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  1. 1 point
    Yields 6 servings. Ingredients: 1/2 cup diced onion 2 tablespoons butter 2 cups chicken broth 5 cooked peeled potatoes, cut into small cubes 1/4 teaspoon salt Dash black pepper 1 cup shredded Monterey Jack cheese 1 cup shredded sharp cheddar cheese, plus more for garnish 1 cup cream 1 cup whole milk 2 tablespoons chopped fresh parsley, or 1 teaspoon dried 8 slices cooked bacon, crumbled, divided Fresh chives, for garnish Directions: In a stockpot over medium-low heat, sauté onion in butter until tender, about 5 minutes. Add chicken broth, potatoes, salt, and pepper. Cover, reduce heat to low, and cook for 8 minutes. Add cheeses, cream, milk, parsley, and half of bacon, and stir to combine. Cover, and cook until cheeses have melted. Garnish with fresh chives, shredded cheddar cheese, and remaining bacon.
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