Serves 1
Directions
- 1Start by adding the chopped hickory smoked bacon to the pan.
- 2Once the bacon is fully cooked, remove it from the pan.
- 3Leave enough bacon grease to cover the bottom of the pan and add one small chopped onion.
- 4Let the onions cook for a few minutes until they start getting some color.
- 5Add about a tablespoon of Zippy Zap hot sauce.
- 6Add a teaspoon of ancho chili powder.
- 7Add a teaspoon of cayenne pepper.
- 8Add a teaspoon of salt.
- 9Add a tablespoon of black pepper.
- 10Add in a third of a cup of all-purpose flour.
- 11Keep this stirred and let it cook for a few minutes to cook out the raw flour taste.
- 12While constantly stirring, add in two cups of heavy cream.
- 13Add 12 ounces of sharp white cheddar cheese.
- 14Add four cups of chicken broth.
- 15Add three pounds of russet potatoes cut into small chunks.
- 16Bring this up to a low simmer, place the lid on and let simmer for 45 minutes.
- 17When the potatoes have softened, add in a tablespoon of garlic powder.
- 18Add your bacon back in.
- 19Add one bunch of chopped green onion.
- 20Add about a cup of sour cream.
- 21Stir everything together really well and then let simmer for another 15 minutes.
- 22Top with a little more green onion.
- 23Top with a little extra bacon.
Ingredients
- 12 ounces Hickory smoked bacon, chopped
- 1 Small onion, chopped
- 1 tablespoon Pepperbelly Pete's Zippy Zap Hot Sauce
- 1 teaspoon Ancho chili powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 tablespoon Black pepper
- 0.33 cup All-purpose flour
- 2 cups Heavy cream
- 12 ounces Sharp white cheddar
- 4 cups Chicken broth
- 3 pounds Russet potatoes, cut in little chunks
- 1 tablespoon Garlic powder
- 1 bunch Green onion, chopped
- 1 cup Sour cream
Equipment
panskimmerwooden spoon
Tips
- Once potatoes have softened, add garlic powder, bacon, green onions and sour cream, then stir it all together for another 15 minutes of simmering.
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