I cannot take a lick of credit for this. It’s my mother’s recipe. It’s delicious and filling. Give it a try and you will be struck with cravings for it forevermore.
Ingredients:
1lb. bacon, chopped
1 stick of butter
1 1/2 vidalia onion, diced
1/4 cup flour
1/2 quart of whole milk
5lbs russet potatoes
32 oz. chicken broth
1/2 tsp. nutmeg
1/2 tsp. paprika
1/4 tsp. black pepper
salt to taste
suggested toppings: shredded cheddar cheese, scallion, and bacon
Method:
Cook the bacon, remove and save. Reserve bacon grease. Separately boil and drain the potatoes. In a large pot, add bacon grease and half of the butter. Cook the onion until translucent on medium heat. Add the flour to create a roux. Then add the milk. Add cooked potatoes and use an immersion blender to purée. Add the broth, seasonings and remaining butter. Stir to combine and lower heat. Salt to taste. Serve warm with suggested toppings.
Emmy Goulet 