INGREDIENTS
Directions:
- 5-6 russet potatoes
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- 2 cups half and half
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. onion powder
- 1 tsp. garlic
- 1 cup sour cream
- . TOPPINGS . .
- bacon
- shredded cheddar cheese
- green onions
Directions:
- You can either bake the potatoes or peel, chop and boil them until soft and tender.
- In a large saucepan, over medium heat, melt butter. Once butter is melted add flour. Stir to make a roux and let it simmer while stirring for a minute.
- Slowly add milk and half and half. Stir constantly until thickened. This can take a while but be patient, it will.
- Stir in salt, pepper, onion powder and garlic salt
- Stir in small diced and tender potatoes along with the sour cream until evenly mixed through.
- Put in a crock pot and keep on warm until ready to serve.