Ingredients:
1 onion, chopped
3 cloves garlic, minced
2 large baking potatoes, peeled & cubed
1/2 cup diced prosciutto (I used bacon)
1 tablespoon canola oil
1 tablespoon butter
1 1/2 tablespoon all purpose flour
1 cup sliced button mushrooms (I left these out since we’re not mushroom fans)
8 cups chicken broth
1 stalk green onion, sliced
1 1/2 cup shredded cheddar cheese
1/2 cup heavy cream or half & half
1-2 cups shredded cooked chicken (optional)
Directions:
In a dutch oven (I used a large stock pot on the stovetop), heat over medium heat & add butter and oil.
When butter/oil is heated, add onions, garlic and prosciutto.
When prosciutto has crisped up, sprinkle in flour.
Stir and cook until the raw flour smell is gone – about 2 mins.
Add mushrooms and cook until softened.
Add chicken broth and potatoes.
Allow potatoes to cook until tender.
Add green onion and slowly stir in cheese until melted.
Add cream/half & half and stir, allowing it to warm through.
Add chicken if using or serve as it with hot toasty bread.
Source: Joelen’s Culinary Adventures
