This made-from-scratch is sure to be a favorite!
4 LARGE BAKING POTATOES
3 TBSP BUTTER
3 TBSP FLOUR
6 CUPS MILK BROUGHT TO ROOM TEMPERATURE
1 TBSP CHICKEN BOUILLON
*OR USE 4 1/2 CUPS MILK + 1 1/2 CUP CHICKEN BROTH IN PLACE OF 6 CUPS MILK + BOUILLON
1 TSP SALT
PEPPER TO TASTE
8 OUNCES SOUR CREAM
(OPTIONAL for creaminess – add as last step)
PREFERRED TOPPINGS: GREEN ONIONS, CHOPPED BACON OR SHREDDED CHEESE
(OPTIONAL for vegetarian and plant-based)
In large pot boil potatoes with skin on. Peel when cool. Cube potatoes. Prepare toppings.
In large pot, melt butter and add flour to make rouix. Gradually add milk while stirring, then add bouillon, salt and pepper.
Add cubed potatoes.
Nutrition per Serving: Calories 361, Total Fat 10g, Carbs 34g, Protein 19g, Fiber 1g, Sugars 25g