
What you need
1 tbsp butter, unsalted
1½ quart chicken stock
2 large peeled potatoes, sliced evenly in ¼ inch slices
salt , to taste
2 spigs fresh thyme
1½ C heavy cream
½ C mexi cheese, grated
¼ C bacon, cooked and diced
How to do it
1. Add chicken stock, potatoes, salt, butter and fresh thyme to a dutch oven.
2. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
3. Add cream, bring to a boil and serve hot.
4. Garnish with Cheddar cheese and diced bacon.
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