10 potatoes, peeled and chopped
1 onion, diced
4-5 cloves of garlic, minced
1 lb bacon
⅓ C. bacon grease or butter
⅓ C. flour
3 C. chicken or vegetable stock
2 C. Milk
1 can cream of chicken soup
Salt pork (optional)
Shredded cheddar cheese (optional)
- In a dutch oven, cook bacon. When almost done, add a few pieces of salt pork. Remove bacon to cool and crumble, and reserve ⅓ C. drippings.
- Saute onion and garlic with salt pork, salt and pepper. Remove pork and toss potatoes in the vegetables. Remove from pan and set aside.
- Heat ⅓ C. bacon fat or butter, stir in flour and seasonings and cook until golden, stirring frequently. Add broth and one cup milk and bring to a boil.
- Add potatoes and vegetables, cream chicken soup, and last cup of milk. Simmer until potatoes are tender, about 20 minutes. Top with bacon and cheese.