Ingredients
- 1 onion, diced
- 1 shallot, diced
- 2 lbs of potatoes, peeled and chunked (I just used whatever I had, which was a combo of red, yukon gold, and fingerling)
- 6 cups stock (I used chicken and turkey stock recently made from Thanksgiving birds)
- 3-4 cups whole milk
- 10 tablespoons butter
- 2/3 cup flour
- 1/3 cup european style sour cream
- 1/2 cup cheddar or gruyere, grated
- a few slices of bacon
- a few scallions, sliced
- salt, pepper, Montreal steak seasoning, to taste
- fresh thyme and rosemary, to taste
Directions
- In a large, stainless pan/pot cook the bacon slices to desired crispness, dice the bacon, and set the bits aside for later.
- Brown the onions and shallots in the bacon grease for a few minutes with a little bit of Montreal steak seasoning.
- Add the potatoes and stock to the pan. Bring to a boil, then simmer for about 15 minutes.
- Meanwhile, melt butter in a sauce pan and whisk in the flour. Slowly add 2 cups of milk while whisking the whole time. Whisk mixture into the simmering potatoes and stock.
- Whisk in the rest of the milk, the sour cream, and most of the cheese (reserving a bit for garnish).
- Add seasoning and herbs to taste and simmer for about 10 minutes.
- Serve garnished with cheese, bacon bits, and scallion slices.