 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4 3/4 | ounces | potatoes, new (6 to 8 potatoes) | 1/8 | onion | red onion, cut in chunks | 1 | serving | Turkey Bacon, LOUIS RICH | 1/2 | cup | Milk, fluid, nonfat, calcium fortified (fat free o | 1/3 | cup, diced | shredded cheddar cheese | 1/3 | tablespoon | chili pepper flakes | 1/3 | tablespoon | flour | 1/4 | cup | chicken broth, organic free range, Pacific | 1/8 | teaspoon | garlic powder | 1 1/2 | dash | salt | 3/4 | ounce | american cheese |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a saucepan combine the cubed potatoes with salt, onion, garlic powder and chicken broth. (bring to a simmer over medium heat) | | 2 | In a small bowl whisk together 1/4 cup of fat free milk with 3 tablespoons of baking flour until smooth; stir into the simmering broth mixing constantly | | 3 | Add in the rest of the fat free milk and chopped bacon. then bring back to a boil, reduce heat to low and simmer for about 3-5 minutes or until bubbly and thickened. | | 4 | Remove from heat season with red pepper and salt if desired, then stir in the shredded mexican and american cheese. |
|
