This recipe is adapted from superhealthykids.com.
Serves 2
Ingredients:
- 2 medium-large potatoes
- 2 tbsp butter
- 1/2 tbsp chicken bouillon
- 1 stalk green onion
- 1 tsp minced garlic (about 1 clove)
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 cup flour
- 2 cups milk
- Bacon for topping, about 1/4 lb (optional)
- Cheddar cheese for topping, about 1/2 cup (optional)
Directions:
- Wash the green onion, cut the top inch or so off of each stalk, and chop up the remainder.
- Peel and cube the potatoes. Boil in a large pot until just underdone, about 15-20 minutes. The cooking time will depend on how small you cut the potatoes. Smaller cubes will cook faster.
- When the potatoes have boiled, set aside and save 1-2 cups of the water (more if you want more broth, less if you want less) you boiled them in, then drain off the rest of the water. Set aside the potatoes.
- Add butter and bouillon to the empty potato pot, on medium high heat. Stir constantly until the butter is all melted. Add the garlic and about half the green onion, and saute for about 10 seconds.
- Add the flour and stir constantly, until smooth.
- Add the milk and the potato water about 1/2 to 1 cup at a time. Each time, stir until the broth thickens. Add the potatoes at the end.
- Top with the rest of the green onions, and the bacon and cheese, if using.