This recipe is brought to you by Paula Deen. While not the thing to eat if you’re worried about your cholesterol, it is nevertheless very yummy.
- 8-10 slices of bacon
- 1 onion, diced
- 1⁄2 cup all purpose flour
- 3 14.5 oz cans chicken broth
- 5 potatoes, baked, peeled, and diced
- 1 teaspoon dried parsley flakes
- 2 cups half & half
- 1 cup sharp cheddar cheese, grated
- 1 cup sour cream
In a Dutch oven, or stock pot, cook bacon until crisp; remove and crumble, reserve drippings. Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in diced potatoes, parsley bacon and half & half cook for 10 minutes. Stir in cheese and sour cream. Garnish with cheese, bacon and sour cream.