Ingredients
2- six to eight oz baking potato
3 T butter
1/2 c chopped onion
1/4 c celery
3 T flour
1/2 tsp dried thyme
1/4 tsp salt
1/8 tsp black pepper
4 c half and half, or milk (your choice)
1 1/4 c shredded american cheese
1 c chicken broth (1 can)
Bacon
green onion
sour cream
Preparation
Scrub potato and back at 425 degrees for 40-60 minutes, peel and chop into small squares. Melt butter, add onion, celery and cook about 5 minutes. Stir in flour, thyme, salt and pepper. Add milk all at once, cook and stir for 5-6 minutes add potato and cheese and broth. Serve with crumbled bacon, onion and sour cream on the side.
