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5 potatoes 8 slices bacon 1 onion, diced 1/2 c. all-purpose flour 3 (14. 5 oz.) cans chicken broth 1 tsp. dried parsley flakes 2 c. half and half 1 c. grated Cheddar cheese salt and pepper to taste Bake potatoes; let cool or set overnight in refrigerator. Peel and dice. In pan, cook bacon; crumble and set aside. Save drippings. Cook onion in bacon drippings until tender; stir in flour and cook 1 minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half and half. Cook ten minutes. Stir in cheese. Optional: Sour cream (1 cup) can be added. Garnish with additional cheese and bacon. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |