Peel and dice potatoes to small pieces and boil until done (10 minutes boiling). Drain. Meanwhile, cook bacon (as much as you want) and chop onions. Melt margarine in skilled and saut? onion until tender.
Take one cup of water and add 2 tbsp. flour in a jar (or similar container) and SHAKE. Add this mixture to the butter/onions. It will make a roux; keep it moving over low heat.
Put drained potatoes, chicken stock, 1 cup water and roux in crockpot and stir. Crumble bacon and add (or put on top when serving if desired) along with the half & half, pepper, basil, salt, and potato flakes. Stir some more -- it should be fairly thick.
Cook on LOW for 6 hours. or on HIGH for 3 hours.
Serve with cheddar cheese on top and green onions if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 1 | ||
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Calories: 366 | ||
Calories from Fat: 193 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 649mg | 22 % | |
Potassium 723.1mg | 19 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 27g | ||
Protein 14.1g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 366
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