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This made-from-scratch is sure to be a favorite!
4 LARGE BAKING POTATOES
3 TBSP BUTTER
3 TBSP FLOUR
6 CUPS MILK BROUGHT TO ROOM TEMPERATURE
1 TBSP CHICKEN BOUILLON
*OR USE 4 1/2 CUPS MILK + 1 1/2 CUP CHICKEN BROTH IN PLACE OF 6 CUPS MILK + BOUILLON
1 TSP SALT
PEPPER TO TASTE
8 OUNCES SOUR CREAM
(OPTIONAL for creaminess – add as last step)
PREFERRED TOPPINGS: GREEN ONIONS, CHOPPED BACON OR SHREDDED CHEESE
(OPTIONAL for vegetarian and plant-based)
STEP 1:
In large pot boil potatoes with skin on. Peel when cool. Cube potatoes. Prepare toppings.
STEP 2:
In large pot, melt butter and add flour to make rouix. Gradually add milk while stirring, then add bouillon, salt and pepper.
STEP 3:
Add cubed potatoes.
Servings:4
Nutrition per Serving: Calories 361, Total Fat 10g, Carbs 34g, Protein 19g, Fiber 1g, Sugars 25g
