Ingredients

• 4-5 large potatoes,peeled and cut to spoon sized pieces

• 5 TBSP butter

• 5 TBSP flour

• 4 slices of bacon, diced

• 1 tsp garlic, crushed

• 2 cups milk (might need more)

• 2 cups reserved potato water (don’t add all right away)

• ½ cup fat-free cream (if not, no big deal)

• ¼ cup scallions, diced

• 1 tsp salt

• 1 tsp pepper

• Shredded cheese and scallions to garnish

Preparation

TIP: if you’re using red potatoes you can leave the skin on, but, always take off the skin if it’s brown potatoes.

  1. Boil the potatoes until they’re cook almost all the way through, strain, and make sure you save and set aside the 2 cups of the starchy potato water.
  2. At the same time, fry the bacon bits and garlic in a small pan and set aside.
  3. Make a roux with the butter and flour in a large pot.
  4. Slowly add the milk into the roux pot. Once there are no chunks of roux by mixing it slowly with a spatula, add the potatoes, bacon/garlic mixture, cream, salt, and pepper.
  5. Once you get a gauge on the thickness, start adding the starchy water until it’s a little thinner than you’re desired texture (it will thicken up a little). Simmer for 5 minutes.
  6. Add the scallions (reserving a few for a garnish) and season to your desired salt and pepper level.
  7. Garnish with scallions and shredded cheese!