8 cups milk
8 oz cream cheese, softened
4 tbsp butter
salt and pepper
green onions, sliced
sharp cheddar cheese, shredded
bacon, cooked and crumbled
Peel potatoes and slice into large chunks, boil in a stock pot for 25 minutes or until tender. Drain and set aside.
Add cream cheese, milk and butter to a stock pot, whisking until smooth over medium low heat. Add in potatoes and cook until warmed through. Do not allow to boil. Season with salt and pepper to taste.
Top each serving with cheddar cheese, green onions and bacon.
Comments
Post a Comment