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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my own spin on a classic dish! Goes perfect in sourdough bread serving bowls. Ingredients:
3 sliced leeks |
5 slices bacon cut in 1 pieces |
2t olive oil |
8 med potatoes cut in 1 pieces |
1 pint heavy cream |
8 oz sour cream |
64 oz chicken broth |
1 dallop dijon mustard |
1 tsp thyme |
1 tsp dill weed |
1/2 tsp rosemary |
instant potatoe flakes |
Directions:
1. In large saucepan brown oil, bacon and leeks.
2. Add chicken stock , herbs and potatoes.
3. Cook until potatoes are fork tender.
4. Add sour cream , heavy cream, and dijon mustard.
5. With a hand masher, mash potatoes only 1/2 of the way, leaving chunks.
6. Stir in instant potatoe flakes just to thicken up.
7. Salt and pepper to taste.
8. Enjoy!!!!!
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