Ingredients

The following ingredients have 4 Servings
  • 5 Medium to Large Yukon Gold Potatoes (cut in half)
  • 2 Tablespoons Unsalted Butter
  • 1 Tub Knorr Homestyle Chicken Stock (or 2 teaspoons better than bouillon)
  • 1 Small Onion (Chopped Fine)
  • 2 Tablespoons Flour
  • 3 Cups Skim Milk
  • 2 Cups Heavy Cream (or Half and Half)
  • 1/4 Cup Sour Cream
  • 1-2 Tablespoons Honey
  • Kosher Salt to Taste (I did about a teaspoon)
  • Pepper (to taste)
  • 6 Sliced Cooked bacon (we bake ours in the oven at 425. Trust, it's better in the oven)
  • Extra Sharp Tillamook Cheese (shredded)
  • Sour Cream
  • Extra Honey (for drizzling)

Instruction

  • Heat a large stock pot, filled with water, to medium-high.
  • Add the potatoes and cook until just tender.
  • Drain the potatoes, and peel off the skins. I left a few pieces on, but you don't have to.
  • Chop the potatoes into 1/2" pieces and set aside.
  • Take 3/4 of the potatoes and mash them. Add them back in with the potatoes.
  • Return to your stock pot and heat it up to medium heat.
  • Add the unsalted butter and the tub of Knorr Homestyle Stock.
  • Heat, whisking occassionally until melted, and add the onion.
  • Cook until transleucent, about 3-4 min.
  • Quickly whisk in the flour and continue to whisk for about 1 minute in order to cook out the flour taste. The mixture should be clumpy, and golden in color.
  • Add the cream and milk, whisking as you pour in order to dissolve the lumps.
  • Bring the mixture to a boil and then turn down to simmer until it begins to thicken, about 5-10 minutes.
  • Add the sour cream, honey, and seasonings.
  • Add the potatoes back in, and continue to cook for another 5-10 min.
  • Serve in bowls, topped with cheese, bacon, sour cream and a drizzle of honey.
  • You will love it!