INGREDIENTS:<\/p>\n
8 slices Beef bacon chopped<\/p>\n
4 tablespoons butter<\/p>\n
4 large Russet potatoes peeled and cubed<\/p>\n
1 medium onion finely chopped<\/p>\n
2 cloves garlic minced<\/p>\n
\u215b teaspoon cayenne pepper<\/p>\n
\u00bc cup flour<\/p>\n
2 \u00bd cups low sodium chicken broth<\/p>\n
2 \u00bd cups 2% milk<\/p>\n
1 cup shredded sharp cheddar<\/p>\n
1 cup shredded white cheddar<\/p>\n
\u00bd cup sour cream<\/p>\n
\u00bc cup chopped chives<\/p>\n
Salt and pepper to taste<\/p>\n
INSTRUCTIONS:<\/p>\n
In a Dutch oven or heavy stockpot over medium heat brown the bacon. Using a slotted spoon remove the beef bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.<\/p>\n
Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1\/4 cup flour and whisk to combine. Cook for 2-3 minutes stirring constantly. Whisk in the chicken broth and milk in several intervals alternating between the two.<\/p>\n