|1 tsp / 5 ml||Salt|
|1 tsp / 5 ml||Ground Black Pepper|
|1 1/4 cup / 300 ml||Cheddar Cheese (shredded)|
|3 cups / 750 ml||Chicken Broth|
DirectionsPlace bacon in a large, deep skillet. Cook over medium heat until browned. Drain fat, cool and than crumble the bacon and set aside. In a large pot, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring often. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring often until cheese has melted.
This potato recipe is brought to you courtesy of Keshia Biggar.