This recipe is a combination of two recipes that I found in some old cooking magazines – they both looked really good – but together the recipes are amazing!
Ingredients:
6 medium – large potatoes
2 large baking potatoes (baked peeled and coarsely mashed)
48 oz organic vegetable broth
1 TBLS sea salt
1 medium – lrg onion – chopped
1 cup chopped celery
2 cloves garlic (pressed and finely chopped)
3 cups half and half + 1 cup 2% milk
1/2 cup sour cream
1/3 cup all-purpose flour
1 cup (or more) shredded cheddar cheese
1/2 cup thinly sliced green onions – green tops as well
crumbled bacon (optional)
Instructions:
Chop up potatoes – Place broth/salt/onions/celery/garlic and potatoes in broth and bring to a boil – (do not add baked potatoes yet)
Reduce heat and simmer 20-30 minunutes until potatoes are tender
In a saucepan whisk flour and milk/half & half combo until smooth – Bring to a boil – stirring constantly – cook and stir for 2 minutes or until thickened – stir in the baked potatoes / cheese – salt and pepper (to taste – approx 1/2 tsp salt & 1/4 tsp pepper) – stir in 1/2 cup sour cream – cook over medium heat until cheese is melted
Add milk/cheese mixture to vegetable mixture and stir to combine (do not drain vegetable broth off)
Garnish with green onions – a little shredded cheese – and crumbled bacon (if desired)
Serve with warmed hard rolls – DELISH!!
Heather Dolch
December 31, 2013 at 6:13 pm
This sounds WONDERFUL!! Thanks for the recipe! I’ll be trying this next week 🙂